Influence of Hydrocooling Treatments on quality and shelf life of Chokanan Mango

Abstract

Mango (Chokanan) has a high rate of respiration when stored in ambient conditions which leads to a need for proper treatment in order to preserve its quality. The aim of this study was to evaluate the effect of Hydrocooling Treatment on the quality and storage life of Chokanan Mango. The samples were soaked in a Hydrocooling System for 4, 8 and 16 minutes before being stored in a cold room for 25 days. The colour of the skin i.e. lightness intensity (L*), greenness and redness (a*), yellowness and blueness (b*), including firmness, total soluble solid (TSS) and pH values of all the samples were collected before the treatment was conducted and at each five day interval during storage. The results indicated that all the treated samples showed positive results and their shelf lives were longer compared to the control samples. Results also showed that 4 minutes is the most suitable duration for the cooling treatment in order to preserve the fruit quality. This revealed that hydrocooling can be a suitable initial treatment for Chokanan Mangoes before further postharvest processing.