High-temperature Conditioning Reduces Hot Water Treatment Injury of `Kensington Pride' Mango Fruit

摘要: Mango (Mangifera indica L.) fruit can be injured by heat disinfestation protocols imposed to kill insects. We determined if mango have the capacity acclimate, thereby becoming more tolerant of treatments. Conditioned 'Kensington Pride' (7-hour heating-up period a 37C core temperature maintained for less-than-or-equal-to 12 hours) showed less pulp injury on ripening following hot water treatment (1.5 hours previously conditioned 2 not conditioned) than before treatment. During treatment, reached 47C and was 25 minutes. Extending conditioning A2 beyond 7-hour (total 19 gave no additional benefit. Conditioning did consistently reduce peel that treatment-induced as indicated irreversible loss chlorophyll variable fluorescence.