Effects of hot air conditioning of 'Kensington' mango fruit on the response to hot water treatment

Hot air conditioning treatments of mature 'Kensington' mango fruit (Mangifera indica Linn.) were optimised by incubating fruit at temperatures from 22 to 42 degreesC for 4-16 h, prior to a hot water treatment (HWT) of 45 degreesC for 30 min or 47 degreesC for 15 min, before ripening at 22 degreesC. Hot water injuries were reduced, and in some cases, eliminated, by conditioning the fruit at 40 degreesC for 8 h. The conditioning temperature was more important than the duration of the HWT in injury alleviation. Conditioning at 40 degreesC prior to HWT accelerated the ripening of fruit, increased weight loss, reduced fruit firmness, increased brix and lowered titratable acidity compared to untreated fruit and fruit receiving other heat treatments. These treated fruit were also more resistant to postharvest diseases. (C) 2000 Elsevier Science B.V. All rights reserved.