Shelf-Life of Mango (Mangifera indica L.) as Infulenced by Different Rates of Hot Water and Dipping Duration at Wolaita Sodo, Southern Ethiopia

Abstract

A laboratory experiment was conducted at wolaita Sodo University, horticulture laboratory during the 2013/2014 season, to evaluate the effects of hot water treatment on shelf life of mango. Treatments consists a combination of hot water at 50^oc for five minutes, hot water at 50^oc for ten minutes, hot water at 52^oc for five minutes, hot water at 52^oc for ten minutes and a control (washing with tap water only) laid out in Completely Randomized Design replicated three times. The mango variety known as Kent was used as a test crop. Results revealed that significant differences in peel color intensity when mango is treated at different hot water. It should be noted that mango treated at 52⁰c for 10 minutes remained on the way break green color during the 3 days of storage. The longest shelf life extended up to 13 days under treatment hot water at 52⁰c for 10 minutes. Weight loss of mango during a period of 12 days, showed that significant difference. The control showed the maximum weight loss but treatments (Hot water at 52⁰c for 10 minute, hot water at 52⁰c for 5 minutes and hot water at 52⁰c for 10 minute) does not showed as such significant variations