Division of Fruits and Horticultural Technology, Indian Agricultural Research Institute, New Delhi 110012, India.
Key words: hydrogen peroxide, mangoes, carotenoids, fruits, heat treatment, quarantine, reducing sugars, ripening, sugars, toxicity, quality, plant physiology, colour, treatment, organoleptic traits, plant composition, chemical composition, fruit crops
Journal of Applied Horticulture, 1999, volume 1, issue 2, pages 108-111.
Abstract: Physiological and physico-chemical changes in mango cv. Baneshan fruits in response to vapour heat treatment (VHT) were compared to those observed after treatment with a hydrogen peroxide based chemical (Virosil-Agro; VS). VHT is the accepted quarantine treatment for export of mangoes. VS is an eco-friendly and biodegradable chemical having little residual toxicity containing H2O2 and Ag2+. VST had antisenescence effects. VHT enhanced ripening during 14 days of storage compared with the control. VHT resulted in better marketability of fruits due to uniform peel colour development.
