Effect of high hydrostatic pressure on post harvest behavior of 'manila' (Mangifera indica) at physiological maturity

Abstract

Manila mango (Mangifera indica) has organoleptic characteristics that make it a very attractive fruit for fresh consumption. However, in Mexico much of the production of this fruit is attacked by the Mexican fruit fly (Anastrepha ludens). High hydrostatic pressure is used to ensure the safety of different processed foods and has recently been proposed as alternative quarantine method against A. ludens. The aim of this study was to establish the effect of high hydrostatic pressure on the postharvest physiology of 'Manila' mango stored at room temperature. Two levels of pressure were used: 75 and 150 MPa, with four levels of time: 0, 5, 10 and 20 minutes. Changes in the respiration rate, ethylene production, total soluble solids, pH, titratable acidity, weight, color and overall appearance, were determined. Pressurization caused a reduction in the rate of respiration and ethylene production, associated with negative changes in color, acidity, weight, and general appearance. Results indicated that 'Manila' mango cannot resist pressurization as quarantine method, affecting negatively the fruit postharvest physiology.