PJB-25-1500
Effect of heat treatments on ‘Azeem chaunsa’ mango fruit quality and anti-oxidative attributes at ambient conditions
Asif-Ur-Rehman, Ishtiaq Ahmad Rajwana, M. Amin, Sami Ullah, Abid Hussain and Basharat Ali Saleem
Abstract
Mango is an important tropical fruit crop around the world. Mango fruit is liked because of its charismatic taste, appealing color and high nutritious value. Among the mango producers of the world, Pakistan ranks 6th after India, China, Thailand, Indonesia, and Mexico. Another problem was shorter export window due to un-availability of late season cultivar. Export window (September to late October) extension was recently achieved by development of late season cultivar Azeem Chaunsa. Farmers and exporters had readily adopted Cv. ‘Azeem Chaunsa’ to increase the net income. However, distant markets export could only be made possible through adoption of quarantine measures heat treatments viz., vapor heat treatment and hot water treatment. In this study, impact of heat treatments on fruit quality, fruit respiration, shelf life and firmness were determined. Fruit biochemical characters (total soluble solids, juice pH, titratable acidity and ascorbic acid content), phytochemical characters (pigments, and different enzymes activities) and organoleptic analysis were evaluated in Vapor Heat Treatment (VHT), Hot Water Treatment (HWT) and control under ambient conditions. The experiment was laid out in a completely randomized design. Among physiological parameters ethylene production, respiration and weight loss were higher in HWT treated mangoes compared to vapor treatment. Better ripening color was obtained through VHT compared to HWT. TSS and pH were higher in HWT treated mangoes compared to VHT and control. Higher titratable acidity was observed in control compared to treated mangoes. On day-6 of fruit ripening, mango fruit treated with HWT and ethylene ripening exhibited the highest respiration rate during 2020 & 2021 season. Our study concluded that VHT can be adopted to export Azeem Chaunsa without compromising fruit physiological, biochemical and phytochemical parameters during simulated air shipments
To Cite this article:
Rehman, A.U., I.A. Rajwana, M. Amin, S. Ullah, A. Hussain and B.A. Saleem. 2025. Effect of heat treatments on ‘Azeem chaunsa’ mango fruit quality and anti-oxidative attributes at ambient conditions. Pak. J. Bot., 57(3): DOI: http://dx.doi.org/10.30848/PJB2025-3(24)
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