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Effect of Hot Water Immersion Treatment (HWT) on the Quality of 'Keitt' Mangoes in Ghana

Currently, Ghana does not use Hot Water Treatment (HWT) as a phytosanitary control measure for mangoes. The effect of HW on the quality of ‘Keitt’ mangoes in Ghana was evaluated. Mangoes were washed with chlorinated water or hot water treated at 47°C for 70 min and stored at 25°C for 8 days. There was no treatment*Storage effect (P> 0.05) on the variables studied. Mangoes TA decreased (P<= 0.05) and pH increased with storage time. HWT had no impact on mango quality but had 50% reduction in decay during storage.

Identiferoai:union.ndltd.org:MSSTATE/oai:scholarsjunction.msstate.edu:td-2662
Date07 May 2016
CreatorsSebe, Akua Tiwaa
PublisherScholars Junction
Source SetsMississippi State University
Detected LanguageEnglish
Typetext
Formatapplication/pdf
SourceTheses and Dissertations

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