Postharvest treatments to reduce chilling injury symptoms in stored ...

Figure 2.3 : Whitish gray lesion on mango Figure2.4: Typical anthracnose lesion on mango
leaf caused by Pestalotiopsis. leaf caused by Colletotrichum gloeo-
mangifera (Litz, 1997). sporioides (Litz, 1997).
For fresh mango fruit to be accepted by market, it has to be treated to ensure that it
is free of fruit flies. Disinfestations can be done by chemical fumigation, or by non-
chemical treatment, which consists of heating the fruits to specific temperature and
maintaining this temperature for a defined period of time which could kill fly larvae and
eggs. Vapour heat treatment (VHT), forced hot air treatment (FHAT), and hot water
(HW) immersion are commonly used heat treatments for mango fruit (Esguerra and
Lizada, 1990).
2.1.3 Harvesting
A good system of transport is necessary to develop an industry or market; it means
a channel by which the consumer receives the commodity under best condition with
minimum cost. Fruits are usually very perishable and mango is one of them. Their market
value is affected if they receive any slight injury during their picking, packaging, and
stocking in transit or on retail display. Mangoes are usually harvested green. Harvesting
usually takes place after 15-16 weeks of fruit set when they are physiologically matured
(Lakshminarayana et al., 1970). Later harvesting may result in uneven ripening, and can
lower sugar to acid ratio. There is no particular parameter for judgment of fruit maturity;
it depends on mango type, variety, production conditions, and location. Physical,
chemical, and physiological parameters are used to define the maturity stage for
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