Shelf-Life and Acceptability of Hot Water-Treated Mangos

How to Cite

Díaz, N., Rodríguez, T., & de Caloni, I. B. (1988). Shelf-Life and Acceptability of Hot Water-Treated Mangos. The Journal of Agriculture of the University of Puerto Rico, 72(3), 469–474.


Mangos given hot water treatments for 0 , 90, 120, 150 and 180 minutes, followed by cold storage for seven and 14 days, were sensory-evaluated for overall quality, shelf life, and percentage fruit decay. Hot water treatment did not affect the physical, chemical and organoleptic characteristics studied. The decay observations indicate that fruits held for seven days in cold storage (50-55° F and 85-90% RH) should be of good marketing quality for up to 12 days. If kept for 14 days in cold storage, they should be marketed within four to five days after removal from the cold.


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