Mississippi State University
Silva, Juan L.
Matta, Frank B.
Schilling, M. Wes
Date of Degree
Graduate Thesis - Open Access
Food Science and Technology
Master of Science (M.S.)
College of Agriculture and Life Sciences
Department of Food Science, Nutrition and Health Promotion
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.
Sebe, Akua Tiwaa, "Effect of Hot Water Immersion Treatment (HWT) on the Quality of 'Keitt' Mangoes in Ghana" (2016). Theses and Dissertations. 1663.