Theses and Dissertations

Issuing Body

Mississippi State University

Advisor

Silva, Juan L.

Committee Member

Matta, Frank B.

Committee Member

Schilling, M. Wes

Date of Degree

5-7-2016

Document Type

Graduate Thesis - Open Access

Major

Food Science and Technology

Degree Name

Master of Science (M.S.)

College

College of Agriculture and Life Sciences

Department

Department of Food Science, Nutrition and Health Promotion

Abstract

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.

URI

https://hdl.handle.net/11668/19278

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