EFFECT OF PRE-HYDROCOOLING TIME AND WATER TEMPERATURE ON THE QUALITY OF MANGO AND MORTALITY OF MEXICAN FRUIT FLY, ANASTREPHA LUDENS
Project Number: 6204-43000-015-09
Start Date: May 01, 2011
End Date: Apr 30, 2012
The objective of this cooperative research project is to determine whether an ambient air cooling period of 30 minutes, in place of immediate cooling in water, can allow the hot water treatment to be reduced by 10 minutes or the temperature of the water to be reduced.
Follow standard hot water treatment protocols with two treatments, a control which is the standard treatment time period for each size mango for immediate hydrocooling and a treatment reduced by 10 minutes but allowing the fruit to cool in air for 30 minutes before cool water immersion.