Abstract
For the effective control of mango anthracnose, we investigated the effect of short hot water treatment (SHWT), of which the operation time was shorter than that of hot water treatment (HWT), on effectiveness and fruit quality. In an in-vitro test, spores of the anthracnose fungus (Colletrichum gloeosporioides: Cg) were inhibited by dipping in hot water at 60°C for 5 s. Anthracnose in fruits inoculated with Cg spores was controlled by SHWT at 60°C for 30-60 s. SHWT for 40 s was the most efficient and controlled anthracnose development at the same level as HWT (52°C for 20 min followed by hydrocooling for 10 min). Because the temperature of the fruit core raised by SHWT was lower than by HWT, cooling after SHWT appears to be unnecessary. In sensory evaluation, the peel aroma and gloss of the fruits in SHWT were lower than those in non-treatment, but there were no significant differences in the aroma and taste of the fruit pulp between SHWT and non-treatment.
