Effect of high hydrostatic pressure on postharvest physiology of the ``Ataulfo{''} mango

Abstract

High hydrostatic pressure (HHP) has been proposed as a quarantine alternative method to destroy larvae from fruit flies Anastrepha ludens and Anastrepha obliqua that infest the mango. However, there is scarce scientific information on the effect of HHP on the postharvest physiology of target fruits. The aim of this study was to evaluate the effect of pressurization of low intensity in the physiology of the mango ``Ataulfo{''} during ripening in storage at 25 degrees C. Mangoes were obtained in a state of physiological maturity and pressurized to 15, 30, and 60 MPa for 10 or 20 min (fruits control were maintained without treatment). Mangoes were stored for 14 days and changes in physiological and physicochemical variables were evaluated. HHP changed the postharvest physiology of fruits but did not inhibit the ripening process; the effect was dependent on the level of pressure, pressurization time, and interaction of both parameters.