Post harvest vapour treatment of mango to control oriental fruit fly (Dacus dorsalis Hendel) | |
| Author | Maglente, Edwin Eduarte |
| Call Number | AIT Thesis no. AE-86-16 |
| Subject(s) | Mango--Diseases and pests Fruit--Physiology |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Abstract | Vapour heat treatment of green mangoes of the Nang Klang wan variety to control the Oriental fruit fly Dacus dorsalis Hendel was studied. A simple vapour heat chamber was developed and temperature-time combinations of 48°C - 30 min., 46°C - 1 hr. and 44°C - 3 hrs. were evaluated for their effectivity in controlling the development of fruit fly eggs and larvae, as well as their consequent effects on the fruits. Heat treated and control samples were stored at two temperatures. Parameters used in evaluating mango samples were weight loss, firmness, total soluble solids, yellowing of peel and decay. Heat treated and control samples were subjected to organoleptic testing. All treatment temperature-time combinations prevented the hatching of eggs and further development of 1st instar larvae. Larvae recovered from control samples were of the 3rd instar stage at six days storage after treatment. Mangoes not subjected to heat treatment were more firm than treated samples for the duration of the storage period. However, the incidence of decay was greater for untreated fruits than treated samples. Weight loss was less for untreated fruits while no significant differences were observed for total soluble solids content between treated and untreated fruits. In general, peel yellowing of treated samples was greater than untreated samples. Among treatments, fruits heated to 44°C for three hours gave less desirable results. Sensory evaluation results analysis showed no significant difference in quality attributes between treated and untreated samples stored at 30 - 32°C. Fruits treated to 44°C for three hours were comparable in quality attributes to untreated samples at room storage of 24 - 26°C. |
| Year | 1986 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Other Field of Studies (No Department) |
| Academic Program/FoS | Agricultural and Food Engineering (AE) |
| Chairperson(s) | Illangantileke, Sarath G. |
| Examination Committee(s) | Jindal, Vinod Kumar ;Gupta, Chandra P. |
| Scholarship Donor(s) | DAAD, Federal Republic of Germany |
| Degree | Thesis (M.Eng.) - Asian Institute of Technology, 1986 |