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Effect of hot water immersion treatm...

Sebe, Akua Tiwaa.

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Effect of hot water immersion treatment (HWT) on the quality of 'Keitt' mangoes in Ghana.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Effect of hot water immersion treatment (HWT) on the quality of 'Keitt' mangoes in Ghana./
Author:	Sebe, Akua Tiwaa.
Published:	Ann Arbor : ProQuest Dissertations & Theses, : 2016,
Description:	42 p.
Notes:	Source: Masters Abstracts International, Volume: 55-04.
Contained By:	Masters Abstracts International55-04(E).
Subject:	Agriculture. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=10100282
ISBN:	9781339641973

Effect of hot water immersion treatment (HWT) on the quality of 'Keitt' mangoes in Ghana.
Sebe, Akua Tiwaa.

Effect of hot water immersion treatment (HWT) on the quality of 'Keitt' mangoes in Ghana. - Ann Arbor : ProQuest Dissertations & Theses, 2016 - 42 p.

Source: Masters Abstracts International, Volume: 55-04.

Thesis (M.S.)--Mississippi State University, 2016.

This item is not available from ProQuest Dissertations & Theses.

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.

ISBN: 9781339641973Subjects--Topical Terms:

518588
Agriculture.

Effect of hot water immersion treatment (HWT) on the quality of 'Keitt' mangoes in Ghana.
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506 $a This item is not available from ProQuest Dissertations & Theses.
520 $a 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.
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