Much research has focused on the use of postharvest treatments
to extend shelf-life, for example with the addition of antioxidants
(ascorbic acid), firming agents (calcium derivatives) and modi-
fied atmosphere packaging with reduced oxygen levels. Although
some of these treatments were found to be effective, consumers
are increasingly demanding a reduction in the overall use of chemicals on fresh products and alternative methodologies should
be investigated. The aim of this work was to study the impact of hot water treatments
on visual, physical and biochemical changes in minimally
processed mangoes stored at 6 ◦C.