3.4. Influence of HWD on total soluble solids (TSS), pH and acidity
of fresh-cut mangoes
As shown in Table 2, initial TSS contents, excepted for HWD
46 ◦C/75 min, were similar whatever the conditions (approx.
12.8% ± 0.6). Then, there was a slight decrease which didn’t match
with the normal ripening process characterised by starch degradation
to soluble sugars and an increase in the soluble solids values.
The HWD 50 ◦C/30 min also induced a slight decrease until 6 d, but
after 9 d of storage the final TSS value was higher than at the beginning
of the experiment. In contrast, other authors have reported
that a quarantine heat treatment applied to nectarines had no effect
on TSS content (Obenland et al., 1999). The pH of mango samples,
around 4, the usual value for fruit, and the acidity were not signifi-
cantly affected by heat treatments. These results are in accordance
withAbreu et al. (2003) who have demonstrated that heating whole
pear fruit from 35 to 45 ◦C for 40–150 min maintained pH during 7
d of storage at 2 ◦C.