Optimization of Prochloraz Concentration and Hot-Water Treatment Time in the Mango Production Process Using Response Surface Methodology to Extend Postharvest Shelf-Life for Export.
DOI:
https://doi.org/10.22399/ijcesen.4788Keywords:
Hot-water treatment, response surface methodology, mango production process, postharvest shelf-life for exportAbstract
This study aimed to optimize prochloraz concentration and hot-water immersion time within a commercial mango production process to extend the postharvest storage life of export mangoes. Mangoes were processed through a six-step production line. The experiment focused on the hot-water treatment stage and was designed using Response Surface Methodology. Mangoes were immersed in hot water at 54 °C containing prochloraz at concentrations of 5, 10, 15, 20, and 25 mL per 20 L of water for immersion times of 1, 8, and 15 min. Processed mangoes were stored under ambient conditions. Peel color changes, surface condition, and storage life were monitored daily, and the data were analyzed using standard statistical software. The results showed that mangoes treated with prochloraz at 20 mL per 20 L of hot- water for 15 min achieved the longest storage life, extending up to 15 days, with significant differences among treatments (p < 0.05). A lower concentration of 15 mL per 20 L resulted in a comparable storage life of 14 days. Considering export operations requiring transportation periods of up to 15 days, the 15 mL treatment was identified as a more suitable option due to its effectiveness with reduced chemical input. In Overall, the interaction between prochloraz concentration and hot-water immersion time plays a critical role in extending mango postharvest life within a commercial export-oriented production system. The findings support two practical treatment strategies: the use of lower chemical concentrations combined with longer immersion times, or shorter immersion times combined with moderately higher chemical concentrations.
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