Radiation Physics and Chemistry 139 (2017) 2732

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Radiation Physics and Chemistry

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Tolerance of mango cv. Ataulfo to irradiation with Co-60 vs. hydrothermal MARK
phytosanitary treatment
Y. Gmez-Simutaa, Emilio Hernndeza, Marysol Aceituno-Medinaa, Pablo Liedob,
Arseny Escobar-Lpeza, Pablo Montoyaa, Bigail Bravoa, Guy J. Hallmanc, M. Emilia Bustosd,

Jorge Toledob,
a
Programa Moscafrut, SAGARPA-IICA. Subdireccin de Desarrollo de Mtodos, Camino a los Cacaotales S/N, Metapa de Domnguez, Chiapas C. P. 30860, Mexico
b
Departamento de Agricultura, Sociedad y Ambiente, El Colegio de la Frontera Sur, Apartado Postal 36, Tapachula, Chiapas C.P. 30700, Mexico
c
Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture, International Atomic Energy Agency, Vienna International Centre, PO Box 100, 1400 Vienna,
Austria
d
Independent Consultant, 172 Roan Drive, Garner, NC 27529, USA

A B S T R A C T

The use of ionizing irradiation or the use of hot water treatment (HWT) has been demonstrated as a successful
commercial phytosanitary treatment during the past two decades. Several countries currently use this
technology for commercial treatments to meet plant quarantine requirements. However, hydrothermal
treatment has been found to signicantly aect the rmness of Ataulfo mango fruit, the susceptibility to
damage by cold and it also accelerates their maturation. In this study, we focused on the eect of irradiation
doses on the sensorial quality and the physiochemical properties of mango cv Ataulfo compared with the
traditional hot water treatment. We found that doses of 150 Gy and 300 Gy of gamma radiation can be applied
successfully as well as the hot water treatment. There was no signicant dierence in between irradiation
treatments in terms of weight loss, external and internal color, pH, soluble solids, titratable acidity and rmness,
and consumer's acceptance. There was no adverse eect of color appearance, odor and avor, indicating that
consumers will have the willingness to buy and consume irradiated mangoes. Irradiation of mangoes can be a
successful post-harvest treatment as an alternative to the hot water treatment.

1. Introduction commercial treatments to meet plant quarantine requirements (Bustos

Mango, Mangifera indica L., fruit is a host of Anastrepha ludens and A.
obliqua (Diptera: Tephritidae) in Mexico (Aluja et al., 1996), and it is
subjected to a hydrothermal phytosanitary treatment before being
allowed to enter the United States (USDA/APHIS/PPQ/SAGARPA,
2012). The feasibility of hydrothermal treatment is limited by fruit
quality, especially if the treatment is done when the fruit does not have
adequate physiological maturity. Other implemented methods as forced
hot air treatment (Mangan and Ingle, 1992, 1994), tend to cause the
same damage that immersion in hot water. A quarantine heat treatment
is almost always detrimental to the quality of fresh agricultural
commodities, but is commercially accepted if that damage is not
extensive enough to curtail marketing possibilities (Hallman, 2000).
As an alternative, the use of ionizing irradiation as phytosanitary
treatment has been demonstrated commercially in the past two
decades, and several countries currently use this technology for
et al., 2015).
Ionizing radiation as phytosanitary treatment was authorized in the
United States in 1986 by the Food and Drug Administration (FDA),
through the 7CFR 305.30, and this same year was the rst commercial
application of this phytosanitary treatment for mangoes (Hallman,
2011). The international trade of fresh commodities irradiated for
phytosanitary purposes has increased every year since the rst routine
commercial treatments in 2004 (Bustos et al., 2015). The application
criteria of the phytosanitary treatment are based on non-emergence of
adults of the insect after the treatment (Bustos et al., 2004). The
established dose for A. ludens and A. obliqua is 70 Gy and 100 Gy for
Ceratitis capitata (7CFR 305.30/USDA/APHIS). A generic dose of
150 Gy was established worldwide against various species of fruit y
pests of the family Tephritidae as a minimum absorbed dose to prevent
the emergence of adults (Hallman, 2012; International Standard for
phytosanitary measures No. 28, ISPM No 28, 2009). The use of

Correspondence to: ECOSUR, Apdo. Postal 36, Carr. Ant. Aeropuerto KM. 2.5, 30700 Tapachula, Chis, Mexico.
E-mail address: jtoledo@ecosur.mx (J. Toledo).

http://dx.doi.org/10.1016/j.radphyschem.2017.05.015
Received 15 November 2016; Accepted 16 May 2017
Available online 17 May 2017
0969-806X/ 2017 Elsevier Ltd. All rights reserved.
Y. Gmez-Simuta et al.
irradiation as a phytosanitary treatment against tephritids and the
criterion for commercial application is based on the inability of the
insect to survive and/or reproduce after being irradiated at the egg
and/or larval stage (USDA/APHIS United States of Department of
Agriculture/Animal and Plant Health Inspection Service, 1996; Bustos
et al., 1992; Hallman and Worley, 1999; Hallman, 2000; Toledo et al.,
2003).
Irradiation at doses less or equal to 1000 Gy aside from a phytosa-
nitary treatment, can also extend shelf life (Miller, 2005). Irradiation
may be eective in prolonging the shelf life of fresh fruits and
vegetables because it slows the normal biological changes associated
with maturation and may oer some control of pathogens resulting in
fruit rot (OMS/FAO Organizacion Mundial de la Salud/Organizacin de
las Naciones Unidas para la Agricultura y la Alimentacin, 1989).
Generic radiation treatments have been developed irrespective of
commodity, and therefore, theoretically, could be applied to a mixture
of fresh commodities as long as the technical objectives of the treatment
are met. The rst technical objective is to apply the minimum dose to
control the pests associated with the fruits in the mixture, which is often
150 (only Tephritidae) or 400 Gy (most insects); the second technical
objective is not to exceed any maximum allowable dose (e.g., 1000 Gy
in the USA), but the treatment should not exceed the maximum
tolerable dose of the most radiation-sensitive fruit in the mixture
(Follet, 2009).
Traditionally assessment of postharvest quality is aimed at assessing
the physico-chemical quality of the fruit through parameters such as
weight loss, rmness, color, maturity index, pH and acidity, among
others. Gradually, sensory evaluation of fruit has been incorporated
(Rojas-Argudo et al., 2007). At present, the nutritional quality is
gaining interest, being a component of the overall quality that is very
much valued by consumers (Contreras-Oliva et al., 2010). However, for
many consumers, the reason for the repeat purchase of the product is
governed by the product's appearance and texture that is oered by
touch (Kader, 1992; Cardello and Schutz, 2003). In the use of the
irradiation as phytosanitary purposes, beside the eect of the treatment
on the target pest, the eect of the treatment on the commodity must be
one of the main objectives that need to be considered. As dierent fruit
have dierent dose tolerance levels, here we focused on the tolerance,
physicochemical and sensorial properties of mango cultivar Ataulfo to
dierent doses of gamma irradiation as a phytosanitary treatment
compared to the hot water treatment.
2. Materials and methods
2.1. Bioassays
The mangoes used in this study were provided by the Packing
Company Naturafrut Bautista, located at km. 14 Carretera Tapachula-
Puerto Madero, Chiapas, Mexico. The fruits were taken to the Methods
Development Department, Moscafrut at Metapa de Domnguez,
Chiapas, and kept at 13 C for 24 h before the treatments. Fruit used
were 3/4 physiologically mature, size 16. This size indicates the
number of fruits weighing 260300 g that can be placed in a 4.54 kg
container of export quality and in compliance with the Mexican Mango
Packers regulation (EMEX-SAGARPA-BANCOMEXT/SE, 2005, (NOM-
188-SCFI) Norma Ocial Mexicana, 2012), which also states that the
fruit pulp must be yellow, without any white portions, and that the
pericarp should be a combination of green and yellow. Each batch of
fruit was divided into 5 treatments: a) Hot water treatment (HWT)
(46.1 C/75 min in accordance with SAGARPA-USDA 2012 and USDA/
MRP/APHIS/PPQ United States Department of Agriculture/Marketing
and Regulatory Programs/Animal and Plant Health Inspection Service/
Plant Protection and Quarantine, 2013 in the T-102 for mangoes
weighing less than 375 g and hydrocooled); b) Gamma irradiation at
doses of: 150 Gy; 300 Gy; 500 Gy and c) Control fruit without treat-
ment. After treatment the fruit were kept at 21 C during 18 days of the
28
Radiation Physics and Chemistry 139 (2017) 2732
test. The irradiation process was carried out in a Cobalt 60 dry
storage gamma irradiator (Model GB-127), with an activity of 59,956 Ci
(Calibration date: sept 2006). The dose rate at the moment of the test
was 2.14 Gy/minutes, approximately. The exposure times to the treat-
ments 150, 300 and 500 Gy were 70, 140 and 233 min, respectively.
The results of the dosimetry using the Gafchromic system showed
average doses of 155, 306, and 537 Gy; with a minimum dose (Dmin) of
155, 299 and 498 Gy and a maximum dose (Dmax) of 155.2, 311.5 and
557.01 respectively; the DUR for each dose was of 1.001, 1.04 and 1.12,
respectively. The hot water treatment was carried out in a commercial
fruit packing facility using 46 C for 75 min. The fruit quality was
assessed every 3 days during 18 days of storage at 21 C, considering: I)
physicochemical properties (weight loss, internal and external color,
rmness, pH, titratable acidity and total soluble solids; II) sensorial
quality (avor, odor, color and appearance).
2.2. Physicochemical properties
The tests were done following the methodology described in the
Association of Ocial Analytical Chemists (AOAC, 1998).
2.2.1. Weight loss
The weight loss rate was determined by using a digital scale (Ohaus
Brand, Model CS2000, USA). The weights of 16 fruits were taken
randomly from each treatment from the rst day and every third day
during an observation period of 18 days. Daily weight loss is expressed
in percentages.
2.2.2. Internal and external color
For the external color, the equatorial zone of the fruit was used to
obtain the data and the color was evaluated at three points (apex,
middle and base), for a total of three replicates per treatment. The
evaluations were carried out every third day for 18 days. The same
fruits were used to determine the internal color. A longitudinal cut as
close to the seed was done. The color was obtained with a portable
colorimeter (Brand Konica Minolta, Mod. Chroma meter CR-400, USA)
recording luminosity (L), chromaticity (C) and hue angle (Hue)
(Francis, 1980). For the determination of chromaticity value or satura-
tion index value, the following formula was used: Cr =(a2 + b2); the
Hue angle was determined by (H) = arctg b/a.
2.2.3. Firmness
A portion of the skin of the fruit was previously removed with a
cuter and the rmness was measured with a digital penetrometer
(Turoni TR Forli-Italy, Model 53205) equipped with a strut 10 mm in
diameter. Each test was repeated three times, every third day for 18
days. The values are expressed in Newtons (N).
2.2.4. Total soluble solids (TSS)
For this test, three dierent pulp portions of the fruit (apex, middle
and base) were extracted and macerated, then a drop of pulp was
removed and the Brix content was measured using a digital refract-
ometer (Atago model PR101, USA). Before performing the following
reading the electrode was washed with distilled water. Three replicates
per treatment per day were carried out.
2.2.5. pH
Samples consisted of 10 g of pulp, homogenized in 90 mL of distilled
water through a blending process; the reading was taken by direct
immersion of the electrode in the samples using a digital potentiometer
(Oakton, Orion Model 5 Star, Singapore). Quantication was per-
formed in duplicate for each treatment every third day for 18 days.
2.2.6. Titratable acidity
An aliquot of 10 mL of the extract (10 g of fruit pulp in volumetric
display at 100 mL of distilled water and homogenized in a blender) was
Y. Gmez-Simuta et al. Radiation Physics and Chemistry 139 (2017) 2732

taken and titrated with 0.1 N NaOH using phenolphthalein at 1% as

indicator. Quantication was performed in duplicate for each treatment
every third day for 18 days post-treatment.

2.3. Sensorial quality

For the test, 83 non-trained consumers were randomly selected.

There were 45 men and 38 women. Age ranged between 18 and 55
years; 31 were between 18 and 30 years old, 47 were 3150 years old
and 5 were > 50 years old. To evaluate the sensorial parameters of
appearance, avor, color and odor, the hedonic scale of ve points
(Wittig de Penna, 2001) was used. The extreme values were 1= very
bad and 5 very good and the intermediate value 3 corresponded to the
"not good and not bad either" description. The test was carried out
when the fruits had 18 days of storage at 21 C after treatment. During
Fig. 1. Linear regression of weight loss of mango cv. Ataulfo irradiated at dierent doses
the test, the panelist recorded the information following the next steps:
of 60Co Gamma-ray or immersed in 46.1 C water for 75 min and posterior storage at
rst the entire fruit was evaluated for external appearance, then the 21 C for 18 days. The lines represent the percentage of weight loss per day.
fruits were cut in slices to evaluate the internal characteristics such as
color and odor, nally the panelists ate the fruit to evaluate the avor. Table 1
Values of the linear regression equations for weight loss of mangoes cv. Ataulfo
2.3.1. Flavor immersed in 46.1 C water for 75 min (HWT) or irradiated at 3 dierent doses storage at
For this parameter, ~6 slices of fruits were shown to the panelists; 21 C and for 18 days after the treatment.
the samples were given in a white plastic dish labeled with a blind
Treatment Regression Line value r2 g.l. P value
random three-digit number. The panelists evaluated the avor of the
sample according to the proposed hedonic scale. Prior to each evalua- Control 1.5323+0.0924 (day)+0.0180 0.9479 2,2 0.0520
tion, the panelist was asked to rinse their mouth with water to (day9.6)2
HWT 3.76180.1606 (day)+0.0025 0.9179 2,2 0.0821
neutralize the taste between samples. Finally each panelist was asked
(day9.6)2
to give their opinion on what they liked or disliked of the sample and if 150 Gy 2.37850.0604 (day)+0.0172 0.8708 2,2 0.1292
they would buy the product. (day9.6)2
300 Gy 2.33670.0359 (day)+0.0296 0.9747 2,2 0.0253
2.3.2. Internal color and odor (day9.6)2
500 Gy 1.84680.0077 (day)+0.0307 0.9964 2,2 0.0036
For this parameter, a slice of mango on a white plastic dish coded
(day9.6)2
with a random three-digit number was oered to the panelist. The
panelists were asked to rate the scent of mango slice and the color of the
pulp. (Luna-Ezquivel et al., 2006). However, Hernandez et al. (2012) found
that the hot water treatment at 46.147 C per 95 min produced a 5%
2.3.3. Appearance weight loss in Ataulfo mangoes. There are other postharvest
The entire fruits (coded with a random three-digit number) were treatments where the process also produces weight loss (Alvares-
oered individually to the panelists in a disposal white plastic dish. Virrueta et al., 2012). In our study, no eect on weight was produced
Each evaluator was asked to observe each fruit and indicate the degree by irradiation.
of appearance and acceptance according to the hedonic scale.

2.5.1.2. External and internal color. There was a signicant dierence

2.4. Data analysis
The Bartletts test (Zar, 1999) for unequal variances was used, and
when the variances were unequal (P < 0.05), the data were arcsine-
transformed (Underwood, 2005). Data on the physicochemical proper-
ties were analyzed by Analysis of Variance (ANOVA) and mean
separations were tested by the Tukey test HSD (=0.05). All the
analyzes were carried out with the statistical program JMP version
5.0.1. Statistical Discovery Software (SAS Institute, 2003). Sensorial
test data were analyzed by ANOVA and mean separation was carried
out using Dunnett's test (=0.05). Results of the question: would you
buy the product? Was analyzed using a Chi-square test (2) for
homogeneity proportions. These analyzes were done with the R
statistical program version 2.15.1 (R Development Core Team, 2012).
2.5. Results and discussion
2.5.1. Physicochemical properties
2.5.1.1. Weight loss. The tendency for weight loss for all treatments was
similar without signicant dierences (Fig. 1). In Table 1 the linear
regression equations that describe all the treatments are given, where
similar patterns were observed among treatments. Similarly, Ataulfo
mangoes did not show weight loss after hot water treatment (46.5/
75 min) and storage either at controlled or non-controlled temperatures
in both external (F4, 25 =9.85; P < 0.0001) and internal color (F4, 25
=15.37; P < 0.0001). The treatment with the dierent tonality was the
dose of 300 Gy that showed a more pronounced reddish color and the
rest of the treatments showed more yellowish colors (Fig. 2A, B).
Although no external color change was found when Ataulfo mangoes
were exposed to hot water treatment compared to the control, an
accelerated ripening was detected (Luna-Ezquivel et al., 2006). HWT
for 95 min at 47 C produced a more uniform fruit color (Hernandez
et al., 2012). A greater magnitude of change in rind color of hot water
dipped large mango fruits compared to control fruits, suggesting that
dipping in hot water accelerates fruit ripening (Sellie and Mangan,
2002b). In our study for the dose of 300 Gy, the sensorial panelists did
not detect the small dierence in color determined by the portable
colorimeter.
2.5.1.3. Firmness. Loss of fruit rmness can interfere with marketing of
mangos by increasing their susceptibility to bruising and decay during
shipping and storage. A reduction of fruit softening rate during shipping
and storage would be benecial, especially for distant markets
(Ngamchuachit et al., 2014a). Hot water phytosanitary treatment
against C. capitata in Ataulfo mangoes produced a loss of rmness
(Hernandez et al., 2012). In our study, we demonstrated that the
irradiation did not produce any physical damage because the

29
Y. Gmez-Simuta et al.
Fig. 2. Physicochemical properties of mango cv. Ataulfo irradiated at dierent doses of 60Co Gamma-ray or immersed in 46.1 C water for 75 min and posterior storage at 21 C for 18
days.
dierences between the irradiation treatments compared to the control
were not signicant (F4, 25 =2.57; P=0.0654) (Fig. 2C). Luna-Ezquivel
et al. (2006) found that hydrothermal treatment at 46.1 C for 75 min
signicantly aected the rmness of Ataulfo mango fruit and the
susceptibility to damage by cold and also accelerated their maturation.
We suggest that the irradiation did not produce any reduction of the
rmness on the mango fruit after the treatment because the
permeability of the fruit skin was not aected.
Doses for commercial fruits are generally lower than one kGy. Fruit
treated with radiation must be handled under the same standard
procedures established for other types of phytosanitary treatments, or
they can be combined with other kinds of treatment to reduce the
irradiation dose (Diehl, 1991; Kildkast, 1991). The preservation of the
hardness of the fruit after irradiation reects that there was no physical
damage on the texture of the fruit.
2.5.1.4. Total soluble solids (TSS). There were signicant dierences in
the TSS (F4, 25 =3.89; P=0.0135), however dierences were only
Radiation Physics and Chemistry 139 (2017) 2732
among 150, 300, and 500 Gy. The highest value was recorded in
mangoes treated with 150 Gy. Control mangoes and hydrotermically
treated mangoes did not show signicant dierences compared to
mangoes irradiated at 300 and 500 Gy (Fig. 2D). Luna-Ezquivel et al.
(2006) showed that Ataulfo mangoes treated hydrotermically
reduced their content of TSS by 15% when they were stored at low
temperatures compared with the control without hot water treatment.
Here, the irradiation treatment had no eect on increasing the content
of soluble solids because the highest value recorded was similar to that
registered for both the control and the hot water treatment.
2.5.1.5. pH and titratable acidity. The pH had a positive correlation
with fruit maturation while the acidity had a negative correlation, as
the value decreased as fruit matured (Fig. 2E and F). At 18 days of
storage after irradiation, the fruits treated with 150, 300, and 500 Gy
showed signicantly lower values of pH (F4, 25 =13.92, P=0001) and
higher titratable acidity (F4, 25 =4.35, P=0.0083), compared with
mangoes treated in hot water and the control. If we consider the
30
Y. Gmez-Simuta et al.
Table 2
Mean values of sensorial parameters of mangoes cv. Ataulfo immersed in 46.1 C water
for 75 min (HWT) or irradiated at 3 dierent doses and storage at 21 C for 18 days after
treatment (1= very bad to 5= very good).
Treatment Flavor Odor Color Appearance
Control 4.0 0.9 a 3.5 0.7 a 3.8 0.8 a 3.8 0.7
HWT 3.8 0.8 a 3.4 0.7 a 3.5 0.8 a 3.4 0.7
150 Gy 4.3 0.7 a 3.6 0.8 a 3.9 0.7 a 3.8 0.9
300 Gy 3.9 0.8 a 3.7 0.6 a 3.6 0.8 a 3.6 0.7
500 Gy 4.0 0.9 a 3.6 0.8 a 3.7 0.8 a 3.7 0.8
Dierent letters indicate signicant statistical dierences, Dunnett Test (P0.05).
increment of the pH as a main sign of ripening, the irradiation
treatment would be delaying fruit maturity as the lower pH recorded
and the higher value of acidity after 18 days of storage would mean an
extension of shelf life. Irradiation application on a fresh commodity
aside from its use as a phytosanitary treatment can extend the
commodities shelf life (Miller, 2005).
2.5.2. Sensorial analysis
One of the more common organoleptic changes when high doses are
used is the occurrence of a typical radiation odor and avor, mainly due
to the eect of free radicals on lipids and proteins, so that all foods are
not good candidates to be treated with radiation (Barbosa-Cnovas
et al., 1998). The evaluation carried out after 18 days of the shelf life
did not show signicant dierences in avor (F4,73 =1.481; P=0.210),
odor (F 4,73 =0.741; P=0.565), color (F 4,73 =1.927; P=0.108) or
appearance (F 4,73 =1.879; P=0.116), for all the treatments (Table 2).
Several studies have shown that men with more education, higher
incomes and living in urban areas are more likely to accept and
consume irradiated products. Older persons express a greater degree
of distrust for such practices (Nayga, 1996), while women worry more
than men about this kind of postharvest treatment (Lusk et al., 1999).
For most of the consumers, the factors that inuence their buying
decisions for fresh-cut mango are appearance and price, followed by
mango variety, nutrition, organic, and packaging (Ngamchuachit et al.,
2014b).
The decision for buying the product was analyzed by the acceptance
degree after 18 days of the treatment and storage at 21 C. There was no
signicant dierence on the decision of buying treated mangoes or not
treated (control) according with the acceptance (2 =1.721, df =4,
P=0.787). But these results could be related to storage time, tempera-
ture and eect of the hydrothermal process on fruit maturity (Sabato
et al., 2009). The development of new postharvest technologies aside
from becoming a viable disinfestation technique, contribute to maintain
the physicochemical and sensorial quality of the fruit, which are helpful
tools for the industry. Our study on the tolerance of mango cv.
Ataulfo to irradiation doses of 300 Gy, contribute to support the use
of irradiation as quarantine treatment in the range of 150300 Gy
without aecting consumer's decision for purchasing the fruits.
The irradiation treatment from 150 to 500 Gy did not produce any
change in the rmness of the fruit. Maintaining the permeability of the
fruit tissue could keep the concentration of dierent gases and volatiles
unchanged inside the fruits, allowing normal ripening. Vijay and
Pandey (2014), established that endogenous volatiles in fruits are
usually known for their importance in determining the avor and
aroma. Both the external and the internal gaseous environments of the
fruits play crucial roles in regulating ripening because the composition
of the internal atmosphere of the fruit is always dierent to the external
atmosphere in which it is kept. In our results we found that the
radiation treatment of mangoes did not produce any detectable
sensorial changes. Similarly, McDonald et al. (2013) found that
although doses of 400 and 600 Gy applied to oranges enhanced the
concentration of aroma volatiles present in the fruit, this did not appear
to result in a loss in avor quality or overall liking between the control
Radiation Physics and Chemistry 139 (2017) 2732
and irradiated fruit.
The advantages of the irradiation application over other phytosani-
tary treatments are its low eect on the external variables of the fruit,
ecacy and that it can be applied after packing and palletizing (Torres-
Rivera and Hallman, 2007). The HWT is the most widely adopted
quarantine treatment for export of mangoes, and requires fruit immer-
a
sion in water at 46.1 C. However, the HWT has various disadvantages,
a
a one being that the time of the process depends on fruit weight (Caro-
a Corrales et al., 2015). As heat needs to be transferred from the surface
a to the fruit interior, the temperature gradient inside the fruit is directly
inuenced by its size (Gazit et al., 2004). The use of irradiation as
phytosanitary treatment does not depend on fruit size because gamma
radiation passes through the entire container and the mapping dose
determines that a minimum dose is reached independently of fruit size.
Treatment schedules for hot water and hot air exist for mango fruit that
weight < 700 g; however, there is market demand in the U.S. for
mango fruit weighing > 700 g and fruit this size currently cannot be
imported into the country (Sellie and Mangan, 2002b). During the
irradiation process, the treatment is given directly to prepacked
commodities and the fruit could be shipped immediately after the
process, saving time and excessive handling. For the HWT, a 30 min
delay after removal from hot water is required before fruit can be
cooled in air or water at a temperature colder than 21 C (Sellie and
Mangan, 2002a). Packers wish to cool fruits immediately after heating
to delay ripening and retard decay, but if mangoes are rapidly cooled
immediately after the hot water immersion, mortality of immature fruit
ies inside the mangoes might be reduced compared with mangoes
immersed in hot water and that were not rapidly cooled (Hallman and
Sharp, 1990).
Until 2015, the United States had eight commercial irradiation
facilities certied by APHIS for phytosanitary treatments. Although the
quantity of irradiated product is small it is growing. There is tremen-
dous potential for phytosanitary irradiation to be competitive if
exporters can open new markets without high initial investments in
new facilities. Moreover, many countries produce large amounts of
fresh fruits and vegetables to support investment in new facilities for
export (Bustos et al., 2015).
3. Conclusion
In conclusion we found that mango cv. Ataulfo could be con-
sidered an irradiation tolerant fruit. Doses of 150 and 300 Gy of gamma
radiation can be applied as phytosanitary treatment because the
irradiation had no adverse eect on weight loss, external and internal
color, pH, soluble solids, rmness and acceptance of the fruit for
consumers.
Acknowledgments
We thank Ezequiel de Len, Azucena Oropeza (ECOSUR), Margarita
Garca, Margot Garca, Julio Lanza and Guillermo Santiago for the
technical assitance. Jaime Lpez Mrida and Karina Morales
(Irradiation Department Fruit Fly Program) and the group of panelists.
We thank Diana Prez-Staples for comments to the manuscript. This
project was partially funded by the CONACyT- SAGARPA Sectorial
Fund Project no. 163431, and by the IAEA, Austria research contract
IAEA/MEX/16037. YGS thanks CONACyT for a PhD scholarship. This is
part of YGS Ph.D. thesis at the Universidad Veracruzana, Mexico.
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