| The purpose of this study was to evaluate some physical and chemical characteristics of six selected germplasms of Mayagüezano mango, observe how these could be affected by immersion in hot water, and select the germplasm with the best qualities. Evaluated characteristics were: percent weight loss, disease resistance, color, firmness, total soluble solids, titrable acidity, shelf life, size and shape, and percentage of pulp and fiber. Statistical analyses showed no significant differences between both treatments, except for disease resistance, where treated fruits were significantly more resistant than control fruits on day 13 of evaluation. There were also significant differences between fruits from each tree, which were rated as B (best), G (good), and (W) worst, based on desirable qualities. The results showed that tree 5 (La Curva), produced the fruits with the best qualities and should be evaluated further. |
