Stephen Marc F. Dideles, Francis Ace P. Sonalan, Gabriela T. Tionko ( February 2000 )
Philippine Science High School Western Visayas Campus – Department of Science and Technology (DOST-PSHS WVC), Brgy. Bito-on, Jaro, Iloilo City 5000, Philippines
ABSTRACT
This study aimed to determined the effect of hot water treatment on the shelf life and susceptibility to Anthracnose of newly harvested mangoes. It was hypothesized that there exist no significant difference in the shelf life and susceptibility to anthracnose of the organism when subjected to descriptive statistical test, the One-Way Analysis of Variance (ANOVA), set at 0.05 alpha level of significance, was employed to test the hypothesis. The Scheffe test, also set at .05 alpha level, was used as post hoc multiple comparison test. Based on the findings of the study, it was concluded that the shelf life and susceptibility to anthracnose of newly harvest mangoes was increased when the hot water treatment time was increased, which means that increasing the length of exposure time to hot water also prolongs the shelf life and decreasing susceptibility to anthracnose of newly harvest mangoes. There were also significance difference in the shelf life and susceptibility to anthracnose of newly harvest mangoes when the exposure time to hot water treatment was increased. The effective hot water treatment time were 10 minutes and 15 minutes. Since a significant difference also occurred between 10 an 15 minutes hot water treatment time, the more effective hot water treatment time is 15 minutes.