Effect of blanching temperature and time on the chemical properties of Keo Romeat Mango (Mangifera indica) in Cambodia

Mango (Mangifera indica L.) is one of the most popular fruits worldwide due to its high nutritional value and significant economic contribution. Among the various cultivars, the Keo Romeat mango is particularly favored for its unique taste and strong export potential. However, as a climacteric fruit, mango is highly perishable after harvest, undergoing rapid physiological changes such as alterations in color, texture, flavor, and aroma due to respiration. Blanching has emerged as a promising postharvest technique to enhance ripening while preserving fruit quality. This study aimed to evaluate the effects of different blanching temperatures and durations on the chemical properties of Keo Romeat mangoes during refrigerated storage. The experiment was conducted over an 18-day period using a completely randomized design with two factors and six treatments: T1 (46 °C for 45 minutes), T2 (46 °C for 65 minutes), T3 (46 °C for 75 minutes), T4 (53 °C for 45 minutes), T5 (53 °C for 65 minutes), and T6 (53 °C for 75 minutes). Results showed a significant interaction (p < 0.01) between blanching temperature and duration for all measured parameters, including weight loss, titratable acidity, pH, and sugar content. Among all treatments, mangoes blanched at 46 °C for 65 minutes (T2) showed the most favorable outcomes, with weight loss of 5.87 ± 0.01%, titratable acidity of 0.44 ± 0.00%, pH of 3.35 ± 0.00, and sugar content of 8.39 ± 0.02%. In conclusion, blanching at 46 °C for 65 minutes was the most effective treatment for maintaining the chemical quality of Keo Romeat mangoes during storage. These findings suggest that optimizing blanching temperature and duration can help preserve the nutritional and physicochemical quality of mangoes postharvest. Keywords: Keo Romeat, Blanching, Temperature, Time, Chemical Properties