Effect of the moisture content of forced hot air on the postharvest quality and bioactive compounds of mango fruit (<i>Mangifera indica</i> L. cv. Manila)

Ornelas‐Paz, José de Jesús; Yahia, Elhadi M.

doi:10.1002/jsfa.6384

Cited by 6 publications

(6 citation statements)

References 41 publications

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“…According to Pérez‐Carrillo and Yahia (), β‐carotene and lycopene contents of papaya fruits are unaffected by hot water treatment; pulp color is maintained reflecting the stabilization of the carotenoid content. Ornelas‐Paz and Yahia () also reported that β‐carotene content in mango fruit treated with hot moist air was lower than in untreated fruit; this treatment inhibited the transcription of enzymes involved in carotenoid biosynthesis. Contrary to our results, Barman, Asrey, Pal, Jha, and Sharma () reported that mango fruit treated with calcium increased its carotenoid content.…”

Section: Resultsmentioning

confidence: 95%

Bioactive compounds and antioxidant activity of papaya inoculated withColletotrichum gloeosporioidesas affected by hot water-calcium chloride

et al. 2018

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The application of technologies to reduce papaya (Carica papaya L.) anthracnose, a disease caused by the fungus Colletotrichum gloeosporioides, most of the time results in a loss of nutrients and other bioactive compounds. This study was performed to determine the effect of hot water (HW; 48°C/20 min), calcium chloride (Ca; 1%/20 min), and their combination (HW‐Ca) in bioactive compounds and antioxidant activity of papaya inoculated with Colletotrichum gloeosporioides stored during 20 days at 12°C. HW‐Ca treated fruits showed higher ascorbic acid, phenolics content, and antioxidant activity than untreated and HW and Ca treated fruit, which correlated with the contents of ascorbic acid, phenolics, and β‐cryptoxanthin. Also, HW‐Ca treatment resulted in fruits showing lower decay area, greater firmness and color retention. The results suggest that HW‐Ca treatment could be used to reach higher antioxidant activity values and to preserve the postharvest quality parameters, whereas the development of anthracnose symptoms was delayed. Practical applications Papaya infected by Colletotrichum gloeosporioides and treated with hot water (HW) in combination with calcium chloride (Ca) had a good firmness, color retention, and higher antioxidant activity and content of ascorbic acid and phenolics, while the development of anthracnose symptoms was delayed. In this sense, the proposed HW‐Ca treatment of papaya is a strategy to protect against Colletotrichum gloeosporioides and to obtain fruits with good quality, resulting in an interesting postharvest alternative to the application of fungicides.

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Section: Resultsmentioning

confidence: 95%

Bioactive compounds and antioxidant activity of papaya inoculated withColletotrichum gloeosporioidesas affected by hot water-calcium chloride

et al. 2018

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“…[14][15][16] However, it can also give rise to changes in appearance and nutrient composition. Certain bioactive components, 17) and pharmacological activities such as antioxidant activity, 18) have been shown to increase in medicinal herbs after steaming.…”

Section: )mentioning

confidence: 99%

Changes in Levels of Phenylethanoid Glycosides, Antioxidant Activity, and Other Quality Traits in <i>Cistanche deserticola</i> Slices by Steam Processing

Peng

Wang

et al. 2016

Chem. Pharm. Bull.

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We investigated the effect of steaming time on Cistanche deserticola Y. C. MA slices by analyzing levels of bioactive compounds, antioxidant activity, and weight loss compared with fresh, directly oven-dried, and blanched samples. Fresh samples had extremely low levels of phenylethanoid glycosides and antioxidant activity. Lower levels of weight loss and higher amounts of soluble sugars, polysaccharides, and dilute ethanolsoluble extracts were found when the slices were steamed rather than blanched. Slices steamed for 5 and 7 min contained significantly (p<0.05) higher amounts of acteoside, isoacteoside, and 2′-acetylacteoside than directly oven-dried samples. However, soluble sugars and dilute ethanol-soluble extracts decreased gradually throughout the steaming process. The concentration of polysaccharides fluctuated during the steaming process. The steaming time had a consistent effect on antioxidant properties evaluated by oxygen radical absorbance capacity (ORAC), 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity (DPPH) and ferric reducing antioxidant property (FRAP), showing a significant increase and reaching 108.62, 23.08, and 11.68 micromoles Trolox per mass of fresh slice (μmol TE/g FW), respectively. The present results suggest that fresh-cut C. deserticola can be subjected to approximately 5-7 min of steaming to improve phenylethanoid glycoside levels and antioxidant activity, while still preserving the amounts of soluble sugars, polysaccharides, and dilute ethanol-soluble extracts. These results would help to improve the production process for fresh-cut Chinese medicines, and increase the understanding of their associated health benefits.

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“…11,12 Among these methods, heat treatment with forms of hot air or hot water, is widely used for preventing postharvest decay and chilling injury. 13 It has been demonstrated that heat treatment could effectively delay softening in many fruits, such as tomato, 14 apple, 15 mango, 16,17 strawberry, 18,19 and Chinese bayberry. 20 Fruit softening is primarily due to the solubilisation and depolymerisation of cell wall components and structure.…”

Section: Introductionmentioning

confidence: 99%

“…Among these methods, heat treatment with forms of hot air or hot water, is widely used for preventing postharvest decay and chilling injury . It has been demonstrated that heat treatment could effectively delay softening in many fruits, such as tomato, apple, mango, strawberry, and Chinese bayberry …”

Section: Introductionmentioning

confidence: 99%

Hot air treatment reduces postharvest decay and delays softening of cherry tomato by regulating gene expression and activities of cell wall‐degrading enzymes

et al. 2017

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Effect of the moisture content of forced hot air on the postharvest quality and bioactive compounds of mango fruit (Mangifera indica L. cv. Manila)

Abstract: The moisture content of the heating air differentially modulated the postharvest ripening of 'Manila' mangoes. Moist air temporarily slowed down the ripening process of this mango cultivar.

Cited by 6 publications

References 41 publications

Bioactive compounds and antioxidant activity of papaya inoculated withColletotrichum gloeosporioidesas affected by hot water-calcium chloride

Bioactive compounds and antioxidant activity of papaya inoculated withColletotrichum gloeosporioidesas affected by hot water-calcium chloride

Changes in Levels of Phenylethanoid Glycosides, Antioxidant Activity, and Other Quality Traits in <i>Cistanche deserticola</i> Slices by Steam Processing

Hot air treatment reduces postharvest decay and delays softening of cherry tomato by regulating gene expression and activities of cell wall‐degrading enzymes

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