Characterization of Fruit Quality Traits and Biochemical Properties in Different Myanmar Mango Cultivars during Ripening Stages

Abstract

Here, we characterized the changes in fruit quality and biochemical parameters in four Myanmar mango cultivars from ripening stage 1 to 4 at ambient temperature. Total soluble solids, total sugars, and reducing and non-reducing sugar content increased, whereas titratable acidity decreased with increasing storage time in all cultivars. ‘Sein Ta Lone’ showed the highest consumer acceptability, with maximum sensory quality scores owing to its unique characteristics. ‘Hin Thar’ and ‘Ma Chit Su’ also had better quality and sensory attributes than ‘Yin Kwae’. Sugar/acid ratios in all cultivars ranged from 23 to 50, the standard sugar/acid ratios in high-quality mango fruits. The total phenolic content (TPC) and antioxidant activity among cultivars ranged from 8.20 to 14.96 mg gallic acid equivalents and 19.52 to 26.79 mg vitamin C equivalents antioxidant capacity, respectively, per 100 g of fruit extract throughout the storage. ‘Hin Thar’ was the richest in phytochemical compounds. A significant positive correlation was found between total phenolic activity and 2,2-diphenyl-1-picryl-hydrazyl free radical scavenging activity of fruits, showing that TPC exhibited linear relationships with the antioxidant activities of each mango variety during the different stages of ripening.

Assessing the Role of Gaseous Chlorine Dioxide in Modulating the Postharvest Ripening of Keitt Mangoes through the Induction of Ethylene Biosynthesis

“…The sugar/acid ratio of mangoes treated with ClO 2 (g) reached 44.66 on day 4, which was close to the sugar/acid ratio of fully ripe Kaew mango of about 50 [45]. Sugar/acid ratios ranging from 23 to 50 were considered high-quality mango fruits [46], which indicated that ClO 2 (g) may improve the taste of mango. Consistently, the sensory properties of the ClO 2 (g)-treated mangoes were superior to those of ethephon-treated and the control-group mangoes, especially the sweetness was more prominent.…”

Potassium Permanganate-Impregnated Amorphous Silica–Alumina Derived from Sugar Cane Bagasse Ash as an Ethylene Scavenger for Extending Shelf Life of Mango Fruits

“…6,7 Generally, C 2 H 4 production and respiration occur within the fruit during ripening and affect a series of metabolic activities, such as hydrolysis of starch into sugar, leading to an increase in total soluble solid (TSS) contents and a decrease in acidity, changes in structural polysaccharides leading to flesh softening, chlorophyll degradation and carotenoid biosynthesis, changes in fruit color, and biosynthesis of volatile compounds. 8,9 Moreover, the storage of mangoes is recommended at temperatures of 13 to 15 °C and % relative humidity (% RH) of 85 to 95% to delay fruit physiological deterioration, maintain quality, and prolong postharvest life. 10 Velasquez et al (2023) exhibited that mango fruits shipped at low temperatures (8 °C) have poor consumer acceptance because of low dry matter, chilling injury (CI) disorders, and other storage disorders, resulting in grayish, scaldlike skin discoloration, electrical spotting, skin pitting, loss of flesh color, and flesh browning.…”

“…Mango has unique characteristics, such as a favorable flavor and aroma, high levels of antioxidants, as well as being a rich source of the nutrients required for a healthy life and reduced risk of fatal diseases. , Mango is classified as a climacteric fruit, which can generate ethylene (C 2 H 4 ) by itself. It involves a sequence of biological, physiological, and structural controlled changes that cause color, flavor, texture, and taste alterations. , Generally, C 2 H 4 production and respiration occur within the fruit during ripening and affect a series of metabolic activities, such as hydrolysis of starch into sugar, leading to an increase in total soluble solid (TSS) contents and a decrease in acidity, changes in structural polysaccharides leading to flesh softening, chlorophyll degradation and carotenoid biosynthesis, changes in fruit color, and biosynthesis of volatile compounds. , …”