Compositional Changes in Mango Fruit During Ripening at Different Storage Temperatures

Vázquez-Salinas, Carlos; Lakshminarayana, S.

doi:10.1111/j.1365-2621.1985.tb10555.x

Cited by 54 publications

(45 citation statements)

References 10 publications

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“…Similarly, a decrease in titratable acidity of mango fruits during ripening has been reported [15]. Titratable acidity gives a measure of the amount of acid present in a fruit [19].…”

Section: Discussionmentioning

confidence: 99%

“…Significant increase in sucrose content of mango has been observed during ripening and this has been attributed to an increase in total soluble solids during ripening. This is due to transformation of starch into soluble sugars as the carbohydrates in the fruit are broken down under the action of phosphorylase enzyme during ripening into simple sugars [15,16]. On the other hand, hydrolysis of starch in the ripening mango fruit has been associated with amylase activity [17].…”

Section: Discussionmentioning

confidence: 99%

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Effect of ripening stage on composition, sensory qualities and acceptability of keitt mango (<i>mangifera indica</i> L.) chips

Appiah¹,

Kumah²,

Idun³

2011

African Journal of Food, Agriculture, Nutrition and Development

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Mango (Mangifera indica) fruits are consumed, among other reasons, for their pleasant flavour. They are rich sources of vitamins A, B 6 and C. Mango fruits are being increasingly processed into products such as dried mango slices (chips). These products have longer shelflife and, therefore, assure all year round availability of mango in different forms. The stage of ripening of mango fruits influences consumer acceptability. This is because it affects the physico-chemical characteristics of the mango fruit. In order to produce mango chips of acceptable quality, determination of the most appropriate stage of ripening of fruits for chip production should be known. This study was, therefore, carried out to determine the effect of stage of ripening of Keitt mango fruits on eating quality of its derivative chips. Some physicochemical changes occurring in fruits were monitored during ripening. The results showed that there were significant increases (P<0.05) in total soluble solids and pH while titratable acidity and vitamin C content declined with ripening. No significant differences were observed between the different stages of ripening in any of the proximate parameters with the exception of the ash content. Chips showed increased levels of ash with ripening. Magnesium levels in chips increased with ripening whereas the levels of phosphorus, potassium, calcium and sodium declined. Sensory evaluation of the chips revealed that chips produced from fully ripe Keitt mango fruits were more acceptable than half ripe and unripe mango fruits. The chips from the fully ripened had the best scores for appearance (1.37), taste (1.27), flavour (1.38) as well as mouthfeel (1.45). The texture of chips produced using the fully ripened Keittt mango fruits were adjudged to be satisfactory (2.64). The study showed that fully ripened mango fruits were better in producing chips of acceptable sensory quality than both unripe and fullripe mango fruits. The taste which was mainly due to the sugar content of the mango chips contributed significantly to overall acceptability and therefore could be used as a quality indicator of Keitt mango chips.

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“…Similarly, a decrease in titratable acidity of mango fruits during ripening has been reported [15]. Titratable acidity gives a measure of the amount of acid present in a fruit [19].…”

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Effect of ripening stage on composition, sensory qualities and acceptability of keitt mango (<i>mangifera indica</i> L.) chips

Appiah¹,

Kumah²,

Idun³

2011

African Journal of Food, Agriculture, Nutrition and Development

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“…In 'Irwin', starch is almost undetectable after ripening whereas sucrose increases significantly and fructose slightly (Ito et al, 1997). Vazquez-Salinas and Lakshminarayana (1985) also observed a gradual reduction in glucose and fructose and a continuous increase in sucrose during ripening in 'Haden', 'Irwin', 'Kent', and 'Keitt'. In the mango cultivation system employed in Miyazaki, Japan, mango growers harvest fruits when they naturally drop into the net.…”

Section: Effect Of the Male Parent On Fruit Characteristicsmentioning

confidence: 81%

Efficiency of Hybrid Formation by Open-pollination of Two Cultivars in a Closed Plastic House and the Effect of the Male Parent on Fruit Characteristics in Mango

Honsho

Inada

Yuji

et al. 2012

J. Japan. Soc. Hort. Sci.

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Although Japanese mango is produced under a fairly unique cultivation system and fetches high prices at market, further growth of the mango industry in Japan requires the development of new cultivars. However, since individual mango flowers are quite small, no more than 1 cm in diameter, a large number of skilled workers is necessary for artificial pollination, thus making it difficult to obtain a sufficient number of progenies for breeding. We therefore evaluated a methodology whereby progenies were obtained by open pollination and their male parent was subsequently determined by DNA markers. Two mango cultivars ('Irwin' and 'Beni-Keitt') were arranged in a plastic house and honeybees were released as a pollen vector for open pollination. Harvested fruits were characterized and their seeds were sown in a bed. The male parent of the germinated seedlings was then identified by five simple sequence repeat (SSR) markers. As a result of SSR genotyping, the male parents of 185 of 239 'Irwin' seedlings were revealed; 79 were obtained by self-pollination and 106 from out-crossing. For 'BeniKeitt', the male parent of 14 of the 20 seedlings was determined with two self-pollinated and 12 out-crossed. Preferential out-crossing in 'Irwin' was revealed using the chi-square test, although the considerable number of self-pollinated fruit obtained shows that a sufficient number of fruit can be set in a single-planted orchard. The effect of the male parent on fruit characteristics was subsequently examined, revealing that in 'Irwin' the Brix value of self-pollinated fruits was significantly higher than that of cross-pollinated fruits. Certain color values were, however, lower in self-pollinated 'Irwin' fruits.

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“…On the other hand, as a result of starch hydrolysis from increased amylase activity during ripening [16] [19], while Selvaraj et al [20] reported glucose as a predominant. Conflicting reports on the relative concentrations of individual sugar, which are presented in mango at different stages of ripening, were attributed to varying cultivars and storage conditions [18].…”

Section: Related Workmentioning

confidence: 99%

“…Conflicting reports on the relative concentrations of individual sugar, which are presented in mango at different stages of ripening, were attributed to varying cultivars and storage conditions [18]. Acid levels are expressed frequently in term of pH and titratable acidity (TA), while sugar concentrations are reported as total soluble solid content (TSS) [19][21] [22]. A few investigators, however, have attempted to understand how concentration varying of these components affects flavor perception of the fruit.…”

Section: Related Workmentioning

confidence: 99%

Prediction of Mango Fruit Quality from NIR Spectroscopy using an Ensemble Classification

Pronprasit¹,

Natwichai²

2013

IJCA

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Near-infrared (NIR) spectroscopy is one of the most prominent non-destructive techniques which can classify the quality of agricultural products. An important issue for the NIR is when the new target data from different environments, e.g. area, orchard, harvesting age, harvesting year, etc., is classified by the existing classifier, the predicting performance might not be effective. Furthermore, the classification model re-building can incur the cost in term of laboring or time.In this paper, an ensemble classification is applied to predict the quality of mango cv. Nam Dok Mai Si Thong fruits. The ensemble classification is a technique which combines multiple classifiers to work as a sole classifier. In addition, such individual classifier, sub-classifier, will be assigned a weight according to the similarity to the target dataset for adapting itself to the new environment. In our work, the ensemble classification will contain the classification models, multiple linear regression (MLR) equations, trained from the data with different harvesting year, and harvesting period for the fruit collection on such year. The weight of each subclassifier is obtained from the difference between its prediction error and the prediction error of the target dataset.The proposed approach was evaluated by the experiments in which its performance was compared with the traditional sole classifiers as well as the naïve ensemble classifiers without weighting. From this result, the standard error of prediction (SEP) values of the proposed ensemble classifier, naïve ensemble classifier, and single classifier were 0.95, 1.08, and 0.99, respectively. Such results can illustrate that our proposed ensemble classifier can perform well for the changing environments. General Terms

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Compositional Changes in Mango Fruit During Ripening at Different Storage Temperatures

Cited by 54 publications

References 10 publications

Effect of ripening stage on composition, sensory qualities and acceptability of keitt mango (<i>mangifera indica</i> L.) chips

Effect of ripening stage on composition, sensory qualities and acceptability of keitt mango (<i>mangifera indica</i> L.) chips

Efficiency of Hybrid Formation by Open-pollination of Two Cultivars in a Closed Plastic House and the Effect of the Male Parent on Fruit Characteristics in Mango

Prediction of Mango Fruit Quality from NIR Spectroscopy using an Ensemble Classification

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