Control of browning of minimally processed mangoes subjected to ultraviolet radiation pulses

Sousa, Aline Ellen Duarte de; Fonseca, Kelem Silva; Gomes, Wilny Karen da Silva; Silva, Ana Priscila Monteiro da; Silva, Ebenézer de Oliveira; Puschmann, Rolf

doi:10.1007/s13197-016-2457-8

Cited by 10 publications

(8 citation statements)

References 34 publications

(38 reference statements)

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“…EL increased by approximately 43%, from 25.6 at the beginning to 59.5% at the end of the conservation period (Table 3). Increased EL during the storage time indicates loss of integrity (selective permeability) of the cell membrane system due to maturation (SOUSA et al, 2017). The mean SS value found in this study, 11.1% (Table 3), is in agreement with literature, with values ranging from 5 to 19% (SOUZA et al, 2014;DA SILVA FREITAS et al, 2018).…”

Section: Resultssupporting

confidence: 91%

“…Peel color was assigned through scores 1 to 5 according to yellowing, established as the basis for ripening stages of the Brazilian papaya classification (CQH, 2003). Leakage was determined according to Sousa et al (2017), with modifications. Cylinders (1.0 cm 2 ) removed from the peel region were incubated in vials containing 20 mL distilled water, and allowed to stand for 6 h. After rest, the initial solution electrical conductivity (CEi) was measured with the aid of a conductivity meter (Digimed, Model DM -3P).…”

Section: Methodsmentioning

confidence: 99%

“…pH was measured directly in the pulp with the aid of a digital potentiometer with automatic temperature adjustment, duly standardized with pH 7.0 and 4.0 buffer solutions (AOAC, 2005). Vitamin C was obtained by titration with DCPI solution (2,6-dichlorophenolindophenol, 0.02%) until permanent light pink color using 1 gram of pulp diluted in 100 mL of oxalic acid (0.5%) (SOUSA et al, 2017). Results were expressed as mg of ascorbic acid 100 g -1 pulp.…”

Section: Methodsmentioning

confidence: 99%

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Ozone slows down anthracnose and increases shelf life of papaya fruits

Neto

Pinto

Ootani³

et al. 2019

Rev. Bras. Frutic.

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This study investigated the effect of ozone on papaya postharvest conservation, aiming at controlling anthracnose and increasing fruit shelf life. The experiment was conducted at the Laboratory of Product Technology, Federal University of Amazonas, Manaus-AM. Fruits were treated with 0; 0.6; 1.5 and 3.3 ppm ozone and commercial fungicide. They were then stored at room temperature (27 ± 2 °C and 65 ± 5% RH). Incidence, severity, number and size of anthracnose lesions were determined, as well as postharvest quality by assessing shelf life; accumulated and daily fresh mass loss (%), peel color, electrolyte leakage (%), soluble solids (%), titratable acidity (g 100 g-1), soluble solids / titratable acidity ratio, pH and vitamin C (mg 100 g-1). Ozone reduced anthracnose severity in the short (3.3 ppm) and long term (1.5 ppm), making it as effective as a commercial fungicide. Ozone increased shelf life by seven days and maintained the postharvest quality of papaya fruits. Thus, ozone becomes a potential technology for postharvest use as a safe alternative to the use of pesticides in reducing anthracnose and increasing shelf life of papaya fruits.

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Section: Resultssupporting

confidence: 91%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Ozone slows down anthracnose and increases shelf life of papaya fruits

Neto

Pinto

Ootani³

et al. 2019

Rev. Bras. Frutic.

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“…This decline of the AA content at the storage period is prevalent in whole or minimal processed fruit and vegetable. This is primarily because of their involvement in oxidative reactions (De Sousa et al, ) and the removal of oxygen during cavitation may be the main cause of AA degradation (Abid et al, ). AA prevents the enzymatic browning of fruits by preventing the catalytic site of the PPO.…”

Section: Resultsmentioning

confidence: 99%

Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit ( Cydonia oblonga Mill.)

Yıldız

İzli

Aadil

2019

J Food Process Preserv

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The study was conducted to examine the effect of chemical treatment (ascorbic acid and calcium chloride), physical treatment (water bath at 65 °C), and ultrasound (US) in ultrasonic bath for the prevention of enzymatic browning of fresh‐cut quince slices during 14 days of storage. The treated quince slices were analyzed in terms of color, polyphenol oxidase, and pectin methyl esterase activity, bioactive compounds, sensory, and microbial analysis. The results showed that US treatment inhibited (p < .05) the growth of bacteria, mold, and yeast in fresh‐cut quince slices during 4 °C storage. The US‐treated slices showed a significant (p < .05) improvements in bioactive compounds as well as improved physical properties as compared to all other treatments. Similarly, US‐treated samples showed the best color values with the lowest value of enzyme activities showing less enzymatic browning. Moreover, the findings showed that the lowest score for decay and off‐odor were obtained for the quinces treated with US. Practical applications A significant improvement in the quality of US‐treated fresh‐cut quinces with the comparison of other chemical and physical treatments was achieved. This study will contribute a novel method to develop US‐treated fresh‐cut fruit and vegetables with an enhanced product quality and extended shelf life. In overall, processing of fresh‐cut quince fruit with a US treatment might be applied to get a high‐quality and browning‐free product.

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“…Reported steam treatments of mango cuts, performed at 94°C, were very efficient to inactivate PPO and to limit browning (Ndiaye et al, 2009), but other possible impacts on quality were not described. Physical treatments (other than steam), for instance UV-C light, can inactivate PPO and reduce microbial load (Chisari et al, 2011;de Sousa et al, 2017). However, on mango, it was necessary to combine UV treatment with 1-methylcyclopropene, which blocks the action of ethylene, to retain mango color.…”

Section: Effect Of Heat Treatment To Maintain the Quality Of José Mango Cutsmentioning

confidence: 99%

Effects of maturity level, steam treatment, or active packaging to maintain the quality of minimally processed mango ( Mangifera indica cv. José)

Leneveu‐Jenvrin

Apicella

Bradley

et al. 2021

J. Food Process. Preserv.

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The shelf-life of minimally processed José mango is primarily limited by browning during refrigerated storage. Three approaches were assayed to increase product shelf-life. Processing fruit sampled at an earlier ripening stage reduced browning during storage but fruit remained acidic. Steam treatment at 60°C for 3 min reduced How to cite this article: Leneveu-Jenvrin C, Apicella A, Bradley K, et al. Effects of maturity level, steam treatment, or active packaging to maintain the quality of minimally processed mango (Mangifera indica cv. José).

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Control of browning of minimally processed mangoes subjected to ultraviolet radiation pulses

Cited by 10 publications

References 34 publications

Ozone slows down anthracnose and increases shelf life of papaya fruits

Ozone slows down anthracnose and increases shelf life of papaya fruits

Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit ( Cydonia oblonga Mill.)

Effects of maturity level, steam treatment, or active packaging to maintain the quality of minimally processed mango ( Mangifera indica cv. José)

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