Effect of Chilling‐Injury on Texture and Fungal Rot of Mangoes (<i>Mangifera indica</i> L.)

Kane, O.; Boulet, M.; Castaigne, F.

doi:10.1111/j.1365-2621.1982.tb12762.x

Cited by 8 publications

(7 citation statements)

References 4 publications

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“…Soluble solid content (SSC) is the most relevant quality attribute for assessing mango sweetness [62]. It is strictly linked with ripeness [63], also responsible for fruit taste and consequently for consumers' appreciation (Table 3).…”

Section: Cultivarsmentioning

confidence: 99%

Tree-Ripe Mango Fruit: Physicochemical Characterization, Antioxidant Properties and Sensory Profile of Six Mediterranean-Grown Cultivars

et al. 2020

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Some of the key components that contribute to the acceptance of high-quality fresh mangoes by consumers are its flavour, odour, texture and chemical constituents that depend mainly on level of maturity. In the European market, the demand for tree-ripened fruit has increased in recent decades. Nevertheless, the qualitative response and the marketable characteristics of tree-ripened mango fruit grown in the Mediterranean area are not yet studied. Tree-ripened fruits of cv Keitt, Glenn, Osteen, Maya, Kensington Pride and Tommy Atkins were submitted to analytical (fruit weight, transversal diameter, longitudinal diameter, flesh firmness, total soluble solid content, titratable acidity, seed weight, peel weight, percentage of flesh and fibre, ash content, fat content, carbohydrate content, riboflavin, niacin, thiamin, K, Na, Ca, Mg, Fe, Cu, Mn and Zn contents, ascorbic acid and vitamin A) and sensory evaluations. Significant differences were observed for sensory and physicochemical characteristics in a cultivar-dependent manner. The mango Keitt, in addition to its interesting physicochemical traits, content of protein and vitamin, has a higher sensory appeal. Glenn fruit showed more suitable weight, flesh firmness, soluble solids, vitamin content, total antioxidant activity and total polyphenolics content; Maya had the lowest titratable acidity and the highest soluble solid content, whereas Tommy Atkins revealed preferable ground colour, total antioxidant activity, and vitamin B2 and vitamin C contents. Tree-ripened fruits grown in the Mediterranean climate show interesting peculiarities in regard to fresh market requirements. The analytical-sensory approach established a qualitative characterization of the six observed cultivars.

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Section: Cultivarsmentioning

confidence: 99%

Tree-Ripe Mango Fruit: Physicochemical Characterization, Antioxidant Properties and Sensory Profile of Six Mediterranean-Grown Cultivars

et al. 2020

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“…Chilling temperature induces various structural changes in fruit termed CI symptoms. Visible symptoms of CI in mango fruit are expressed on the peel as red and black spots, pitting or sunken lesions, peel browning, abnormal ripening, reduced aroma and flavor, and increased susceptibility to decay and poor fruit quality ( Kane et al, 1982 ; Chaplin et al, 1991 ; Sivankalyani et al, 2016 ). The mango peel is more susceptible to CI than the pulp ( Farooqi et al, 1985 ).…”

Section: Introductionmentioning

confidence: 99%

Transcriptome Dynamics in Mango Fruit Peel Reveals Mechanisms of Chilling Stress

et al. 2016

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Cold storage is considered the most effective method for prolonging fresh produce storage. However, subtropical fruit is sensitive to cold. Symptoms of chilling injury (CI) in mango include red and black spots that start from discolored lenticels and develop into pitting. The response of ‘Keitt’ mango fruit to chilling stress was monitored by transcriptomic, physiological, and microscopic analyses. Transcriptomic changes in the mango fruit peel were evaluated during optimal (12°C) and suboptimal (5°C) cold storage. Two days of chilling stress upregulated genes involved in the plant stress response, including those encoding transmembrane receptors, calcium-mediated signal transduction, NADPH oxidase, MAP kinases, and WRKYs, which can lead to cell death. Indeed, cell death was observed around the discolored lenticels after 19 days of cold storage at 5°C. Localized cell death and cuticular opening in the lumen of discolored lenticels were correlated with increased general decay during shelf-life storage, possibly due to fungal penetration. We also observed increased phenolics accumulation around the discolored lenticels, which was correlated with the biosynthesis of phenylpropanoids that were probably transported from the resin ducts. Increased lipid peroxidation was observed during CI by both the biochemical malondialdehyde method and a new non-destructive luminescent technology, correlated to upregulation of the α-linolenic acid oxidation pathway. Genes involved in sugar metabolism were also induced, possibly to maintain osmotic balance. This analysis provides an in-depth characterization of mango fruit response to chilling stress and could lead to the development of new tools, treatments and strategies to prolong cold storage of subtropical fruit.

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“…Sweetness is one of the most important factors that determine mango eating quality, particularly during ripening. Soluble solids content (SSC) and, to a smaller extent, sucrose, glucose, and fructose are the typical quality attributes for assessing mango sweetness and have shown usefulness in determining physiological changes during the ripening stage (Hatton et al, 1965, Kanes et al, 1982, Paull and Chen, 2004.…”

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confidence: 99%

Soluble Solids and Simple Sugars Measurement in Intact Mango Using Near Infrared Spectroscopy

Delwiche

Mekwatanakarn

Wang

2008

hortte

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A rapid, reliable, and nondestructive method for quality evaluation of mango (Magnifera indica) fruit is important to the mango industry for international trade. The objective of this study was to determine the potential of near-infrared (NIR) spectroscopy to predict soluble solids content (SSC) and individual and combined concentrations of sucrose, glucose, and fructose nondestructively in mango. Mature mangoes at two different temperatures (15 °C and 20 °C) were measured by NIR interactance (750–1088 nm wavelength region analyzed) over an 11-day period, starting when the fruit were underripe and extending to a few days past optimal ripeness. Partial least squares regression was used to develop models for SSC, individual sugar concentration, and the sum of the concentrations of the three sugars. Such analyses yielded calibration equations with R2 = 0.77 to 0.88 (SSC), 0.75 (sucrose), 0.67 (glucose), 0.70 (fructose), and 0.82 (sum); standard error of calibration = 0.56 to 0.90 (SSC), 10.0 (sucrose), 0.9 (glucose), 4.5 (fructose), and 10.4 (sum); and standard error of cross-validation = 0.93 to 1.10 (SSC), 15.6 (sucrose), 1.4 (glucose), 6.9 (fructose), and 16.8 (sum). When the SSC calibration was applied to a separate validation set, the standard error of performance ranged from 0.94% to 1.72%. These results suggest that for assessment of mango ripeness, NIR SSC calibrations are superior to the NIR calibrations for any of the individual sugars. This nondestructive technology can be used in the screening and grading of mangoes and in quality evaluation at wholesale and retail levels.

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Effect of Chilling‐Injury on Texture and Fungal Rot of Mangoes (Mangifera indica L.)

Cited by 8 publications

References 4 publications

Tree-Ripe Mango Fruit: Physicochemical Characterization, Antioxidant Properties and Sensory Profile of Six Mediterranean-Grown Cultivars

Tree-Ripe Mango Fruit: Physicochemical Characterization, Antioxidant Properties and Sensory Profile of Six Mediterranean-Grown Cultivars

Transcriptome Dynamics in Mango Fruit Peel Reveals Mechanisms of Chilling Stress

Soluble Solids and Simple Sugars Measurement in Intact Mango Using Near Infrared Spectroscopy

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