Effect of irradiation on the biochemical and organoleptic changes during the ripening of papaya and mango fruits

Evaluation of Physiological and Orgaleptic Properties of Mango cv. Kesar as Influenced by Ionizing Radiation and Storage Temperature

“…The possible reasons may be that medium to lower dose of irradiation can break chemical bonds, increase membrane permeability and metabolic activity, which will lead to more water vapor movement to intercellular space and maintain the texture of the fruit and another reason may be that the changes in pectin by irradiation are possible cause of the radiation induced softening (Zhao et al 1996). These results are in agreement with findings of Moreno et al (2006), El-Salhy et al (2006) and Lacroix et al (1990) in mango; Pimentel and Walder (2004) in banana and Singh and Pal (2007) and Singh and Pal (2009) in guava. Significantly better texture score was recorded at the full ripening stage in fruits stored at 12 0 C, ambient temperature and in CA (12 0 C) storage compared to fruits stored at 9 0 C temperature, which may be due to retardation of the biochemical changes and ripening process at desired temperature (Mane, 2009) and significantly decrease in texture during storage of fruits was due to changes in nature of pectin substances which cementing the cell wall and hydrolysis of starch, hemicelluloses and cellulose during ripening of fruit (Leopold, 1964).This finding is in conformity with the findings of Waskar and Masalkar (1997) in mango; Purvoko (2002) in banana.…”

Phenolic compounds and the colour of oranges subjected to a combination treatment of waxing and irradiation

“…A similar trend was observed by Lacroix et al, 50 that shown an accumulation of phenolic compounds occured after 5 days of storage for irradiated mangoes. Oufedjikh et al 38 found that PAL activity increased during storage of irradiated clementines and hence increased the concentration of phenols.…”

“…51 With respect to lightness index, the changes observed during storage of waxed oranges appeared to follow a more consistent pattern than for unwaxed oranges; in the former case lightness index generally increased with storage time (Table 3); in the latter case the trend observed was erratic. Lacroix et al 50 showed that the lightness of pulp mangoes decreased during storage for irradiated mangoes. However, colour measurements of Moroccan clementines varied only slightly during the storage period.…”

Maintaining mango (Mangifera indica L.) fruit quality during the export chain

“…Haden mangoes subjected to 250 Gy at 1/4 or 1/2 maturity stage did not show any problem (Mitcham & Yahia, 2009). Keitt mangoes, subjected to 600 and 900 Gy showed retention of colour, taste and texture after 9 days in storage (Lacroix, Bernard, Joblin, Milot, & Gagnon, 1992). Lower irradiation doses between 100 and 150 Gy affected the flavour, and doses higher than 750 Gy caused loss of ascorbic acid content in 'Irwin' and 'Sensation' mangoes (Mitcham & Yahia, 2009).…”