Effect of Storage Temperature on Postharvest Quality, Ripening and Marketability of Marula Fruits (Sclerocarya birrea subsp. caffra)

Emongor, V.E.; Tautsagae, A.

doi:10.9734/bjast/2016/23513

Cited by 3 publications

(3 citation statements)

References 15 publications

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“…Increased temperature during storage or hot water, enhanced starch and polysaccharides hydrolysis into sugars and decreased TA in mango, hence improved fruit quality [28,29,22]. In agreement with the present study, Kumah, et al [30] reported a general trend in increasing pH of Keitt mango fruits.…”

Section: Fruit Quality Attributessupporting

confidence: 87%

“…However, the incidence and severity varied with the storage temperatures. Similar results have been reported by Tasneem [21], Emongor [15] and Emongor & Tautsagae [22]. Tansneem [21] reported that mango fruit stored at temperatures below 10ºC (1 or 4ºC), significantly (p<0.05) developed surface pitting, scalding, poor aroma, uneven ripening, skin discoloration and poor color development.…”

Section: Chilling Injury Incidence and Severitysupporting

confidence: 85%

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Effect of Hot Water Exposure Duration, Storage and Hot Water Temperature on Chilling Injury, Incidence and Quality of Keitt Mango (Mangifera indica L.)

Pholoma¹,

Emongor²,

Tshwenyane³

2020

JEAI

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Low temperature storage is the most effective method of extending postharvest life and maintain fruit quality because it delays physiological processes such as ethylene production and senescence. Unfortunately, fruit such as mangoes are sensitive to low temperature storage and may be detrimental due to chilling injury, which reduces fruit quality. Effects of storage temperature, hot water at various temperatures and durations on alleviation of mango chilling injury and quality were evaluated on Keitt mango for the growing season in Botswana. The treatments were fruits dipped in distilled water at room temperature (25±2ºC- control), dipped in hot water at 50 and 55ºC for duration of 3, 5 and 10 minutes and storage temperatures at 4, 7, 10, 13 and 25±2ºC, plus 95% RH. The results showed that as storage temperature at below 13ºC, chilling injury incidence and severity significantly (P ≤ 0.0001) increased. Atwater temperature from 25ºC to 50 and 55ºC and duration in which mango fruit was held in hot water, increased from 3 to 5 and 10 minutes, chilling injury incidence and severity significantly (P ≤ 0.0001) decreased.

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Section: Fruit Quality Attributessupporting

confidence: 87%

Section: Chilling Injury Incidence and Severitysupporting

confidence: 85%

Effect of Hot Water Exposure Duration, Storage and Hot Water Temperature on Chilling Injury, Incidence and Quality of Keitt Mango (Mangifera indica L.)

Pholoma¹,

Emongor²,

Tshwenyane³

2020

JEAI

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“…This comprises the already short shelf-life, quality and overall safety of the fruit (Department of Water Affairs and Forestry, 2005). For example, as the fruit ripens, there's a significant decrease in chlorophyll, and an upsurge in carbon dioxide and ethylene production (Emongor and Tautsagae, 2016).…”

Section: Reliable and High-quality Marula Fruit Supplymentioning

confidence: 99%

The future of African wild fruits – a drive towards responsible production and consumption of the marula fruit

Hlangwani,

Hal,

Moganedi

et al. 2023

Front. Sustain. Food Syst.

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The marula fruit has played a central role in the dietary intake, socioeconomic standing, and cultural practices of communities in southern Africa for over 10,000 years. The marula fruit is rich in nutritional compounds such as vitamins, minerals, organic acids, and amino acids which contribute to the health properties of the final products. These products can be sold informally by locals or developed into commercially viable, export products. The recent domestic and international demand for marula fruit-based products has raised sustainability concerns such as over-harvesting, habitat destruction, and unsustainable production practices. Given these challenges, a responsible and inclusive approach to marula production and consumption is required to meet the nutritional needs and sustainably contribute to the socioeconomic development of these communities. As a result, a scoping review approach was used to map out the literature on the production and consumption of the marula fruit. All reviewed literature explicitly focused on the marula fruit, the responsible use of the marula fruit, and sustainability practices in the production and consumption of marula fruit-based products. Furthermore, this review examined the potential benefits and challenges of expanding the production and consumption of marula products and identified strategies for promoting sustainable practices and equitable distribution of benefits. Despite the challenges in pre-and-postharvest processing, the marula fruit has remained a valuable resource. Thus, the sustainable production and consumption of the marula fruit require a holistic approach that addresses these challenges and promotes sustainable practices and equitable distribution of benefits. Central to this approach is the application of various technologies to establish robust value chains so the marula fruit industry can thrive.

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Storage Temperature Influences Postharvest Quality of Wild Plum <i>(Ximmenia Americana L.)</i> Fruit

Emongor

Ramagonono

2019

gjs

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Wild plum has many medicinal, therapeutic and nutritive uses, but its fruits are collected in the wild and less researched. The aim of this study was to evaluate the effects of storage temperature on postharvest fruit quality of wild plum. The fruits of wild plum were subjected to different storage treatments at 0, 5, 10 and 15 ± 1°C in a completely randomized design. The results showed that as storage temperature decreased below 15°C, the incidence and severity of chilling injury significantly (p<0.05) increased. As storage temperature increased from 0 to 15°C fruit titratable acidity (TTA) and vitamin C content significantly (p< 0.05) decreased, but juice pH, soluble solids content (SSC) and weight loss significantly (p< 0.05) increased. The decrease in TTA and vitamin C content, and increase in SSC and juice pH was attributed to fruit ripening. The increase in fruit weight loss was attributed to higher transpiration and respiration. It was concluded that to extend the storage-life and marketing period of wild plum fruits, the fruits should be stored at 15°C and 90-95% RH. Keywords: Ximenia americana, Chilling injury and incidence, Vitamin C, Soluble solids content, Acidity

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Effect of Storage Temperature on Postharvest Quality, Ripening and Marketability of Marula Fruits (Sclerocarya birrea subsp. caffra)

Cited by 3 publications

References 15 publications

Effect of Hot Water Exposure Duration, Storage and Hot Water Temperature on Chilling Injury, Incidence and Quality of Keitt Mango (Mangifera indica L.)

Effect of Hot Water Exposure Duration, Storage and Hot Water Temperature on Chilling Injury, Incidence and Quality of Keitt Mango (Mangifera indica L.)

The future of African wild fruits – a drive towards responsible production and consumption of the marula fruit

Storage Temperature Influences Postharvest Quality of Wild Plum <i>(Ximmenia Americana L.)</i> Fruit

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