Effects of Heat Treatment on Changes of Respiration Rate and Enzyme Activity of Ivory Mangoes During Storage

Abstract

Mango is produced in tropical zone and consumed around the world. However, mango fruit has a short postharvest life resulting in severe loss during storage. In this study, the effects of heat treatment applied to ivory mangoes on physical, physiological and biochemical quality was studied. The results showed that mangoes subjected to all hot water treatment at 50C -10 min, 60C -1 min, 70C -5 s could improve the quality, while the 60C -1 min treatment was the optimal method. We found that 60C -1 min treatment could inhibit the respiration rate, the relative electric conductivity and the malondialdehyde content, and increase the total phenols and flavonoids not reported earlier. Moreover, the activity of polyphenol oxidase, peroxidase and polygalacturonase was reduced, and the activity of catalase was increased, thus maintaining a better quality of ivory mangoes. The 60C -1 min treatment is the alternative method for improving the quality of ivory mangoes during the storage.

Recent Advances on Postharvest Technologies of Mango Fruit: A Review

“…Enzymes such as PG, βgalactosidase, α-mannosidase, and β-hexosaminidase are involved in cell wall modification and softening in mango fruit (Abu-Sarra and Abu-Goukhi, 1992;Hossain et al, 2014). HWT (60°C for 1 minute) inhibits the cell wall degrading enzyme PG after ten days of storage at 25°C (Wang et al, 2016). Previous studies by Ketsa et al (1998) revealed that HWT at 33°C for three days increased the activity of β-galactosidase caused in 'Nam Dokmai' mango after eight days of storage at 25°C.…”

“…For instance, HWT at 55°C for ten-minutes suppressed respiration in 'Tainong' mango fruit during storage at 20°C for six days (Zhang et al, 2012). Similarly, studies on 'Ivory' mango revealed that hot water treatment at 60°C for one-minute inhibited ethylene production and respiration rate (Wang et al, 2016). The efficacy of HWT is strongly linked to its potential to regulate key enzymatic activities affecting quality attributes of fresh horticultural produce.…”

“…Heat treatment is another non-chemical technique that has proved to be effective in decreasing postharvest diseases, fruit softening and maintaining mango fruit color (Dautt-Castro et al, 2018;Le et al, 2010;Luria et al, 2014;Wang et al, 2016). Cell wall degrading enzymes, such as β-galactosidase and polygalacturonase (PG) are reportedly inhibited by heat treatments (Dautt-Castro et al, 2018).…”

Impact of Vapour Heat Quarantine Treatments on ‘Samar Bahisht Chaunsa’ and ‘Sufaid Chaunsa’ Mango Fruits During Simulated Air Shipment to Japan

“…Increase in phenolic content might be due to change in cellular structure, improved enzymatic activity due to higher temperature (Lorinda et al, 1987). Earlier finding by Wang et al (2017) described that higher TPC was observed in Ivory mango when heated at 60°C for 1 min. Likewise, mango fruits treated with hot water treatments showed higher TPC as compared to control fruits (Hasan et al, 2020).…”

Effects of hot air treatment in combination with Pichia guilliermondii on postharvest preservation of peach fruit

“…However, the rising trend of relative electrical conductivity was most significantly suppressed in response to the combined treatment in Fig. (B), and this result was similar to the historical record reported by Hui Wang . One explanation was that HT and HT + AT regulated the metabolism of ROS to maintain low oxidative toxicity, which had a positive relation to the high production of MDA and relative electrical conductivity.…”