Effects of hot air conditioning of ‘Kensington’ mango fruit on the response to hot water treatment

Jacobi, Keryl K.; MacRae, Elspeth; Hetherington, Suzan E.

doi:10.1016/s0925-5214(00)00163-0

Cited by 45 publications

(31 citation statements)

References 31 publications

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“…Our results are in agreement with (Eaks, 1976;Medicott et al, 1986 andJacobi et al, 2000). They reported that an atypical climacteric respiratory pattern which was associated with ripening.…”

Section: Resultssupporting

confidence: 93%

Relationship between electrical conductivity, softening and color of Fuerte avocado fruits during ripening

Ahmed¹,

Yousef²,

Hassan³

2010

ABJNA

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To identify the most important ripening parameters of Fuerte avocado fruits, and to quantify the relationship between color changes, electrical conductivity and softening of avocado fruits, the ripening process was investigated to fulfill the consumer and market demands. Mature and high quality avocado fruits (Persea Americana Mill.) were held to ripe at 20 o C in controlled temperature rooms with 90-95% relative humidity for two weeks. Fruit quality characteristics (respiration rate, soluble solids content (SSC), total acidity (TA), ascorbic acid and oil content) during ripening period at 20 o C were evaluated. Moreover, ripening parameters as color changes, chlorophyll contents, fruit firmness and electrical conductivity and ripening enzymes (CX and PME) were also investigated throughout ripening process. During ripening period for 2 weeks at 20 o C, fruit quality criteria showed that respiration rate and oil content had a noticeable significant increase with the ripening increase. While, acidity (TA), soluble solids (SSC) and ascorbic acid content cleared a slight and significant decrease. Throughout color development, the three parameters lightness (L*), hue (h•) and chroma (C*) changed significantly, hue decreased little, lightness moderately, while chroma changed more quickly. Moreover, an significant decline in chlorophyll a and b concentration occurred and reflected to color changes during ripening process. For ripening enzyme activities, Fuerte avocado fruits showed a great increase in cellulase activity compared with gradual decrease in Pectinmethylesterase activity after ripening. Avocado fruit firmness markedly reduced gradually after harvest till ripening at 20 o C, and this decline was positively correlated with an increase of electrical conductivity of the fruit tissue suggesting a gradual loss of cell membrane integrity. This increase in conductivity was promoted by ripening process. These results have allowed us to set that ripening process had some parameters were simple and rapid to measure as ripening indices. We conclude that in Fuerte avocado fruits, electrical conductivity (EC) can serve as a good indicator of membrane permeability and that it is highly correlated with ethylene production, softening and also demonstrates a relationship between firmness and EC.

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Section: Resultssupporting

confidence: 93%

Relationship between electrical conductivity, softening and color of Fuerte avocado fruits during ripening

Ahmed¹,

Yousef²,

Hassan³

2010

ABJNA

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“…In another study on 'Carabao' variety mangoes subjected to hot air treatment, Cabahug also observed decreased firmness in treated fruits [20]. The same results were found for Kensington variety mangoes subjected to hot air treatment at 47°C for 15 min [18,19].…”

Section: Flesh Firmnesssupporting

confidence: 54%

“…Jacobi et al [18] and Nyanjage et al [23] also demonstrated that heat treatment for mangoes had the effect of increasing the°B rix and that the acid content was lower than in controls [18].…”

Section: Biochemical Changesmentioning

confidence: 96%

“…However, the speed of this process is dependent on several factors, such as the ambient conditions (temperature and relative humidity), the condition of the product when harvested (ripeness, wounds, bruising) and the postharvest treatments used (heat treatment), etc. Heat treatment increased weight loss in Kensington variety mangoes [18,19].…”

Section: Weight Lossmentioning

confidence: 99%

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Effects of hot air treatment on postharvest quality of ‘cat Hoa loc’ mangoes

Hoa¹,

Hien²,

Self³

et al. 2010

Fruits

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-Introduction. Vietnam is among the world's top 20 mango producing countries. In this country, the 'cat Hoa loc' variety is predominant, with 17 692 ha under cultivation with an annual production of 58 471 t; it is considered to be the best mango variety in the Mekong delta. Ripening of the fruit is typically expressed by a skin colour change from green to bright yellow. This variety is highly prized by local and foreign consumers, but subject to different disorders, especially fruit fly infestations. Heat treatment is a safe alternative to chemical treatments. It can impair mould development and control fruit infestation by destroying fruit fly eggs and larvae. It may have a greater or lesser effect on fruit physiology. If the treatment temperature and duration are incorrectly handled, skin burns may result and the internal quality of the fruit may be affected. Materials and methods. 'Cat Hoa loc' mangoes at the commercially mature stage were subjected to hot air treatment (47°C and 90% RH) of different durations [(0, 20, 40, 60, 90, 120 and 180) min from the fruit core attaining the temperature]. After treatment, the fruits were stored at 25°C and quality parameters evaluated (weight loss, peel and flesh colour, percentages of fruit with burns and rots, burn index, ripening percentage, firmness, TSS, TA, vitamin C content, pH, reducing and total sugars, and taste test). Results and discussion. For the 'cat Hoa loc' variety, heat treatment accelerated ripening of the fruit in the initial storage period and colour changes occurred more quickly. However, after 7 days' storage, the difference in Hue value between the treated and control fruits disappeared. Hot air treatment at 47°C of different durations [(20 to180) min] did not affect the internal coloration changes of 'cat Hoa loc' mangoes, but did affect the flesh firmness. We found that, after 3 d, hot air treatment at 47°C led to significantly faster weight loss than control fruits but this difference disappeared after 7 d. Total sugar content was not affected by the treatment, but titratable acidity decreased more quickly in treated fruits. Vietnam / Mangifera indica / fruits / postharvest control / heat treatment / qualityEffets du traitement thermique sur la qualité post-récolte de mangues 'cat Hoa loc'.Résumé -Introduction. Le Vietnam est parmi les 20 premiers pays producteurs de mangues au monde. Dans ce pays, la variété 'cat Hoa loc' est prédominante (17 692 ha cultivés et production annuelle de 58 471 t) ; elle est considérée comme la meilleure variété de mangue dans le delta du Mékong. La maturation du fruit s'exprime généralement par un changement de couleur de la peau qui vire du vert au jaune vif. Cette variété est très appréciée par les consommateurs locaux et étrangers, mais elle est sujette à divers troubles, notamment à des infestations par la mouche des fruits. Le traitement thermique est une bonne alternative aux traitements chimiques. Il peut altérer le développement des moisissures et contrôler l'infestation des fruits par la des...

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“…Somewhat similarly, hot air conditioning at 39 ± 1°C for 8 h prior to HWT at 45°C for 30 min or 47°C for 15 min alleviated heat damage of ‗Kensington' cultivar mango fruit (Jacobi et al, 1996, Jacobi et al, 2000 ( Table 2.3).…”

Section: Temperature Controlmentioning

confidence: 89%

Lenticel discolouration on 'B74' mango fruit and under-skin browning on 'Honey Gold' mango fruit

Li¹

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Lenticel discolouration (LD) on mango fruit is evident as red, brown or black ‗halos' surrounding the lenticels. It is a common skin disorder on ‗B74' (CalypsoTM) mangoes. LD is exacerbated by exposure to γ-irradiation, a disinfestation treatment. Postharvest treatments of ‗B74' fruit with chemicals (viz., anti-browning agents: ascorbic acid, citric acid and calcium ascorbate), wax (viz., carnauba coatings), and bags (viz., types and atmospheres) prior to γ-irradiation were investigated with a view to reduce LD induced by γ-irradiation. Different fruit ripeness stages (viz., hard, rubbery and sprung) prior to γ-irradiation were also investigated. With a view to better understand the browning biochemistry, polyphenol oxidase (PPO) and peroxidase (POD) activities and total phenolics concentration were quantified. Anti-browning agents did not reduce LD. Coating with three layers of 75% carnauba wax reduced LD, but the fruit failed to ripen. Maintaining fruit inside macro-perforated bags and paper bags did not reduce LD. Holding fruit inside closed polyethylene bags reduced LD, but only while fruit remained in the bags. Moreover, maintaining fruit in polyethylene bags impaired subsequent ripening. Irradiating partially ripe sprung stage fruit increased LD less that developed at eating ripe as compared to fruit treated when they were hard green. Thus, irradiating fruit at more advanced stage of ripeness is a promising approach to reduce LD associated with irradiation. Total fruit skin phenolics concentration was not correlated to LD.PPO activity after γ-irradiation in hard fruit skin increased more than that in sprung fruit. Also, LD in irradiated hard fruit skin increased more than in sprung fruit after γ-irradiation. Therefore, LD induced by irradiation was evidently related to PPO activity. Similarly, POD activity may also be involved in LD as it was also higher in irradiated fruit. Polyethylene bagging was associated with reduced PPO and POD activities when fruit were in bags and for a short time after their removal. Therefore, the transient lessening of LD after bagging is potentially associated with limited oxygen concentrations within the bags.Under-skin browning (USB) is manifested as sub-epidermal discolouration. This disorder predominantly affects ‗Honey Gold' mango fruit. Towards understanding the causes of USB and reducing economic losses to industry, the influences of fruit growing region (viz., Northern Territory, North Queensland and Southeast Queensland), physical stress (viz., abrasion and vibration [0, 3, 9 and 18 h at 12 Hz], and reduced storage temperature (viz., 6 -20°C) were investigated. Also, transporting fruit in soft polystyrene liner tray inserts was compared to commercial polyethylene liner tray inserts as a potential means to reduce USB. In addition, mango sap influences for harvest time (viz., morning, afternoon) and type (viz., spurt and ooze) were evaluated along with holding temperature (viz., 12 and 20°C) and mechanical damage type (viz., ii abraded, cut and peeled). USB inci...

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Effects of hot air conditioning of ‘Kensington’ mango fruit on the response to hot water treatment

Cited by 45 publications

References 31 publications

Relationship between electrical conductivity, softening and color of Fuerte avocado fruits during ripening

Relationship between electrical conductivity, softening and color of Fuerte avocado fruits during ripening

Effects of hot air treatment on postharvest quality of ‘cat Hoa loc’ mangoes

Lenticel discolouration on 'B74' mango fruit and under-skin browning on 'Honey Gold' mango fruit

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