Evaluation of physicochemical properties of pre-treated raw mango (Mangifera indica) powder during storage

Langeh, Anjali; Bhat, Arshad; Sood, Monika; Bandral, Julie D

doi:10.22271/tpi.2022.v11.i10m.16196

Cited by 3 publications

(3 citation statements)

References 10 publications

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“…Further, conversion of starch into soluble sugars, reduction in citric acid contents, and lower titratable acidity values were found in naturally ripened mangoes, just as happened in current trials. Langeh et al 35 reported that reducing sugars increase with the increase in storage period. This could be due to the hydrolysis of sugars, which might be due to the degradation of disaccharides to monosaccharides.…”

Section: Discussionmentioning

confidence: 98%

“…The amounts of moisture, protein, fat, fiber, ash and NFE were found in the range of 68.33–71.38, 1.94–2.36, 2.11–2.31, 4.53–5.01, 1.84–2.59 and 87.60–89.58 g/100 g, respectively. Langeh et al 35 studied the effect of different pretreatments on physicochemical composition of mangoes, and significant variations in the results were found for moisture, ash and fiber contents. Jean-Claude et al 36 made a comparison physicochemical composition of mature green unripe mangoes with fully ripened mangoes.…”

Section: Discussionmentioning

confidence: 99%

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Physiological and biochemical variations of naturally ripened mango (Mangifera Indica L.) with synthetic calcium carbide and ethylene

Hussain,

Kausar,

Siddique

et al. 2024

Sci Rep

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To meet the increasing consumer demands for fruits, the implementation of artificial ripening techniques using synthetic chemicals has become increasingly commonplace among less ethical fruit production companies in today’s global market. The objective of present work was to establish a difference in the physiological and biochemical and profiles of naturally ripened mangoes vs. those ripened by application of synthetic calcium carbide and ethylene. The application of calcium carbide at 10 g/kg mangoes resulted early ripening in 2 days, with a 3-day shelf life, as compared with 5 and 6 days, for mangoes ripened by ethylene and naturally, respectively. Higher levels of calcium carbide reduced moisture, fiber, protein and carbohydrates content and increased the ash content of mangoes, as compared to higher levels of ethylene, whereas in naturally ripened mangoes the content percentages were 80.21, 3.57, 3.05 6.27 and 4.74, respectively. Artificial ripening resulted in significant loss of ascorbic, citric and malic acid, as values were recorded 35.94, 2.12 and 0.63 mg/g, respectively, in mangoes ripened with 10 g/kg of calcium carbide. However, in naturally ripened mangoes the amounts of these acids were recorded significantly (p < 0.05) high as 52.29, 3.76 and 1.37 mg/g, respectively. There was an increase in total soluble solids (TSS) and reducing sugars, and a decrease in titratable acidity in calcium carbide (10 g/kg) treated mangoes. Elemental analyses revealed high levels of minerals in naturally ripened mangoes, with significant values of iron (0.45 mg/100 g), zinc (0.24 mg/100 g) and copper (0.17 mg/100 g). The organoleptic quality of the fruit decreased significantly (p < 0.05) as a result of the use of calcium carbide. Although use of artificial ripening techniques provides speedy ripening of mangoes, there are obvious limitations. Consequently, natural ripening should be promoted in order to have safer and more nutritious mangoes.

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Section: Discussionmentioning

confidence: 98%

Section: Discussionmentioning

confidence: 99%

Physiological and biochemical variations of naturally ripened mango (Mangifera Indica L.) with synthetic calcium carbide and ethylene

Hussain,

Kausar,

Siddique

et al. 2024

Sci Rep

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“…Among the most popular varieties, Palmer and Keitt, the Floridian mangoes are mainly exported in Côte d'Ivoire [3]. However, the ripe fruits have a limited commercial life due to high perishability linked to various intrinsic and extrinsic factors [4]. In fact, mangoes, like many other fruits and vegetables, are subject to enzymatic browning, which can occur during the various stages of handling, from harvesting to storage, if they are bruised or damaged.…”

Section: Introductionmentioning

confidence: 99%

Introducing in Côte D’ivoire a Simple Technique Contributing to the Post-Harvest Management of Mangoes (Mangifera indica L. 1753) Perishability and Browning by Targeting Polyphenol Oxidases (PPOs)

Bédikou,

Kossonou,

Assemian

et al. 2024

ARRB

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Côte d'Ivoire is the leading exporter of Palmer and Keitt mangoes in sub-Saharan Africa. Despite the importance of the foreign exchange generated, these tropical fruits suffer enormous post-harvest losses due to their high perishability, mainly caused by enzymatic browning. In fact, the appearance of brown discolouration due to alterations, whether caused by mechanical, technological or natural treatment, is the cause of huge economic losses. To address this thorny problem and thereby improve export volumes, three technological treatments including steam bleaching, oven drying and osmotic dehydration were carried out on mango edible parts to inhibit polyphenol oxidases (PPOs), the key enzymes that catalyse enzymatic browning. The results showed that only oven drying at 60°C and steam bleaching at 60°C and 100°C had a significant effect on inactivating PPOs activity after only a few minutes. Osmotic dehydration maintained high levels of enzyme activity even after 24 hours of treatment. In conclusion, steam bleaching at 60°C for 7 minutes was found to be the best post-harvest management technique for Palmer and Keitt mangoes, as it contributed to both the preservation of marketable quality and the stability of organoleptic properties of the mango.

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Drying kinetics and mathematical modeling of seeds of two mango varieties at different temperatures and with different pretreatments

Gebre,

Keneni,

Gebremariam

et al. 2024

Biofuels Bioprod Bioref

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Increasing global waste generation is not only a threat but also an opportunity to address energy insecurity and pollution using green valorization techniques. However, this requires pretreatment of waste and byproducts and optimization of drying to obtain high‐quality biofuels. Hence, this study aims to analyze the performance of currently used drying models, the influence of different drying temperatures, drying time, and seed pretreatment on the drying kinetics of two varieties of mango seed. Accordingly, whole seeds and crushed seeds were exposed to five drying temperatures (313–353 K) in a heating furnace. Weight loss was recorded systematically, converted into moisture ratio, and then fitted to four semitheoretical mathematical models, namely: (i) Lewis, (ii) Henderson and Pabis, (iii) Page, and (iv) Avhad and Marchetti models. The fitness of these models was compared using statistical parameters, such as R2, X2, root mean square error (RMSE), mean bias error (MBE), and mean absolute error (MAE). The results showed that seed pretreatment and increasing the drying temperature led to an increase in the rate of moisture evaporation and reduced the time required for drying. Among all models, the Avhad and Marchetti model provided higher R2 values of 0.9994 and 0.9991 for local and hybrid mango at 313 K, and 0.9977, and 0.9970 for local and hybrid crushed mango seeds at 353 K and 313 K, respectively; hence, it showed the best performance. The activation energy (Ea) showed a slight differences for both varieties of mango seed and among pretreatments in all mathematical models. The mean Ea values for local and hybrid mango seeds were 41.18 kJ mol−1 and 46.21 kJ mol−1, respectively. For whole and crushed local and hybrid mango varieties, the mean Ea values were 31.37 kJ mol−1, 40.80 kJ mol−1, 50.99 kJ mol−1, and 51.61 kJ mol−1. The likely reason for this variation might be differences in variety, chemical composition, growing conditions, and cellular structure of the seed varieties.

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Evaluation of physicochemical properties of pre-treated raw mango (Mangifera indica) powder during storage

Cited by 3 publications

References 10 publications

Physiological and biochemical variations of naturally ripened mango (Mangifera Indica L.) with synthetic calcium carbide and ethylene

Physiological and biochemical variations of naturally ripened mango (Mangifera Indica L.) with synthetic calcium carbide and ethylene

Introducing in Côte D’ivoire a Simple Technique Contributing to the Post-Harvest Management of Mangoes (Mangifera indica L. 1753) Perishability and Browning by Targeting Polyphenol Oxidases (PPOs)

Drying kinetics and mathematical modeling of seeds of two mango varieties at different temperatures and with different pretreatments

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