Gamma Irradiation of Mango ‘Ataulfo’ at Low Dose: Effect on Texture, Taste, and Odor Fruit

Cancino-Vázquez, Rocio; Salvador-Figueroa, Miguel; Hernández-Ortiz, Emilio; Grajales-Conesa, Julieta; Vázquez-Ovando, Alfredo

doi:10.3136/fstr.26.59

Cited by 8 publications

(6 citation statements)

References 27 publications

(33 reference statements)

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“…Very low irradiation doses (0.075 and 0.3 kGy) did not alter the content of glucose, fructose or sucrose in lemons, cucumbers, nectarines, pawpaws, persimmons, zucchinis or Ellendale mandarins. In agreement with the finding of the present study, Cancino-Vázquez et al 49 found that the difference in sweetness in mangoes detected by the panelists may be due to a higher proportion of sugars with higher sweetening power, such as sucrose and fructose, and a lower proportion of glucose in the non-irradiated fruit. In irradiated juice from this fruit, glucose content increased when doses of 0.5, 1.0, and 3.0 kGy were applied, but sucrose and fructose content increased only when doses of 3.0 kGy were applied.…”

Section: Discussionsupporting

confidence: 93%

“…The least acidic samples were those treated with irradiation. Similar results were found by Cancino-Vázquez et al, 49 who found that rates given by panelists were lower for sourness in the case of irradiated fruits (0.15 and 0.30 kGy), although this difference did not correlate with the acid content in mango (mainly citric and malic acids), 51 with no difference between treatments in titratable acidity.…”

Section: Discussionsupporting

confidence: 87%

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Effects of gamma irradiation on the sensory and metabolic profiles of two peach cultivars

et al. 2023

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BACKGROUNDThe suitability of commercial peaches for minimal processing (MP) is limited, mainly due to shortened shelf‐life. Gamma irradiation has emerged in MP fruits as a promising technology. This study aimed to investigate the effects of gamma irradiation on the sensory and metabolic profiles of MP peaches from two cultivars – ‘Forastero’ (FT) and ‘Ruby Prince’ (RP) – and evaluate the relationship between both profiles. MP peaches were packaged and divided into two groups: one without additional treatment (K) and the other subjected to gamma irradiation (1.0 kGy, I‐ irradiation treatment), making a total of four samples (FTK, FTI, RPK and RPI). The sensory profile was carried out by an assessor panel. Metabolite analysis was accomplished by gas chromatography–mass spectrometry.RESULTSIrradiation significantly affected color, homogeneity, peach aroma, total flavor intensity, peach flavor, sweetness and juiciness in FT, increasing their intensities. In the RP cultivar, irradiation increased brightness, total aroma intensity, peach aroma, and flavor and texture descriptors. Regarding metabolites, only malic acid and sucrose increased their concentrations in the irradiated samples. Partial least squares showed that sucrose was mainly correlated with sweet, total aroma intensity and peach flavors, and linked with FTI sample. Bitter along with peach aroma and total intensity flavor were associated with RPI sample.CONCLUSIONThe applied dose accelerated the ripening process of the peach. The study highlights the importance of complementing sensory analysis with metabolomics tools to optimize fruit quality in minimally processed peaches. © 2023 Society of Chemical Industry.

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Section: Discussionsupporting

confidence: 93%

Section: Discussionsupporting

confidence: 87%

Effects of gamma irradiation on the sensory and metabolic profiles of two peach cultivars

et al. 2023

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“…On the other hand, in the Nayarit Coast, with the same mango variety, var Ataulfo, there were no statistical differences in the firmness of the fruits subjected to fertilized and unfertilized treatment (Nolasco- González et al, 2016). Cancino-Vázquez et al (2020) cite an inverse relationship between firmness and fibrousness in mango fruits var. Ataulfo, when treated with low dose of gamma irradiation on the Chiapas coast.…”

Section: Resultsmentioning

confidence: 99%

“…This is very significant, since the flavor in the fruits is the TSS content, they are also an estimate of the total sugar content, and in mango var. Ataulfo this characteristic is very attractive due to its high sugar content (Cancino-Vázquez et al, 2020).…”

Section: Resultsmentioning

confidence: 99%

Morphological and biochemical characteristics in fruits of Mangifera indica L. var. Ataulfo with and without conventional management

Guzmán-Camposeco¹,

Aguirre-Medina²,

Espinosa-Zaragoza³

et al. 2021

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Objective: To identify the morphometric and biochemical variation in mango fruits var. Ataulfo (Mangifera indica L.) in two contrasting environments with and without conventional management. Design/methodology/approximation: Morphological and biochemical variables were studied in mango fruits var. Ataulfo in two environments, one of them (La Norteña) with Leptosol soil and Aw climate with conventional agrochemical-based management and the other (Santa Cecilia) on Acrisol soil and Am climate with agroecological management. There were 30 fruits used, all from five trees (n=150) per study garden in a state of commercial maturity. Each fruit was considered as an experimental unit, and morphological and biochemical variables were evaluated for each fruit. Results: Increase in fruit weight, higher pH and increase in total soluble solids, but decrease in pulp weight on site with conventional handling. Increase in pulp content and firmness in fruits from the site without handling. Study Limitations/implications: Changes in the amount and distribution of rainfall in both environments each year. Findings / conclusions: Morphological and biochemical modifications are presented. Greater size and weight, pH and TSS content in the conventional production system, but increased pulp and greater firmness, as well as higher citric acid content in the agroecological system. The results suggest differential effects in mango fruits according to the management and environment where they develop.

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“…The first Ataulfo mango tree grew in the municipality of Tapachula, located in the Soconusco region, in the state of Chiapas at south of the country in the border with Guatemala; therefore, this variety has had a designation of origin by the Mexican government since 2003 [4]. The positioning of this crop in national and international markets is related to the quality of the fruit, more specifically the pulp, since it has a high sugar content, low amount of fiber, aroma, sui generis flavor and long shelf life [5].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Capacity of Mango ‘Ataulfo’ Grown in the Region of Denomination of Origin

Ordoñez-Guillén,

Vázquez-Ovando,

Rosas-Quijano

et al. 2023

Preprint

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About 90% of the Ataulfo mango (Mangifera indica L.) crops in Mexico are in the south of the country. This variety has significant amounts of antioxidant compounds. All the trees come from a small group of parents, however, the possible intravarietal variations and the micro-environments where it is grown can influence the compounds that contribute to the antioxidant capacity. The objective of this study was to quantify the antioxidant compounds of Ataulfo mango fruits of trees grown in Soconusco, Chiapas, Mexico (origin denomination), as well as fruits of the parent trees. In addition, possible associations between the contents of these compounds and the micro-environmental conditions collected were sought. In total, 465 fruits from 155 trees planted in 13 municipalities (locations) were analyzed. Fruits were collected at physiological maturity and stored at 25 °C until reaching commercial maturity. The contents of total phenolic compounds (TPC), antioxidant capacity (AC by DPPH, ABTS and FRAP methods), total anthocyanins (TA) and ascorbic acid (AA) were determined. The fruits from Huehuetán, presented the highest contents of PC (0.89 mg GAE g-1); however, the highest AC was found in the fruits harvested in Frontera Hidalgo, with 128.29 µmol TE g-1 (ABTS). The fruits obtained from the parents are within the average range of total TPC and AC, without significant differences between their fruits and those cultivated. The micro-environments where the Ataulfo mango trees are grown do not have a significant effect on antioxidant compounds (TPC, AC, TA and AA) and the only variables that allow segregation by localities are relative humidity, environmental temperature and altitude.

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Gamma Irradiation of Mango ‘Ataulfo’ at Low Dose: Effect on Texture, Taste, and Odor Fruit

Cited by 8 publications

References 27 publications

Effects of gamma irradiation on the sensory and metabolic profiles of two peach cultivars

Effects of gamma irradiation on the sensory and metabolic profiles of two peach cultivars

Morphological and biochemical characteristics in fruits of Mangifera indica L. var. Ataulfo with and without conventional management

Antioxidant Capacity of Mango ‘Ataulfo’ Grown in the Region of Denomination of Origin

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