HOT-WATER QUARANTINE TREATMENT AND WATER-COOLING OF ÂHADENâ MANGOES

León, Laura Ponce de; Muñoz, Carmen Gabriela Rosales; Pérez, Lenin Edinson Vargas; León, F. Diaz de; Kerbel, C.; Flores, L. Pérez; Esparza, S.; Bósquez, E.; Trinidad, M.

doi:10.17660/actahortic.1997.455.100

Cited by 6 publications

(3 citation statements)

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“…Furthermore, it is documented that hot water treatment increases respiration rate with a consequent increase in the ripening rate and senescence, weight loss increase, firmness decrease, and modification in the structure of the cuticle waxes. These responses are dependent on ripeness stage and variety (Petit et al, 2009;Ponce de Le on et al, 1997;Yahia and Campos, 2000). However, several studies have reported that quality of different mango varieties was not negatively affected by QHWT and instead this treatment helped to reduce the presence of anthracnose (Colletotrichum gloeosporoides) and stem-end rot (Lasiodiplodia theobromae) (Sharp et al, 1989;Spalding et al, 1988).…”

Section: Resultsmentioning

confidence: 99%

Aqueous 1-Methylcyclopropene to Delay Ripening of ‘Kent’ Mango With or Without Quarantine Hot Water Treatment

Osuna-García

Brecht

Huber

et al. 2015

hortte

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Gaseous 1-methylcyclopropene (1-MCP) delays mango (Mangifera indica) fruit ripening, but requires 12 hours of application in sealed containers. In some fruit species, aqueous formulation applied as a postharvest dip for only 1 to 5 minutes has shown the same effectiveness as gaseous 1-MCP. This research was conducted to determine the effectiveness of aqueous 1-MCP on delay of the ripening process, extension of shelf life, and maintenance of fruit quality of ‘Kent’ mango fruit with or without quarantine hot water treatment (QHWT). Three experiments were conducted during the 2013 season in Mexico and Florida and during the 2014 season in Mexico. Aqueous 1-MCP caused delay of fruit ripening as shown by maintenance of fruit firmness, attenuation of flesh color development, and delayed increase of total soluble solids (TSS). However, it had a negative interaction with QHWT, causing surface spots and lenticel blackening to develop during shipping simulation [3 weeks at 12 ± 1 °C, 90% ± 5% relative humidity (RH)] and market simulation (7 days at 22 ± 2 °C, 75% ± 10% RH). This negative interaction was less when 1-MCP was applied before QHWT, somewhat higher when 1-MCP was applied after QHWT, and most severe when 1-MCP was applied after QHWT + hydrocooling. By contrast, the ripening of fruit treated with 1-MCP without QHWT was delayed without affecting external appearance. Thus, 1-MCP may be more useful for mango markets that do not require mandatory QHWT.

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Section: Resultsmentioning

confidence: 99%

Aqueous 1-Methylcyclopropene to Delay Ripening of ‘Kent’ Mango With or Without Quarantine Hot Water Treatment

Osuna-García

Brecht

Huber

et al. 2015

hortte

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show abstract

“…Indeed, studies have shown that hotwater treatment increases fruit respiration rate, accelerating ripening, senescence, reduction of weight and reduction of flesh firmness. However, these responses depend on maturity stage and genotype (Ponce de León et al, 1997;Yahia and Pedro-Campos, 1999;Jiménez et al, 2009;Osuna-Garcia et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Development of an artificial fruit prototype for monitoring mango skin and flesh temperatures during storage and transportation

Vasconcelos¹,

Ferreira

Silva

et al. 2019

Postharvest Biology and Technology

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Postharvest losses in the mango global market may be as high as 30%, affecting the cost of production, which is passed on to the consumer. Lack of homogeneous air temperature in refrigerated containers, packages, pallets and difficulty of inserting temperature sensors in fruit are issues in addressing losses during transport. This study aimed to develop an artificial fruit with skin and flesh thermal behavior equivalent to those of 'Tommy Atkins' mangoes at different maturity stages, which could be used to monitor fruit temperature during storage, transportation and marketing. The materials used to simulate mango skin were white acrylonitrile butadiene styrene (ABS), crystal ABS, and poly lactic acid with wood powder (PLA Wood). Mango flesh was simulated using three agar concentrations, 5, 10 and 15%. A temperature sensor was inserted in the middle of each artificial fruit (42.5 mm deep into the agar-gel flesh) and another was inserted under the skin (1 mm deep), both in the center and equatorial region to monitor the fruit thermal behavior. Skin and flesh temperature changes were monitored during refrigerated storage with or without hydrothermal treatment. The thermal behaviors of White ABS and Crystal ABS skins were different from those of the mangoes, and it was not possible to simultaneously obtain high correlation with fruit at different maturity stages. Artificial fruit with PLA Wood skin and flesh containing 15% agar showed skin and flesh thermal behavior similar to that of mangoes at different maturity stages defined through the quality attributes skin and flesh color, soluble solids, citric acid, pH and firmness, with R² = 97%, coefficient of variation between 7 and 17% and P > F at 99% confidence level. Artificial fruit with PLA Wood skin and flesh containing 15% agar can be used for real-time monitoring of skin and flesh temperatures of 'Tommy Atkins' mangoes at different maturity stages after harvest.

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“…In addition to providing effective action against fruit decay, low temperature reduces the RR (Q 10 ) which provides the energy to drive the reactions occurring during ripening (Kays, 1991;Mohammed and Brecht, 2002). In addition, low temperature slows down the quantitative and qualitative changes in the normal complement of enzymes that bring about the characteristic synthetic and degradative changes associated with ripening, such as softening, color changes, and flavor and compositional changes, thus increasing fruit postharvest life (Kays, 1991;Ponce de León et al, 1997).…”

Section: Temperaturementioning

confidence: 99%

Effect of Soy Protein-Based Edible Coatings With Antioxidant Activity and Modified Atmosphere Packaging on the Quality of Fresh-Cut Produces

Ghidelli¹

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HOT-WATER QUARANTINE TREATMENT AND WATER-COOLING OF ÂHADENâ MANGOES

Cited by 6 publications

References 0 publications

Aqueous 1-Methylcyclopropene to Delay Ripening of ‘Kent’ Mango With or Without Quarantine Hot Water Treatment

Aqueous 1-Methylcyclopropene to Delay Ripening of ‘Kent’ Mango With or Without Quarantine Hot Water Treatment

Development of an artificial fruit prototype for monitoring mango skin and flesh temperatures during storage and transportation

Effect of Soy Protein-Based Edible Coatings With Antioxidant Activity and Modified Atmosphere Packaging on the Quality of Fresh-Cut Produces

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HOT-WATER QUARANTINE TREATMENT AND WATER-COOLING OF ÂHADENâ MANGOES

Cited by 6 publications

References 0 publications

Aqueous 1-Methylcyclopropene to Delay Ripening of ‘Kent’ Mango With or Without Quarantine Hot Water Treatment

Aqueous 1-Methylcyclopropene to Delay Ripening of ‘Kent’ Mango With or Without Quarantine Hot Water Treatment

Development of an artificial fruit prototype for monitoring mango skin and flesh temperatures during storage and transportation

Effect of Soy Protein-Based Edible Coatings With Antioxidant Activity and Modified Atmosphere Packaging on the Quality of Fresh-Cut Produces

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Product

Resources

About

HOT-WATER QUARANTINE TREATMENT AND WATER-COOLING OF ÂHADENâ MANGOES