Hot Water Treatment Delays Ripening-associated Metabolic Shift in ‘Okrong’ Mango Fruit during Storage

Yimyong, Sarunya; Datsenka, Tatsiana; Handa, Avtar K.; Seraypheap, Kanogwan

doi:10.21273/jashs.136.6.441

Cited by 33 publications

(24 citation statements)

References 47 publications

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“…Treatment of this type associated with Rhodotorula glutinis was shown to reduce blue mold (Penicillium espansum) in pears, where fruits treated for 15 min for 46°C showed a lower incidence of this disease (Zhang et al, 2008). Hydrothermal treatments can delay ripening in mango (Yimyong et al, 2011) and reduce the incidence of fruit fly in litchie and longan (Armstrong and Follett, 2007). The HW treatments have been applied in Table 5.…”

Section: Resultsmentioning

confidence: 99%

Control of post-harvest anthracnose infection in guava (Psidium guajava) fruits with phosphites, calcium chloride, acetyl salicylic acid, hot water, and 1-MCP

Cruz

Medeiros

Benedet

et al. 2015

Hortic. Environ. Biotechnol.

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The control of anthracnose (Colletotrichum simmondsii) during the post-harvest stage in guava fruits (Psidium guajava L.) was performed by the application of phosphites [phosphite-K (40% P2O5 and 30% K2O) and phosphite-Ca (10.7% P2O5, 3.89% Ca, and 0.5% B)] including the Carbendazim as reference, calcium chloride (CaCl2), acetyl salicylic acid (ASA), hot water (HW), and 1-methylcyclopropene (1-MCP). These treatments were applied individually or in combination each other with two or three compounds. The evaluated parameters were diameter of anthracnose lesion (DL), number of lesions (NL), and fruit quality (fresh weight loss, pH, total soluble solids, and titrable acidity]. The fruits were disinfested, inoculated, and maintained in an incubator containing fluorescent lights at 75 μmol·m -2 ·s -1 (25°C, 12h photoperiod) for 5 days and were then analyzed. The results showed that the DL and the NL were reduced following treatments, and that the HW (47°C for 20 min) was the strongest and the 1-MCP treatment was the least effective. The physico-chemical characteristics of fruits were affected by some treatments without compromising fruit quality. The combination of treatments was also able to alleviate the anthracnose effect on fruits compared to individual treatments and the control without affect the fruit quality. The combinations which included the HW treatment showed the best performance to control this disease, particularly when combined with the 1-MCP and phosphite.Additional key words: Colletotrichum simmondsii, fruit lesion, fruit quality, titrable acidity Hort. Environ. Biotechnol. 56 (3):330-340. 2015.

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Section: Resultsmentioning

confidence: 99%

Control of post-harvest anthracnose infection in guava (Psidium guajava) fruits with phosphites, calcium chloride, acetyl salicylic acid, hot water, and 1-MCP

Cruz

Medeiros

Benedet

et al. 2015

Hortic. Environ. Biotechnol.

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“…However, protocols are in constant revision by the USDA, to reflect current knowledge and industry expectations. In addition to disinfesting fruits of fruit flies, heat treatment has also been reported to increase tolerance of some fruit to chilling temperature, as well as enhancing the post‐harvest shelf life of mangoes (Çandir, Temizyürek, & Özdemir, ; Grové, De Beer, & Steyn, ; Irtwange, ; Yimyong, Datsenka, Handa, & Seraypheap, ).…”

Section: Introductionmentioning

confidence: 99%

Post‐harvest disinfestation of Bactrocera dorsalis (Hendel) (Diptera: Tephritidae) in mango using hot‐water treatments

Ndlela

Ekesi

Ndegwa

et al. 2017

J Applied Entomology

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Mango, Mangifera indica L. (Anacardiaceae), is one of the most important fruits in Africa, providing household nutrition and economic development opportunities for millions of growers across the continent. In Kenya, over 80% of mango production is carried out by smallholders who produce this crop for both the domestic and the export markets. Despite its importance, mango production is hampered by several constraints, including infestation by fruit flies, especially the exotic Bactrocera dorsalis. In addition to its direct damage to fruits, the high quarantine status of the pest restricts the export of fruits and limits access to lucrative markets, impacting negatively on export earnings. To facilitate access to export markets, post‐harvest management measures such as hot‐water treatment are required to ensure quarantine security. Internationally, this level has been set as either 99.99% (Probit 8.7) or 99.9968% (Probit 9). In developing a protocol, the development of immature life stages of B. dorsalis in ‘Apple’ mango was established. Using this information, infested mangoes harbouring the different immature life stages were subjected to a hot‐water treatment of 46.1°C for four different times, and the egg mortality and larval mortality were determined. The third‐instar life stage was the most heat tolerant, followed by second‐ and first‐instar larvae and the egg stage, respectively. The immersion time of 81.47 min (95% CL 75.77–87.18) was established as the time required to achieve 99.99% security level. In the validation experiment, there were no survivors from the 51,101 third‐instar individuals treated in ‘Apple’ mango weighing 400–500 g. Furthermore, there were no survivors from the 44,651 third instars exposed to 46.1°C for 68 min. These results provide sound evidence that the shorter treatment duration is an effective post‐harvest disinfestations treatment against B. dorsalis, and should facilitate access to export markets for mango fruits from Africa.

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“…The mixture was centrifuged (17,200 g n , 4°C) for 30 min and the supernatant was used to determine the enzymatic activity. The CAT activity was determined by measuring the disappearance of H 2 O 2 for 5 min at 240 nm, according to Yimyong et al (2011) with some modifications. The reaction mixture contained 1 mL of phosphate buffer (40 mM, pH 7.0) + H 2 O 2 (40 mM) and 25 mL enzymatic extract.…”

Section: Activity Of Antioxidant Enzymesmentioning

confidence: 99%

“…Ascorbate peroxidase. The APX activity was determined with the same extract used for evaluation of CAT activity and following the protocol of Yimyong et al (2011) with some modifications. The reaction mixture contained 969 mL of phosphate buffer (40 mM, pH 7.0), 5 mL of AA (0.1 M), 1 mL of H 2 O 2 (0.1 M), and 25 mL of enzymatic extract for a total reaction volume of 1 mL.…”

Section: Activity Of Antioxidant Enzymesmentioning

confidence: 99%

“…Cold storage is commonly used to decrease the metabolic activity of climacteric fruits to increase their shelf life and to reach distant markets. However, mango develops a physiological disorder known as CI when it is stored at temperatures below 8 to 12°C, and it is more susceptible at physiological maturity (Yimyong et al, 2011). If the cold stress is for a long time span, the tissue is affected permanently damaging cell walls, membranes, and cellular compartmentalization, resulting in increased reactive oxygen species (ROS) production (Chidtragool et al, 2011).…”

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confidence: 99%

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A Treatment Combining Hot Water with Calcium Lactate Improves the Chilling Injury Tolerance of Mango Fruit

López‐López¹,

López‐Valenzuela²,

Delgado‐Vargas³

et al. 2018

horts

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‘Keitt’ mango is one of the most important cultivars, and it is usually stored at a low temperature during its commercialization to extend shelf life and reach distant markets. However, it is susceptible to chilling injury (CI) and some prestorage treatments are required to reduce the incidence of this disorder. This research shows for the first time the protective effect of a combination hot water-calcium lactate (Ca) against CI in mango fruit cv. Keitt. Fruit were subjected to hot water treatment (HWT) (46.1 °C, 75–90 minutes) or treated with 0.5% Ca or with the combination HWT + Ca, stored at 5 °C for 20 days, and ripened at 21 °C for 7 days. CI index (CII), electrolyte leakage (EL), malondialdehyde (MDA) production, bioactive compounds, antioxidant capacity [2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) and 2,2-diphenyl-1-picrylhydrazil (DPPH)], and activity of antioxidant enzymes [superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX)] were analyzed in mango samples after 0, 10, and 20 days of cold storage and after ripening. Hot water treatments (HWT and HWT + Ca) were more effective than Ca in providing protection against CI as evidenced by lower incidence of symptoms and lower EL and MDA. HWT + Ca increased the content of phenolics, flavonoids, and carotenoids during the cold storage, which correlated with the antioxidant capacity by ABTS. SOD and APX showed higher activity in HWT + Ca–treated fruit, whereas CAT activity was higher in fruit with HWT and Ca. These results suggest that HWT + Ca provided CI tolerance of ‘Keitt’ mango by activation of the enzymatic and nonenzymatic antioxidant systems.

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Hot Water Treatment Delays Ripening-associated Metabolic Shift in ‘Okrong’ Mango Fruit during Storage

Cited by 33 publications

References 47 publications

Control of post-harvest anthracnose infection in guava (Psidium guajava) fruits with phosphites, calcium chloride, acetyl salicylic acid, hot water, and 1-MCP

Control of post-harvest anthracnose infection in guava (Psidium guajava) fruits with phosphites, calcium chloride, acetyl salicylic acid, hot water, and 1-MCP

Post‐harvest disinfestation of Bactrocera dorsalis (Hendel) (Diptera: Tephritidae) in mango using hot‐water treatments

A Treatment Combining Hot Water with Calcium Lactate Improves the Chilling Injury Tolerance of Mango Fruit

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