Kinetics of Mango Fruits (Mangifera indica cv. ‘Nam Dok Mai Si Thong’) Quality Changes during Storage at Various Temperatures

Noiwan, Duangjai; Suppakul, Panuwat; Joomwong, A.; Uthaibutra, Jamnong; Rachtanapun, Pornchai

doi:10.5539/jas.v9n6p199

Cited by 11 publications

(8 citation statements)

References 29 publications

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“…However, this would not have been long in coming, as the values of the color indexes reached were close to the optima at 20 °C described by Diop et al [ 3 ]. The evolution of the physicochemical parameters and their timing were similar to those reported by Noiwan et al [ 27 ] on the Nam Dok Mai variety. In their experience, the °Brix reached a maximum at 8 days, while acidity, firmness and color continued to change until the 12th day.…”

Section: Resultssupporting

confidence: 86%

Impact of Special Drying Schemes on Color Stability of Mangoes with Different Maturity Degrees

Diop

Méot

Léchaudel

et al. 2022

Foods

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A previous study demonstrated that the color of 4 mm mango slices is altered very slightly by drying for 5 h at 60 °C, 30% RH and 1 m/s. The objectives of this complementary study were to determine the impact of various drying procedures encountered in the drying units on color alterations of sulfite-free mango slices from heterogeneous raw material due to variable maturity degrees of mangoes. Drying procedures with various temperature/humidity/duration combinations were performed to analyze their effects on the color of natural dried mangoes according to the degree of fruit maturity. They were dried at an air speed of 1.0 m/s for 5 h according to 3 schemes: standard drying (SD) at 60 °C and 30% RH; wet drying (WD) for 1 h at 60 °C and 60% RH, followed by 4 h SD; and finally, hot drying (HD) for 4 h SD, followed by 1 h at 80 °C and 30% RH. The color of the mango slices was analyzed before and after drying. SD preserves the color of fresh mangoes very well, whatever their maturity stage. A relatively slow drying onset corresponding to WD has a highly adverse impact, which becomes greater as the degree of maturity increases. There is already significant browning on mangoes with near-optimum quality (L* = 75; H* = 92). Applying high temperature at the end of the drying procedure (HD) for 20% of the time has a more limited adverse impact with immature mangoes that are the most sensitive. Linear regressions were assessed to represent the relationships of color differences between drying schemes according to mango maturity degrees. These statistical models showed a significant increase in color degradation in the case of WD and a decrease in color differences in the case of HD with the advance in fruit maturity.

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Section: Resultssupporting

confidence: 86%

Impact of Special Drying Schemes on Color Stability of Mangoes with Different Maturity Degrees

Diop

Méot

Léchaudel

et al. 2022

Foods

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“…The reduction in flavonoid content seen during the earlier stages of the ripening process in the current study might be due to the low expression of synthase, as recorded elsewhere in Ataulfo mango [38]. The apparent increase in flavonoids in maximally ripened fruits in the current study may be explained by increased disease/damage in these fruits occurring later in the ripening process [3,4], which could be expected to cause an accumulation of flavonoids, as well as anthocyanin, as a response to these stresses [39][40][41].…”

Section: Fruit Ripening Characteristicssupporting

confidence: 51%

Evaluation of Markers Associated with Physiological and Biochemical Traits during Storage of ‘Nam Dok Mai Si Thong’ Mango Fruits

et al. 2022

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Mango ‘Nam dok mai si thong’ is in high demand worldwide, displaying desirable attributes which include a particularly sweet flavour and visually appealing appearance. Physiological and biochemical changes that occur in the fruit post-harvest are key factors in determining fruit quality and, consequently, predicted shelf life. In order to understand which post-harvest markers play crucial roles during the ripening process, as well as those which are a consequence of disease infection and physical damage caused by essential oil vapour, partial least squares (PLS) correlation models were used. During storage, physiochemical (percent weight loss, peel colour, firmness, pH, and peel electrolyte leakage) and biochemical (titratable acidity, total soluble solids, total phenolic compounds, total flavonoid compounds, antioxidants, total sugar, and reducing sugar content) parameters, as well as near-infrared (NIR) spectra, were monitored and correlated with visual post-harvest physiological responses. The majority of analysed markers displayed distinct relationships with the ripening process of mangoes, where for non-destructive parameters (R2 = 0.86), lightness (L*) and b* value were notably significant, and for destructive parameters (R2 = 0.79), pH and total soluble solids were notably significant. Similarly, the same markers were also correlated with physical damage and post-harvest mango disease infection severity, possibly through polysaccharide deformation and activation of browning-related enzymes. NIR imaging results also revealed the absorbent regions involved in biochemical alterations (water and enzymes; absorbance at 1170 nm, 1400–1500 nm, and 2150–2250 nm) that pertain to the fruit’s quality. The findings from this work provide an initial step towards the development and assessment of quality measures for ‘Nam dok mai si thong’ mango.

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“…It is grown in 85 countries worldwide, including Asian countries. Among them, Thailand was the 10th highest producer in the world in 2019-2020, and the Nam Dok Mai Si Thong mango is one of the leading export products of Thailand [2,3]. The skin of mango is initially green and becomes golden-yellow as it ripens.…”

Section: Introductionmentioning

confidence: 99%

Enhancement of Anti-Inflammatory and Antioxidant Activities of Mango Fruit by Pre- and Postharvest Application of Salicylic Acid

Win

Setha

2022

Horticulturae

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Mango fruits have a high nutritional value and are beneficial to health. However, losses frequently occur after harvest, because they are perishable. Salicylic acid (SA) can be used to preserve fruit quality and maintain their nutritional contents. Therefore, this study was conducted to investigate the effects of applications of 2 mM SA on the physicochemical properties, bioactive compounds, and antioxidant and anti-inflammatory activities of mango fruit. For this purpose, mango fruits received preharvest (Pre SA) or postharvest applications of SA (Post SA), or their combination (Pre + Post SA); the fruits were stored at 13 °C for 20 days. Weight loss, decay, and 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging activity were maintained in SA-treated fruit. The Pre + Post SA treatment was superior in delaying fruit ripening, and maintaining lower soluble solids contents and higher total acidity. In addition, total phenolic compounds, ferric reducing antioxidant power, and free radical scavenging activity of anti-inflammatory substances (such as nitric oxide), as well as hyaluronidase inhibition, were higher in the Pre + Post SA treatment throughout storage. Therefore, both pre- and postharvest SA treatments are recommended for preserving the quality of mango fruit, such as Nam Dok Mai Si Thong, and for maintaining their nutritional properties for human health.

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Kinetics of Mango Fruits (Mangifera indica cv. ‘Nam Dok Mai Si Thong’) Quality Changes during Storage at Various Temperatures

Cited by 11 publications

References 29 publications

Impact of Special Drying Schemes on Color Stability of Mangoes with Different Maturity Degrees

Impact of Special Drying Schemes on Color Stability of Mangoes with Different Maturity Degrees

Evaluation of Markers Associated with Physiological and Biochemical Traits during Storage of ‘Nam Dok Mai Si Thong’ Mango Fruits

Enhancement of Anti-Inflammatory and Antioxidant Activities of Mango Fruit by Pre- and Postharvest Application of Salicylic Acid

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