Mango - Postharvest Biology and Biotechnology

Singh, Zora; Singh, Rajesh Kumar; Sane, Vidhu A.; Nath, Paras

doi:10.1080/07352689.2012.743399

Cited by 164 publications

(98 citation statements)

References 184 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This indicates the importance of adding MN to enhance the beta-carotene level of SM. The intense yellow-orange color of mango fruit pulp is a good source of beta-carotene (Singh et al, 2013). The result of this study is also in agreement with Madukwe and Eme (2012).…”

Section: Change In Beta-carotene Contentsupporting

confidence: 80%

Optimization of soymilk, mango nectar and sucrose solution mixes for better quality of soymilk based beverage

Getu

Tola

Satheesh

2017

Acta Sci Pol Technol Aliment

View full text Add to dashboard Cite

Section: Change In Beta-carotene Contentsupporting

confidence: 80%

Optimization of soymilk, mango nectar and sucrose solution mixes for better quality of soymilk based beverage

Getu

Tola

Satheesh

2017

Acta Sci Pol Technol Aliment

View full text Add to dashboard Cite

“…L.) es considerado uno de los principales productos frutícolas de origen tropical ampliamente cultivado en los trópicos y subtrópico, siendo India, China, Tailandia, Indonesia, Filipinas, Pakistán y México los principales países productores (Tharanathan et al, 2006). El mango es una de las frutas tropicales más importantes en el mundo, principalmente por su agradable sabor, aroma y por su alto valor nutricional, es un fruto rico en agua, azúcares, fibra, minerales y vitaminas, (Singh et al, 2013). La comercialización de esta fruta se lleva a cabo en un período muy corto, pues es un producto perecedero y susceptible al deterioro causado por desórdenes fisiológicos y patológicos en la poscosecha (Cáceres et al 2003).…”

Section: Introductionunclassified

Conservación de Mango Mínimamente Procesado usando un Recubrimiento Comestible a base de Aceite de Aguacate

2017

View full text Add to dashboard Cite

ResumenEl objetivo de este trabajo fue evaluar el efecto de la aplicación de diferentes recubrimientos comestibles preparados con aceite virgen de aguacate, aplicados a mango variedad Tommy Atkins mínimamente procesado, almacenado a dos temperaturas, 5±2°C y 15±2°C, con humedad relativa de 80±2%. Los frutos fueron seleccionados homogéneamente con un índice de madurez 3, se lavaron, pelaron y cortaron en trozos. El mango mínimamente procesado fue tratado previamente con ácidos orgánicos a 1% v/v y CaCl 2 a 1% v/v. Se evaluó la calidad del producto cada 4 días hasta el día 16 a través de sus atributos físico-químicos, sensoriales y microbiológicos para finalmente definir la condición más adecuada de conservación. El recubrimiento F1 (cera carnauba 0,78%, glicerol 2,64%, aceite de aguacate 1,20%, acido esteárico 1,54%, almidón de yuca 2,39%, goma xanthan 0,01% y agua 91,44%) bajo refrigeración a 5±2°C y 80±2% de humedad relativa proporcionó las mejores propiedades organolépticas del fruto.Palabras clave: Mangifera indica. L; Tommy Atkins; conservación; fruta; aceite virgen. Conservation of Fresh-Cut Mango using an Edible Coating based on Avocado Oil AbstractThe objective of this study was to evaluate the effect of the application of different edible coatings prepared with virgin avocado oil, applied to fresh-cut Tommy Atkins mango stored at two temperatures, 5±2°C and 15±2°C, with 80±2% relative humidity. The fruits were homogeneously selected with maturity index 3, were washed, peeled and cut into pieces. The slices of mango were pretreated with organic acids at 1% v/v and CaCl 2 at 1% v/v. The quality of the product was evaluated every 4 days until day 16 determining its physical-chemical, microbiological and sensory attributes, to finally define the most appropriate storing conditions. The coating F1 (carnauba Wax 0.78%, glycerol 2.64%, avocado oil 1.20%, stearic acid1.54%, cassava starch 2.39%, xanthan gum 0.01% and water 91, 44%) under refrigeration at 5±2°C and 80±2% relative humidity provided the best organoleptic properties of the fruit.

show abstract

“…Several hundreds mango cultivars exist but only a few are commercialised. Cultivars such as 'Alphonso', 'Haden', 'Keitt', 'Kent', 'Tommy Atkins' and 'Totapuri' are known by the consumers and they vary in colour and flavour characteristics (Singh, Singh, Sane, & Nath, 2013). As a seasonal and highly perishable commodity, mango fruit is commonly processed into different products to extend its shelf-life.…”

Section: Introductionmentioning

confidence: 99%

Quality changes of pasteurised mango juice during storage. Part I: Selecting shelf-life markers by integration of a targeted and untargeted multivariate approach

Wibowo¹,

Grauwet²,

Gedefa³

et al. 2015

Food Research International

View full text Add to dashboard Cite

For the first time, a multivariate approach combining targeted and untargeted data was used to obtain insight into quality changes in pasteurised mango juice (cv. 'Totapuri') as a function of storage (42 °C for 8 weeks). Mango juice samples were formulated with addition of different potential precursors for different quality-related chemical reactions: ascorbic acid, citric acid and sugars. Control (diluted mango puree with water), ascorbic acid-enriched (AA 250 and AA 500 ), citric acid-enriched (CA, CA+AA 250 and CA+AA 500 ) and sugar-enriched (S) samples were characterised for a range of targeted quality parameters as well as for a volatile fingerprint (untargeted). Selection of shelf-life markers or quality parameters significantly changing during shelf-life was performed over all formulations as well as per mango juice formulation. Our study showed that a common trend over all formulations was observed for colour values (VID > 0.90), while specific shelf-life markers were selected for each formulation. In acidified mango juice samples (CA, CA+AA 250 , CA+AA 500 ), more terpene oxides were selected compared to other formulations. In ascorbic acid-enriched samples (AA 250 , AA 500 , CA+AA 250 , CA+AA 500 ), furfural and ascorbic acid were significantly changing during shelf-life. It seems that the reaction pathways for compounds being formed or degraded upon shelf-life are clearly affected by the acidity level.

show abstract

Mango - Postharvest Biology and Biotechnology

Cited by 164 publications

References 184 publications

Optimization of soymilk, mango nectar and sucrose solution mixes for better quality of soymilk based beverage

Optimization of soymilk, mango nectar and sucrose solution mixes for better quality of soymilk based beverage

Conservación de Mango Mínimamente Procesado usando un Recubrimiento Comestible a base de Aceite de Aguacate

Quality changes of pasteurised mango juice during storage. Part I: Selecting shelf-life markers by integration of a targeted and untargeted multivariate approach

Contact Info

Product

Resources

About