Optical properties, ethylene production and softening in mango fruit

Zerbini, P. Eccher; Vanoli, M.; Rizzolo, A.; Grassi, M.; Pimentel, Rodrigo Meirelles de Azevedo; Spinelli, Lorenzo; Torricelli, Alessandro

doi:10.1016/j.postharvbio.2014.11.008

Cited by 49 publications

(10 citation statements)

References 45 publications

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“…On the 15th d in cold storage, the conventional mangoes had higher b-carotene levels than the organic ones, except for those that had been immersed in ozonated water for 10 min. The concentration of carotenoids generally increased exponentially with ripening (Ornelas-Paz et al, 2008), and the firmness decayed during ripening, which paralleled the degradation in chlorophyll and the carotenoid accumulation; all of these processes are dependent on ethylene (Eccher Zerbini et al, 2015).…”

Section: Bioactive Compoundsmentioning

confidence: 94%

Influence of ozonated water sanitation on postharvest quality of conventionally and organically cultivated mangoes after postharvest storage

Monaco

Costa

Minatel

et al. 2016

Postharvest Biology and Technology

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We investigated the alterations on bioactive compounds after treatments with ozonated water during the storage of organically and conventionally cultivated mangoes, cv. Palmer. Mangoes were stored in a cold chamber (14 ± 2 °C) for 15 d and evaluated after the harvest and sanitization treatments (chlorine and ozonated water—10 and 20 min) at 7 and 15 d. To simulate the market, after 7 d, mangoes were removed from cold storage and kept at room temperature (27 ± 2 °C) to be analyzed following 4 (7 + 4) and 8 (7 + 8) d at room temperature. The conventionally mango showed higher firmness, regardless of the sanitization system used. Ozonated water did not alter the levels of β-carotene, ascorbic acid, dehydroascorbic acid and phenol in organically or conventionally cultivated mangoes during storage, but when the mangoes, cv. Palmer were transferred to room temperature, the β-carotene level increased. Organically cultivated mangoes showed higher levels of antioxidant activity. Ozonated water can be used as an alternative to chlorine sanitizer without causing damage to mango, cv. Palmer fruit or inducing a decrease in the various compounds and the treatment using ozonated water was efficient for maintaining fruit without microorganisms, preventing the reduction of quality and avoiding the generation of organic waste

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Section: Bioactive Compoundsmentioning

confidence: 94%

Influence of ozonated water sanitation on postharvest quality of conventionally and organically cultivated mangoes after postharvest storage

Monaco

Costa

Minatel

et al. 2016

Postharvest Biology and Technology

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“…For example, postharvest application of NO (1 mM) aqueous solution minimized weight loss and maintained firmness in 'Nam Dok Mai Si Thong' mango fruit after seven days of storage at 22°C (Tran et al, 2015). Change in fruit texture is due to water loss, rupture, and cell wall weakening (Vázquez-Celestino et al, 2016;Zerbini et al, 2015). Modification of fruit firmness is associated with ripening, softening, and senescence.…”

Section: Nitric Oxidementioning

confidence: 99%

Recent Advances on Postharvest Technologies of Mango Fruit: A Review

Bambalele

Mditshwa

Magwaza

et al. 2021

International Journal of Fruit Science

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Mango is the third most important fruit in the tropics due to its nutritional properties and delicious flavor. The fruit is exceptionally perishable due to its climacteric nature, which decreases the quality and shelf-life. Preserving fruit quality and preventing losses during postharvest is one of the critical solutions in sustaining human dietary demands. Postharvest treatments such as 1-Methylcyclopropene, edible coatings, and hot water treatment have shown to be effective in preserving fruit quality. However, developing environmental-friendly postharvest technologies that ensure the safety of consumers remains a challenge. Gaseous ozone, controlled atmosphere (CA), and pulsed electric field (PEF) are some of the emerging technologies with great potential for the mango fruit industry. The use of such technologies has been demonstrated to be effective in maintaining the sensory, nutritional, and physicochemical quality of the mango fruit. However, the mode of action of the emerging technologies is not yet understood. This review provides of an overview of various postharvest techniques used to preserve mango fruit quality. The potential of the emerging postharvest technologies to maintain mango fruit quality during storage and shelf-life is also discussed.

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“…The absorption coefficient measured by TRS at 670 nm (µ a 670) is linked to the biological age of the fruit and represents an effective maturity index for different fruit. The µ a 670 allowed the softening rate in nectarines and mangoes to be predicted (Tjiskens et al, 2007;Eccher Zerbini et al, 2015). In apples, µ a 670 decreased during fruit growth (Seifert et al, 2014) and ripening (Vanoli et al, 2005(Vanoli et al, , 2015Rizzolo et al, 2010;Zanella et al, 2013) as well as during cold storage (Vanoli et al, 2011(Vanoli et al, , 2015, more in air than in controlled atmosphere (Rizzolo et al, 2010), and during shelf life (Zanella et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Time- and spatially-resolved spectroscopy to determine the bulk optical properties of ‘Braeburn’ apples after ripening in shelf life

Vanoli

Beers

Sadar

et al. 2020

Postharvest Biology and Technology

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Bulk optical properties, in terms of absorption (µ a ) and reduced scattering coefficients (µ′ s ), can be used for the non-destructive monitoring of fruit quality during ripening. In this study, the performance of time-resolved (TRS) and spatially-resolved (SRS) spectroscopy were compared by analyzing 'Braeburn' apples over a 21 d period of ripening. Nine batches of 20 apples each were measured on the blush side by TRS (540-1064 nm) and SRS (550-1000 nm). Every fruit was analyzed for skin color, texture characteristics, relative internal space volume (RISV), total solid soluble and titratable acidity contents. TRS absorption spectra showed two maxima, the highest at 980 nm (water) and the second at 670 nm (chlorophyll), while in SRS spectra the main peak was measured at 550 nm (anthocyanins) followed by that at 670 nm. The values of µ a 580 SRS and of µ a 670 SRS were much higher than those measured at the same wavelengths by TRS suggesting that TRS and SRS actually explore the apple tissue (skin and/or flesh) in a different way. The values of µ a 980 TRS were higher than those of µ a 980 SRS , probably due to the fact that water content was lower in the skin (mostly probed by SRS) than in the flesh (mostly probed by TRS). No significant correlations were found between µ a 580 SRS and µ a 580 TRS and between µ a 980 SRS and µ a 980 TRS but a low positive relationship was observed between µ a 670 TRS and µ a 670 SRS . On the contrary, high correlations were found between µ a 670 SRS and the spectral index I AD (index of absorbance difference) related to chlorophyll in the skin and between µ a 580 SRS and the spectral index ARI (anthocyanin reflectance index), related to anthocyanin content in the peel, suggesting that µ a 580 SRS is linked to the development of the red color in the peel. Both µ a 670 TRS and µ a 670 SRS decreased during fruit ripening, indicating a decline in chlorophyll in the flesh and skin, respectively. During the shelf life period, apples became soft and mealy, as mechanical and acoustic parameters decreased and RISV increased. Fruit softening was accompanied by increasing values of both µ′ sTRS and µ′ sSRS . The µ′ sTRS and µ′ sSRS were positively related to each other, were positively correlated to RISV and negatively related to mechanical and acoustic parameters. Both the TRS and SRS technique were able to follow ripening processes in 'Braeburn' apples during the shelf life period, as absorption phenomena were related to changes in pigments present in the fruit flesh and skin, while scattering events mirrored changes in the flesh texture.

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Optical properties, ethylene production and softening in mango fruit

Cited by 49 publications

References 45 publications

Influence of ozonated water sanitation on postharvest quality of conventionally and organically cultivated mangoes after postharvest storage

Influence of ozonated water sanitation on postharvest quality of conventionally and organically cultivated mangoes after postharvest storage

Recent Advances on Postharvest Technologies of Mango Fruit: A Review

Time- and spatially-resolved spectroscopy to determine the bulk optical properties of ‘Braeburn’ apples after ripening in shelf life

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