Postharvest technologies for mangosteen (Garcinia mangostana L.) conservation

Abstract

The application of technologies to extend the postharvest life of mangosteen fruit was studied and compared to storage at 25 °C/70-75%R.H (25 °C control treatment). The fruits were packed in expanded polystyrene (EPS) trays (5 fruits/tray). Five treatments were carried out at 13 °C/ 90-95% RH: application of carnauba wax coating, lecithin + CMC (carboxymethyl cellulose) coating, 50 µm LDPE (low density polyethylene) film coating, 13 µm PVC (Polyvinyl chloride), and non-coated sample (13 °C control treatment). Physicochemical analyses were performed twice a week. A statistical design was completely randomized with 8 repetitions for each treatment plus the control treatment. The results were submitted to variance analysis, and the averages compared by the Tukey test at 5% probability. Among the quality parameters analyzed, more significant differences were observed for weight loss, texture, and peel moisture content. The results showed that the maximum storage period for mangosteen at 25 °C is two weeks; while storage at13 °C can guarantee the conservation of this fruit for 25 days. Therefore, the treatment at 13 °C/90-95% RH without the use of coatings and films was more effective and economical.

Ứng dụng công nghệ bao màng trong bảo quản trái cây nhiệt đới

“…Măng cụt: Tác động của xử lý bao màng đến khả năng kéo dài thời gian bảo quản quả măng cụt đã được thực hiện bởi Castro et al (2012). Trong 25 ngày bảo quản tại 13℃ và RH 90-95%, tỷ lệ hao hụt khối lượng luôn tăng ở tất cả các mẫu thí nghiệm và khác biệt không có ý nghĩa thống kê giữa mẫu không xử lý bao màng, mẫu bao màng sáp carnauba 14%, mẫu bao màng hỗn hợp lecithin 0,2% và CMC 2%.…”

Postharvest quality of achachairú (Garcinia gardneriana) stored at ambient temperature

“…In comparison, fruits in the Brazilian study (Da Fonseca, 2012) had a much smaller ratio (12.65) while fruits in the Bolivian study (Ardaya, 2009) had a very similar ratio (20.35). Palapol et al (2009) and Castro et al (2012) studied the effects of storage on mangosteen (G. mangostana L.), a fruit related to achachairú. In both studies, TSS increased over the 21-day storage period (from 17.2 to 17.9 °Brix, and from 16 to 19 °Brix), an increase of 4 to 19% in TSS.…”

Mangosteen processing: A review

“…A conversion factor of 0.55 is generally applied to estimate the potential alcohol produced by fermentation of fruit juice from the total soluble solids content measured on the Brix scale (Zoecklein & Gump, ). Because the total soluble solids content of mangosteen juice is generally reported to be below 20° Brix (de Castro, Anjos, Rezende, Benato, & Valentini, ; Palapol et al, ), the optimal extraction of native sugar or supplementation prior to fermentation are necessary to obtain sufficient alcohol to ensure desirable organoleptic properties and microbiological stability of the wine. Minh () examined the influence of several winemaking factors on mangosteen wine fermentation performance and quality.…”

“…Brix (de Castro, Anjos, Rezende, Benato, & Valentini, 2012;Palapol et al, 2009), the optimal extraction of native sugar or supplementation prior to fermentation are necessary to obtain sufficient alcohol to ensure desirable organoleptic properties and microbiological stability of the wine. Minh (2014)…”