Quality Changes in Fresh Mango Fruits (&lt;i&gt;Mangifera indica&lt;/i&gt; L. ‘Nam Dok Mai’) Under Actual Distribution Temperature Profile from Thailand to Japan

Yasunaga, Eriko; Fukuda, Shinji; Takata, Daisuke; Spreer, Wolfram; Sardsud, Vicha; Nakano, K.

doi:10.2525/ecb.56.45

Cited by 12 publications

(10 citation statements)

References 20 publications

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“…H2O2 as a signaling molecule activating metabolic pathways [56], leads to increased PAL activity, which as previously mentioned, synthesizes simple phenols derived from the cinnamic acid [19,31,32]. Similar to mango, for HHP-treated carrots after one day of storage, the total phenolic content increased 69.1% at 60 MPa and 154.9% at 100 MPa [49]. After day one, phenolic concentration starts to decrease showing similar values to the control (Figure 4).…”

Section: Effect Of Hhp On Phenolics Biosynthesissupporting

confidence: 60%

“…After day one, phenolic concentration starts to decrease showing similar values to the control (Figure 4). Viacava et al [49], related the change in phenolic concentration with PAL activity observing an Similar to mango, for HHP-treated carrots after one day of storage, the total phenolic content increased 69.1% at 60 MPa and 154.9% at 100 MPa [49]. After day one, phenolic concentration starts to decrease showing similar values to the control (Figure 4).…”

Section: Effect Of Hhp On Phenolics Biosynthesismentioning

confidence: 65%

“…Similar to mango, for HHP-treated carrots after one day of storage, the total phenolic content increased 69.1% at 60 MPa and 154.9% at 100 MPa [ 49 ]. After day one, phenolic concentration starts to decrease showing similar values to the control ( Figure 4 ).…”

Section: Hhp As a Stress Factor For The Biosynthesis Of Phenolics And...mentioning

confidence: 99%

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High Hydrostatic Pressure to Increase the Biosynthesis and Extraction of Phenolic Compounds in Food: A Review

et al. 2022

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Phenolic compounds from fruits and vegetables have shown antioxidant, anticancer, anti-inflammatory, among other beneficial properties for human health. All these benefits have motivated multiple studies about preserving, extracting, and even increasing the concentration of these compounds in foods. A diverse group of vegetable products treated with High Hydrostatic Pressure (HHP) at different pressure and time have shown higher phenolic content than their untreated counterparts. The increments have been associated with an improvement in their extraction from cellular tissues and even with the activation of the biosynthetic pathway for their production. The application of HHP from 500 to 600 MPa, has been shown to cause cell wall disruption facilitating the release of phenolic compounds from cell compartments. HPP treatments ranging from 15 to 100 MPa during 10–20 min at room temperature have produced changes in phenolic biosynthesis with increments up to 155%. This review analyzes the use of HHP as a method to increase the phenolic content in vegetable systems. Phenolic content changes are associated with either an immediate stress response, with a consequent improvement in their extraction from cellular tissues, or a late stress response that activates the biosynthetic pathways of phenolics in plants.

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Section: Effect Of Hhp On Phenolics Biosynthesissupporting

confidence: 60%

Section: Effect Of Hhp On Phenolics Biosynthesismentioning

confidence: 65%

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High Hydrostatic Pressure to Increase the Biosynthesis and Extraction of Phenolic Compounds in Food: A Review

et al. 2022

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“…For a long period of shipping around 2-3 weeks, mangoes were observed with a decrease in firmness and vitamin C, an increase in TSS content, and changes in the peel color due to the ripening process. These changes were accelerated when the temperature was elevated during the distribution process (Yasunaga et al, 2012(Yasunaga et al, , 2018. So far, the distribution stage is also crucial to maintaining the quality of mango fruits.…”

Section: Distribution Stagementioning

confidence: 99%

Supply Chain Management of Mango (Mangifera indica L.) Fruit: A Review With a Focus on Product Quality During Postharvest

Nguyen

Muoi

et al. 2022

Front. Sustain. Food Syst.

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Mango (Mangifera indica L.) is a widely consumed fruit in tropical/subtropical regions around the world due to its excellent flavor and taste, and valuable source of nutrients and phytochemical compounds. As a climacteric fruit, mango is easily perishable after harvesting due to the ripening process, environmental conditions, and improper postharvest handling, leading to significant quality losses as well as economic loss throughout a supply chain. Postharvest losses are attributed to harvesting at an improper maturity stage, poor postharvest pretreatment, improper packing and packaging, inappropriate storage temperature and distribution conditions. These caused mechanical damage, sap burn, spongy tissue, weight loss, fruit softening, decay, chilling injury, and postharvest diseases. Currently, each step in the supply chain has been applied many postharvest technologies to reduce the quality losses of mango fruits as well as improving their marketability with the highest retention of quality. This review documented available possible causes for the quality losses and observed the physicochemical changes of mango fruit when applying postharvest technologies at each critical step in the mango supply chain from harvesting, pre-treatment, packaging, storage, to distribution. The summarized information is expected to provide comprehensive quality changes of mango fruits and point out the proper technology at each step of the supply chain.

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“…The final paper, "Quality changes in fresh mango fruits (Mangifera indica L. 'Nam Dok Mai') under actual distribution temperature profile from Thailand to Japan" (Yasunaga et al, 2018b), aimed to determine the effects of the postharvest distribution and storage environment on physiological changes in fresh mango fruits (Mangifera indica L. 'Nam Dokmai') imported from Thailand to Japan. In this experiment, the authors used immature mango fruits which transported immediately after harvest from Thailand by air, and then stored the immature mango fruits under the actual distribution temperature condition of shipping for three weeks in the laboratory.…”

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confidence: 99%

Sensors and Monitoring for Production and Distribution of a Tropical Fruit

Fukuda

Spreer

Mnagle

et al. 2018

Environmental Control in Biology

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Natural resources management including soil, water and plants are one of the major components to achieve the sustainable development goals (SDGs) of the United Nations (2016). These comprehensive goals cover all possible topics toward sustainable development. Agriculture is a human activity which heavily relies on natural resources for food production, and thus directly and indirectly impacts natural systems. Considering the balance between environment and natural resources management including agriculture, the water-energy-food (WEF) nexus (Flammini et al., 2014) has emerged as a key approach towards SDGs. Self-evidently, human beings depend on WEF, and conserving them under the pressure of population growth and climate change is an important challenge. Worldwide, agricultural water use accounts for 70% of total water use, and more than 90% in the least developed countries (WWAP, 2012). It is expected to increase because of population growth and changing food demands. Water use for agriculture is in competition with domestic and industrial sectors. Climate change may further foster such conflicts, resulting in overexploitation of both surface water and groundwater resources. Therefore, agricultural water use and distribution need to be efficiently managed considering local conditions. Energy is another important factor for agriculture, covering the entire chain from production, harvesting, processing, distribution and consumption. Pressurized irrigation systems (e.g. drip and sprinkler irrigation) are important tools for water saving and increasing production but consumes significant amounts of energy. Fuels are used for processing, storage and transportation of fresh agricultural products to achieve a long shelf life during a supply chain. Advanced storage and transportation allow for supplying quality products to distant markets. A comprehensive research framework, adopting the WEF nexus approach, is needed for research and developed for an improved food system (e.g., from field to fork) from a viewpoint of sustainable development. In 2013, the research consortium established a project aiming at the development of intensive production system with improved distribution systems of fresh mango fruit (Mangifera indica L.) between Thailand and Japan. To this end, various kinds of data have been collected continuously from farm to table using Information and Communications Technologies (ICTs) such as advanced sensors and semi-real-time field monitoring devices. In addition, laboratory experiments were conducted to characterize ecophysiological traits (e.g., respiration rates and climacteric ripening process) of fresh mango fruit. We have applied machine learning methods in order to evaluate the effects of production environments including irrigation regimes on the yield and quality of fresh mango fruit (Fukuda et al., 2013) as well as the effects of distribution environments such as storage temperature on the dynamics of the fruit quality during transportation (Fukuda et al., 2014). Process-based fruit quality predi...

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Quality Changes in Fresh Mango Fruits (<i>Mangifera indica</i> L. ‘Nam Dok Mai’) Under Actual Distribution Temperature Profile from Thailand to Japan

Cited by 12 publications

References 20 publications

High Hydrostatic Pressure to Increase the Biosynthesis and Extraction of Phenolic Compounds in Food: A Review

High Hydrostatic Pressure to Increase the Biosynthesis and Extraction of Phenolic Compounds in Food: A Review

Supply Chain Management of Mango (Mangifera indica L.) Fruit: A Review With a Focus on Product Quality During Postharvest

Sensors and Monitoring for Production and Distribution of a Tropical Fruit

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