Quality of ‘Kensington’ mango (Mangifera indica Linn.) following hot water and vapour-heat treatments

Jacobi, Keryl K.; Wong, Lung S.

doi:10.1016/0925-5214(92)90037-p

Cited by 49 publications

(25 citation statements)

References 11 publications

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“…Reduced enzyme activity, nonetheless could be an indication of a more remarkable and lasting effect of the hot water dip on ACC oxidase. Most likely a lasting effect of the prolonged heat treatment was the cause of the reduced ACC oxidase activity in agreement with the observations of Jacobi and Wong (1992) regarding starch hydrolysis of heat-treated mangoes.…”

Section: Treatmentssupporting

confidence: 78%

“…Negative effects on fruit color were also reported (Joyce et al, 1993). All these effects were more pronounced on mangoes harvested at the mature green ripeness stage than at later stages (Jacobi and Wong, 1992). RENAR JOÃO BENDER et al Besides their use as quarantine treatments, hot water dips are also effective in the control of anthracnose, a critical postharvest pathogen that can cause severe losses in mango (Coates et al, 1993).…”

Section: Introductionmentioning

confidence: 96%

“…Nevertheless, some peel disorders as well as quality losses have been observed (Jacobi and Wong, 1991). Among those is accumulation of starch grains in sub-epidermal tissues, probably resulting from heat deactivation of starch hydrolases (Jacobi and Wong, 1992). Negative effects on fruit color were also reported (Joyce et al, 1993).…”

Section: Introductionmentioning

confidence: 99%

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Heat treatment effects on ACC oxidase activity of 'Keitt' mangoes

Bender

Seibert

Brecht

2003

Braz. J. Plant Physiol.

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With the use of ethylene dibromide for mango disinfestation being ruled out, vapor heat or hot water treatments are the only alternatives for quarantine treatments of mangoes. Physical treatments such as heat treatments have been implicated in higher incidence of physiological disorders and enhancement of ripening processes. Therefore, the objective of the present work was to determine the effects of hot water treatments on ethylene production and on the in vitro activity of ACC oxidase. Cv. Keitt mangoes were immersed for 3 min in hot water at 53 °C or 90 min in water at 46 °C. Immediately after the treatments, some of the mangoes were analyzed for ACC oxidase activity and others were stored to be analyzed after 4 days at 12 °C. There was a significant increase in the ACC oxidase activity just after the hot water treatments. After 4 days, only the mangoes treated for 90 min maintained high ethylene production and ACC oxidase activity. Tissue from the outer layers of the mesocarp had higher enzyme activity compared to tissues from the innermost layers of the mesocarp of heat-treated mangoes.Key words: Ethylene, ethylene dibromide, heat treatment, Mangifera indica L.Efeito de tratamento térmico na atividade da ACC oxidase em mangas 'Keitt': Com a proibição do uso de dibrometo de etileno para tratamento quarentenário, os tratamentos térmicos, água ou vapor quente, constituem as únicas alternativas disponíveis para desinfestação de mosca-das-frutas em mangas. Considerando que os tratamentos físicos têm sido responsabilizados pela ocorrência de distúrbios e pela aceleração do amadurecimento, o objetivo do presente trabalho foi determinar o efeito do tratamento com água quente na produção de etileno e na atividade in vitro da ACC oxidase. Frutos da cv. Keitt foram imersos, por 3 min, em água a 53 °C ou, por 90 min, em água a 46 °C. Logo após o tratamento, parte dos frutos foi analisada quanto à atividade da ACC oxidase e, parte, armazenada por 4 dias a 12 °C. Houve um significativo aumento na atividade da ACC oxidase em seguida aos tratamentos. Passados 4 dias, apenas os frutos imersos por 90 min mantiveram tal atividade e a produção de etileno elevadas. Comparando a atividade em três profundidades do mesocarpo, as camadas mais exteriores apresentaram o maior efeito dos tratamentos.Palavras chave: Etileno, dibrometo de etileno, Mangifera indica L., termoterapia.

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Section: Treatmentssupporting

confidence: 78%

Section: Introductionmentioning

confidence: 96%

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Heat treatment effects on ACC oxidase activity of 'Keitt' mangoes

Bender

Seibert

Brecht

2003

Braz. J. Plant Physiol.

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“…Pal et al [14] found that 'Baneshan' variety mangoes treated with hot air produced a more attractive skin colour than the controls, making it possible to increase the fruit's export potential. If the treatment temperature and duration are incorrectly handled, skin burns may result, with the internal quality of the fruit being affected [15,16].…”

Section: Introductionmentioning

confidence: 99%

Effects of hot air treatment on postharvest quality of ‘cat Hoa loc’ mangoes

Hoa¹,

Hien²,

Self³

et al. 2010

Fruits

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-Introduction. Vietnam is among the world's top 20 mango producing countries. In this country, the 'cat Hoa loc' variety is predominant, with 17 692 ha under cultivation with an annual production of 58 471 t; it is considered to be the best mango variety in the Mekong delta. Ripening of the fruit is typically expressed by a skin colour change from green to bright yellow. This variety is highly prized by local and foreign consumers, but subject to different disorders, especially fruit fly infestations. Heat treatment is a safe alternative to chemical treatments. It can impair mould development and control fruit infestation by destroying fruit fly eggs and larvae. It may have a greater or lesser effect on fruit physiology. If the treatment temperature and duration are incorrectly handled, skin burns may result and the internal quality of the fruit may be affected. Materials and methods. 'Cat Hoa loc' mangoes at the commercially mature stage were subjected to hot air treatment (47°C and 90% RH) of different durations [(0, 20, 40, 60, 90, 120 and 180) min from the fruit core attaining the temperature]. After treatment, the fruits were stored at 25°C and quality parameters evaluated (weight loss, peel and flesh colour, percentages of fruit with burns and rots, burn index, ripening percentage, firmness, TSS, TA, vitamin C content, pH, reducing and total sugars, and taste test). Results and discussion. For the 'cat Hoa loc' variety, heat treatment accelerated ripening of the fruit in the initial storage period and colour changes occurred more quickly. However, after 7 days' storage, the difference in Hue value between the treated and control fruits disappeared. Hot air treatment at 47°C of different durations [(20 to180) min] did not affect the internal coloration changes of 'cat Hoa loc' mangoes, but did affect the flesh firmness. We found that, after 3 d, hot air treatment at 47°C led to significantly faster weight loss than control fruits but this difference disappeared after 7 d. Total sugar content was not affected by the treatment, but titratable acidity decreased more quickly in treated fruits. Vietnam / Mangifera indica / fruits / postharvest control / heat treatment / qualityEffets du traitement thermique sur la qualité post-récolte de mangues 'cat Hoa loc'.Résumé -Introduction. Le Vietnam est parmi les 20 premiers pays producteurs de mangues au monde. Dans ce pays, la variété 'cat Hoa loc' est prédominante (17 692 ha cultivés et production annuelle de 58 471 t) ; elle est considérée comme la meilleure variété de mangue dans le delta du Mékong. La maturation du fruit s'exprime généralement par un changement de couleur de la peau qui vire du vert au jaune vif. Cette variété est très appréciée par les consommateurs locaux et étrangers, mais elle est sujette à divers troubles, notamment à des infestations par la mouche des fruits. Le traitement thermique est une bonne alternative aux traitements chimiques. Il peut altérer le développement des moisissures et contrôler l'infestation des fruits par la des...

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“…HWT at 42 -48°C for 30 -90 min induced skin scalding on ‗Kensington', ‗Irwin', ‗Haden' and ‗Tommy Atkins' mango fruit (Smith and Chin, 1989). Furthermore, HWT at 48°C for 7.5 -30 min caused skin scalding on ‗Kensington' mango fruit (Jacobi and Wong, 1992). Miller et al (1991) found that FHAT at 51.5°C for 125 min increased peel pitting on ‗Tommy Atkins' mango fruit.…”

Section: Heat Treatmentmentioning

confidence: 99%

Lenticel discolouration on 'B74' mango fruit and under-skin browning on 'Honey Gold' mango fruit

Li¹

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Lenticel discolouration (LD) on mango fruit is evident as red, brown or black ‗halos' surrounding the lenticels. It is a common skin disorder on ‗B74' (CalypsoTM) mangoes. LD is exacerbated by exposure to γ-irradiation, a disinfestation treatment. Postharvest treatments of ‗B74' fruit with chemicals (viz., anti-browning agents: ascorbic acid, citric acid and calcium ascorbate), wax (viz., carnauba coatings), and bags (viz., types and atmospheres) prior to γ-irradiation were investigated with a view to reduce LD induced by γ-irradiation. Different fruit ripeness stages (viz., hard, rubbery and sprung) prior to γ-irradiation were also investigated. With a view to better understand the browning biochemistry, polyphenol oxidase (PPO) and peroxidase (POD) activities and total phenolics concentration were quantified. Anti-browning agents did not reduce LD. Coating with three layers of 75% carnauba wax reduced LD, but the fruit failed to ripen. Maintaining fruit inside macro-perforated bags and paper bags did not reduce LD. Holding fruit inside closed polyethylene bags reduced LD, but only while fruit remained in the bags. Moreover, maintaining fruit in polyethylene bags impaired subsequent ripening. Irradiating partially ripe sprung stage fruit increased LD less that developed at eating ripe as compared to fruit treated when they were hard green. Thus, irradiating fruit at more advanced stage of ripeness is a promising approach to reduce LD associated with irradiation. Total fruit skin phenolics concentration was not correlated to LD.PPO activity after γ-irradiation in hard fruit skin increased more than that in sprung fruit. Also, LD in irradiated hard fruit skin increased more than in sprung fruit after γ-irradiation. Therefore, LD induced by irradiation was evidently related to PPO activity. Similarly, POD activity may also be involved in LD as it was also higher in irradiated fruit. Polyethylene bagging was associated with reduced PPO and POD activities when fruit were in bags and for a short time after their removal. Therefore, the transient lessening of LD after bagging is potentially associated with limited oxygen concentrations within the bags.Under-skin browning (USB) is manifested as sub-epidermal discolouration. This disorder predominantly affects ‗Honey Gold' mango fruit. Towards understanding the causes of USB and reducing economic losses to industry, the influences of fruit growing region (viz., Northern Territory, North Queensland and Southeast Queensland), physical stress (viz., abrasion and vibration [0, 3, 9 and 18 h at 12 Hz], and reduced storage temperature (viz., 6 -20°C) were investigated. Also, transporting fruit in soft polystyrene liner tray inserts was compared to commercial polyethylene liner tray inserts as a potential means to reduce USB. In addition, mango sap influences for harvest time (viz., morning, afternoon) and type (viz., spurt and ooze) were evaluated along with holding temperature (viz., 12 and 20°C) and mechanical damage type (viz., ii abraded, cut and peeled). USB inci...

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Quality of ‘Kensington’ mango (Mangifera indica Linn.) following hot water and vapour-heat treatments

Cited by 49 publications

References 11 publications

Heat treatment effects on ACC oxidase activity of 'Keitt' mangoes

Heat treatment effects on ACC oxidase activity of 'Keitt' mangoes

Effects of hot air treatment on postharvest quality of ‘cat Hoa loc’ mangoes

Lenticel discolouration on 'B74' mango fruit and under-skin browning on 'Honey Gold' mango fruit

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