Reducing Chilling Injury in Refrigerated Storage of Tommy Atkins Mangoes

Tasneem, Azra; Gariépy, Yvan; Smith, Don A.; Raghavan, G.S.V.

doi:10.13031/2013.16974

Cited by 3 publications

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“…Thus, during ripening, glucose, fructose, and sucrose generally increase (Bernardes et al, 2008). The increase of these monosaccharides and disaccharides during maturation has been observed in cultivars Baladi (Sharaf et al, 1989), Haden (Castrillo et al, 1992), Alphonso (Yashoda et al, 2005), Dashehari (Kalra and Tandon, 1983), Keitt (Medlicott et al, 1986), and Tommy Atkins (Tasneem, 2004).…”

Section: Nutritional Compositionmentioning

confidence: 90%

Chemical Composition of Mango (Mangifera indica L.) Fruit: Nutritional and Phytochemical Compounds

et al. 2019

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Mango fruit has a high nutritional value and health benefits due to important components. The present manuscript is a comprehensive update on the composition of mango fruit, including nutritional and phytochemical compounds, and the changes of these during development and postharvest. Mango components can be grouped into macronutrients (carbohydrates, proteins, amino acids, lipids, fatty, and organic acids), micronutrients (vitamins and minerals), and phytochemicals (phenolic, polyphenol, pigments, and volatile constituents). Mango fruit also contains structural carbohydrates such as pectins and cellulose. The major amino acids include lysine, leucine, cysteine, valine, arginine, phenylalanine, and methionine. The lipid composition increases during ripening, particularly the omega-3 and omega-6 fatty acids. The most important pigments of mango fruit include chlorophylls (a and b) and carotenoids. The most important organic acids include malic and citric acids, and they confer the fruit acidity. The volatile constituents are a heterogeneous group with different chemical functions that contribute to the aromatic profile of the fruit. During development and maturity stages occur important biochemical, physiological, and structural changes affecting mainly the nutritional and phytochemical composition, producing softening, and modifying aroma, flavor, and antioxidant capacity. In addition, postharvest handling practices influence total content of carotenoids, phenolic compounds, vitamin C, antioxidant capacity, and organoleptic properties.

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Section: Nutritional Compositionmentioning

confidence: 90%

Chemical Composition of Mango (Mangifera indica L.) Fruit: Nutritional and Phytochemical Compounds

et al. 2019

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“…Besides the technologies described above, recent studies have indicated that controlled atmosphere (SudhAKAR; goPAlAKRiShnA, 2009), pre-fumigated with nitric oxide (ZAhARAh; Singh, 2011), the treatment with h 2 o 2 (ZhAo et al, 2010) and the application of vegetal regulators, such as, methyl jasmonate, diphenylamine (tASneem et al, 2004) and salicylic acid (BARmAn; ASRey, 2014) are able to give the mangoes higher tolerance to low temperature. univariate analyses are usually employed to identify the differences between treatments, but do not consider the simultaneous effects of the various parameters.…”

Section: Introductionmentioning

confidence: 99%

Prevention of Chilling Injury in 'Tommy Atkins' Mangoes Previously Stored at 5 ºc, Using Heat Treatment and Radiation Uv (Uv-C)

et al. 2016

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-the objective of this study was to evaluate the effect of heat treatment and ultraviolet radiation (uV-C) in the prevention of chilling injury in mangoes cv. tommy Atkins previously stored or not under injury condition after their transference to ambient condition. Fruits were divided into groups: two were hydrothermally treated (46.1 ºC/90 min; 55 ºC/5 min) and two were exposed to uV-C radiation (1.14 kJ m -2 ; 2.28 kJ m -2 ). these groups were stored under chilling injury conditions (5 ºC for 14 days), as established in preliminary tests. other untreated groups were stored at 12 ºC or 5 ºC. After the storage period, they were transferred to ambient conditions (21.9 ºC; 55% Rh) and the quality was evaluated. All the data were submitted to multivariate analysis as the tool to verify the simultaneous effect of the treatments under the quality parameters. the multivariate analysis indicated that the hydrothermal treatments at 46.1 °C/90 min and 55 °C/5 min and the uV-C radiation at doses of 1.14 kJ m -2 and 2.28 kJ m -2 were effective in minimized the symptoms of chilling injury in mangoes 'tommy Atkins' stored at 5 °C for 14 days. however, after their transference to environmental condition at 21.9 °C, only the uV-C kept this control, especially at a dose of 2.28 kJ m -2 . this treatment did not prevent the development of the characteristic color or affected the normal ripening and allowed the conservation of fruit for a period of 14 days at 5 °C, plus seven days of storage at environmental condition, which corresponds to the shipping transportation plus the time for sale. Index terms: Mangifera indica, ultraviolet radiation, thermal treatment, factor analysis, cluster analysis. PREVENÇÃO DE INJÚRIAS PELO FRIO EM MANGAS 'TOMMY ATKINS' PREVIAMENTE ARMAZENADAS A 5 ºC, USANDO-SE TRATAMENTO TÉRMICO E RADIAÇÃO ULTRAVIOLETA (UV-C)RESUMO -o objetivo deste trabalho foi avaliar o efeito do uso de tratamento térmico e da radiação ultravioleta (uV-C) na prevenção de danos pelo frio em mangas cv. tommy Atkins previamente armazenadas ou não sob condição injuriante, depois de transferidas para condição de ambiente. Frutos foram divididos em grupos: dois foram tratados hidrotermicamente (46,1 °C/90 min; 55 ºC/5 min) e dois foram expostos a radiação uV-C (1,14 kJ m -2 ; 2,28 kJ m -2 ). esses grupos foram armazenados em condição injuriante (5 ºC por 14 dias), conforme estabelecido em testes preliminares. outros grupos não tratados foram armazenados a 12 ºC ou 5 ºC. Após o período de armazenamento, foram transferidos para condição ambiente (21,9 °C; 55% hR) e avaliados quanto à qualidade. todos os dados foram submetidos à análise multivariada como ferramenta para verificar o efeito simultâneo dos tratamentos sobre os parâmetros de qualidade. A análise multivariada indicou que o tratamento térmico afetou negativamente o desenvolvimento da cor normal da casca das mangas, reduziu a capacidade antioxidante e injuriou o fruto, como indicado pela elevada atividade da PAl. o dano pelo frio relacionou-se com a diminuição da ativ...

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“…Besides, mango fruit remained green at 28 ℃ or higher than 28 ℃, while mango did not ripen when stored at 33 ℃ or higher temperature during storage (Tasneem, 2004;Yahia, 2005).…”

Section: Low Temperature Storagementioning

confidence: 97%

Polyamine accumulation and responses of mango fruit to postharvest polyamine application

Wonnabussapawich

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Mango (Mangifera indicia L.) is a popular tropical fruit which has a great value in both domestic and international markets. Mango is a climacteric fruit which ethylene production increases dramatically, thus leading to a quick ripening process and a short postharvest life. Polyamines (PAs) have been reported to be involved in fruit ripening. Changes in endogenous free polyamines accumulation were measured in two mango cultivars; Nam Dok Mai No.4' and Nam Dok Mai Si Tong'. Mangoes were allowed to ripen at 25?1 ?C after harvest. It was found that Nam Dok Mai No.4' mango exhibited higher ethylene production, respiration rate, soluble solid contents and lower titratable acidity than Nam Dok Mai Si Tong' mango. During fruit ripening, Putrescine (PUT) content decreased and displayed no significant differences between both cultivars. SPD and SPM contents constitutionally increased and were higher in Nam Dok Mai Si Tong' mango than Nam Dok Mai No.4' mango. In addition, Nam Dok Mai No.4' mango, which had a higher ethylene production and a lower level of PAs showed greater market qualities than Nam Dok Mai Si Tong', which displayed a lower ethylene production. These results suggested that polyamines, especially spermidine (SPD) played a rejuvenating role and regulated mango fruit ripening. The increase in PAs contents may be related to a delay of mango ripening through the reduction of ethylene production. Application of polyamines after harvest also represents a safe and potentially effective method for improving quality and maintaining shelf life of mango fruit. Nam Dok Mai NO.4' mango was immerged in 0, 1, 2 and 4 mmol/L PUT for 20 minutes and stored at 14 ? for 9 days, then transferred to 25 ? for another 9 days. The physiological and chemical changes of treated fruit were measured on days 0, 9, 12, 15, and 18. The results showed the most effective treatment was 2 mmol/L PUT, which significantly reduced ethylene production, respiration rate, weight loss, total soluble solids, and increased titratable acidity. In addition, 2 mmol/L PUT treatment increased fruit firmness, reduced soluble pectin content, polygacturonase and pectin methyl esterase activities during storage period. Moreover, our results revealed that the exogenous application of 2 mmol/L PUT increased superoxide dismutase, catalase, guaiacol peroxidase, ascorbate peroxidase and glutathione reductase activities and total antioxidant activities by DPPH radical scavenging and FRAP during storage. The reduction of ethylene production was correlated with the increase of endogenous PAs after exogenous application of PUT. These findings suggested that postharvest exogenous application of 2 mmol/L PUT can be used as an effective method for prolonging storage life and maintaining the quality of Nam Dok Mai No.4' mango after harvest.

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Reducing Chilling Injury in Refrigerated Storage of Tommy Atkins Mangoes

Cited by 3 publications

References 0 publications

Chemical Composition of Mango (Mangifera indica L.) Fruit: Nutritional and Phytochemical Compounds

Chemical Composition of Mango (Mangifera indica L.) Fruit: Nutritional and Phytochemical Compounds

Prevention of Chilling Injury in 'Tommy Atkins' Mangoes Previously Stored at 5 ºc, Using Heat Treatment and Radiation Uv (Uv-C)

Polyamine accumulation and responses of mango fruit to postharvest polyamine application

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