Spatial variance of physicochemical properties within mangos and the effect of initial ripeness stage on the quality of fresh‐cut mangos

Ngamchuachit, Panita; Mitcham, Elizabeth; Barrett, Diane M.

doi:10.1002/jsfa.7597

Cited by 3 publications

(2 citation statements)

References 18 publications

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“…Low maturity level mangoes were thus less subjected to browning over storage, probably because of a lower PPO activity in low maturity level fruit (Hossain et al, 2014;Ueda et al, 2000;Vela et al, 2003). However, if the quality of minimally processed mangoes is better maintained during storage with low maturity fruit, sensory fruit quality is highly dependent on fruit maturity level (Cortellino et al, 2017;Ngamchuachit et al, 2016;Tharanathan et al, 2006).…”

Section: Effect Of Different Maturity Levels To Maintain the Quality Of José Mango Cutsmentioning

confidence: 99%

Effects of maturity level, steam treatment, or active packaging to maintain the quality of minimally processed mango ( Mangifera indica cv. José)

Leneveu‐Jenvrin

Apicella

Bradley

et al. 2021

J. Food Process. Preserv.

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The shelf-life of minimally processed José mango is primarily limited by browning during refrigerated storage. Three approaches were assayed to increase product shelf-life. Processing fruit sampled at an earlier ripening stage reduced browning during storage but fruit remained acidic. Steam treatment at 60°C for 3 min reduced How to cite this article: Leneveu-Jenvrin C, Apicella A, Bradley K, et al. Effects of maturity level, steam treatment, or active packaging to maintain the quality of minimally processed mango (Mangifera indica cv. José).

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Section: Effect Of Different Maturity Levels To Maintain the Quality Of José Mango Cutsmentioning

confidence: 99%

Effects of maturity level, steam treatment, or active packaging to maintain the quality of minimally processed mango ( Mangifera indica cv. José)

Leneveu‐Jenvrin

Apicella

Bradley

et al. 2021

J. Food Process. Preserv.

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“…The physicochemical properties of fresh fruits are main criteria for quality. The major physiochemical characteristics for fruit maturation are firmness, color of flesh and peel, total soluble solids content (SSC), titrable acidity (TA), and aromatic volatile substances (Ngamchuachit et al, 2016). After bananas, citrus fruit is eaten in vast amounts worldwide, either as fresh, as juice, or as processed products such as marmalades, jams or paste (S. B.…”

Section: Introductionmentioning

confidence: 99%

Physical and Chemical Properties of Sweet Orange Genotypes Available in Bangladesh

Khan¹,

Rahim²,

Robbani³

et al. 2021

PLANT ARCHIVES

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Importance of fruits as valuable food resources, attention has been paid in recent years to study their physicochemical properties. Therefore, this investigation was undertaken to measure the physicochemical properties of the sweet orange genotype available in Bangladesh. A total of 8 genotypes including 3 released varieties (BAU Malta-1, BAU Malta-3, and BARI Malta-1) and 5 lines (CS Jain-001, CS Jain-002, CS Jain-003, CS Ram-001, and Variegated Malta) were included in this trial. Maximum average fruit weight (286.00 g), fruit size in terms of length (92.00 mm), and diameter (82.00 mm), mesocarp thickness (10.00 mm), and width of epicarp equatorial area (76.00 mm) was recorded from CS Jain-001 while the maximum number of segment (28.00), the diameter of fruit axis (23.66 mm), juice content (41.44%), titratable acidity (0.99%) and TSS: TA (33.73) was recorded from BAU Malta-3. TSS and juice pH was recorded maximum of 10.21% and 4.48, respectively in BAU Malta-1. Sugar content was found to be as follows, reducing sugar was the maximum in CS Jain-001 (3.50 %) while the highest total sugar (4.68%) was recorded in BAU Malta-1. Variegated Malta produced the maximum (48.45 mg/100 ml juice) ascorbic acid while CS Jain-001 contained maximum (8.35 mg/100 ml juice) ß-carotene. Therefore, considering fruit quality, BAU Malta-3, BARI Malta-1 can be used as fresh fruit. However, considering the fruit size, CS Jain-001 and CS Jain-002 could be used as breeding material to develop a new sweet orange variety with higher yield potential.

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Temporal changes in the spatial distribution of physicochemical properties during postharvest ripening of mango fruit

et al. 2020

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Spatial variance of physicochemical properties within mangos and the effect of initial ripeness stage on the quality of fresh‐cut mangos

Abstract: Spatial variance and initial ripeness stage affect fresh-cut mango quality. Therefore, they must be considered by fresh-cut mango processors in order to attain optimal product quality. © 2015 Society of Chemical Industry.

Cited by 3 publications

References 18 publications

Effects of maturity level, steam treatment, or active packaging to maintain the quality of minimally processed mango ( Mangifera indica cv. José)

Effects of maturity level, steam treatment, or active packaging to maintain the quality of minimally processed mango ( Mangifera indica cv. José)

Physical and Chemical Properties of Sweet Orange Genotypes Available in Bangladesh

Temporal changes in the spatial distribution of physicochemical properties during postharvest ripening of mango fruit

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