Studies on Ripening Procedures for Perishable Commodities Intended for the Domestic Market in Sri Lanka

Jayawickreme, F.M.E.

doi:10.31357/fapsmph.2002.00608

Cited by 1 publication

(3 citation statements)

References 40 publications

(58 reference statements)

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“…During ripening, starch in the fruit pulp is hydrolyzed into reducing and non-reducing sugars. Therefore, the increase in sugar subsidizes the sweetness of ripe mango (Jayawickreme, 2002). This explanation is essentially consistent with the fi ndings of the present study.…”

Section: Sensory Propertiessupporting

confidence: 93%

“…pH of fruits is dependent on the total quantity and the strength of organic acids. Low organic acids make the fruits less acidic, hence increase the pH (Jayawickreme, 2002). Low TA (i.e.…”

Section: Fumigation Treatment For Mango With Essential Oilsmentioning

confidence: 99%

“…Further, Tzortzakis (2007) reported that when strawberry was fumigated with cinnamon bark oil, pH in the fruit was not aff ected. As fruits ripen, fi rmness is gradually reduced due to the enzymatic degradation of pectin, hemicellulose, polysaccharides and starch (Jayawickreme, 2002). Therefore, maintaining a higher fi rmness in ripe fruits could reduce their postharvest damages.…”

Section: Fumigation Treatment For Mango With Essential Oilsmentioning

confidence: 99%

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Pathogenicity of Stem-end Rot Associated Fungi Isolated from Karthakolomban Mango and Their Control by Spray and Fumigation Treatments with Selected Essential Oils

2020

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Purpose: Stem-end rot (SER) is a major disease of mango that causes serious postharvest losses. Application of fungicides is environmentally unsound and is being practiced currently in its control. This study was conducted to develop essential oil treatment systems as eco-friendly strategies to control SER of Karthakolomban mango and to determine the pathogenicity of several SER associated fungi.Research Method: Pathogenicity of four fungal isolates in SER was assessed by inoculating them on Karthakolomban mango fruits. Karthakolomban mango fruits were subjected to spray and fumigation treatments using four essential oils and their pathological, physicochemical and sensory properties were evaluated after a 8-day storage at 12 -14 ºC.Findings: Lasiodiplodia theobromae, Pestalotiopsis sp., Phomopsis sp. and Xylaria feejeensis were the major SER pathogens of mango. X. feejeensis was identifi ed as a SER pathogen for the fi rst time in Sri Lanka. Spray and fumigation treatments conducted using basil, clove, cinnamon leaf and cinnamon bark oils eff ectively controlled SER of Karthakolomban mango stored at 12 -14 ºC for 8 days. Mango sprayed with 1.6 µL/mL cinnamon bark oil has displayed no SER after induced ripening. None of the treatments caused drastic alterations in physicochemical and sensory properties of mango.Research Limitations: Storage period of mango was restricted to 8 days due to the initiation of natural ripening which was the major limitation to achieving a further enhanced shelf life.Originality/value: The treatment strategies developed by this research could be commercialized as biosafe SER control strategies in reducing postharvest losses of mango in the local and international trade. *Percentage Stem-End Rot; Each data point represents the mean of eight replicates ± standard error. 1 Means sharing a common letter(s) are not signifi cantly diff erent by Tukey's pair-wise comparison test at p < 0.05. 2 Means sharing a common letter(s) are not signifi cantly diff erent by Kruskal Wallis non-parametric test at p < 0.05.

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Section: Sensory Propertiessupporting

confidence: 93%

“…pH of fruits is dependent on the total quantity and the strength of organic acids. Low organic acids make the fruits less acidic, hence increase the pH (Jayawickreme, 2002). Low TA (i.e.…”

Section: Fumigation Treatment For Mango With Essential Oilsmentioning

confidence: 99%