Aqueous 1-Methylcyclopropene to Delay Ripening of ‘Kent’ Mango With or Without Quarantine Hot Water Treatment

Osuna-García, J. A.; Brecht, Jeffrey K.; Huber, Donald J.; Nolasco-González, Yolanda

doi:10.21273/horttech.25.3.349

Cited by 8 publications

(7 citation statements)

References 18 publications

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“…Ripening in mango fruit is characterized by an increase in total soluble solids (TSS) and a decrease in titratable acidity. Previous research revealed that 1-MCP (652 µg L −1 for 5 minutes) reduced the accumulation of TSS in 'Kent' mangoes stored at 12°C (Osuna-Garcia et al, 2015); however, contrasting results have been observed in other varieties (Table 2). Further studies of 1-MCP (1 µL L −1 ) treatment of 'Carabao' mangoes stored at 5°C showed an increase in TSS content (Castillo-Israel et al, 2015).…”

Section: -Methylcyclopropenementioning

confidence: 87%

“…Mechanical damage and poor quality has been reported following heat treatment. For instance, Osuna-Garcia et al (2015) observed lenticel damage and dark browning spots in 'Kent' mango treated with 46.1°C for 90 minutes. Increasing the temperature or exposure time can cause heat-induced injury, firmness, and weight loss leading to rapid fruit decay.…”

Section: Hot Air Treatmentmentioning

confidence: 99%

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Recent Advances on Postharvest Technologies of Mango Fruit: A Review

Bambalele

Mditshwa

Magwaza

et al. 2021

International Journal of Fruit Science

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Mango is the third most important fruit in the tropics due to its nutritional properties and delicious flavor. The fruit is exceptionally perishable due to its climacteric nature, which decreases the quality and shelf-life. Preserving fruit quality and preventing losses during postharvest is one of the critical solutions in sustaining human dietary demands. Postharvest treatments such as 1-Methylcyclopropene, edible coatings, and hot water treatment have shown to be effective in preserving fruit quality. However, developing environmental-friendly postharvest technologies that ensure the safety of consumers remains a challenge. Gaseous ozone, controlled atmosphere (CA), and pulsed electric field (PEF) are some of the emerging technologies with great potential for the mango fruit industry. The use of such technologies has been demonstrated to be effective in maintaining the sensory, nutritional, and physicochemical quality of the mango fruit. However, the mode of action of the emerging technologies is not yet understood. This review provides of an overview of various postharvest techniques used to preserve mango fruit quality. The potential of the emerging postharvest technologies to maintain mango fruit quality during storage and shelf-life is also discussed.

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Section: -Methylcyclopropenementioning

confidence: 87%

Section: Hot Air Treatmentmentioning

confidence: 99%

Recent Advances on Postharvest Technologies of Mango Fruit: A Review

Bambalele

Mditshwa

Magwaza

et al. 2021

International Journal of Fruit Science

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“…We need also to consider that MG tomatoes are in system‐1 ethylene synthesis, whereas BT fruit have switched to the autocatalytic system‐2 43 ; consequently, it is reasonable to expect that there must be a substantial difference in the wound response between MG and BT tomatoes. Even though we did not evaluate ethylene production in this experiment, an ethylene‐mediated response is essential for the manifestation of a beneficial effect of the HW treatment; for example, Osuna‐García et al 44 . reported that blocking the ethylene receptor with 1‐MCP and subsequently applying HW treatment at 46.1 °C for 90 min in mangoes produced a greater incidence of physiological HW injury with poor visual appearance compared to fruit treated with HW without 1‐MCP.…”

Section: Discussionmentioning

confidence: 99%

A brief hot‐water treatment alleviates chilling injury symptoms in fresh tomatoes

et al. 2020

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BACKGROUND Reducing the negative effects of chilling injury (CI) in tomatoes after harvest is essential to ensure good quality and to minimize losses. CI is a postharvest disorder associated with the generation of reactive oxygen species (ROS) in the fruit. Therefore, antioxidant accumulation can counteract ROS, alleviating CI symptoms. In this sense, it has been confirmed that a brief hot‐water (HW) immersion promotes the synthesis of antioxidants. RESULTS HW treatment at 52 °C for 5 min significantly reduced chilling‐associated decay, from 66.7% to 17.2% in breaker turning (BT) and from 55.8% to 9.8% in mature green (MG) ‘BHN‐602’ tomatoes stored at 5 °C for 2 weeks and from 26.7% to 6.7% in BT tomatoes stored at 5 °C for 1 week. Also, HW treatment significantly increased lycopene content by 17% in BT tomatoes stored at 5 °C for 2 weeks, as well as ascorbic acid by 11%, lipophilic phenolics by 18% and total phenolics by 6.5% in BT tomatoes stored at 12.5 °C for 1 week. Despite the increase of antioxidants, HW treatment did not enhance the sensory aromatic profile, color and antioxidant capacity. Interestingly, HW treatment reduced ripening time by 3 days in MG tomatoes stored at 5 °C for 2 weeks or at 12.5 °C for 1 week. CONCLUSION HW treatment applied to MG or BT ‘BHN‐602’ tomatoes can alleviate the development of some CI symptoms, particularly decay, possibly by increasing antioxidants that scavenge ROS. © 2020 Society of Chemical Industry

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“…1-MCP is a useful reagent in commercial use for controlling the ripening process of tropical fruits while maintaining their properties and prolonging shelf-life (Ntsoane et al, 2019). A previous study showed that 1-MCP could maintain the firmness and color and delay the sugar biosynthesis during ripening for up to 3 weeks of transportation followed by more than 1 week in the commercialization phase (Osuna-García et al, 2017). 1-MCP was reported to suppress anthracnose-induced fruit damage and reduce the rotting rate of mango fruit.…”

Section: Synthetic Reagentsmentioning

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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Aqueous 1-Methylcyclopropene to Delay Ripening of ‘Kent’ Mango With or Without Quarantine Hot Water Treatment

Cited by 8 publications

References 18 publications

Recent Advances on Postharvest Technologies of Mango Fruit: A Review

Recent Advances on Postharvest Technologies of Mango Fruit: A Review

A brief hot‐water treatment alleviates chilling injury symptoms in fresh tomatoes

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

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