Comportamiento de características fisicoquímicas durante la maduración del mango Tommy Atkins luego de cosechado

Villamizar-Vargas, Rafael; Quiceno-Gómez, Cristina; Giraldo, Germán Urrego

doi:10.31910/rudca.v22.n1.2019.1159

Cited by 2 publications

(2 citation statements)

References 13 publications

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“…The amount of pulp varies among different mango cultivars such as 'Criollo Mara', 'Irwin', 'Gleen', 'Zill', 'Haden', 'Carrusell', 'Manzana', 'Tommy', 'Valencia Pride', and 'Palmer', while others such as 'Sprinfels', 'Ford', and heavier 'Kent' have high pulp contents (75 %), requiring at least 65 % for the processing market (Ramírez-Méndez et al, 2010). When mangoes reach eating maturity, their acidity is reduced, their soluble s solid content increases by more than 15 %, and develop yellow and orange colors (Villamizar-Vargas et al, 2019), which are important attributes for the processing industry. Jam is a product formulated from fruit and sugar, plus the addition of acidifiers and pectin to obtain a gel.…”

Section: Introductionmentioning

confidence: 99%

“…In jams, the gelling ingredient commonly utilized is pectin, a substance found in mango fruit (San Martín-Hernández et al, 2020). However, as ripening continues, total soluble solids increase, acidity and firmness decrease, and pectin content decreases due to the effect of endogenous pectinases that degrade pectin polymeric chains (Jamsazzadeh Kermani, 2015;Villamizar-Vargas et al, 2019). Therefore, to achieve proper gelation in a jam, some specific substance is required for that purpose.…”

Section: Introductionmentioning

confidence: 99%

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IMPACT OF THE ‘KENT’ MANGO (Mangifera indica L.) JAM FORMULATION WITH DIFFERENT GELLING AGENTS ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES

Quintana-Obregón,

Muy-Rangel,

Vargas-Ortiz

et al. 2024

agro

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Pectin content decreases as mango (Mangifera indica L.) maturity progresses. When making jam, a hydrocolloid will be required, which can impact the physicochemical and sensory properties of the processed product. The objective of this work was to evaluate the effect of two mango maturity stages (60 and 100 %) and four different gelling agents (pectin, xanthan gum, guar gum, and corn starch) on the physicochemical and sensory properties of jams, using a commercial jam as a control. Eight treatments were obtained, and a completely randomized experimental design was applied. The experimental unit was a glass jar (250 g) of jam with three replicates for physicochemical and sensory analysis. Analysis of variance and comparisons of means with Tukey’s test were carried out with SAS® software. The physicochemical properties of the jam were affected according to its formulation. Those with 100 % ripe mango plus pectin or corn starch showed maximum pH values of 3.7 and 3.8, respectively, but lower acidity (0.6 %). The jams with 60 % ripe mango and pectin or corn starch had higher levels of dietary fiber (1.42 and 1.47 %) and protein (0.97 and 0.79 %), with no differences from the control. In terms of texture, the formulation with 60 % ripe mango plus pectin was statistically superior to the other jams. The jam with 60 % ripe mango and corn starch had the highest sensory color and was comparable to the control, but in hue, it was instrumentally different from the other formulations. Changes in fruit maturity from 60 to 100 % and the type of gelling agent modified the physicochemical properties and sensory color of ‘Kent’ mango jam, confirming the effect of formulation on the attributes evaluated.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

IMPACT OF THE ‘KENT’ MANGO (Mangifera indica L.) JAM FORMULATION WITH DIFFERENT GELLING AGENTS ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES

Quintana-Obregón,

Muy-Rangel,

Vargas-Ortiz

et al. 2024

agro

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Efecto de la aplicación de la hormona Giberelina en el crecimiento y desarrollo del cultivo de Maracuyá (Passiflora edulis) establecido en la vereda Fátima del municipio de La Plata, Huila

Herrera

Medina

Penna

2021

Ingeniería y Región

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El cultivo de maracuyá (P. edulis) hace parte de un importante sistema productivo del Huila, es por esto que en el presente proyecto se propuso evaluar el efecto de la aplicación de la hormona giberelina en el crecimiento y desarrollo del cultivo de maracuyá establecido en la vereda Fátima del municipio de La Plata (Huila); el diseño experimental consistió en dos tratamientos, diferenciados así: un grupo testigo (T1) y otro grupo experimental (T2) al cual se le aplicó una dosificación de 0,075 gramos de ácido giberélico (ACIGIB 10 SP®) luego de la poda de limpieza del cultivo. En campo se realizó seguimiento a variables como: número de flores y frutos, y en laboratorio se midieron parámetros físicos-químicos como: peso del fruto (gr), solidos solubles totales (°Brix), acidez titulable (%) y pH; todos ellos con un tamaño de muestra (n=10) escogidas aleatoriamente. Con los resultados obtenidos, se realizó un Anova simple para determinar si cada uno de los tratamientos propuestos (contemplados como factor), tuvieron un efecto significativo sobre las variables de respuesta (peso del futo, SST, AT y pH), con un nivel de confianza del 95%. Estos análisis se realizaron utilizando el programa Statgraphics Centurión XVI. Los resultados mostraron que para las variables: N° de flores y frutos, SST y pH no hubo diferencias significativas. Entre tanto, para las variables peso de la pulpa y porcentaje de acidez, si se encontraron diferencias significativas, obteniéndose que en T1 el peso de la pulpa fue de 102,5g frente al T2 con un peso de 134,94 g, y en porcentaje de acidez T1 (3,41 %) y T2 (4,05%) pudiendo verse una ligera ventaja de aquellas plantas que fueron tratadas con la hormona, aspecto clave para el control de calidad de los frutos para su posterior comercialización.

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Comportamiento de características fisicoquímicas durante la maduración del mango Tommy Atkins luego de cosechado

Abstract: Las frutas son alimentos ricos en vitaminas y minerales, en matrices de suministro de color, sabor, textura y volumen, para el consumo humano (Noor et al. 2015).

Cited by 2 publications

References 13 publications

IMPACT OF THE ‘KENT’ MANGO (Mangifera indica L.) JAM FORMULATION WITH DIFFERENT GELLING AGENTS ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES

IMPACT OF THE ‘KENT’ MANGO (Mangifera indica L.) JAM FORMULATION WITH DIFFERENT GELLING AGENTS ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES

Efecto de la aplicación de la hormona Giberelina en el crecimiento y desarrollo del cultivo de Maracuyá (Passiflora edulis) establecido en la vereda Fátima del municipio de La Plata, Huila

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