Composition, sensory quality and respiration during ripening and storage of edible wild mango (Irvingia gabonensis)

Abstract

The effects of tree and room ripening and of storage at chill temperatures and at 2629°C on the sensory quality, composition and respiration of edible wild mango fruits were investigated.Fruits harvested at the mature green stage and ripened at 2629°C were slightly preferred to tree-ripened fruits in colour and texture. Apart from a lower moisture content, room-ripened fruits were comparable in composition with tree-ripened fruits. During storage at 26-29"C, C02 production increased sharply from 22ml kg-' h-' at the end of the first day, reaching a maximum of 9lmlkg-'h-' on day 5 and declining thereafter; 0 2 consumption followed a similar trend. The respiratory climacteric coincided with the onset of ripening. Fruits held at 12-15°C developed symptoms of chilling injury including pitting and black spots in mature green fruits, and brownish discoloration, pitting, surface scald, excessive softening and decay in ripe fruits.

Differences in Fruit Size, Postharvest Pathology and Phytochemicals between Irvingia gabonensis and Irvingia wombolu

“…The fruits ripened as early as 2-3 days of storage after harvest, but with insignificant levels of symptoms of disease. Earlier works had shown that brownish-black rot disease symptom appeared on the fruits only after they had ripened, and progressed thereafter (Joseph & Aworh, 1991, 1992Etebu, 2012). Fruits are generally protected by differentiated integumentary structures which serve as barriers to microbial invasion.…”

“…Studies on fungi associated with postharvest Irvingia fruits have been essentially qualitative without any regard to population (Joseph & Aworh 1991, 1992Etebu, 2012). The significant (P≤ 0.05) difference between I. gabonensis and I. wombolu with respect to fungal population may be attributed to differences inherent in them.…”

Advances in Natural Polymers as Pharmaceutical Excipients

“…Irvingiagabonensis: Irvingiagabonensis (AubryLecomte ex O'Rorke) Baill. Commonly known as 'African mango' or 'bush mango' is a tree of 15-40 m, with a bole slightly buttressed [132][133][134][135]. The plant is a wild forest tree [134,136] with dark green foliage and yellow fragrant flowers and occurs in the wild lowland forest; 2-3 trees occur together and in some areas, it is reported to be widespread.…”

Promoting food security and enhancing Nigeria's small farmers' income through value-added processing of lesser-known and under-utilized indigenous fruits and vegetables

“…The mature green fruits are 20.0-22.6 cm in circumference and weigh 131-184 g (Joseph & Aworh, 1991b). The ripe fruits have a fleshy, slightly fibrous, deep yellow/orange pulp with a characteristic turpentine-like aroma and a sweet taste relished by the rural populace in parts of southwestern Nigeria (Joseph & Aworh, 1991b). African mango grows naturally in the forest habitat of parts of Africa extending from Senegal to Sudan and south to Angola (Keay, 1989).…”

“…gabonensis), though a drupe with one large stone, is botanically unrelated to the conventional mango (Mangifera indica). The mature green fruits are 20.0-22.6 cm in circumference and weigh 131-184 g (Joseph & Aworh, 1991b). The ripe fruits have a fleshy, slightly fibrous, deep yellow/orange pulp with a characteristic turpentine-like aroma and a sweet taste relished by the rural populace in parts of southwestern Nigeria (Joseph & Aworh, 1991b).…”