Effect of Ethephon on Mango (Mangifera Indica L.) Fruit Quality

Sergent, E.; Schaffer, Bruce; Lara, Sergio; Willis, Leah E.

doi:10.17660/actahortic.1993.341.54

Cited by 9 publications

(4 citation statements)

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“…The synthesis of a mixture of volatile compounds is associated with the flavor and aroma during fruit ripening as mentioned in a previous section. This is a consequence of ethylene production as volatile components accumulate from skin and pulp, improving fruit aroma and flavor (Lizada, 1993; Sergent et al, 1993; Singh and Janes, 2001; Tharanathan et al, 2006). The skin of Alphonso mango has an important terpene content, while the pulp is rich in lactone (Chidley et al, 2013).…”

Section: Changes In Nutritional and Phytochemical Components During Fmentioning

confidence: 99%

Chemical Composition of Mango (Mangifera indica L.) Fruit: Nutritional and Phytochemical Compounds

et al. 2019

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Mango fruit has a high nutritional value and health benefits due to important components. The present manuscript is a comprehensive update on the composition of mango fruit, including nutritional and phytochemical compounds, and the changes of these during development and postharvest. Mango components can be grouped into macronutrients (carbohydrates, proteins, amino acids, lipids, fatty, and organic acids), micronutrients (vitamins and minerals), and phytochemicals (phenolic, polyphenol, pigments, and volatile constituents). Mango fruit also contains structural carbohydrates such as pectins and cellulose. The major amino acids include lysine, leucine, cysteine, valine, arginine, phenylalanine, and methionine. The lipid composition increases during ripening, particularly the omega-3 and omega-6 fatty acids. The most important pigments of mango fruit include chlorophylls (a and b) and carotenoids. The most important organic acids include malic and citric acids, and they confer the fruit acidity. The volatile constituents are a heterogeneous group with different chemical functions that contribute to the aromatic profile of the fruit. During development and maturity stages occur important biochemical, physiological, and structural changes affecting mainly the nutritional and phytochemical composition, producing softening, and modifying aroma, flavor, and antioxidant capacity. In addition, postharvest handling practices influence total content of carotenoids, phenolic compounds, vitamin C, antioxidant capacity, and organoleptic properties.

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Section: Changes In Nutritional and Phytochemical Components During Fmentioning

confidence: 99%

Chemical Composition of Mango (Mangifera indica L.) Fruit: Nutritional and Phytochemical Compounds

et al. 2019

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“…Many studies have been done to explain the association between volatile synthesis and ethylene production. Ethylene treatments can enhance the aroma volatile production in mangoes and honeydew melons [21, 22]. Further [23, 24] showed that aroma production is reduced when ethylene biosynthesis is inhibited by using aminoethoxyvinylglycine (AVG) or 1-methylcyclopropane (1-MCP) indicating that aroma synthesis is correlated with ethylene production and action in fruits.…”

Section: Changes During Ripeningmentioning

confidence: 99%

Induced Ripening Agents and Their Effect on Fruit Quality of Banana

Maduwanthi

Marapana

2019

International Journal of Food Science

108

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Ripening is a genetically programmed highly coordinated irreversible phenomenon which includes many biochemical changes including tissue softening, pigment changes, aroma and flavour volatile production, reduction in astringency, and many others. Banana is one of mostly consumed fruit crops in the world. Since banana is a climactic fruit, induced ripening is essential in commercial scale banana cultivation and distribution to assure good flavour, texture, and uniform peel colour. Ethylene gas, acetylene gas liberated from calcium carbide, and ethephon are some of the commercial ripening agents used successfully in the trade and they have been widely studied for their effectiveness on initiating and accelerating the ripening process and their effect on fruit quality and health related issues. Lauryl alcohol was also shown as a ripening agent for bananas. Most studies suggest that there is no difference in biochemical composition and sensory quality in bananas treated with chemicals that induce ripening from naturally ripened bananas. However volatile profiles of artificially ripened bananas were shown to be considerably different from naturally ripened bananas in some studies. This review discusses induced ripening agents and their effect on fruit quality of bananas.

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“…Ripening reactions controlled by ethylene can be increased by exposure of the fruit to an atmosphere containing exogenous ethylene in order to produce homogeneous external color (Salveit, 1999). There are some reports concerning the use of gaseous ethylene and ethylene-generating substances on ripening of several varieties of mango fruit as 'Tommy Atkins' (Medlicott, Sigrist, Reynolds, & Thompson, 1987), 'Keitt' (Sergent, Schaffer, Lara, & Leah, 1993) and 'Kent' (Centurio´n, Gonza´lez, Tamayo, Argumedo, & Sauri, 1998;Zamora, Garcı´a, Mata, & Tovar, 2004). Sergent et al (1993) noted increased soluble solids content which correlated with improved flavor and color and softer texture in 'Keitt' mangoes that were immersed in hot water (52 1C for 2 mins) and treated with 2-chloroethylphosphonic acid (Ethephon s ) at 1000, 2000 or 4000 mg l À1 for 1 or 2 min.…”

Section: Introductionmentioning

confidence: 99%