Effect of hot water treatment on quality and shelf-life of Keitt mango

Kumah, P.; Appiah, F.

doi:10.5251/abjna.2011.2.5.806.817

Cited by 16 publications

(15 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Reports on both hot water and calcium chloride on the Keitt mango fruits pH are scarce but the reference [41] assessing the effect of hot water treatment on quality and shelf-life of Keitt mango reported increasing trend in the pH values while the hot water temperature and the processing time were increasing, contrasting with this work where the optimum point is know.…”

Section: Models and Surface Predicted Responsescontrasting

confidence: 53%

Optimization of Hot Water Temperature Dipping and Calcium Chloride Treatment to the Selected Physico-Chemical Parameters of Keitt Mango and Cavendish Banana Fruits

Ernesto¹,

Omwamba²,

Faraj³

et al. 2017

FNS

View full text Add to dashboard Cite

Mango (Mangifera indica L.) and banana (Musa acuminata) are the most popular fruits in the world and widely cultivated crops in the tropical and subtropical zones. Keitt mangoes and Cavendish bananas are the largest cultivar of these fruits found in the Mozambique market. They are only available for a short period each year mostly during the late summer and early falls. Due to mango and banana fruits high water activity and respiration rate, are perishable foods and require conservation methods for preservation and availability. The aim of this study was to optimize the hot water-calcium chloride concentration treatment regime for improved postharvest handling of mangoes and bananas. The fruits collected were of uniform size, and at greenyellowish maturity stage based on length, diameter, colour and firmness. The process was optimized by experimental central composite design using hot water temperature (50˚C -60˚C) and calcium chloride concentration (2% -4%) with the aid of desirability function. The samples were analyzed for the centesimal composition, firmness, colour, ˚Brix, A w , pH, titratable acidity and vitamin C. The results showed that hot water temperature and calcium chloride concentration were influent on the Keitt mangoes b* colour attribute, pH and titratable acidity as well as the Cavendish bananas firmness, ash and vitamin C content. The optimal conditions of the process were stabilized with the desirable function and, coincidentally for both crops, obtained at 55˚C of hot water temperature dipping and 3% of calcium chloride concentration. The simulated data were similar to the experimental ones. This is the first time that calcium chloride-hot water treatment is being reported as a means of extending the shelf-life of mangoes and bananas.

show abstract

Section: Models and Surface Predicted Responsescontrasting

confidence: 53%

Optimization of Hot Water Temperature Dipping and Calcium Chloride Treatment to the Selected Physico-Chemical Parameters of Keitt Mango and Cavendish Banana Fruits

Ernesto¹,

Omwamba²,

Faraj³

et al. 2017

FNS

View full text Add to dashboard Cite

show abstract

“…This treatment reduces the incidence of anthracnose and stem-end rot by 10%, resulting in almost a 100% recovery rate and an increase in sales and income (Aveno and Excelsis, 2010). Kumah et al (2011) reported that hot water treatment at 52°C for 5 min was the best treatment for controlling anthracnose in Keitt mangoes during 21 days of storage. Thermal treatment is suitable for tropical fruits because tropical fruits tolerate heat well (Mansour et al, 2006).…”

Section: Thermal Treatmentmentioning

confidence: 99%

“…Mango is a climacteric fruit and has quite a long shelf life of more than 10 days if not attacked by fungi (Siriphanich, 2002). The two most serious fungal diseases of tropical and subtropical fruits such as mango, banana, papaya, and avocado are powdery mildew (Oidium mangiferae) and anthracnose (Colletotrichum gloeosporioides), which are prevalent in regions with high humidity (Kumah et al, 2011). Approximately 20~25% of the harvested fruits and vegetables decay because of pathogens during postharvest handling even in developed countries (Zhu, 2006).…”

Section: Microbial Contamination and Diseasementioning

confidence: 99%

“…Fruits should be free from microbial toxins and pesticide residues. Consumers are becoming increasingly conscious of the health and nutritional benefits of foods, and there is an increasing tendency to avoid the consumption of chemically treated foods (Kumah et al, 2011). Irradiation is a physical treatment of exposing food to a defined dose of ionizing radiation.…”

Section: Future Approachmentioning

confidence: 99%

See 1 more Smart Citation

A Review of Technologies to Prolong the Shelf Life of Fresh Tropical Fruits in Southeast Asia

Kusumaningrum¹,

Lee²,

Lee³

et al. 2015

Journal of Biosystems Engineering

View full text Add to dashboard Cite

Southeast Asia, a typical tropical region, plays an important role in exporting a variety of fruits worldwide. The market for fresh fruits has been growing consistently, and this is a chance for Southeast Asian countries to increase their national income. However, export of tropical fruits has limitations such as a short shelf life and difficulty in maintaining the quality because of tropical climate conditions and undeveloped postharvest technologies in Southeast Asia. An important objective for developing postharvest technologies is to extend the shelf life of fresh fruits without deterioration in fruit quality. Therefore, it is essential to determine factors that affect the shelf life of fruits. The shelf life of tropical fruits is significantly dependent on the inherent properties of the fruits, extrinsic conditions, postharvest treatment, and microbial contamination. Recently, Southeast Asian countries have supported agricultural research groups for developing new postharvest technologies and minimizing postharvest losses and maintaining export fruit quality so that the total sales of tropical fruit farms can increase. This review introduces how the primary factors for extending the shelf life of tropical fruits can be determined and discusses the development of postharvest technologies for tropical fruits in Southeast Asian countries.

show abstract

“…According Olivero-Verbel et al (2010) and Utta-U´r et al (2000) inhibitory effect of cardamom essential oil on fungi maybe due to 1,8-cineol (29.7%) and α-terpineol acetate (26.1%) the main components found in the volatile oil. Hot water treatment is known to be an effective and environmental-friendly method for controlling postharvest diseases of mango (Kumah et al, 2011;Duamkhanmanee, 2008). Therefore, in the present study the EO with fungicidal components and the hot water treatment which can also control post-harvest diseases would have in combination brought about the significant reduction in SER in treated mango fruits.…”

Section: Sensory Evaluation Of Fruits Treated With Essential Oilsmentioning

confidence: 80%

Use of Selected Essential Oils for Controlling Stem-end Rot Disease in Mango (cv. Karuthacolomban)

2019

View full text Add to dashboard Cite

In Sri Lanka, stem-end rot (SER) caused by Lasiodiplodia sp. is the most common and serious disease that affects the mango cv. 'Karuthacolomban'.At present, disease control is achieved with chemical fungicides which are hazardous to human health and environment. As such, this research looked into the possibility of using essential oils (EOs) as biological fungicides against Lasiodiplodia sp. in mango (cv. Karuthacolomban). Pure-grade Basil oil (Ocimum basilicum), Cardamom oil (Elettaria cardamomum), Citronella oil (Cymbopogon nardus L.), Lemon oil (Citrus limon), Mustard oil (Brassica juncea) and Orange oil (Citrus sinensis) were selected for the study. The most effective EOs against Lasiodiplodia sp. under in vitro conditions selected by a poisoned food bio-assay, were used in in vivo studies. The effect of the treatment on reducing disease development, organoleptic properties and the edibility of fruits after in vivo application was assessed. Twenty-four hours after artificial inoculation, fruits were dipped in the selected concentration of the EO solutions at room temperature or at 45˚C for 3 minutes and then stored under ambient conditions. Disease 75This article is published under the Creative Commons Attribution-Share Alike 4.0 International License (CC-BY-SA). This license permits use, distribution and reproduction in any medium; provided it is licensed under the same terms and the original work is properly cited. development, percentage weight loss, titrable acidity and total soluble solids contents were measured and a sensory evaluation with a taste panel was also carried out for the treated fruits. Results revealed that basil, cardamom (700 μl l -1 ) and citronella (400 μl l -1 ) oils significantly reduced the growth of Lasiodiplodia sp. under in vitro conditions and cardamom oil (700 μl l -1 ) in warm water effectively reduced the severity of SER under in vivo conditions with no effect on sensory properties or physico-chemical quality parameters. Thus, plant EOs can serve as safe, eco-friendly and effective alternatives to synthetic fungicides.

show abstract

Effect of hot water treatment on quality and shelf-life of Keitt mango

Cited by 16 publications

References 4 publications

Optimization of Hot Water Temperature Dipping and Calcium Chloride Treatment to the Selected Physico-Chemical Parameters of Keitt Mango and Cavendish Banana Fruits

Optimization of Hot Water Temperature Dipping and Calcium Chloride Treatment to the Selected Physico-Chemical Parameters of Keitt Mango and Cavendish Banana Fruits

A Review of Technologies to Prolong the Shelf Life of Fresh Tropical Fruits in Southeast Asia

Use of Selected Essential Oils for Controlling Stem-end Rot Disease in Mango (cv. Karuthacolomban)

Contact Info

Product

Resources

About