Evaluation of Physicochemical, Nutritional and Antioxidant Parameters of Pulp During Post-harvest Ripening of Kent Variety Mango from Northern Côte d’Ivoire

Jean-Claude, Bosson Anoman; Abdoulaye, Tahirou; Fabrice, Zoro Armel; Claude, Kablan Ahmont Landry; Coulibaly, Adama; Thierry, Zoué Lessoy Yves

doi:10.12691/jfnr-10-6-1

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“…Langeh et al 35 studied the effect of different pretreatments on physicochemical composition of mangoes, and significant variations in the results were found for moisture, ash and fiber contents. Jean-Claude et al 36 made a comparison physicochemical composition of mature green unripe mangoes with fully ripened mangoes. The percentage of moisture, ash, protein and fiber in fully ripened mangoes was found 77.09, 0.32, 0.70 and 1.53 respectively, in naturally ripened mangoes, and these values were comparable with the current findings.…”

Section: Discussionmentioning

confidence: 99%

“…According to Mamiro et al 30 , different ripening environments, induce different metabolic reactions, causing the variation in chemical makeup of the mangoes. Jean-Claude et al 36 conducted the evaluation of mineral composition of unripe and naturally ripened mangoes, and values of Ca, Mg, K, P, Fe, Zn and Cu were found 21.24, 28.70, 249.16, 22.15, 1.48, 0.03 and 0.11 mg/100 g of mango pulp, respectively in fully ripened mangoes. Their results validated the current ones, as a significant increase in mineral concentrations was observed during natural ripening process of mangoes as amounts of these minerals were found lower in mature unripe mangoes.…”

Section: Discussionmentioning

confidence: 99%

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Physiological and biochemical variations of naturally ripened mango (Mangifera Indica L.) with synthetic calcium carbide and ethylene

Hussain,

Kausar,

Siddique

et al. 2024

Sci Rep

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To meet the increasing consumer demands for fruits, the implementation of artificial ripening techniques using synthetic chemicals has become increasingly commonplace among less ethical fruit production companies in today’s global market. The objective of present work was to establish a difference in the physiological and biochemical and profiles of naturally ripened mangoes vs. those ripened by application of synthetic calcium carbide and ethylene. The application of calcium carbide at 10 g/kg mangoes resulted early ripening in 2 days, with a 3-day shelf life, as compared with 5 and 6 days, for mangoes ripened by ethylene and naturally, respectively. Higher levels of calcium carbide reduced moisture, fiber, protein and carbohydrates content and increased the ash content of mangoes, as compared to higher levels of ethylene, whereas in naturally ripened mangoes the content percentages were 80.21, 3.57, 3.05 6.27 and 4.74, respectively. Artificial ripening resulted in significant loss of ascorbic, citric and malic acid, as values were recorded 35.94, 2.12 and 0.63 mg/g, respectively, in mangoes ripened with 10 g/kg of calcium carbide. However, in naturally ripened mangoes the amounts of these acids were recorded significantly (p < 0.05) high as 52.29, 3.76 and 1.37 mg/g, respectively. There was an increase in total soluble solids (TSS) and reducing sugars, and a decrease in titratable acidity in calcium carbide (10 g/kg) treated mangoes. Elemental analyses revealed high levels of minerals in naturally ripened mangoes, with significant values of iron (0.45 mg/100 g), zinc (0.24 mg/100 g) and copper (0.17 mg/100 g). The organoleptic quality of the fruit decreased significantly (p < 0.05) as a result of the use of calcium carbide. Although use of artificial ripening techniques provides speedy ripening of mangoes, there are obvious limitations. Consequently, natural ripening should be promoted in order to have safer and more nutritious mangoes.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%