Exploitation of Post-Ripening Treatment for Improving Cold Tolerance and Storage Period of Jin Huang Mango

Abstract

The limited cold tolerance of the Jin Huang mango represents a significant impediment to its potential for international trade. Therefore, this study evaluated the quality index changes of green maturity Jin Huang mangoes with different post-ripening treatments and then when stored at different storage periods (7, 14, 21, and 28) at 4 °C followed by 6 days at 20 °C. This study showed that the mangoes treated with 500 ppm ethylene were slow to ripen during 4 °C storage, which could be sustainable even under 20 °C storage. In addition, the control (CK) group failed to mature or ripen unevenly after storage at 4 °C. Moreover, the T3 group (ethylene ripening for 1 day and post-ripening at 20 °C for 1 day) minimized the occurrence of CI during storage compared to the CK group while contributing to a 30% decrease in anthracnose incidence and a decrease in firmness and titratable acid (TA), while total soluble solids (TSS) notably increased, yet the ascorbic acid content in this group was lower. Hence, the treatment conditions of Jin Huang mango using T3 helped extend its shelf-life at 20 °C, stocking and minimizing CI and anthracnose, thereby maintaining a certain quality.

Modifications on the Processing Parameters of Traditional Pineapple Slices by Stabilized Sound Pressure of Multiple Frequency Ultrasonic-Assisted Osmotic Dehydration

“…However, several processing and preservation methods have been developed to extend the shelf-life of fruits. These methods, such as canning, UAOD, drying, freeze drying, delayed precooling, post-ripening, pulsed electric field (PEF), coatings, and activated packaging, have been implemented to ensure that food maintains its high nutritional quality and safety standards [3][4][5][6][7].…”