Heat treatment injury of mango fruit revealed by nondestructive magnetic resonance imaging

Joyce, Daryl C.; Hockings, Paul; Mazucco, Roy A; Shorter, A. J.; Brereton, Ian M.

doi:10.1016/0925-5214(93)90011-q

Cited by 42 publications

(17 citation statements)

References 11 publications

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“…Among those is accumulation of starch grains in sub-epidermal tissues, probably resulting from heat deactivation of starch hydrolases (Jacobi and Wong, 1992). Negative effects on fruit color were also reported (Joyce et al, 1993). All these effects were more pronounced on mangoes harvested at the mature green ripeness stage than at later stages (Jacobi and Wong, 1992).…”

Section: Introductionmentioning

confidence: 88%

Heat treatment effects on ACC oxidase activity of 'Keitt' mangoes

Bender

Seibert

Brecht

2003

Braz. J. Plant Physiol.

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With the use of ethylene dibromide for mango disinfestation being ruled out, vapor heat or hot water treatments are the only alternatives for quarantine treatments of mangoes. Physical treatments such as heat treatments have been implicated in higher incidence of physiological disorders and enhancement of ripening processes. Therefore, the objective of the present work was to determine the effects of hot water treatments on ethylene production and on the in vitro activity of ACC oxidase. Cv. Keitt mangoes were immersed for 3 min in hot water at 53 °C or 90 min in water at 46 °C. Immediately after the treatments, some of the mangoes were analyzed for ACC oxidase activity and others were stored to be analyzed after 4 days at 12 °C. There was a significant increase in the ACC oxidase activity just after the hot water treatments. After 4 days, only the mangoes treated for 90 min maintained high ethylene production and ACC oxidase activity. Tissue from the outer layers of the mesocarp had higher enzyme activity compared to tissues from the innermost layers of the mesocarp of heat-treated mangoes.Key words: Ethylene, ethylene dibromide, heat treatment, Mangifera indica L.Efeito de tratamento térmico na atividade da ACC oxidase em mangas 'Keitt': Com a proibição do uso de dibrometo de etileno para tratamento quarentenário, os tratamentos térmicos, água ou vapor quente, constituem as únicas alternativas disponíveis para desinfestação de mosca-das-frutas em mangas. Considerando que os tratamentos físicos têm sido responsabilizados pela ocorrência de distúrbios e pela aceleração do amadurecimento, o objetivo do presente trabalho foi determinar o efeito do tratamento com água quente na produção de etileno e na atividade in vitro da ACC oxidase. Frutos da cv. Keitt foram imersos, por 3 min, em água a 53 °C ou, por 90 min, em água a 46 °C. Logo após o tratamento, parte dos frutos foi analisada quanto à atividade da ACC oxidase e, parte, armazenada por 4 dias a 12 °C. Houve um significativo aumento na atividade da ACC oxidase em seguida aos tratamentos. Passados 4 dias, apenas os frutos imersos por 90 min mantiveram tal atividade e a produção de etileno elevadas. Comparando a atividade em três profundidades do mesocarpo, as camadas mais exteriores apresentaram o maior efeito dos tratamentos.Palavras chave: Etileno, dibrometo de etileno, Mangifera indica L., termoterapia.

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Section: Introductionmentioning

confidence: 88%

Heat treatment effects on ACC oxidase activity of 'Keitt' mangoes

Bender

Seibert

Brecht

2003

Braz. J. Plant Physiol.

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“…On days 0, 1, 4, 6, 8 and 11 during ripening, four fruit were destructively sampled for determination of moisture content of inner, middle and outer thirds of mesocarp tissue plugs taken with a cork borer (17 mm internal diameter) from one cheek of each replicate fruit. On days 1, 6 and 11 a second plug was removed for assessment of total soluble solids (TSS), pH and titratable acidity (TA) (Joyce et al 1993).…”

Section: Composition Studymentioning

confidence: 99%

“…Gradients of larger cell size and thinner cell walls for inner versus outer mesocarp tissue have been described for Sensation and Kensington varieties (Joyce et al 2001). Proton magnetic resonance imaging ( 1 H-MRI) of defects in mango fruit (Joyce et al 1993) suggests that this method may be used to visualize physicochemical gradients in ripening mango fruit, especially those related to the water activity of different mesocarp regions.…”

Section: Introductionmentioning

confidence: 99%

“…Ratcliffe 1987;Kramer et al 1990; Morris et al 1990;Kockenberger 2001). More specifically, 1 H-MRI has been used to study internal disorders of fruit, such as watercore in apple (Wang et al 1988), core breakdown in pear (Wang and Wang 1989), and heat treatment injury in mango (Joyce et al 1993). The technique also allows non-destructive monitoring of quality and maturity and ripening-related processes in fruit (Chen et al 1989;Clarke et al1997) such as tomato (Ishida et al 1989;Saltveit 1991) and red raspberry (Williamson et al 1992).…”

Section: Introductionmentioning

confidence: 99%

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1H-Nuclear magnetic resonance imaging of ripening 'Kensington Pride' mango fruit

Joyce¹,

Hockings²,

Mazucco³

et al. 2002

Functional Plant Biol.

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Physicochemical gradients occur in mango mesocarp tissue during ripening. These gradients are reflected in water activity, which is non-uniform throughout the mesocarp. Signal intensity in proton magnetic resonance images (first echo, proton density and T 2 ) for green-mature 'Kensington Pride' mesocarp tissue was highest near the endocarp and lowest near the exocarp. Relative signal intensity increased in the middle mesocarp as ripening proceeded, but remained relatively low in the outer mesocarp. T 2 relaxation times for inner and middle mesocarp regions fell during ripening. The data suggest that water activity in the mesocarp tissue increased in an outward-moving flux as ripening progressed. This change in water activity was associated with starch hydrolysis and other ripening-related processes that commence near the endocarp.

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“…[11] X-ray absorption was used as an index to detect quality of mangoes as related to their density, moisture content, soluble solids, titratable acidity, and pH. [12] Schmitovitch et al [13] have reported high correlations between near infra red spectrometry and firmness from penetration test, apart from soluble solids in Tommy Atkins variety of mangoes.…”

Section: Introductionmentioning

confidence: 99%

Nondestructive Monitoring of Ripeness in Mango Cultivars by Acoustic Resonance Spectroscopy

Raju

Jagannath

Ashok

et al. 2006

International Journal of Food Properties

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Mango cultivars, i.e. Neelam, Alphonso, Banganapalli, Totapuri, and Mallige were subjected to acoustic resonance spectroscopy at unripe, semi-ripe, and ripe stages, as well as in case of ripe bruised fruits. The Neelam variety of mango was screened for internal infestation by means of acoustic spectroscopy. Acoustic data on dominant and first frequencies, damping ratio, and firmness indices were obtained and correlated with mechanical penetration tests as well as a/b values of the tristimulus color profile. The correlations between mechanical tests and acoustic parameters varied from 0.81 to 0.933. However, damping ratio and dominant frequency along with firmness index showed a better correlation with penetration test vis-à-vis first frequencies. The correlations between acoustic parameters and a/b tristimulus color values showed lesser extent and significance of correlations ranging from 0.416 to 0.667. The correlations were found to be positive or negative depending on the specific acoustic parameters. However, in the case of internally infested Neelam, the drop in the first frequency was found to be a significant acoustic indicator. Nondestructive quality monitoring by acoustic spectroscopy was found as such to be consistent as far as the tissue softening and bruising are concerned.

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Heat treatment injury of mango fruit revealed by nondestructive magnetic resonance imaging

Cited by 42 publications

References 11 publications

Heat treatment effects on ACC oxidase activity of 'Keitt' mangoes

Heat treatment effects on ACC oxidase activity of 'Keitt' mangoes

1H-Nuclear magnetic resonance imaging of ripening 'Kensington Pride' mango fruit

Nondestructive Monitoring of Ripeness in Mango Cultivars by Acoustic Resonance Spectroscopy

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