Non-destructive prediction of color and pigment contents in mango peel

Nordey, Thibault; Joas, Jacques; Davrieux, Fabrice; Génard, Michel; Léchaudel, Mathieu

doi:10.1016/j.scienta.2014.01.025

Cited by 24 publications

(16 citation statements)

References 45 publications

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“…Pigment accumulation in the epicarp portion of mango fruit and flowers determines their overall color (Pervaiz et al, 2017;Sudheeran et al, 2019a,b). Aside from pigments, some signature polyphenol compounds, such as mangiferin, have been reported in mango peel (Nordey et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Glycosylated flavonoids: fruit's concealed antifungal arsenal

et al. 2019

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Fruit defense against pathogens relies on induced and preformed mechanisms. The present contribution evaluated performed resistance of red and green mango fruit against the fungal pathogen Colletotrichum gloeosporioides and identified the main active antifungal components.High-performance liquid chromatography analysis of nonhydrolyzed mango peel extracts identified major anthocyanin peaks of glycosylated cyanidin and methylcyanidin, and flavonol peaks of glycosylated quercetin and kaempferol, which were more abundant on the 'red side' of red mango fruit. Organic extracts of red vs green mango peel were more efficient in inhibiting C. gloeosporioides.Transcriptome analysis of the mango-C. gloeosporioides interaction showed increased expression of glucosidase genes related to both fungal pathogenicity and host defense. Glucosidase treatment of organic peel extract increased its antifungal activity. Additionally, quercetin and cyanidin had significantly higher antifungal activity than their glycosylated derivatives. Peel extract volatiles treated with glucosidase had antifungal activity. GCMS analysis identified 15 volatiles after glucosidase hydrolysis, seven of them present only in red fruit.These results suggest that the fruit obtains a concealed arsenal of glycosylated flavonoids in its peel when they are hydrolyzed by b-glucosidase that is induced in both fungus and host during infection process, become more toxic to the fungal pathogen, inhibiting decay development.

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Section: Introductionmentioning

confidence: 99%

Glycosylated flavonoids: fruit's concealed antifungal arsenal

et al. 2019

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“…All VIP values were greater than one and considered highly influential to the anthocyanin predictions. Wavelengths in the visible region were also reported as ideal for anthocyanin estimations in mango peel, apples and leaves . On the other hand, wavelengths above 900 nm were indicated for predicting anthocyanin content of wine grapes …”

Section: Resultsmentioning

confidence: 99%

“…These results agree with those of Ignat et al, 14 who used the VIP values to show that reflectance values in the 570-700 nm range were most significant regarding total chlorophyll prediction when evaluating intact bell peppers. The wavelength range from 640 to 700 nm was also linked to chlorophyll content variations in mango peel 12 and apples. 17 Minimal errors were also reported when estimating foliar chlorophyll content by using the wavelength ranges around 530 and 560 nm.…”

Section: Resultsmentioning

confidence: 99%

“…Despite past research predicting pigment content of several agricultural products by spectrometry and multivariate analysis, there are no applications for green and red lettuces grown under different farming systems. In this context, this work was carried out with the objective of developing mathematical models for estimating chlorophyll, carotenoid and anthocyanin content in different lettuce cultivars grown under hydroponic, organic and alternative farming systems, using spectrometry and multivariate analysis.…”

Section: Introductionmentioning

confidence: 99%

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Non‐destructive prediction of pigment content in lettuce based on visible–NIR spectroscopy

et al. 2016

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The proposed models were adequate for estimating lettuce pigments in a quick and non-destructive way, representing an alternative to conventional measurement methods. Prediction accuracies were improved by using the detrending, smoothing and first derivative pretreatments to the original spectral signatures prior to estimating lettuce chlorophyll, carotenoid and anthocyanin content, respectively. © 2016 Society of Chemical Industry.

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“…However, the difference in exposure to sunlight was responsible for variations in the colour of the mango peel since the sunny side of the peel was redder than the shaded and the bottom parts of the fruit. This variation may be related to the accumulation of anthocyanin pigments, which are responsible for the red colour of the peel (Nordey et al, 2014a;Proctor and Creasy, 1969), and is triggered in response to high sun exposure (Steyn et al, 2002).…”

Section: Discussionmentioning

confidence: 99%