Physico-Chemical Parameters of Postharvest Ripened Mangoes From Hawaii

Yoneya, Takefumi; Nip, Wai‐Kit; Wei, Ping-Yang; Cai, Tao

doi:10.17660/actahortic.1990.269.37

Cited by 2 publications

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“…These observations are in conformity with those reported in the literature. Yonea et a! (1990) reported that post harvest ripening of mango fruit is characterized by softening of the flesh, decrease in acidity and an increase in sugars, while cultivar differences were not observed to be dramatic for these parameters.…”

Section: Mango;mentioning

confidence: 99%

“…Similar observations were made for popular 'Haden' mango in Hawaii. 'Haden' had a high TSS: titratable acidity ratio as compared to other varieties and explains why 'Haden' is highly popular (Yonea et al, 1990).…”

Section: Mango;mentioning

confidence: 99%

“…However, citric acid concentrations are shown to decrease as low as 0.1 to 0.5% during ripening while other acids remained constant. (Medlicott and Thompson, 1985, Fang, 1965, Yonea et al, 1990.…”

Section: Mango;mentioning

confidence: 99%

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Studies on Ripening Procedures for Perishable Commodities Intended for the Domestic Market in Sri Lanka

Jayawickreme¹

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Chapter 1 Introduction 01 Chapter 2 Literature Survey 04 2.1. Ripening of Fruits 2.1.1. Introduction 04 2.1.2. Respiration 05 2.1 3 Activity of Ethylene 08 2.1.4 Influence of Other Compounds on the Receptors 17 2.1.5 Ethylene Releasing Compounds 18 2.5.2. Marketing Sequence and Losses in Sri Lanka 52 2.5.3. Pigments in Tomato 53 ff 2.5.4. Effect of Postharvest storage 53 2.5.5. Biosynthetic pathway of pigments 2.5.6. Moisture Content 55 2.5.7. Organic Acids 2.5.8. Carbohydrates 2.5.9. Volatile Components 2.5.10. Phenolic Compounds Chapter 3-Scope of thesis 58 Chapter 4 Materials and Methods Experiments with Banana 4.1 Influence of Ethylene Gas on Ripening of Banana 60 4.2 Influence of 2Chloroethyl Phosphonic (ethrel) acid on 64 Ripening Attributes of Banana. 4.3 Comparative Effects of Selected Ripening Agents on 67 Physico-chemical and organoleptic Characteristics of banana. 4.4 Influence of Temperature on Ripening of Banana 68 4.5 Minimum Threshold Time to Ripen Banana 69 Iv Experiments with Papaya 4.6 Influence of Ethylene Gas on Ripening of Papaya 71 4.7 Influence of 2Chloroethyl Phosphonic (ethrel) acid on Ripening Attributes of Papaya (variety Rathna) 4.8. Influence of 2Chloroethyl Phosphonic (ethrel) acid on Colour 73 development of Papaya (mixed varieties) 4.9 Comparative Effects of Selected Ripening Agents on physico-75 chemical and organoleptic Characteristics of Papaya. 4.10 Influence of Temperature on Ripening of Papaya 76 Experiments with Mango 4.11 Influence of Ethylene Gas on Ripening of Mango 78 4.12 Influence of 2Chloroethyl Phosphonic (ethrel) acid on Ripening Attributes of Mango 4.13 Comparative Effects of Selected Ripening Agents on mango 4.14 Influence of Temperature on Ripening of Mango V 4.15 Study of Physico-chemical Parameters of Mango 82 During Development (71h to week) 4.16 Influence of the Maturity Stage on the Quality 84 of Mango Exposed to Ethylene. Experiments with Tomato 4.17 Influence of Ethylene Gas on Ripening of Tomato 85 4.18 Influence of 2Chloroethyl Phosphonic (ethrel) acid 87 on Ripening Attributes of Tomato 4.19 Comparative Effects of Selected Ripening Agents 88 on physico-chemical and Organoleptic Characteristics of Tomato 4.20 Influence of Temperature on Ripening of Tomato 90 4.21 Development of Red Colour in Harvested Tomato 91 via Light Treatment at Ambient Temperature. vi 4.22. Development of Red Colour in Harvested Tomato 92 via Light Treatment at Low Temperature 4.23. Effect of Temperature and Time on Storage of Tomato 93 4.24 Influence of Ethrel and Temperature on Ripening of 95 Stored Tomato Chapter 5 Results Experiments with Banana 5.1 Influence of Ethylene Gas on Ripening of Banana 5.2 Influence of 2Chloroethyl Phosphonic (ethrel) acid on Ripening Attributes of Banana. I wish to express my gratitude and heartfelt thanks to my supervisor Dr. Shanthi Wilson Wijerathnam, Manager Postharvest Technology group of the Industrial Technological Institute for her invaluable advice, encouragement, guidance and support extended to me at all times during the period of my rese...

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Section: Mango;mentioning

confidence: 99%

Section: Mango;mentioning

confidence: 99%

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Studies on Ripening Procedures for Perishable Commodities Intended for the Domestic Market in Sri Lanka

Jayawickreme¹

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“…Selvaraj et al (1982) and Ghanta et al (1994) have reported of a decrease in TA with ripening in papaya, while de Arriola et al (1980) and Paull (1993) reported of an increase. Yonea et al (1990) reported that postharvest ripening of mango fruit is characterized by softening of the flesh, decrease in acidity and an increase in sugars, while cultivar differences were not observed to be dramatic for these parameters.…”

Section: Titratable Acidity (Ta)mentioning

confidence: 99%

Fruit ripening: importance of artificial fruit ripening in commercial agriculture and safe use of the technology for consumer health

Hewajulige

Premaseela

2020

SL J Food & Agric

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Fruit ripening is the final phase of fruit development, which results in various physicochemical, nutritional and organoleptic changes of fruits including changes in taste, texture, appearance and aroma. Ethylene (C2H4), which is a gaseous plant hormone, plays a key regulatory role in fruit ripening. Ethylene is described as an autocatalytic agent as the exposure of fruits to small quantity of ethylene could induce the production of its own ethylene in larger quantities. Various changes in the matrix of the fruit tissues such as breakdown of chlorophyll, conversion of starch into sugars, large organic compounds to small organic compounds, and pectin to less soluble forms take place triggered by such ethylene produced within the fruit. However, due to the soft nature, the naturally-ripened fruits may be subjected to mechanical damages during transportation leading to loss of consumer attraction. Therefore, mature fruits are ripened artificially before sale to meet the increasing demand and to ensure their cosmetic appearance. Many fruit wholesalers make fruits ripen using artificial ripening agents' such as calcium carbide, ethylene, ethephon and smoke. Most of the chemicals used as ripening agents accelerate fruit ripening, change the nutritional quality of fruits and are harmful for human health. Therefore, it is important to build an awareness among fruit producers, traders and consumers on the correct selection and use of fruit ripening methods. This review discusses the research-based knowledge shared across the world on fruit ripening, major physicochemical changes in the fruits during the ripening process, commercial ripening agents, and how such different ripening agents affect the fruit quality and consumer health.

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Physico-Chemical Parameters of Postharvest Ripened Mangoes From Hawaii

Cited by 2 publications

References 0 publications

Studies on Ripening Procedures for Perishable Commodities Intended for the Domestic Market in Sri Lanka

Studies on Ripening Procedures for Perishable Commodities Intended for the Domestic Market in Sri Lanka

Fruit ripening: importance of artificial fruit ripening in commercial agriculture and safe use of the technology for consumer health

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