Prevention of Chilling Injury in 'Tommy Atkins' Mangoes Previously Stored at 5 ºc, Using Heat Treatment and Radiation Uv (Uv-C)

Miguel, Ana Carolina Almeida; Durigan, José Fernando; Marques, Kelly Magalhães; Morgado, Cristiane Maria Ascari; Ferraudo, Antônio Sérgio

doi:10.1590/0100-2945-123/14

Cited by 3 publications

(2 citation statements)

References 27 publications

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“…During mango ripening, green chloroplasts become chromoplasts with red and yellow tones. These tones in mango are mainly derived from β-carotene, which is accumulated in the chromoplasts in the form of crystalloids [Miguel et al, 2016]. For the control mango, b* coordinate value increased throughout cold storage (Table 1).…”

Section: Resultsmentioning

confidence: 99%

Effect of UV-C Postharvest Disinfection on the Quality of Fresh-Cut 'Tommy Atkins' Mango

Garzón-García¹,

Ruíz‐Cruz²,

Dussán-Sarria³

et al. 2023

Pol. J. Food Nutr. Sci.

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Mango cv. 'Tommy Atkins' is a highly appreciated fruit for its organoleptic characteristics and its resistance to minimal processing. However, some operations as peeling and cutting can generate microbial contamination and loss of bioactive compounds. Ultraviolet short wave (UV-C) is an alternative technology for fresh-cut products that leads to microbial inactivation and the increase of beneficial compounds. The effect of a UV-C dose of 6 kJ/m 2 was evaluated on quality attributes of fresh-cut 'Tommy Atkins' mango during days 0, 3, 6, 9, and 12 of storage (5°C, relative humidity: 85-90%), and compared with a positive control (conventional method by immersion in 10 mg/L sodium hypochlorite solution) and a negative control (without treatment). Physicochemical analysis (titratable acidity, pH, total soluble solid content, and firmness), superficial color evaluation, determinations of microbial counts, contents of total carotenoids, phenolics and flavonoids, and antioxidant capacity assays were performed. The results showed that UV-C treatment allowed to preserve microbial safety and superficial color of stored fresh-cut mango, and to increase the content of total carotenoids, which was 19.34 and 26.50 mg β-carotene/100 g fresh weight (FW) for control and UV-C treated sample at day 12 of storage, respectively. The DPPH • scavenging activity of the UV-C treated mango was also higher (0.60 mM TE/g FW) compared to control (0.27 mM TE/g FW) at the end of storage. However, UV-C treatment caused loss of firmness. Some native microorganisms of mango adapted to the stress caused by the treatments and the storage.

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Section: Resultsmentioning

confidence: 99%

Effect of UV-C Postharvest Disinfection on the Quality of Fresh-Cut 'Tommy Atkins' Mango

Garzón-García¹,

Ruíz‐Cruz²,

Dussán-Sarria³

et al. 2023

Pol. J. Food Nutr. Sci.

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“…Glamour) encountered cell wall rupture and tissue leakage after 14 days of storage at 13 °C (Zainal et al, 2019). 'Tommy Atkins' mangoes fruit from Brazil showed severe chilling injury symptoms when stored at 5 °C for 14 days (Miguel et al, 2016). The said studies on rockmelon and mango from the mentioned countries indicate that both tropical fruits are sensitive to low temperature and the quality deteriorates under prolonged cold storage.…”

Section: Introductionmentioning

confidence: 99%

Effects of Storage Temperature on Postharvest Quality of Malaysian Grown Fig (Ficus carica L.) cv. Ipoh Blue Giant

Ding,

Yeat

2021

MJST

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Fresh fig (Ficus carica L.) is delicate and perishable with short postharvest life. Generally, refrigeration is often used to prolong fruits’ shelf life. However, fruits from the tropical region are temperature-sensitive with an adverse impact on quality if stored below their critical temperature. Thus, this study was carried out to determine optimal storage temperature for Malaysian grown figs cv. Ipoh Blue Giant. Varying temperatures (5, 10 and 15 °C) were used to observe the responses of the fruit quality during zero, three, six, nine, 12 and 15 storage days. Results showed that respiration and ethylene production rates, weight loss, pH, titratable acidity and antioxidant activities (as assayed using 1,1-diphenyl-2-picryl-hydrazyl and 2,2’-azino-bis[3-ethyl-benzothiazoline-6-sulfonic acid]) of fresh figs were affected significantly by the interaction between storage temperatures and days. Fresh figs stored at 5 °C showed the lowest respiration rate among three storage temperatures during nine and 12 days of storage. Fresh figs kept at 5 °C experienced the least firmness and water loss compared with the ones stored at 10 and 15 °C indicating that 5 °C was beneficial in retaining the eating quality and prolonging the postharvest life of the fruit.

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Cultivar specific biochemical responses associated with chilling tolerance in mango fruits (Mangifera indica L.)

Shivashankar,

Geetha,

Ravishankar

et al. 2023

Europ.J.Hortic.Sci.

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Mango is an important commercial tropical fruit susceptible to chilling injury (CI) during low temperature storage. Therefore, it is essential to understand the cultivar variations in chilling injury sensitivity and its biochemical basis. Thus, differences in chilling injury response were studied in three mango cultivars namely, 'Alphonso', 'Dashehari' and 'Banganapalli', due to their high commercial importance. Fully matured unripe fruits were harvested, cleaned and stored at 8°C for 21 days. The cultivar 'Dashehari' exhibited less chilling injury compared to cvs. 'Alphonso' and 'Banganapalli'. Antioxidant activity of enzymes and concentration of carotenoid was high in cv. 'Alphonso' compared to the other two cultivars. The level of reactive oxygen species (ROS) and malondialdehyde (MDA) was lower in cv. 'Alphonso' compared to the other two cultivars. 'Dashehari' contains higher levels of unsaturated fatty acids compared to the other cultivars analysed. tolerance of 'Dashehari' since unsaturated fatty acids are associated with chilling tolerance. Keywords storage, mango cultivars, organic acidsWhat is already known on this subject?• term storage of tropical fruits in low temperatures.Low temperature storage of mango fruits has been studied earlier and the optimum temperature for and mango fruits can be stored for two to three weeks.temperature if stored for more than three weeks.• Cultivar variations in response to chilling susceptibility revealed that cv. 'Dashehari' was less susceptible compared to ' Alphonso' and 'Banganapalli'. Cultivar 'Dashehari' exhibited higher fatty acid unsaturation ratio and maintained higher production of monoterpenoids and higher carotenoids at the end What is the expected impact on horticulture?• Cultivar variations are the key step for utilisation of genetic diversity and improved cold storage of a less susceptible cultivar will help in development of suitable storage temperatures for long-term storage.

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Prevention of Chilling Injury in 'Tommy Atkins' Mangoes Previously Stored at 5 ºc, Using Heat Treatment and Radiation Uv (Uv-C)

Cited by 3 publications

References 27 publications

Effect of UV-C Postharvest Disinfection on the Quality of Fresh-Cut 'Tommy Atkins' Mango

Effect of UV-C Postharvest Disinfection on the Quality of Fresh-Cut 'Tommy Atkins' Mango

Effects of Storage Temperature on Postharvest Quality of Malaysian Grown Fig (Ficus carica L.) cv. Ipoh Blue Giant

Cultivar specific biochemical responses associated with chilling tolerance in mango fruits (Mangifera indica L.)

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