Reduction of chilling injury in ‘Tommy Atkins’ mangoes during ripening

Mohammed, Majeed; Brecht, Jeffrey K.

doi:10.1016/s0304-4238(02)00041-9

Cited by 55 publications

(40 citation statements)

References 21 publications

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“…Keeping mangoes under low temperatures causes chilling injury (CI), the symptoms of which include skin surface pitting, sunken lesions, skin browning and pulp discoloration, and the symptoms become more serious when fruits are transferred to room temperature (González-Aguilar et al, 2000, 2001Zhao et al, 2006;Ding et al, 2007;Wang et al, 2008). Chilled mangoes have a less desirable aroma and flavor after transfer to room temperature for ripening (Mohammed & Brecht, 2002). Such symptoms are dependent on the cultivar, degree of maturity, time and temperature of exposure, and environmental conditions during and after low temperature storage (Mohammed & Brecht, 2002;Phakawatmongkol et al, 2004;Lim et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Reduction of Chilling Injury of ‘Nam Dok Mai No. 4’ Mango Fruit by Treatments with Salicylic Acid and Methyl Jasmonate

Junmatong

Uthaibutra

Boonyakiat

et al. 2012

JAS

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This study determined the effects of salicylic acid (SA) and methyl jasmonate (MJ) on chilling injury (CI) of stored mangoes at low temperature. Mango fruits cv. Nam Dok Mai No.4 were dipped in SA and MJ at concentrations of 0.1 and 1 mM for 10 minutes and stored at 5±1 ºC with 90±2% RH for 42 days. Fruits were sampled every 7 days to determine the CI index, malondialdehyde (MDA) content, electrolyte leakage (EL), then transferred to room temperature (25±2 ºC, 70±2% RH) for ripening and analyzed for CI index, MDA content, EL, and ripening quality. The results show that mango fruits showed CI symptoms after 21 days of storage at 5 ºC and were unacceptable for consumption after 28 days of cold storage and after transfer to room temperature. SA and MJ treatments significantly reduced CI, MDA content, and EL in the mango skin and pulp during cold storage and after transfer to room temperature. Dipping fruits in 0.1 mM MJ, 1 mM MJ, and 0.1 mM SA reduced CI of cold storage and after transfer to room temperature up to 35 days, whereas dipping in 1 mM SA prolonged this up to 42 days without affecting fruit firmness, percentages of TA, and skin color (°Hue values) of the ripe fruits.

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Section: Introductionmentioning

confidence: 99%

Reduction of Chilling Injury of ‘Nam Dok Mai No. 4’ Mango Fruit by Treatments with Salicylic Acid and Methyl Jasmonate

Junmatong

Uthaibutra

Boonyakiat

et al. 2012

JAS

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“…The role of MAP in lowering respiration rate is attributed to low O 2 levels in the package. Oxygen is essential for oxidative metabolic processes such as respiration and therefore storage conditions that curtail O 2 supply to the commodities disfavors such processes (Mohammed and Brecht, 2002). In most climacteric fruits, the rate of respiratory activity is known to be indicative of other ripening-related changes such as cumulative weight loss, color changes and softening.…”

Section: Discussionmentioning

confidence: 99%

Modified Atmosphere Packaging Enhances the Effectiveness of Coolbot™ Cold Storage to Preserve Postharvest Quality of Mango Fruits

Ambuko¹,

Karithi²,

Hutchinson³

et al. 2018

JFR

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Recently, the Coolbot™ technology was introduced to smallholder farmers in Kenya as a low-cost alternative to conventional cold rooms. The present study sought to establish the additive benefits of cold storage under Coolbot™ cold storage and modified atmosphere packaging (MAP) in mango fruits. The participatory study was conducted in Makueni County of Kenya between November 2014 and July 2015. The mango fruits (variety "Apple mango") were harvested at mature green stage from commercial orchards owned by smallholder farmers. The fruits were selected for uniformity and randomly separated into four batches which were subjected to four different treatments (storage conditions). The treatments included fruits packaged using Activebag® MAP or not packaged and either stored in the Coolbot cold room or at ambient room conditions. A random sample was taken at regular intervals from each of the four storage environments and evaluated for ripening and quality related changes during storage. The parameters evaluated included physiological weight loss, respiration, firmness, color, sugars and vitamin C. Results showed that cold storage extended the shelf life of mango fruits by 23 days without MAP and 28 days with MAP, in comparison to storage at ambient room conditions. Slow ripening under cold storage (with and without MAP) was evidenced by lower rates of respiration, softening, color changes and sugars accumulation compared to ambient room conditions. In addition, cold-stored mango fruits maintained better nutritional quality as evidenced by higher vitamin C levels, 59.77 mg/100mL and 51.8 mg/100mL with and without MAP respectively at the end of storage (day 40 and 35). This was significantly higher (p<0.05) compared to 55.17 and 51.53 mg/100 mL vitamin C for MAP packed and unpacked fruits at the end of storage under ambient room conditions (day 12). The results demonstrate the additive benefit of MAP and cold storage to preserve postharvest quality and extend the shelf life of mango fruits.

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“…Setyadjit dan Sjaifullah 6 mengungkapkan bahwa kandungan vitamin C buah manggis yang disimpan suhu [5][6][7][8][9][10][11][12][13][14][15] o C dengan teknik pengemasan hingga minggu ke-2 dan ke-3 cenderung menurun. Suhu penyimpanan akan memberikan respon terhadap buah manggis yang dipetik, pada tingkat ketuaan umur petik muda 18 buah dapat mengalami kerusakan dingin yang ditandai dengan mengerasnya tekstur buah, hal ini juga terjadi pada pepaya 19 , mangga 20 , dan peach 21 .…”

Section: Hasil Analisis Vitamin C Total Padatan Terlarut Dan Total unclassified

DAYA SIMPAN BUAH MANGGIS (Garcinia mangostana L.) PADA BERBAGAI TINGKAT KETUAAN DAN SUHU PENYIMPANAN

Setyabudi¹,

Widayanti²,

Prabawati³

2017

Jurnal Pasca

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ABSTRAKTujuan penelitian memberikan informasi karakteristik fisiko-kimia buah manggis pada tiga tingkat ketuaan panen dalam penyimpanan pada suhu rendah dan ruang. Buah manggis diperoleh dari sentra produksi di desa Puspahiang, Kecamatan Puspahiang, Tasikmalaya dan Wanayasa, Purwakarta, Jawa Barat. Lokasi pengambilan sampel digunakan sebagai blok dan pengambilan sampel dilakukan sebanyak 2 kali. Buah manggis dipetik pada tiga tingkat ketuaan berdasarkan warna; a) Tingkat ketuaan-1: berwarna hijau bintik merah, b) Tingkat ketuaan-2: semburat/cumolat merah 10-25%, dan c) Tingkat ketuaan-3: merah bintik ungu 25-50%. Tingkat ketuaan berdasarkan warna tersebut diasumsikan petani sebagai umur petik pada 106, 108, dan 110 hari sesudah bunga mekar (SBM). Selanjutnya buah manggis disimpan pada suhu ruang 27-29 o C dan suhu rendah 9 ± 1 o C. Pengamatan dilakukan pada selang waktu 0, 3, 6 hari, dan seterusnya hingga tidak diterima panelis secara organoleptik terhadap sifat fisika dan kimia. Analisis karakteristik fisika mencakup kelayuan sepal, susut bobot, warna kulit buah, dan kulit buah manggis menggunakan Scanning Electronic Microscope/SEM. Sedangkan, karakteristik kimia meliputi kadar vitamin C, total asam, total padatan terlarut, dan pH. Hasil penelitian menunjukkan bahwa tingkat ketuaan umur petik 108 hari SBM (semburat merah 10-25%, tingkat ketuaan-2) mempunyai daya tahan simpan 12 hari pada suhu rendah 9 ± 1 o C dengan karakteristik kelayuan sepal 2,61; susut bobot 3,80%; vitamin C 60,01 mg/100 g; total padatan terlarut 17,35%; dan total asam 0,41% terbaik dibandingkan umur petik lainnya. Tingkat ketuaan petik buah manggis 108 hari setelah bunga mekar (tingkat ketuaan-2) dengan karakteristik tersebut diharapkan dapat digunakan sebagai pertimbangan untuk menentukan tingkat ketuaan petik yang cocok untuk buah ekspor. The aim of research provides information physicochemical characters of three levels of maturity picking of mangosteen fruit in storage at both low and ambient storage temperature. Mangosteen fruit was obtained from production centers in villages Puspahiang, Puspahiang, Tasikmalaya and Wanayasa, Purwakarta, West Java. Sampling sites was used as block with twice sampling at each location. Mangosteen fruit picked at the three levels of stages of maturity detected by color; a) Maturity-1: green red spots, b) Maturity-2: breaker red"cumolat" 10-25%, and c) Maturity-3: 25-50% red-purple spots. The maturity was based on the color of the assumed age of farmers as picking at 106, 108, and 110 days after bloom (DAB). Further mangosteen fruit was stored at ambient temperature 27-29 °C and at low temperature 9 ± 1 °C. Observations were made on physical and chemical properties at intervals of 0, 3, 6 days, until the samples were not accepted by panelis. Analysis of physical properties include withered sepals, weight loss, skin color of fruit, and mangosteen rind characteristics using scanning electronic microscope/SEM. Meanwhile, the chemical properties include vitamin C, total acid, and total soluble solids. The re...

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Reduction of chilling injury in ‘Tommy Atkins’ mangoes during ripening

Cited by 55 publications

References 21 publications

Reduction of Chilling Injury of ‘Nam Dok Mai No. 4’ Mango Fruit by Treatments with Salicylic Acid and Methyl Jasmonate

Reduction of Chilling Injury of ‘Nam Dok Mai No. 4’ Mango Fruit by Treatments with Salicylic Acid and Methyl Jasmonate

Modified Atmosphere Packaging Enhances the Effectiveness of Coolbot™ Cold Storage to Preserve Postharvest Quality of Mango Fruits

DAYA SIMPAN BUAH MANGGIS (Garcinia mangostana L.) PADA BERBAGAI TINGKAT KETUAAN DAN SUHU PENYIMPANAN

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