RIPENING AND QUALITY OF MANGO FRUIT AS AFFECTED BY COATING WITH ÂSEMPERFRESHâ

López, Alberto; Torres, Jorge B.; Villegas, R. Rojas; Yahia, Elhadi M.

doi:10.17660/actahortic.1995.370.33

Cited by 5 publications

(6 citation statements)

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“…High amount of acidity in treated fruit might be due to the facts that Co 2 accumulates internally in the fruit tissues caused acidosis after dissolving and farming carbonic acids. These results were also in line with those of Carrillo et al (1995). …”

Section: Total Soluble Solidssupporting

confidence: 91%

Storage Life Extension of Plum Fruit with Different Colored Packaging and Storage Temperatures

Khan¹

2013

IOSR-JESTFT

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Section: Total Soluble Solidssupporting

confidence: 91%

Storage Life Extension of Plum Fruit with Different Colored Packaging and Storage Temperatures

Khan¹

2013

IOSR-JESTFT

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“…, 1981). This CO 2 accumulated in the fruit tissue and after dissolving formed carbonic acid, causing acidiosis (Carrillo et al. , 1995).…”

Section: Resultsmentioning

confidence: 99%

“…Table 3 also revealed that PS2 showed highest sugar to acid ratio when compared with that with PS3 although their total sugar contents were the same. This was due to the high acidity of the fruits treated with potassium permanganate which might be due to the accumulation of acids in the fruit tissues (Carrillo et al. , 1995).…”

Section: Resultsmentioning

confidence: 99%

Effect of different packaging systems on the quality of tomato (Lycopersicon esculentum var. Rio Grande) fruits during storage

Sammi¹,

Masud

2009

Int J of Food Sci Tech

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A packaging system is designed in our laboratory and evaluated for its suitability to extend storage life and improve the quality of tomato (var. Rio Grande) fruits at ambient temperature (Patent App. No. 484 ⁄ 2005). Freshly harvested mature green tomatoes were packed in polyethylene packaging with or without treating with calcium chloride, boric acid and potassium permanganate. The fruits were then evaluated for changes in quality parameters within the different stages of ripening. The treatments improved the storage life up to 96 days when compared with that of control (32 days). The results showed that within each ripening stage, the treated fruits remained better than that of control and all the ripening stages and treatments are significantly different (P < 0.05) from each other. It can also be deduced that treated fruits showed lower weight loss (%), total soluble solids (TSS) contents, acidity and spoilage incidence while ascorbic acid contents, sugar to acid ratio, flavour, texture, colour and overall acceptability were higher in treated fruits when compared with control at the red stage of ripening. Total sugars (%) were low in fruits treated with calcium chloride and boric acid with or without potassium permanganate.

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“…This decrease can be attributed to the use of KMnO4, that contributed to an increase in the CO2 concentration as ethylene is degraded into CO2 and water by the action of KMnO4 [28]. This CO2 accumulated in the fruit tissue and after dissolving formed carbonic acid, causing acidiosis [29]. Sammi & Masud [30,31] also found a decrease in titrable acidity of tomato during ripening when they used sponge cuttings that dipped in saturated potassium permanganate solution.…”

Section: Effect Of Cultivar Storage Time and Ethylene Absorber Sachementioning

confidence: 99%

“…Overall, all the samples with ethylene absorber sachets showed a higher content in ascorbic acid content at the end of the storage than the samples without ethylene absorbers except Raf cultivar (with sachets 7.2±0.2 mg/100 g, without sachets 10±0.1 mg/100 g). It is stated that potassium permanganate absorbs ethylene and degradates it to CO2 and water which results in an increase of CO2 content at storage atmosphere [29]. In addition, increase in concentration of carbon dioxide blocks the synthesis of endogenous ethylene [37] which is a ripening gas for fruits and vegetables.…”

Section: Effect Of Storage Time and Ethylene Absorber Sachets On Ascomentioning

confidence: 99%

Role of Potassium Permanganate Ethylene on Physicochemical Properties, during Storage of Five Different Tomato Cultivars

Frígola¹

2016

MOJFPT

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Although tomatoes should be ripened at room temperature to obtain the best flavour, the majority of consumers who preserve food at home store tomatoes in the fridge for 4-7 days and some people even keep tomatoes for up to 3 weeks in these conditions. In the present work the effects of storage time and potassium permanganate ethylene absorber sachets under refrigerated conditions (similar to those used by consumers who preserve tomatoes at home) on physicochemical properties, ascorbic acid content and antioxidant capacity of five tomato cultivars (Cherry, Cherry pera, Rama, Raf and Pera) were studied. After 25 days storage at 4±2 °C an increase in fruit pH was observed for the five cultivars without and with ethylene absorber sachets. The increase in pH was paralleled by a decrease in titratable acidity. The degradation of ascorbic acid during storage time with and without ethylene absorber sachets followed a first-order kinetic model. In general, the percent loss of ascorbic acid and antioxidant capacity measured with TEAC and ORAC methods was significantly lower in tomatoes stored with ethylene absorber sachets as compared to tomatoes preserved without these. In addition, a positive correlation was found between ORAC and TEAC methods for the determination of antioxidant capacity in all tomato cultivars.

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RIPENING AND QUALITY OF MANGO FRUIT AS AFFECTED BY COATING WITH ÂSEMPERFRESHâ

Cited by 5 publications

References 0 publications

Storage Life Extension of Plum Fruit with Different Colored Packaging and Storage Temperatures

Storage Life Extension of Plum Fruit with Different Colored Packaging and Storage Temperatures

Effect of different packaging systems on the quality of tomato (Lycopersicon esculentum var. Rio Grande) fruits during storage

Role of Potassium Permanganate Ethylene on Physicochemical Properties, during Storage of Five Different Tomato Cultivars

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RIPENING AND QUALITY OF MANGO FRUIT AS AFFECTED BY COATING WITH ÂSEMPERFRESHâ

Cited by 5 publications

References 0 publications

Storage Life Extension of Plum Fruit with Different Colored Packaging and Storage Temperatures

Storage Life Extension of Plum Fruit with Different Colored Packaging and Storage Temperatures

Effect of different packaging systems on the quality of tomato (Lycopersicon esculentum var. Rio Grande) fruits during storage

Role of Potassium Permanganate Ethylene on Physicochemical Properties, during Storage of Five Different Tomato Cultivars

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Product

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RIPENING AND QUALITY OF MANGO FRUIT AS AFFECTED BY COATING WITH ÂSEMPERFRESHâ