Ripening period influences fruit softening and antioxidative system of ‘Samar Bahisht Chaunsa’ mango

Razzaq, Kashif; Khan, Ahmad Sattar; Malik, Aman Ullah; Shahid, Muhammad Adnan

doi:10.1016/j.scienta.2013.05.018

Cited by 74 publications

(46 citation statements)

References 43 publications

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“…The phenomenon of fruit softening involves modification of cell walls by solubilization, de-esterification and de-polymerization (Hadfield et al 1998). Several cell wall degrading and modifying enzymes in mango fruit during ripening have been reported such as exo-and endo-PG (Singh et al 2013), PE (Razzaq et al 2013) and EGase (Ali et al 2004;Chourasia et al 2008;Razzaq et al 2013). Ethylene accelerates the activities of fruit softening enzymes (Burg and Burg 1962).…”

Section: Introductionmentioning

confidence: 99%

“…Recently, Razzaq et al (2013) reported that softening during ripening in 'Samar Bahisht Chaunsa' mango fruit is possibly correlated with the activities of exo-, endo-PG and EGase enzymes. No research work has been reported on the mode of action of 1-MCP in modulating fruit ripening particularly softening or the activities of fruit softening enzymes at ambient conditions.…”

Section: Introductionmentioning

confidence: 99%

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Role of 1-MCP in regulating ‘Kensington Pride’ mango fruit softening and ripening

et al. 2015

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Ripening of mango fruit is characterized by softening of flesh which limits its shelf life. 1-MCP is nontoxic gas that delays fruit softening and improves quality of several fruit. Therefore, the role of 1-MCP in regulating fruit softening and quality of 'Kensington Pride' mango was investigated. Physiological mature fruits treated with 1-MCP (1 mL L -1 ), ethylene (10 mL L -1 ) or 1-MCP ? ethylene for 12 h at ambient condition (20 ± 1°C). Untreated (control) as well as treated fruits were allowed to ripe at ambient temperature (20 ± 1°C) for 10 days. Ethylene production, respiration rate and other fruit ripening parameters were determined periodically. Climacteric peaks of ethylene production and respiration rate were significantly supressed by 1-MCP application as compared to ethylene-treated and control fruit. Exogenous application of ethylene accelerated the development of fruit colour, fruit softening with increased activities of exo-PG, endo-PG and EGase enzymes in the pulp tissues. Whereas, activities of fruit softening enzymes were significantly delayed and/or suppressed in 1-MCP-treated fruit. 1-MCPtreated fruit showed improved rheological properties (i.e., firmness, springiness and stiffness), decreased level of citric acid, malic acid, succinic acid, total organic acids, total sugars and sucrose than other treatments. 1-MCP inhibited the activities of fruit softening enzymes which consequently delayed the ripening and ripening related changes in 'Kensington Pride' mango.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Role of 1-MCP in regulating ‘Kensington Pride’ mango fruit softening and ripening

et al. 2015

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“…The antioxidant potential of mango varieties th could be due to complicated bioactive compounds and its synergistic actions contributing to antioxidant activity in mango (Liu ., 2013;Kevers .,2007;Kumar 2016). The total antioxidant scavenging activity increased up to 7 day and later decreased in 'Chausa' variety (Razzaq ., 2013).…”

Section: Methodsmentioning

confidence: 99%

Physio-chemical properties and pigment changes in the pericarp of mango cultivars during storage and ripening

Killadi¹,

Chaurasia²,

Shukla³

et al. 2018

JEB

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Aim : Methodology :Results : Interpretation :The present investigation aimed at quantifying the changes of pericarp pigments and associated physio-chemical attributes in commercial cultivars of mango fruits during storage and ripening.Mango fruits of cv "Bombay Green", "Dashehari" and "Langra" were harvested at mature green stage and stored under ambient conditions (30 ±2 C and 85 to 90% R.H.). The fruits were periodically withdrawn at 2, 4, 6 and 8 days intervals to assess the pericarp chlorophylls, carotenoids and physicochemical attributes during storage and ripening.Total chlorophyll content in the proximal end of fruit pericarp decreased in cultivar 'Bombay Green' while total carotenoids increased from the day of harvest to 8 day of storage, with no external colour change. In cultivar 'Dashehari', fruits had distinct yellow proximal end with decreased total chlorophyll (6.09 to 3.07 mg100g ), where total carotenoids increased (7.45 to12.38 mg 100g ) during storage period of 8 days. In cultivar 'Langra', similar trend was observed. The cumulative physiological loss in weight (CPLW) was maximum (16.22%) in cultivar 'Bombay Green',(13.30%) in cultivar 'Dashehari' and minimum(12.39%) in cultivar 'Langra' on the 8 day of storage under ambient conditions. The pulp total carotenoids content (10.03 mg100g ) in 'Bombay Green', (7.36 mg100g ) in 'Dashehari' and (5.18 mg100g ) in 'Langra'. The total antioxidant content were (70.48 μmolesml ) in cultivar 'Langra', (70.39 μmolesml ) in 'Dashehari' and (26.74 μmole ml ) in 'Bombay Green' on the 8 day of storage.The pigment changes in commercial cultivars of mango during storage and ripening were variety specific in conjunction with chlorophyll degradation and total carotenoids synthesis in pericarp and mesocarp.

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“…Flesh firmness decreased with storage period in every treatment with no statistical difference (p < 0.05) between treatments, in accordance with weight loss percentage in Figure 1. The degradation of the cell wall constituents and polysaccharides by the action of pectin esterase and polygalacturonase on the solubilization of pectin substrates were causes of fruit softens (Yashoda et al, 2007;Razzaq et al, 2013). The firmness of fresh-cut mango significantly reduced throughout storage life, but this decrease was more pronounced for chitosan and non-coat sample from the fourth day, meaning that the CMCH was able to maintain flesh texture.…”

Section: Weight Lossmentioning

confidence: 99%

Postharvest Life Extension of Fresh-Cut Mango (Mangifera indica cv. Fa-Lun) Using Chitosan and Carboxymethyl Chitosan Coating

Noiwan¹,

Sutenan²,

Yodweingchai³

et al. 2018

JAS

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Postharvest life extension of fresh-cut mango (Mangifera indica cv. Fa-Lun) using chitosan and carboxymethyl chitosan (CMCH) coating was studied. Fresh-cut mango was treated with chitosan and carboxymethyl chitosan solution of 0.5-1.5% w/v, after that fresh-cut mango was placed on foam tray, over-wrapped with PVC film and then stored at 6 °C. Weight loss, texture analysis, soluble solid content, color and sensory quality were evaluated. The shelf life of non-coated fresh-cut mango was only 2 days while that of fresh-cut mango coated with chitosan and carboxymethyl chitosan was 4 and 6 days, respectively. Effect of chitosan concentration on quality of fresh-cut mango was significantly different but of carboxmethyl chitosan concentration was not. In this study, Coating with carboxymethyl chitosan could extend shelf life of fresh-cut mango by delayed flesh browning which correlated to the sensory score.

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Ripening period influences fruit softening and antioxidative system of ‘Samar Bahisht Chaunsa’ mango

Cited by 74 publications

References 43 publications

Role of 1-MCP in regulating ‘Kensington Pride’ mango fruit softening and ripening

Role of 1-MCP in regulating ‘Kensington Pride’ mango fruit softening and ripening

Physio-chemical properties and pigment changes in the pericarp of mango cultivars during storage and ripening

Postharvest Life Extension of Fresh-Cut Mango (Mangifera indica cv. Fa-Lun) Using Chitosan and Carboxymethyl Chitosan Coating

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