Storage behavior of mango as affected by post harvest application of plant extracts and storage conditions

Gupta, Nisha; Jain, Shashi

doi:10.1007/s13197-012-0774-0

Cited by 32 publications

(24 citation statements)

References 14 publications

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“…On the initial day, the TA of the mature fruit was about 2.8-3.0%, and decreased to about 0.2-0.9% in ripe mango fruits. The concentration of organic acids declines during ripening because of a conversion of citric acid into sugars and their further utilization in metabolic process of the fruit (Wills et al, 1998;Srinivasa et al, 2002;Gupta & Jain, 2014;Famiani et al, 2015), and these are especially consumed during the respiration process (Hernández et al, 2006;Gomez & Lajolo, 2008;Ibarra-Garza et al, 2015). High temperature has an impact on the TA of mango during storage.…”

Section: Weight Lossmentioning

confidence: 99%

Kinetics of Mango Fruits (Mangifera indica cv. ‘Nam Dok Mai Si Thong’) Quality Changes during Storage at Various Temperatures

Noiwan¹,

Suppakul²,

Joomwong³

et al. 2017

JAS

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Effect of various storage temperatures (13, 20, 27 and 34 °C) on biochemical, physical and physiological changes of mango fruits (Mangifera indica cv. 'Nam Dok Mai Si Thong') was investigated. Mangoes stored at low temperature revealed a decrease in their respiration rates. The lower respiration rates delayed ripening, ethylene production, weight loss, peel and flesh color changes, firmness, and total soluble solid content (SSC) as well as titratable acidity (TA). A second-order kinetic model, a Gaussian model, and a first-order kinetic model fitted well with response quality parameters on firmness, SSC and TA. The Arrhenius function was used to calculate the activation energies (Ea) of mango qualities including firmness, SSC and TA, which were 46.45, 43.05 and 54.22 kJ mol -1 , respectively. These activation energies indicate a moderate temperature sensitivity of ripeness response and represent a good predictive tool for mango quality estimation along the food supply chain. The data reveal that stored mango fruit at 13 °C effectively prolongs the quality attributes and extends the shelf life of mango fruit.

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Section: Weight Lossmentioning

confidence: 99%

Kinetics of Mango Fruits (Mangifera indica cv. ‘Nam Dok Mai Si Thong’) Quality Changes during Storage at Various Temperatures

Noiwan¹,

Suppakul²,

Joomwong³

et al. 2017

JAS

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show abstract

“…Mango fruit contains several bioactive compounds such as ascorbic acid, carotenoids, and phenolic compounds (Gil and others ; Gupta and Jain ; Gonzalez‐Aguilar and others ; Godoy and Rodriguez‐Amaya ) that are potentially related to chronic disease prevention (Dragsted and others ).…”

Section: Introductionmentioning

confidence: 99%

Effect of Infrared Blanching on Enzyme Activity and Retention of β‐Carotene and Vitamin C in Dried Mango

Guiamba

Svanberg

Ahrné

2015

Journal of Food Science

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The objectives of this work were to evaluate infrared (IR) dry blanching in comparison with conventional water blanching prior to hot air drying of mango to inactivate polyphenol oxidase (PPO) and ascorbic acid oxidase (AAO) enzymes, and to study its effect on color change and retention of vitamin C and β-carotene. Mango cylinders were blanched under similar temperature-time conditions either by IR heating or by immersion in a water bath during 2 min at 90 °C (high-temperature-short-time-HTST) or for 10 min at 65 °C (low-temperature-long-time-LTLT). After blanching mango was hot air dried at 70 °C. PPO was completely inactivated during the blanching treatments, but AAO had a moderate remaining activity after LTLT treatment (∼30%) and a low remaining activity after HTST treatment (9% to 15%). A higher retention of vitamin C was observed in mango subjected to IR dry blanching, 88.3 ± 1.0% (HTST) and 69.2 ± 2.9% (LTLT), compared with water blanching, 61.4 ± 5.3% (HTST) and 50.7 ± 9.6% (LTLT). All-trans-β-carotene retention was significantly higher in water blanched dried mango, 93.2 ± 5.2% (LTLT) and 91.4 ± 5.1% (HTST), compared with IR dry blanched, 73.6 ± 3.6% (LTLT) and 76.9 ± 2.9% (HTST). Increased levels of 13-cis-β-carotene isomer were detected only in IR dry blanched mango, and the corresponding dried mango also had a slightly darker color. IR blanching of mango prior to drying can improve the retention of vitamin C, but not the retention of carotenoids, which showed to be more dependent on the temperature than the blanching process. A reduction of drying time was observed in LTLT IR-blanching mango.

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“…Mango fruits are considered to be a good source of carotenoid, Vitamin C, fair source of organic acids, carbohydrates and minerals (Gupta and Jain 2012). In addition, the fat extracted from the mango seeds, called mango kernel fat (MKF), has received attention in recent years due to the resemblance between its characteristics and those of CB.…”

Section: Introductionmentioning

confidence: 99%

Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent

2012

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Cocoa butter equivalent (CBE) was produced from a blend of mango kernel fat (MKF) and palm oil mid-fraction (PMF). Five fat blends with different ratios of MKF/PMF (90/10, 80/20, 70/30, 60/40 and 50/50 (%wt)) and pure MKF, PMF and cocoa butter (CB) were characterized. Similar to CB, all fat blends contained palmitic (P), stearic (S) and oleic (O) acids as the main fatty acid components. The triglyceride compositions of all blends were significantly different from CB. However, blend 80/20, which contained higher content of SOS, similar content of POP and lower content of POS compared to CB, exhibited a slip melting point, crystallization and melting behavior most similar to CB and hence it was recommended as CBE. The chosen CBE was then mixed with CB in a ratio of 1:5.64 (wt), mimicking that of typical dark chocolate where 5 % of CBE is added to the finished product. The crystallization behavior, the crystal morphology and bloom behavior of the mixture was investigated and was found to be not significantly different from CB.

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Storage behavior of mango as affected by post harvest application of plant extracts and storage conditions

Cited by 32 publications

References 14 publications

Kinetics of Mango Fruits (Mangifera indica cv. ‘Nam Dok Mai Si Thong’) Quality Changes during Storage at Various Temperatures

Kinetics of Mango Fruits (Mangifera indica cv. ‘Nam Dok Mai Si Thong’) Quality Changes during Storage at Various Temperatures

Effect of Infrared Blanching on Enzyme Activity and Retention of β‐Carotene and Vitamin C in Dried Mango

Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent

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