Postharvest Biology and Technology
Md. Rukunuzzaman; Md. Atikur Rahman; Mst. Ananya Khatun; Mosa. Lajina Begum; Nazmin Akter; Md. Tariqul Islam
Abstract
Purpose: Mango shelf life has significance for both market availability and long-distance transportation. So, effective treatments of postharvest are vital for maintaining the climacteric character of mangoes by limiting postharvest losses during storage. Research method: A total of 96 physiologically ...
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Purpose: Mango shelf life has significance for both market availability and long-distance transportation. So, effective treatments of postharvest are vital for maintaining the climacteric character of mangoes by limiting postharvest losses during storage. Research method: A total of 96 physiologically mature mango fruits (8 fruits in each replication) were taken. This study assessed the effect of Aloe vera gel (1:1 AVG), chitosan (1.5% CTS), and combinations (CTS+AVG) on mango shelf life and postharvest features following 16 days at ambient storage (28±3°C and 80±5% RH). The experiment was conducted using completely randomized design. Findings: The results demonstrated that either CTS or AVG had a positive effect compared to control on different parameters but their combinations was considerably superior treatment equated to the control in terms of weight loss (13.09, 20.03%), reduced respiration rate (11.22, 19.89 mlCO2/kg/h), ethylene production (0.50, 0.56 µl/kg/h), total soluble solids (17.33, 22.23 oBrix), pH (5.86, 7.40) and decay percentage (13.14, 27.64%). Fruit quality metrics were all higher when CTS+AVG was used than the control, such as titratable acidity (0.66, 0.61), fruit firmness (28.61, 21.95 N/m2), ascorbic acid (14.52, 10.84 mg/100g), total phenolic content (112.99, 80.02 mg GAE/100g) and antioxidant activity (274.86, 196.65 µmol/g). Coated fruits exhibited a considerable reduction in polyphenol oxidase (PPO) (5.49, 7.87 U/mg FW), while higher levels of catalase (CAT) (0.54, 0.45 U/mg FW) and peroxidase (POD) (0.75, 0.70 U/mg FW) enzyme activity. During storage, coated fruit peels exhibited notably less discoloration than control fruits. Research limitations: In future, mechanism of CTS and AVG for prolonging shelf life of mangoes will be revealed using molecular approach. Originality/Value: These results suggest that chitosan (CTS) and Aloe vera gel (AVG) coatings combined can preserve ‘Mishribhog’ mango shelf life and postharvest quality for 16 days during ambient storage.
Postharvest Biology and Technology
Nishat Jahan Nitu; Md. Sefat Ullah; Prianka Howlader; Md. Nazmul Hasan Mehedi; Habiba Zannat Meem; Santosh Kumar Bose
Abstract
Purpose: Mango is one of the most important and widely cultivated climacteric fruit which ripens rapidly after harvesting. It exhibits very short shelf life mainly due to high respiration rate, susceptible to various storage pathogens and mechanical injuries at the time of postharvest management which ...
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Purpose: Mango is one of the most important and widely cultivated climacteric fruit which ripens rapidly after harvesting. It exhibits very short shelf life mainly due to high respiration rate, susceptible to various storage pathogens and mechanical injuries at the time of postharvest management which lead to reduce the quality. However, the experiment was carried out to investigate the chitosan oligosaccharides (COS) coating effects on postharvest quality and shelf life of mango varieties. Research Method: Mango fruits of two selected varieties (Langra and Amropali) were collected at mature stage. Changes in different physico-chemical characteristics were studied at different days of storage under ordinary room condition through different COS concentration viz., control, COS 25 mg/L, COS 50 mg/L, COS 100 mg/L, COS 250 mg/L and COS 500 mg/L. The two factor-experiments were laid out in a completely randomized design with three replications. Findings: Results demonstrated that COS had a positive effect on retaining higher amount of anthocyanin content, total sugar and total soluble solid content. Moreover, COS treated fruits exhibited significant delays of firmness, weight loss percentage, titratable acidity, pH and vitamin C content compared to untreated fruits. In addition, between two varieties of mango, Langra exhibited better performance compared to Amropali when treated with COS 100 mg/L. Research Limitations: The study did not focus on ethylene biosynthesis and respiration rate determination. Originality/Value: COS 100mg/L have great potentiality to maintain postharvest quality and increase shelf life of mango which could be applied commercially for preservation of mango in an ecofriendly manner.
Postharvest Biology and Technology
َAmin Mirshekari; Babak Madani
Abstract
Purpose: Mango is known as one of the most important fruits for its delicious taste, flavor and high nutritional properties. However, due to the perishability and short shelf life of fruit, safe treatments are needed for increasing shelf life of fruit. This experiment carried out to elucidate effects ...
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Purpose: Mango is known as one of the most important fruits for its delicious taste, flavor and high nutritional properties. However, due to the perishability and short shelf life of fruit, safe treatments are needed for increasing shelf life of fruit. This experiment carried out to elucidate effects of postharvest UV-C and calcium ascorbate (CaA) on quality of mango fruit during cold storage. Research method: After preparing ‘Langra’ mango fruits were irradiated for 5 min in 5 or 10 kj/m2 UV-C or dipped for 5 min in 1.5% (CaA) or combination of calcium ascorbate and UV-C. Postharvest parameters including firmness, catalase and phenylalanine ammonia lyase activities, total phenolic content and antioxidant activities, firmness, soluble solid concentrations, ascorbic acid and sensory parameters were evaluated throughout 21 days of storage at 12◦C. Findings: At the end of shelf life, CaA alone (1.5%), UV-C alone ( 5 or10 kj m‒2 ) or combination of UV-C with CaA maintained good firmness, increased catalase activity, phenylalanine ammonia lyase activity, total phenolic content and antioxidant activity but decreased soluble solid concentrations compared with the control. Sensory parameters, such as texture, flavor, appearance and overall quality were kept acceptable for marketability with these treatments. Research limitations: No limitations were encountered. Originality/Value: Both UV-C and CaA showed potential for increasing marketability of mango with their generally recognized as safe status for consumers.
Fresh-Cut Produce
Farid Moradinezhad
Abstract
Purpose: Mango is an invaluable and climacteric fruit with a short shelf life. Minimally fresh‐cut mango fruit market is growing very fast, particularly in Europe and the United States, and recently in Asian countries and the Middle East. Consumers demand high quality in fresh-cut fruit. Research method: ...
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Purpose: Mango is an invaluable and climacteric fruit with a short shelf life. Minimally fresh‐cut mango fruit market is growing very fast, particularly in Europe and the United States, and recently in Asian countries and the Middle East. Consumers demand high quality in fresh-cut fruit. Research method: Effect of different post-cutting chemical treatments including calcium chloride (CaCl2), ascorbic acid (AA), salicylic acid (SA), oxalic acid (OA) and citric acid (CA) on the quality maintenance and extending the shelf life of fresh-cut were evaluated. Treated slices were placed into the Polypropylene (PP) containers with lids (Passive MAP) and stored at 4±1 °C for two weeks. Findings: The results showed that the highest firmness (7.01 N) was recorded in CaCl2 treated fresh-cut mangoes at the end of storage. The TSS significantly was lower in all treated fresh-cuts compared to the control. Besides, treated mango slices with AA, SA, and OA had a higher antioxidant activity than other treatments and control. Interestingly, mango slices that were treated with CaCl2 had a higher texture (4.33) value compared to the control and other treatments. The AA and CaCl2 treatments maintained the fresh-cut taste compared to the control and other chemical treatments after 14 days of cold storage. The highest shelf life was observed in CaCl2 (17.5 days) and SA (17.0 days) treatments. The hue values were best maintained in OA and CA treatments. Moreover, the total aerobic mesophilic bacterial and fungal counts remained below detection limits at the end of storage. Limitations: No limitations were found to report. Originality/Value: In conclusion, CaCl2, AA and SA were better treatments for fresh-cut mangoes because higher acceptability and sensorial quality and also longer shelf life.
Postharvest Biology and Technology
Md. Anowar Hossain; Md. Masud Rana; Md. Salim Uddin; Yoshinobu Kimura
Abstract
Purpose: In Bangladesh,mango fruit supply is limited in the local market as well as for export due to its short self-life and susceptibility to post-harvest diseases. This study aimed to evaluate the effects of CaCl2 in hot water on organoleptic and biochemical characteristics of mango fruits for extension ...
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Purpose: In Bangladesh,mango fruit supply is limited in the local market as well as for export due to its short self-life and susceptibility to post-harvest diseases. This study aimed to evaluate the effects of CaCl2 in hot water on organoleptic and biochemical characteristics of mango fruits for extension of shelf-life. Research Method: Mangoes were treated with different concentrations (0.0, 0.5, 1, 2, 3, 4 & 5 %) of CaCl2 in hot water (50°C) for 10 min and kept at 25±2°C over 12 days. Each treatment included 20 mangoes with three replications. The physiological changes were observed and biochemical characteristics of mango fruits were analyzed. Findings: Better skin color and aroma were observed at 0.5~4.0% CaCl2 and no fungal infection was found at 3~5% CaCl2 as compared with untreated control whereas taste and texture of mangoes increased significantly with the increasing concentration of CaCl2. The shelf life of treated mangoes increased 2~3 days with increasing concentration of 4~5% CaCl2 but slight skin shriveling and weight loss were observed. Higher concentration of CaCl2 treated fruits maintained higher values of moisture, ash, titratable acidity, vitamin-C, reducing sugar, starch, invertase activity whereas total soluble solid, total sugar, non-reducing sugar, total phenol, amylase, polyphenoloxidase activity decreased significantly. Limitations: In future, mechanism of CaCl2 in hot water for extending shelf life of mangoes will be elucidated using molecular approach. Originality/Value: The treatment of 4% CaCl2 in hot water could be used to extend the shelf life of mangoes up to 2~3 days with consumer acceptance.
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