Optimization of Irradiation and Storage Temperature for Maintaining Physiological Changes, Marketable Fruits, and Sensory Acceptance of Alphonso Mango (Mangifera indica)

2014 ◽  
Vol 3 (4) ◽  
pp. 360-369 ◽  
Author(s):  
M. K. Yadav ◽  
N. L. Patel ◽  
A. D. Chaudhary ◽  
P. K. Modi
Keyword(s):  
Storage Temperature ◽  
Mangifera Indica ◽  
Physiological Changes ◽  
Sensory Acceptance ◽  
Alphonso Mango ◽  
And Storage

scholarly journals Evaluation of viability of probiotic bacteria in mango (Mangifera indica L. Cv. “Tommy Atkins”) beverage

DYNA ◽  
2018 ◽  
Vol 85 (207) ◽  
pp. 84-92 ◽  
Author(s):  
Elizabeth Cristina Acevedo-Martínez ◽  
Carolina Gutiérrez Cortés ◽  
Maribel García Mahecha ◽  
Consuelo Díaz Moreno
Keyword(s):  
Storage Temperature ◽  
Mangifera Indica ◽  
Titratable Acidity ◽  
Probiotic Bacteria ◽  
Functional Beverages ◽  
Probiotic Strains ◽  
Three Stages ◽  
Technological Challenge ◽  
And Storage ◽  
Selection Of

The interest about probiotic bacteria supplementation in fruit beverages has been increased recently in order to develop functional beverages without lactose. That is a technological challenge since pH and storage temperature can affect their viability. The aim of this study was to evaluate the viability of three commercial probiotic strains (L. paracasei, L. casei and L. rhamnosus) in mango beverage stored at 4°C. This research was developed in three stages: the assessment of the acid strain tolerance, the selection of a prebiotic as cellular protectant against environmental stress, the evaluation of physiochemical and sensory stability during storage. L. casei was chosen as the most stable strain with FOS at 5% as a prebiotic substance that stimulated its growth. At the final stage, it was found that L. casei produced significant changes in pH and titratable acidity in mango beverages after one week at 4°C, which was also detected by consumers with good sensory acceptance

scholarly journals Effect of Ethephon and Storage Temperature on Physico-chemical Changes during Ripening of Mango (Mangifera indica L.) Cv. Neelum

2019 ◽  
pp. 1-11
Author(s):  
Er. K. Lavanya ◽  
D. Bhaskara Rao ◽  
L. Edukondalu ◽  
R. Lakshmypathy ◽  
V. Srinivasa Rao
Keyword(s):  
Reducing Sugars ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
Storage Period ◽  
Chemical Changes ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Sensory Qualities ◽  
Increasing Trends ◽  
And Storage

Mango fruits Cv. Neelum treated with ethephon of different concentrations i.e. 250, 500, 750 and 1000 ppm for five minutes at different temperature conditions viz., 16, 20, 24 and 28ºC with 80% RH ripened in ripening chamber and untreated fruits kept at ambient temperature (30-34ºC). Then the mango fruits were analyzed for physico-chemical changes and sensory qualities. It was found that mango Cv. Neelum ethephon dip treatment placed in the ripening chamber triggered the ripening process and showed that the significant increasing trends in L*, a*, b* values of colour, TSS (°Brix), PLW (%), reducing sugars (%), pH and decreasing trends in firmness (N), acidity during ripening in all the treatment combinations during advancement of storage period in ripening chamber. It was observed that mango fruits Cv. Neelum ripened by ethephon dip treatment of 750 ppm for 5 minutes at 20ºC, 80% RH showed better results in respect of a high overall acceptability score of 8.50.

scholarly journals Effect of Pectin/Nanochitosan-Based Coatings and Storage Temperature on Shelf-Life Extension of “Elephant” Mango (Mangifera indica L.) Fruit

Polymers ◽  
2021 ◽  
Vol 13 (19) ◽  
pp. 3430
Author(s):  
Thi Minh Phuong Ngo ◽  
Thanh Hoi Nguyen ◽  
Thi Mong Quyen Dang ◽  
Thi Van Thanh Do ◽  
Alissara Reungsang ◽  
...  
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
Weight Maintenance ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Life Extension ◽  
And Storage

The aim of extending shelf-life and maintaining quality is one of the major issues regarding mango fruit preservation. The quality of mango fruits is greatly affected by postharvest factors, especially temperature and fruit treatment. In this study, the effect of coating and storage temperature on the characteristics of mango fruits was investigated. The mango fruits were immersed in different concentrations (1.5%, 2.0%, and 2.5%) of pectin/nanochitosan dispersion (with ratios of pectin:nanochitosan 50:50), and (0.75%, 1% and 1.25%) of nanochitosan dispersion and stored at 17, 25, and 32 °C for 24 days. Changes in fruit, including weight loss, firmness, color, chemical composition (such as the total soluble solids concentration (TSS)), total sugar, reducing sugar, titratable acidity (TA), and vitamin C were periodically recorded. The results indicated that the pectin/nanochitosan coating significantly prevented reductions in the fruit weight, firmness, TSS, TA, and vitamin C content. Additionally, pectin/nanochitosan at a low temperature (17 °C) had a greater positive effect on fruit shelf-life and weight maintenance than 25 and 32 °C. The coated mango fruits maintained good quality for 24 days at 17 °C, while coated fruits stored at 25 °C and 32 °C, as well as uncoated ones stored at 17 °C, were destroyed after two weeks. At the maximum storage time evaluated, the coating formulations containing pectin and nanochitosan exhibited microbial counts below the storage life limit of 106 CFU/g of fruit. In general, the results showed that the pectin/nanochitosan coating (2%) with a storage temperature of 17 °C is the most effective strategy for improving quality and extending the shelf-life of mango fruits.

Effects of fungicides and storage temperature in maintaining the shelf life and fruit quality of stored mango (Mangifera indica L.)

2021 ◽  
Vol 53 (4) ◽  
Author(s):  
Habiba Habiba ◽  
Amna Tariq ◽  
Rubina Noreen ◽  
Afshan Rehman ◽  
Hafiza Asma Shafiq ◽  
...  
Keyword(s):  
Shelf Life ◽  
Fruit Quality ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
And Storage

Effect of ethylene on physiological changes during ripening of mango (Mangifera indica L.) Cv. Kesar

2017 ◽  
Vol 51 (05) ◽  
Author(s):  
V. P. Kad ◽  
J. K. Dhemre ◽  
N. L. Doke ◽  
D. G. Kadam ◽  
R. V. Patil
Keyword(s):  
Shelf Life ◽  
Mangifera Indica ◽  
Exposure Period ◽  
Ambient Condition ◽  
Physiological Changes ◽  
Mango Fruit ◽  
Ripening Process ◽  
Overall Acceptability ◽  
The Cost ◽  
And Storage

The mango fruit Cv. Kesar were exposed to ethylene gas (100 ppm) for 12, 18 and 24h in fruit ripening chamber (29.4-31.9oC. with 65-84 % R.H.) and the untreated fruit was kept at ambient temperature (26-30oC with 54-62% R.H.). The fruits were then removed from the ripening chamber at the end of exposure period, packed in corrugated fibreboard boxes and then kept at ambient condition to study the ripening behaviour. In ethephon dip treatments, the mango fruits were treated with ethephon at the concentration of 500,750 and 1000 ppm for five minutes, drained, packed in corrugated fibreboard boxes and then kept at ambient condition. It was found that mango Cv. Kesar exposed to the ethylene gas in the ripening chamber and ethephon dip treatment triggered the ripening process. It was observed that mango fruits Cv. Kesar ripened by exposing them to 100 ppm ethylene gas in ripening chamber for 18 hrs and storage at ambient condition recorded the maximum shelf life of 6 days and showed better results in respect of high overall acceptability score of 8.77. Similarly, mango fruits Cv. Kesar ripened by ethephon dip treatment of 750 ppm for 5 minutes and storage at ambient condition recorded the maximum shelf life of 8 days and showed better results in respect of high overall acceptability score of 8.66, respectively. The cost of ripening chamber for 800 kg fruits on per day interest and ethylene gas was considered for calculating the cost of ripening. The cost was found to be Rs 0.69 per kg.

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