Integrative metabolomics-flavoromics to monitor dynamic changes of ‘Nam Dok Mai’ mango (Mangifera indica Linn) wine during fermentation and storage

The quality of 'Kensington' mangoes (Mangifera indica Linn.) from 2 major Queensland production regions was evaluated following a hot air [HAT, also known as vapour heat (VHT)] disinfestation treatment (46.5�C seed surface temperature held for 10 min under conditions of high humidity) combined with a disease control treatment (55�C water for 5 min) prior to HAT, and storage conditions likely to be encountered during air shipment to Japan (either 10�C for 5 days plus 22�C for 5 days, or 13�C for 5 days plus 22�C for 5 days, or 22�C for 10 days). Final quality was optimum if fruit were treated with HAT alone and stored at 22�C. Fruit injury, in the form of skin browning and lenticel spotting, was particularly severe in HAT plus disease controI fruit stored at 10/22�C. Storage at 10�C combined with heat treatments may be too stressful to fruit physiology, leading to fruit injury and reduced fruit quality at the market destination.

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Changes in Jasmonates of Mangoes during Development and Storage after Varying Harvest Times

Journal of the American Society for Horticultural Science ◽

10.21273/jashs.129.2.0152 ◽

2004 ◽

Vol 129 (2) ◽

pp. 152-157 ◽

Cited By ~ 7

Author(s):

Satoru Kondo ◽

Futoshi Yazama ◽

Kasinee Sungcome ◽

Sirichai Kanlayanarat ◽

Hideharu Seto

Keyword(s):

Carboxylic Acid ◽

Jasmonic Acid ◽

Methyl Jasmonate ◽

Mangifera Indica ◽

Early Growth ◽

Moisture Loss ◽

Growth Stages ◽

Fresh Weight ◽

Full Bloom ◽

And Storage

Jasmonic acid (JA) and methyl jasmonate (MeJA) were quantified in the skin, pulp, and seeds of `Nam Dok Mai' and `Nang Klangwan' mangoes (Mangifera indica L.). JA showed similar changes during development in both cultivars of fruit. JA concentrations were high in the early growth stages of skin and pulp development, decreased with days after full bloom (DAFB), and then increased again during ripening. JA concentrations in the skin were higher than those in the pulp. 1-aminocyclopropane-1-carboxylic acid (ACC) concentrations in the skin and pulp of both cultivars increased toward harvest. Differing with JA, ACC concentrations in the pulp were high compared with the skin. This fact suggests that although JA and ACC are associated with the ripening of mangoes, they may play different roles. JA concentrations in the seeds of both cultivars decreased toward harvest, possibly suggesting a lack of dormancy in mango seeds. Changes in jasmonates during storage were also examined. JA content in the skin and pulp increased in stored fruit. In addition, the increase in JA content was largest in fruit that lost the most fresh weight. This suggests that JA accumulation that occurs during fruit senescence is associated with moisture loss.

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Changes in individual carotenoids on processing and storage of mango (Mangifera indica) slices and purée

International Journal of Food Science & Technology ◽

10.1111/j.1365-2621.1987.tb00510.x ◽

2007 ◽

Vol 22 (5) ◽

pp. 451-460 ◽

Cited By ~ 22

Author(s):

HELENA T. GODOY ◽

DELIA B. RODRIGUEZ-AMAYA

Keyword(s):

Mangifera Indica ◽

Processing And Storage ◽

And Storage

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

DYNA ◽

10.15446/dyna.v85n207.70578 ◽

2018 ◽

Vol 85 (207) ◽

pp. 84-92 ◽

Cited By ~ 1

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

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Erratum: Dynamic Changes in Proteins during Apple (Malus x domestica) Fruit Ripening and Storage

Horticulture Research ◽

10.1038/hortres.2014.14 ◽

2014 ◽

Vol 1 (1) ◽

Cited By ~ 5

Author(s):

Yun Shi ◽

Li Jiang ◽

Li Zhang ◽

Ruoyi Kang ◽

Zhifang Yu

Keyword(s):

Fruit Ripening ◽

Malus X Domestica ◽

Dynamic Changes ◽

And Storage

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

Current Journal of Applied Science and Technology ◽

10.9734/cjast/2019/v38i630387 ◽

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.

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

Polymers ◽

10.3390/polym13193430 ◽

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.

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