scholarly journals Improving the storage of minimally processed mangoes (Mangifera indica L.) by hot water treatments

2009 ◽  
Vol 52 (2) ◽  
pp. 221-226 ◽  
Author(s):  
Tassadit Djioua ◽  
Florence Charles ◽  
Félicie Lopez-Lauri ◽  
Heloisa Filgueiras ◽  
Alain Coudret ◽  
...  
Keyword(s):  
Mangifera Indica ◽  
Hot Water ◽  
Minimally Processed ◽  
Water Treatments

scholarly journals Conditioning `Kensington' Mango with Hot Air Alleviates Hot Water Disinfestation Injuries

HortScience ◽  
1995 ◽  
Vol 30 (3) ◽  
pp. 562-565 ◽  
Author(s):  
Keryl Jacobi ◽  
Janet Giles ◽  
Elspeth MacRae ◽  
Teresa Wegrzyn
Keyword(s):  
Chlorophyll Fluorescence ◽  
Fruit Quality ◽  
Starch Content ◽  
Disease Incidence ◽  
Mangifera Indica ◽  
Hot Water ◽  
Fruit Softening ◽  
Layer Formation ◽  
Hot Air ◽  
Water Treatments

In an effort to develop an inexpensive alternative to vapor-heat insect disinfestation of `Kensington' mango (Mangifera indica Linn.), the effect of postharvest hot water treatments (HWT) on fruit quality was determined. Fruit were given 46C HWT for 30 minutes at a fruit core temperature of 45C either 24 hours after harvest or after various conditioning treatments of 4 to 24 hours at 39 ± 1C in air. Fruit were compared to nontreated fruit after a subsequent 7 days at 22C. The HWT increased fruit softening and reduced chlorophyll fluorescence and disease incidence. The longer conditioning times produced softer fruit. Conditioning reduced damage to the fruit caused by HWT. Preconditioning for ≥8 hours resulted in <1% of fruit being damaged as shown by cavities, skin scald, and starch layer formation. The quantitatively measured higher mesocarp starch content paralleled the visible starch layer injury. Skin yellowing increased in response to HWTs that were not damaging to the fruit. Fruit ripening changes were unequally affected by HWT and by conditioning before HWT; thus, the sequence and extent of these changes must be determined to establish a reliable and useful hot water disinfestation treatment.

Alfa fibers for Cereplast bio-composites reinforcement: Effects of chemical and biological treatments on the mechanical properties

2021 ◽  
pp. 096739112110060
Author(s):  
Mouna Werchefani ◽  
Catherine Lacoste ◽  
Hafedh Belguith ◽  
Chedly Bradai
Keyword(s):  
Charpy Impact ◽  
Impact Testing ◽  
Hot Water ◽  
Cellulose Content ◽  
Twin Screw ◽  
Electron Microscopy Analysis ◽  
Alfa Fibers ◽  
Charpy Impact Testing ◽  
Water Treatments ◽  
The Impact

The present work is a comparative study of the impact of Alfa fiber modifications on the Cereplast composites mechanical behavior. Various treatments have been employed, including mechanical, soda, saltwater-retting, hot-water treatments and enzymatic treatment using xylanase. Chemical and morphological analyses were carried out in order to determine the changes of the biochemical composition and the dimensions of fibers. Cereplast composites reinforced with Alfa fibers were fabricated using a twin-screw extrusion followed by an injection molding technique with a fiber load of 20 wt. %. Resulting materials were assessed by means of tensile, flexural and Charpy impact testing. Scanning Electron Microscopy analysis was carried out to investigate the interfacial properties of the composites. The results have shown a significant enhancement of mechanical strengths and rigidities for the xylanase-treated fiber composites, owing to the increase of cellulose content, the enhancement of defibrillation level and the improvement of matrix-fiber adhesion. The data proved that the technology of enzymes can be used as a powerful and eco-friendly approach to modify fiber surfaces and to increase their potential of reinforcement.

scholarly journals Influence of chitosan coatings with citric essential oil on the shelf-life of minimally processed mango (Mangifera indica L.)

2015 ◽  
Vol 68 (2) ◽  
pp. 7679-7688
Author(s):  
Fabián Rico Rodríguez ◽  
Carolina Gutiérrez Cortés ◽  
Consuelo Díaz Moreno
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Mangifera Indica ◽  
The Other ◽  
Soluble Solids ◽  
Total Acidity ◽  
Minimally Processed ◽  
Color Changes ◽  
Sensory Acceptance

Demand for minimally processed fruits have increased due to their nutritional value and an increasing change in consumption habits. Physicochemical, microbiological, structural and sensory changes were determined in minimally processed mangoes (MPM) with chitosan (CH) edible coatings and lemon and orange essential oils (EOL). The MPM was first dipped in citric acid and a texturizing solution and then dipped in CH and lemon or orange EOL coatings. Weight loss, sensory acceptance, total soluble solids, total acidity, ascorbic acid, color changes, firmness and elasticity, and microbiological changes were quantified for 11 days of refrigerated storage. The CH and lemon EOL coating had more acceptance than the other treatments. No differences were found (p>0.05) for weight loss, total acidity, ascorbic acid, firmness or elasticity. There was a high amount of total phenols due to the EOL composition, as well as a high antioxidant capacity in the early days of storage. This characteristic decreased in the final days of the study. There was a decrease in the microbial charge for the lemon EOL treatment, as compared to the other samples. The CH and lemon EOL coating helped to maintain the shelf-life of the MPM for 11 days of storage without affecting the sensory acceptance. The CH and Orange EOL coating did not have an effect on the MPM physicochemical attributes; however, the sensory acceptance was negatively affected with off-flavors conferred to the MPM.

Evaluation of Hot Water and Electron Beam Irradiation for Reducing Fusarium Infection in Malting Barley

2003 ◽  
Vol 66 (7) ◽  
pp. 1241-1246 ◽  
Author(s):  
BALASUBRAHMANYAM KOTTAPALLI ◽  
CHARLENE E. WOLF-HALL ◽  
PAUL SCHWARZ ◽  
JURGEN SCHWARZ ◽  
JAMES GILLESPIE
Keyword(s):  
Electron Beam ◽  
Product Quality ◽  
Electron Beam Irradiation ◽  
Hot Water ◽  
Slight Reduction ◽  
Malting Barley ◽  
Beam Irradiation ◽  
Physical Methods ◽  
Fusarium Infection ◽  
Water Treatments

The use of Fusarium-infected barley for malting may lead to mycotoxin production and decreased product quality. Physical methods for the treatment of Fusarium-infected barley may prevent these safety and quality defects and allow the use of otherwise good quality barley. Hot water and electron beam irradiation were evaluated for their effectiveness in reducing Fusarium infection while maintaining germinative energy in barley samples. Hot-water treatments involved temperatures of 45, 50, 55, and 60°C and treatment times of 0, 1, 5, 10, and 15 min. Electron beam irradiation involved doses ranging from 0 to 11.4 kGy. Treatment with water at 45°C for 15 min resulted in a reduction in Fusarium infection from 32 to 1% after 15 min, with only a very slight reduction in germination. Treatment with water at 50°C for 1 min resulted in a reduction in Fusarium infection from 32 to 2%, and no effect on germination was observed for up to 5 min of treatment. At higher water temperatures, Fusarium infection was essentially eliminated, but germination was also severely reduced. Electron beam irradiation of Fusarium-infected barley reduced Fusarium infection at doses of &gt;4 kGy, and a slight increase in germination for dry samples was observed with doses of 6 to 8 kGy. Doses of &gt;10 kGy significantly decreased germination. Physical methods may have potential for the treatment of Fusarium-infected malting barley.

scholarly journals Breaking Dormancy in Red Raspberry with Hot Water Treatment and its Effects on Cold Hardiness

2006 ◽  
Vol 131 (2) ◽  
pp. 209-213 ◽  
Author(s):  
Pauliina Palonen ◽  
Leena Lindén
Keyword(s):  
Water Treatment ◽  
Cold Hardiness ◽  
Treatment Temperature ◽  
Rubus Idaeus ◽  
Hot Water ◽  
Bud Dormancy ◽  
Hot Water Treatment ◽  
Red Raspberry ◽  
Breaking Dormancy ◽  
Water Treatments

`Maurin Makea', `Muskoka', ` Ottawa', and `Preussen' red raspberry (Rubus idaeus L.) canes were collected from the field and subjected to different hot water treatments (20, 35, 40, 45, and 50 °C) to determine if endodormancy could be removed by a near lethal stress. Estimation of days for 50% budbreak (DD50) was found useful for describing the state of bud dormancy in the samples. Bud dormancy was broken in `Ottawa' by immersing the canes in 45 °C water for 2 hours, in `Maurin Makea' by treating the canes in 40 °C water, and in `Preussen' by both 40 and 45 °C treatments. The influence of this treatment on dormancy and cold hardiness at different times of the winter was further examined using `Ottawa' raspberry. The treatment removed bud dormancy most effectively in October, when the samples were in deepest dormancy. A slight effect was observed in November, but no effect in January. During ecodormancy in February the treatment delayed budbreak. Hot water treatment reduced cold hardiness of `Ottawa' canes by 8 to 15 °C, and that of buds by 9 to 13 °C during both endo- and ecodormancy. Based on the capacity of buds and canes to reacclimate, recovery from the stress treatment was possible at temperatures ≥4 °C. Loss of cold hardiness was caused by high treatment temperature itself and was not related to breaking of dormancy in samples. This finding suggests that dormancy and cold hardiness are physiologically unconnected in raspberry.

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