scholarly journals Effect of gum arabic coating combined with calcium chloride on physico-chemical and qualitative properties of mango (Mangifera indica L.) fruit during low temperature storage

2015 ◽  
Vol 190 ◽  
pp. 187-194 ◽  
Author(s):  
Ghulam Khaliq ◽  
Mahmud Tengku Muda Mohamed ◽  
Asgar Ali ◽  
Phebe Ding ◽  
Hasanah Mohd Ghazali
Keyword(s):  
Low Temperature ◽  
Calcium Chloride ◽  
Mangifera Indica ◽  
Gum Arabic ◽  
Qualitative Properties ◽  
Low Temperature Storage ◽  
Physico Chemical ◽  
Temperature Storage

scholarly journals Ripening of Mangos Following Low-temperature Storage

1990 ◽  
Vol 115 (3) ◽  
pp. 430-434 ◽  
Author(s):  
A.P. Medlicott ◽  
J.M.M. Sigrist ◽  
O. Sy
Keyword(s):  
Low Temperature ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
Chilling Injury ◽  
Soluble Solids ◽  
Immature Fruit ◽  
Low Temperature Storage ◽  
Solids Concentration ◽  
Harvest Maturity ◽  
Temperature Storage

The effects of harvest maturity of mangos (Mangifera indica L.) on storage tinder various low-temperature regimes and the influence of storage on quality development during subsequent ripening at higher temperatures were investigated. The capacity for storage of mango fruit depended on harvest maturity, storage temperature, and the time of harvest within the season. Development of peel and pulp color, soluble solids concentration, pH, and softening in `Amelie', `Tommy Atkins', and `Keitt' mangos occurred progressively during storage for up to 21 days at 12C. Based on the level of ripening change that occurred during 12C storage, immature fruit showed superior storage capacity than fruit harvested at more-advanced stages of physiological maturity. On transfer to ripening temperatures (25C); however, immature fruit failed to develop full ripeness characteristics. Mature and half-mature fruit underwent limited ripening during storage at 12C, the extent of which increased with progressive harvests during the season. Ripening changes during storage for 21 days were less at 8 and 10C than at 12C. Chilling injury, as indicated by inhibition of ripening, was found at all harvest stored at 8C, and in early season harvests stored at 10C. Fruit from mid- and late-season harvests stored better at 10 than at 12C, with no apparent signs of chilling injury. Flavor of mangos ripened after low-temperature storage was less acceptable than of those ripened immediately after harvest. Suggestions are made for maximizing storage potential by controlling harvest maturity and storage temperature for progressive harvests throughout the season.

Effects of calcium chloride treatment on softening in red raspberry fruit during low‐temperature storage

2020 ◽  
Vol 44 (10) ◽  
Author(s):  
Jingyi Lv ◽  
Xuzhou Han ◽  
Lin Bai ◽  
Dongle Xu ◽  
Siyang Ding ◽  
...  
Keyword(s):  
Low Temperature ◽  
Calcium Chloride ◽  
Red Raspberry ◽  
Low Temperature Storage ◽  
Chloride Treatment ◽  
Temperature Storage

Low temperature storage of mango (Mangifera indica L.) pollen

2013 ◽  
Vol 161 ◽  
pp. 193-197 ◽  
Author(s):  
S.K. Dutta ◽  
Manish Srivastav ◽  
Rekha Chaudhary ◽  
Krishan Lal ◽  
Pravin Patil ◽  
...  
Keyword(s):  
Low Temperature ◽  
Mangifera Indica ◽  
Low Temperature Storage ◽  
Temperature Storage

scholarly journals Hot Water Treatment Maintains Normal Ripening and Cell Wall Metabolism in Mango (Mangifera indica L.) Fruit

HortScience ◽  
2012 ◽  
Vol 47 (10) ◽  
pp. 1466-1471 ◽  
Author(s):  
Zhengke Zhang ◽  
Zhaoyin Gao ◽  
Min Li ◽  
Meijiao Hu ◽  
Hui Gao ◽  
...  
Keyword(s):  
Cell Wall ◽  
Water Treatment ◽  
Low Temperature ◽  
Mangifera Indica ◽  
Water Soluble ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Cell Wall Metabolism ◽  
Low Temperature Storage ◽  
Temperature Storage

‘Tainong 1’ mango fruit were treated with hot water for 10 minutes at 55 °C and then stored at 5 °C for 3 weeks. After removal from low-temperature storage, the effects of hot water treatment (HWT) on chilling injury (CI), ripening and cell wall metabolism during storage (20 °C, 5 days) were investigated. HWT reduced the CI development of the fruit as manifested by firmer texture, external browning, and fungal lesions. A more rapid ripening process, as indicated by changes in firmness, respiration rate, and ethylene production, occurred in heated fruit after exposure to low temperature as compared with non-heated fruit. At the same time, the cell wall components in heated fruit contained more water-soluble pectin and less 1,2-cyclohexylenedinitrilotetraactic acid (CDTA)-soluble pectin than those in non-heated fruit. HWT also maintained higher polygalacturonase [enzyme classification (EC) 3.2.1.15] and β-galactosidase (EC 3.2.1.23) activities as well as lower pectin methylesterase (EC 3.1.1.11) activity. In general, the changes of ripening and cell wall metabolism parameters in the heated fruit after low-temperature storage exhibited a comparable pattern to that of non-cold-stored fruit.

scholarly journals Effect of Hot Water Exposure Duration, Storage and Hot Water Temperature on Chilling Injury, Incidence and Quality of Keitt Mango (Mangifera indica L.)

2020 ◽  
pp. 1-8
Author(s):  
Senewa Bobby Pholoma ◽  
Vallentino Emongor ◽  
Seoleseng Tshwenyane
Keyword(s):  
Low Temperature ◽  
Fruit Quality ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
Chilling Injury ◽  
Hot Water ◽  
Injury Incidence ◽  
Low Temperature Storage ◽  
Physiological Processes ◽  
Temperature Storage

Low temperature storage is the most effective method of extending postharvest life and maintain fruit quality because it delays physiological processes such as ethylene production and senescence. Unfortunately, fruit such as mangoes are sensitive to low temperature storage and may be detrimental due to chilling injury, which reduces fruit quality. Effects of storage temperature, hot water at various temperatures and durations on alleviation of mango chilling injury and quality were evaluated on Keitt mango for the growing season in Botswana. The treatments were fruits dipped in distilled water at room temperature (25±2ºC- control), dipped in hot water at 50 and 55ºC for duration of 3, 5 and 10 minutes and storage temperatures at 4, 7, 10, 13 and 25±2ºC, plus 95% RH. The results showed that as storage temperature at below 13ºC, chilling injury incidence and severity significantly (P ≤ 0.0001) increased. Atwater temperature from 25ºC to 50 and 55ºC and duration in which mango fruit was held in hot water, increased from 3 to 5 and 10 minutes, chilling injury incidence and severity significantly (P ≤ 0.0001) decreased.

scholarly journals Physico-chemical and enzymatic changes in peach (Prunus persica (L.) Batsch) fruit in response to sodium salts during low temperature storage

2016 ◽  
Vol 8 (4) ◽  
pp. 2116-2119
Author(s):  
S. K. Jawandha ◽  
P. P. S. Gill ◽  
Annu Verma ◽  
Navdeep Kaur
Keyword(s):  
Low Temperature ◽  
Sodium Bicarbonate ◽  
Prunus Persica ◽  
Storage Conditions ◽  
Ambient Conditions ◽  
Post Harvest ◽  
Low Temperature Storage ◽  
Physico Chemical ◽  
Enzymatic Changes ◽  
Temperature Storage

‘Shan-i-Punjab’ is a leading cultivar of peach (Prunus persica (L.) Batsch) in Punjab. After harvesting peach fruits cannot be stored for a longer period under ambient conditions. To prolong the post-harvest life of fruits, an experiment was conducted during the year 2014. Physiological mature fruits of peach cv. Shan-i-Punjab were harvested and subjected to various post-harvest dip treatments viz. sodium bicarbonate (@ 0.5 and 1%), sodium benzoate (@ 0.5 and 1%) for 5 mins. Treated and untreated (control) fruits were packed in Corrugated fibre board CFB boxes and kept under low temperature storage conditions (0-10 C and 90-95% RH) for 6 weeks. Stored fruits were analyzed for various physico-chemical characteristics after 2, 4, 5 and 6 weeks of storage. Fruits treated with 0.5% sodium bicarbonate showed better results in terms low PLW (5.05%), high palatability rating (7.66), TSS (11.26%), acidity (0.70%) and PME activity (1.28 ml of 0.02N NaOH used) upto 4 weeks of storage as compared to control. It can be concluded that peach fruits of the cultivar Shan-i-Punjab treated with sodium bicarbonate @ 0.5% can be safely stored upto 4 weeks with acceptable quality under low temperature conditions.

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