Transcriptional transitions in Alphonso mango (Mangifera indica L.) during fruit development and ripening explain its distinct aroma and shelf life characteristics

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.

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Effect of Chitosan–Pullulan Composite Edible Coating Functionalized with Pomegranate Peel Extract on the Shelf Life of Mango (Mangifera indica)

Coatings ◽

10.3390/coatings11070764 ◽

2021 ◽

Vol 11 (7) ◽

pp. 764

Author(s):

Nishant Kumar ◽

Pratibha ◽

Neeraj ◽

Anka Trajkovska Petkoska ◽

Sawsan Ali AL-Hilifi ◽

...

Keyword(s):

Antioxidant Activity ◽

Shelf Life ◽

Mangifera Indica ◽

Storage Period ◽

Edible Coating ◽

Postharvest Quality ◽

Pomegranate Peel ◽

Preservation Method ◽

Pomegranate Peel Extract ◽

Peel Extract

The polysaccharide based composite biomaterial (coating) used in preserving fruits and vegetables during storage is attracting increased attention as it is biodegradable material that prolongs shelf life. In the present investigation, chitosan–pullulan (50:50) composite edible coating was prepared with pomegranate peel extract (0.02 g/mL) as an active antioxidant agent. The effect of treatment with pomegranate peel extract enriched chitosan–pullulan composite edible coating on the shelf life of mango fruits during 18 days of storage period at room (23 °C) and cold (4 °C) temperature was evaluated. Results of the present study demonstrated that the application of chitosan–pullulan composite edible coating significantly (p ≤ 0.05) influences the storage life of mango fruits at both storage temperatures. The chitosan–pullulan composite edible coating reduced the physiological loss in weight (PLW), and maintained total soluble solids (TSS), acidity and pH of coated mango fruits as compared to the control. In addition, fruit sensory quality such as freshness, color, taste and texture were also retained by the treatment. Furthermore, sustained firmness, phenolic content and antioxidant activity confirmed the effectiveness of the pomegranate peel extract enriched chitosan–pullulan composite edible coating on mango fruits. The phenolic, flavonoid and antioxidant activity of coated fruits were retained by pomegranate peel rich edible coating. Therefore, the chitosan–pullulan (50:50) combination with pomegranate peel extract can be used as an alternative preservation method to prolong the shelf life of mango fruits at room and cold storage conditions. However, more in-depth studies are required at farm and transit level without affecting the postharvest quality of mango fruits, providing more revenue for farmers and minimizing postharvest losses.

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Heat unit accumulation and inflorescence and fruit development in ‘Ubá’ mango trees grown in Visconde do Rio Branco-MG

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452018491 ◽

2018 ◽

Vol 40 (2) ◽

Author(s):

Lorena Moreira Carvalho Lemos ◽

Luiz Carlos Chamhum Salomão ◽

Dalmo Lopes de Siqueira ◽

Olinto Liparini Pereira ◽

Paulo Roberto Cecon

Keyword(s):

Fruit Development ◽

Fruit Set ◽

Developmental Stages ◽

Mangifera Indica ◽

Developmental Cycle ◽

Flower Bud ◽

Ambient Temperatures ◽

Heat Units ◽

Mango Tree ◽

Apical Bud

Abstract There are little information in the scientific literature on flowering and fruiting of ‘Ubá’ mango trees. These information enables to know the proportion of hermaphrodite flowers in inflorescence, fruit set percentage and developmental stages of the fruit. In this study evaluations on inflorescence and fruit development of the ‘Ubá’ mango tree (Mangifera indica L.) were carried out, as well as the determination of the required number of heat units for full fruit development. Thirty branches whose terminal buds were swollen were selected from five mango trees. With the aid of a camera and a caliper, the panicle and fruit development were evaluated weekly until full fruit development. A digital thermometer was used to record ambient temperatures during fruit development in order to estimate the number of heat units required for complete development of the fruits. Male and hermaphrodite flowers of the panicles were also identified and counted. The developmental cycle of ‘Ubá’ mango from the beginning of apical bud swelling to commercial harvest of the fruit lasted 168 days in 2011 and 154 days in 2012. The number of hermaphrodite flowers and the percentage of fruit set in the inflorescence in 2011 were 32.3 and 0.066%, respectively; and 122.1 and 0.099% in 2012, respectively. There was accumulation of 3,173 heat units from flower bud swelling to full development of the ‘Ubá’ mangoes.

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