Packaging to reduce water loss can delay ripening of mango (Mangifera indica L. cv. ‘Kensington Pride’) fruit

1997 ◽  
Vol 37 (4) ◽  
pp. 463 ◽  
Author(s):  
A. J. Macnish ◽  
D. C. Joyce ◽  
S. E. Hetherington
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Water Loss ◽  
Mangifera Indica ◽  
Free Water ◽  
Fruit Weight ◽  
Mango Fruit ◽  
Diameter Hole ◽  
Postharvest Handling ◽  
Plastic Containers

Summary. Water loss and premature ripening during postharvest handling reduce the market quality of mango fruit. Towards investigating the use of moisture barrier liners for mango fruit trays, relationships between in-package relative humidity and weight loss and ripening of ‘Kensington Pride’ fruit were studied. Individual fruit were held at 20°C in sealed plastic containers (small 1.2 L buckets). The lid of each container had a single circular hole. Holes were of various sizes, ranging from 5 to 135 mm diameter. Ripening mature green fruit held at the lowest relative humidity of 57% (135 mm diameter hole) lost weight at a significantly (P£0.05) greater rate (10 mg/g initial FW. day) than fruit at higher relative humidities of 59 (open air), 60 (95 mm diameter hole), 61 (55 mm diameter hole), 71 (35 mm diameter hole), 74 (25 mm diameter hole) and 83% (25 mm diameter hole plus free water). These fruit at higher relative humidities lost weight at rates ranging between 9 and 4 mg/g initial FW. day. Fruit softening and skin colouring rates were similar across all relative humidities. In a second experiment, mango fruit were allowed to ripen in containers with smaller holes, ranging from 5 to 95 mm diameter, in their lids. Fruit at the lowest relative humidity (60%, 95 mm diameter hole) lost weight at a significantly (P≤0.05) greater rate (9 mg/g initial FW. day) than fruit from other treatments. Furthermore, these fruit ripened about 2 days sooner than fruit at higher relative humidities: 85 (25 mm diameter hole), 88 (15 mm diameter hole), 91 (10 mm diameter hole) and 93% (5 mm diameter hole). Fruit at the higher relative humidities lost weight at rates between 6 and 2 mg/g initial FW. day, and ripened in 6 to 12 days. Thus, hole size can be varied in order to control in-package relative humidity and regulate mango fruit weight loss and ripening. Australian Journal of Experimental Agriculture, 1997, 37, 463–7 463

scholarly journals Some Ripening Changes during Storage and Ripening in Wax-coated Mangoes

HortScience ◽  
1995 ◽  
Vol 30 (4) ◽  
pp. 814E-814
Author(s):  
Judith Zambrano ◽  
Sagrario Briceño ◽  
Lidis Pacheco ◽  
Clara Méndez
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Mangifera Indica ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Fresh Weight ◽  
Total Soluble Solids ◽  
Aqueous Suspensions ◽  
Plastic Containers

`Palmer' and `Keitt' mangoes (Mangifera indica L.) were treated with two commercial wax coatings. The fruit were placed in 20-liter plastic containers, stored at 5C, and 85% to 95% relative humidity. Fruit were dipped fully in 1% aqueous suspensions of Pro-long and Primafresh C (original concentration) and analyzed at 2-day intervals for 18 days, with day 0 being 24 h after harvest. The following parameters were monitored: peel and pulp color (L*, chroma, and hue), fresh weight loss, total soluble solids, and titratable acidity. Both waxes reduced the rate of loss fresh weight of mangoes as compared with uncoated fruit. No differences were found for titratable acidity and total soluble solids. Waxed fruit were lighter (higher L* values) and less intense (lower chroma values) in color than control fruits.

EFFECT OF PRE-FREEZING HAMS ON QUALITY ATTRIBUTES OF DRY-CURED PRODUCT

1972 ◽  
Vol 35 (2) ◽  
pp. 98-101 ◽  
Author(s):  
P. P. Graham ◽  
T. N. Blumer
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Environmental Conditions ◽  
Water Loss ◽  
Moisture Loss ◽  
Internal Tissue ◽  
Surface Ph ◽  
Aging Period ◽  
Acceptable Quality ◽  
Fresh State

Hams were frozen, stored, and thawed before dry-curing to study the profiles of quality as related to environmental conditions. Quality appraisals and sampling were done after thawing, after curing, and after 30 days aging in an atmosphere where temperature and relative humidity were controlled at about 34.5 C and 62.5%, respectively. The pH, water, NaCl, and fat contents were determined. Surface pH of hams increased from the thawed fresh state to the unstored cured state, but decreased generally after the aging period (stored cured ham). The pH was higher on the surface than that of corresponding internal areas. The pH of the internal tissue was lower for thawed product than cured or aged product. The average percent water decreased during curing and aging periods. Water loss after curing and after aging in the prefrozen hams was greater than that reported for unfrozen hams. The quantity of water, NaCl, and fat varied among the several muscle areas and reasons for variation are discussed. All hams were of acceptable quality at each appraisal period. Decreasing moisture levels of hams were reflected by decreases in conformation scores throughout the processing periods. Increased firmness was accompanied by weight loss, moisture loss, and increased NaCl percentage.

scholarly journals Modified Off–Season Technology to the Flowering Time and Fruit Yield of Arumanis Mango (Mangifera indica L.)

2021 ◽  
Vol 226 ◽  
pp. 00045
Author(s):  
Syarif Husen ◽  
Erny Ishartati ◽  
Muhidin Muhidin ◽  
Devi Dwi Siskawardani ◽  
Anjar Rizky ◽  
...  
Keyword(s):  
Mangifera Indica ◽  
Organic Fertilizer ◽  
Fertilizer Application ◽  
Fruit Production ◽  
Fruit Weight ◽  
Fruit Yield ◽  
Flowering Period ◽  
Panicle Length ◽  
Mango Fruit ◽  
Weight Yield

The purpose of this study was to observe the technology of mango fruit production at off-season used growth regulators. The research was conducted with three treatments namely: i) Paclobutrazol dosage (control, 5 mL L–1 per tree, 10 mL L–1 per tree and 15 L–1 per tree). ii) Ethephon dosages (0 mL L-1 per tree, 400 mL L–1 per tree, 600 mL L–1 per tree and 800 mL L–1 per tree) that applied 1 mo after paclobutrazol addition. iii) Paclobutrazol (P) and organic fertilizer (F) application in combination as follows: (control, 5 mL + 10 kg, 10 mL + 15 kg, 15 mL + 20 kg) Randomized Completely Block Designed (RCBD) with five replications was used. The results indicated that i) Paclobutrazol application accelerated the flowering age, shortens the panicle length, and increased fruit yield of the tree. ii) Giving Ethephon accelerated the flowering period, enhanced both the panicles number and yields. The treatment of ethephones 600 mL L–1 produced the highest fruit weight, 182.60 kg, respectively iii) The Paclobutrazol and organic fertilizer application indicated significantly (p < 0.05) to the panicles number and the fruit weight yield is higher than the control.

scholarly journals The Combined Effects of Precision-Controlled Temperature and Relative Humidity on Artificial Ripening and Quality of Date Fruit

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2636
Author(s):  
Maged Mohammed ◽  
Abdelkader Sallam ◽  
Nashi Alqahtani ◽  
Muhammad Munir
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Fruit Ripening ◽  
Date Palm ◽  
Fruit Size ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Palm Fruit ◽  
Set Point ◽  
Ripening Time

Due to climatic variation, in-situ date palm fruit ripening is significantly delayed, and some fruits (Biser) cannot become ripe naturally on the tree. Because of that issue, the vast quantity of produce is mere wasted. Few traditional methods are adopted to ripe these unripe fruits through open sun drying or solar tunnel dehydration techniques. However, these methods have minimal use due to ambient temperature and relative humidity (RH) instability. Therefore, the present study was designed to find a precise combination of temperature and RH to artificially ripe the unripe Biser fruits under controlled environment chambers. For that purpose, eighteen automated artificial ripening systems were developed. The Biser fruits (cv. Khalas) were placed immediately after harvesting in the treatment chambers of the systems with three set-point temperatures (45, 50, and 55 °C) and six set-point RH (30, 35, 40, 45, 50, and 55%) until ripening. The optimal treatment combination for artificial ripening of Biser fruits was 50 °C and 50% RH. This combination provided good fruit size, color, firmness, total soluble solids (TSS), pH, and sugars content. As a result, there was a reduction in fruit weight loss and had optimum fruit ripening time. On the other hand, low temperature and RH delayed the ripening process, deteriorated fruit quality, and caused more weight loss. Although the combination of the highest temperature and RH (55 °C and 55%) reduced ripening time, the fruits have higher weight loss and negative quality. Therefore, the artificial ripening of unripe date palm Biser fruits can be achieved using 50 °C temperature and 50% RH combination. These findings can be applied in the field using solar energy systems on a commercial scale to reduce the postharvest loss of date palm fruits.

scholarly journals Synergistic Effect of Methyl Cellulose and Carvacrol Coating on Physicochemical and Microbial Attributes of Mango (Mangifera indica) Fruit in Postharvest Storage

2021 ◽  
Author(s):  
Nguyen Phuoc Minh
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Synergistic Effect ◽  
Mangifera Indica ◽  
Methyl Cellulose ◽  
Ascorbic Acid Content ◽  
Edible Coating ◽  
Coating Film ◽  
Mango Fruit ◽  
Decay Index

Decay on mango (Mangifera indica) fruit mostly derived from a fungal disease which was caused by anthracnose invasion and infestation. The falling quality of mango fruit during postharvest preservation was commonly associated with weight loss, softening, vitamin C degradation and decay. This research evaluated the synergistic effect of methyl cellulose (MC) and carvacrol (Car) in the preparation of the edible coating on the physicochemical and microbial characteristics of mango fruit during 28 days of storage at 18°C. Five groups of coating treatments were prepared as follows: A (4% MC), B (4% MC + 0.5% Car), C (4% MC + 0.75% Car), D (4% MC + 1.0% Car), E (4% MC + 1.25% Car). These coating solutions were set 40°C for mango dipping. Mango fruits were individually dipped in the respected MC-Car solutions for 15 s and left out to air-condition for 30 min to create the coating film. These mango fruits were then kept at 18°C for 28 days. In 7 day-interval, experimental fruits were sampled to estimate weight loss, firmness, ascorbic acid content, decay index. Mango fruit pre-coated by 4% MC + 1.0% Car showed the least weight loss (1.61±0.03 %) and decay index (2.19±0.03 mark) while the highest retention of firmness (47.13±0.23 N) and ascorbic acid (25.60±0.13 mg/100 g) at the end of 28 days of storage. Results showed that incorporation of 1.0% carvacrol into 4% methyl cellulose-based edible coating would extend the shelf-life of mango fruit for 28 days of preservation. The edible coating would be a promising and green alternative with minimal environmental pollution.

scholarly journals Hot-water Dips Extend the Shelf Life of Fresh Broccoli

HortScience ◽  
1995 ◽  
Vol 30 (5) ◽  
pp. 1054-1057 ◽  
Author(s):  
Charles F. Forney
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Effective Treatment ◽  
Water Loss ◽  
Hot Water ◽  
Odor Control ◽  
Delayed Senescence ◽  
Heat Treated ◽  
Water Treatments ◽  
Decay Development

Freshly harvested heads of `Cruiser' or `Paragon' broccoli (Brassica oleracea L. Italica group) were heated by immersing in water at 42, 45, 48, 50, or 52C. Immersion times were decreased as treatment temperatures were increased and ranged from 20 to 40 minutes at 42C to 1 to 3 minutes at 52C. Control heads, dipped in 25C water for 0, 10, or 40 minutes, began to turn yellow after ≈3 days storage at 20C and 80% to 90% relative humidity. Immersion in 42C water delayed yellowing by 1 or 2 days; immersion in 45, 48, 50, or 52C prevented yellowing for ≤7 days. Water loss of broccoli during storage at 20C increased by ≤1% per day by some hot-water treatments. Immersion in hot water decreased the incidence of decay during storage at 20C. Immersion in 50 or 52C water for 2 minutes was most effective in controlling decay development. Broccoli immersed in 52C water for 3 minutes had a distinct off-odor. Control and treated broccoli held at 0C for 8 days following hot-water dips were similar in quality. Yellowing of heat-treated broccoli was inhibited when broccoli was warmed to 20C following storage at 0C. Hot-water treatments also delayed senescence at 20C when broccoli was treated following 3 weeks of storage at 0C. Immersion of broccoli in 50C water for 2 minutes was the most effective treatment for reducing yellowing and decay while not inducing off-odors or accelerating weight loss.

scholarly journals Physicochemical Attributes in Mango Fruit (Mangifera indica) as Influenced by Storage Temperature and Hot Water Treatment

2020 ◽  
pp. 133-141
Author(s):  
Senewa Bobby Pholoma ◽  
Vallentino Emongor ◽  
Seoleseng Tshwenyane
Keyword(s):  
Water Temperature ◽  
Room Temperature ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
Fruit Weight ◽  
Hot Water ◽  
Mango Fruit ◽  
Pulp Temperature ◽  
Physical Attributes ◽  
And Storage

Background: The temperature being the most important environmental factor that influences the deterioration of perishable commodities. It is often critical that fresh produce rapidly reach the optimal pulp temperature for short term storage if it is to maintain its highest visual quality, flavour, texture and nutritional content (Kader, 2013). Aims: The effects of storage temperature and hot water at various temperature and duration on chemical and textural characteristics of the Keitt mango fruit were evaluated for the 2015/16 growing season in Botswana. Materials and Methods: The treatments were fruits dipped in distilled water at room temperature (25±2ºC- control), fruits dipped in hot water at 50 and 55ºC for a duration of 3, 5 and 10 minutes, and storage temperatures at 4, 7, 10, 13, or 25±2ºC, plus 95% RH. Results: The results showed that as the storage temperature and water temperature decreased, the proline content and electrolyte leakage increased significantly (P ≤ 0.0001). The interactions of storage temperature and hot water temperature, and duration in which mango fruit was treated with hot water, significantly (P ≤ 0.01) maintained vitamin C content, firmness and reduced fruit weight loss during storage and seven days after storage when the fruit was kept at room temperature. Conclusion: Chemical and physical attributes of Keitt mango fruits were significantly improved by the interactions between storage temperature, hot water temperature and duration.

scholarly journals 400 Effects of Hot Air Treatments on the Postharvest Physiology and Quality of Mango Fruit

HortScience ◽  
1999 ◽  
Vol 34 (3) ◽  
pp. 512F-513
Author(s):  
E.M. Yahia ◽  
A. Mondragon ◽  
M. Balderas ◽  
P. Santiago ◽  
L. Lagunez
Keyword(s):  
Heat Treatment ◽  
Relative Humidity ◽  
Chilling Injury ◽  
Fruit Weight ◽  
Hot Water ◽  
Control Treatment ◽  
Mango Fruit ◽  
Positive Effects ◽  
Hot Air

Heat treatments have several potential positive effects in fruit, including insect and decay control, amelioration of chilling injury, and delay of ripening and senescence. Hot water treatment (46.1°C for 65-90 min, depending on fruit weight) has been used in Mexico and some other countries as a quarantine insect control treatment for mangoes. Hot air treatments can provide several advantages compared to hot water in regard to installations, costs, reduced injury, and compatibility with other systems such as controlled atmospheres. In this work we have investigated the effect of hot air treatments at 44 to 48°C and 50% relative humidity for 160 and 220 min, on the physiology and quality of `Manila' and `Óro' mango fruit stored at 10°C and 85% relative humidity for up to 4 weeks. No injury was observed in both cultivars exposed for 160 min, but some injury was observed when fruit were exposed for 220 min. Some of these fruit also failed to ripen. Heat treatment (especially for 160 min) delayed ripening of fruit, as measured with color and texture changes, compared to the control. Heat treatment changed the protein composition of the fruit and affected the activity of peroxidases.

The Effect of Active Packaging Film on the Quality of Dashehari Mango Fruits

2011 ◽  
Vol 399-401 ◽  
pp. 1881-1885
Author(s):  
Wen Cai Xu ◽  
Dong Li Li ◽  
Ya Bo Fu ◽  
Ya Jun Wang
Keyword(s):  
Weight Loss ◽  
Water Loss ◽  
Storage Period ◽  
Active Packaging ◽  
Soluble Solids ◽  
Packaging Film ◽  
Mango Fruit ◽  
Total Soluble Solids ◽  
Room Condition

This paper describes method for extending shelf time of Dashehari mango fruit using a active packaging film (APF) which can release SO2fungicide. Mango fruits were assessed for weight loss (water loss), firmness, percent of decay, total soluble solids (TSS) over a storage period of 21 days at room condition. APF was efficient to reduce the decreasing firmness and TSS, maintain water of whole mango with any decay during 21days of storage

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