Biocontrol of Postharvest Anthracnose of Mango Fruit withDebaryomyces Nepalensisand Effects on Storage Quality and Postharvest Physiology

2015 ◽  
Vol 80 (11) ◽  
pp. M2555-M2563 ◽  
Author(s):  
Shanshan Luo ◽  
Bin Wan ◽  
Shuhan Feng ◽  
Yuanzhi Shao
Keyword(s):  
Storage Quality ◽  
Mango Fruit ◽  
Postharvest Physiology

Biocontrol of Cladosporium cladosporioides of mango fruit with Bacillus atrophaeus TE7 and effects on storage quality

2021 ◽  
Vol 78 (2) ◽  
pp. 765-774
Author(s):  
Minmin Jing ◽  
Bingyu Huang ◽  
Wen Li ◽  
Jiaoke Zeng ◽  
Yuanzhi Shao
Keyword(s):  
Cladosporium Cladosporioides ◽  
Bacillus Atrophaeus ◽  
Storage Quality ◽  
Mango Fruit

scholarly journals Forced Air Precooling Enhanced Storage Quality by Activating the Antioxidant System of Mango Fruits

2019 ◽  
Vol 2019 ◽  
pp. 1-12 ◽  
Author(s):  
Jian Li ◽  
Yingli Fu ◽  
Jiaqi Yan ◽  
Huanlu Song ◽  
Weibo Jiang
Keyword(s):  
Fruit Ripening ◽  
Soluble Sugar ◽  
Antioxidant Enzyme Activities ◽  
Oxygen Species ◽  
Storage Quality ◽  
Fruit Peel ◽  
Mango Fruit ◽  
Fruit Decay ◽  
Forced Air ◽  
Hydrolysis Of

Effects of forced air precooling on storage quality and physiological metabolism of mangoes were evaluated in this study. Mango fruits were forced air precooled for 30 min at 0°C and then stored at 13°C. Control fruits were stored at 13°C directly. Results showed that forced air precooling treatment maintained fruit firmness, inhibited fruit peel coloration, retarded hydrolysis of polysaccharide to soluble sugar, and decreased fruit decay during storage. Biochemical studies revealed that precooling treatment could eliminate reactive oxygen species (ROS) effects by enhancing related antioxidant enzyme activities, such as superoxide dismutase (SOD), catalase (CAT), peroxidase (POD), glutathione reductase (GR), and polyphenoloxidase (PPO). They all contributed to the delay of mango fruit ripening and senescence in storage. These results indicate that forced air precooling treatment could maintain mango fruit quality by enhancing antioxidant activity and delaying fruit ripening.

scholarly journals Postharvest Physiology and Microanalysis of Mineral Elements of 'Nam Dork Mai' Mango Fruit Grown under Different Soil Composition.

2001 ◽  
Vol 70 (4) ◽  
pp. 463-465 ◽  
Author(s):  
Kanda Whangchai ◽  
Hiroshi Gemma ◽  
Jumnong Uthaibutra ◽  
Shuichi Iwahori
Keyword(s):  
Mineral Elements ◽  
Soil Composition ◽  
Mango Fruit ◽  
Postharvest Physiology

EFFECTS OF HOT AIR TREATMENTS ON THE POSTHARVEST PHYSIOLOGY AND QUALITY OF MANGO FRUIT

2000 ◽  
pp. 419-428 ◽  
Author(s):  
Elhadi M. Yahia ◽  
A. Mondragon ◽  
M. Balderas ◽  
P. Santiago ◽  
L. Lagunez
Keyword(s):  
Mango Fruit ◽  
Postharvest Physiology ◽  
Hot Air

Fresh-cut Mango Fruit Slices

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 457b-457 ◽  
Author(s):  
Arunya Limbanyen ◽  
Jeffrey K. Brecht ◽  
Steven A. Sargent ◽  
Jerry A. Bartz
Keyword(s):  
Chilling Injury ◽  
Flesh Color ◽  
Mango Fruit ◽  
Heat Treated ◽  
Before And After ◽  
Yellow Flesh ◽  
Postharvest Life ◽  
Fresh Cut ◽  
Flesh Browning ◽  
Aseptic Conditions

Preparation and handling procedures for fresh-cut mango slices were developed using `Tommy Atkins', `Haden', and `Palmer' mangoes. Fruit with yellow flesh color (no green color remaining) were optimum maturity for fresh-cut in terms of maintenance of acceptable appearance, texture, and taste; riper fruit developed flesh breakdown and more browning. Postharvest life of fresh-cut mango at 5 °C was 8 to 10 d with no evidence of chilling injury and was limited by flesh browning and loss of firmness. Respiration rates ranged from 32 to 40 mg CO2/kg per hr and ethylene production was typically ≤0.1 μl·kg–1·hr–1. The SSC changed little during storage, while pH varied from 3.5 to 4.8 and TA typically declined by 30% to 40%. Peeling to a depth of at least 2 mm and trimming flesh near the stem scar was necessary to minimize browning. Imported fruit that had been heat-treated for insect quarantine showed more severe browning than Florida fruit that had not been heat-treated. Preparation in aseptic conditions and dipping fruit in a 100 ppm NaOCl solution at pH 7 before and after peeling protected against decay during storage but dipping in chlorine after slicing without removal of excess liquid resulted in flesh translucency and breakdown. Dipping in 1% CaCl2 solution had no effect on flesh firmness (Instron) or browning. Storage in an unvented plastic clamshell container, which developed an atmosphere of 2.25% CO2 plus 19% O2, did not improve shelf life, but a MA of 10% CO2 plus 10% O2 was subjectively judged to slow browning and softening and resulted in no off flavor compared to air storage.

Effects of rosemary and ginger on storage quality of western‐style smoked sausage

2021 ◽  
Author(s):  
Yajun Zhou ◽  
Zonghao Li ◽  
Yan Chen ◽  
Hui Fang ◽  
Shujie Wang
Keyword(s):  
Storage Quality
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