Hydrothermic Treatment Effects on Some Ripening Changes on Mango Fruits (Mangifera indica L) `Crillo de Bocado' during Storage: II. Chemical Parameters

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 520e-520
Author(s):  
Juan E Manzano ◽  
Oswaldo Valor
Keyword(s):  
Low Temperature ◽  
Storage Time ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Chemical Parameters ◽  
Randomized Design ◽  
Solids Content ◽  
Green Stage

Mango fruits `Criollo de Bocado' harvested at the mature-green stage were treated with a hydrothermic treatment of 55 °C for 3 min and stored for 20 days at temperatures of 10 ± 2, 15 ± 2 and 28 ± 2 °C. A randomized design 2 × 3 × 4 with three replications was used. Some chemical parameters were analyzed, such as total soluble solids content (% TSS), pH, tritatable acidity, and TSS/tritatable acidity ratio. TSS content increased with storage time at low temperature. The pH increased measurably with storage temperature, while tritatable acidity values results had inconsistent data.

Hydrothermic Treatment Effects on Some Ripening Changes on Mango Fruits (Mangifera indica L) Crillo de Bocado' during Storage: I. Physical Parameters

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 520d-520
Author(s):  
Oswaldo Valor ◽  
Juan E Manzano
Keyword(s):  
Weight Loss ◽  
Skin Color ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
Physical Parameters ◽  
Fresh Weight ◽  
Randomized Design ◽  
High Storage Temperature ◽  
High Storage ◽  
Green Stage

Mango fruits `Criollo de Bocado' harvested at the mature-green stage were treated with a hydrothermic treatment of 55 °C for 3 min and stored for 20 days to temperatures of 10 ± 2, 15 ± 2, and 28 ± 2 °C. A randomized design 2 × 3 × 4 with three replications was used. Physical parameters such as color (L*, a*, b*), firmnness, and fresh weight loss were studied. Results reported that mango fruits stored at 10.2 and 15.2 °C showed the highest firmness values. Skin color changed very fast during the first storage days, while pulp color required more time to achieve mature ripe color. Fresh weight loss tended to increase with storage time and with high storage temperature. The lowest storage temperture retarded softening in mango fruits and firmnness reached the highest values.

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.

scholarly journals Post harvest evaluation of physical-chemical parameters of mechanically damaged Tahiti acid limes

2010 ◽  
Vol 1 (2) ◽  
pp. 79
Author(s):  
Michel Shoiti Tamura ◽  
Roselene Ferreira Oliveira ◽  
Simone Correia Molina ◽  
Edmar Clemente
Keyword(s):  
Titratable Acidity ◽  
Soluble Solids ◽  
Chemical Parameters ◽  
Post Harvest ◽  
Physical Chemical ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Solids Content

<p>From harvest to consumption, fruit and vegetables suffer a series of mechanical damages which, depending on their sensitiveness, may cause damages that put their final quality at risk. This work had as its objective evaluate the post harvest quality of mechanically damaged &lsquo;Tahity&rsquo; acid limes. The experiment was carried out in a completely randomized design, with 3 repetitions and 7 fruits per treatment, mechanical damages were then evaluated by cutting and impacting in comparison to healthy fruits (control), and maintained for periods of 0, 3. 6, 9, 12, 15 and 18 days, thus obtaining a 3 x 7 factorial experiment. Analyses were made throughout the 18 days, so as to determine the total soluble solids content (expressed in &deg;Brix); titratable acidity (in g of citric acid. 100mL<sup>-1</sup>); ratio (relationsoluble solids and titratable acidity); vitamin C (expressed in mg of ascorbic acid 100mL<sup>-1</sup>) and pH. The results obtained showed that there was significant difference in the chemical parameters evaluated, mainly those submitted to damaging treatment.</p><p>&nbsp;</p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v1i2.20</p>

scholarly journals Refrigeration affects the postharvest behavior of 1-methylcyclopropene-treated cape gooseberry (Physalis peruviana L.) fruits with the calyx

2015 ◽  
Vol 33 (3) ◽  
pp. 356-364
Author(s):  
Helber Enrique Balaguera-López ◽  
Claudia Andrea Martínez ◽  
Aníbal Herrera A.
Keyword(s):  
Soluble Solids ◽  
Favorable Effect ◽  
Refrigerated Storage ◽  
Soluble Solids Content ◽  
Physalis Peruviana ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Solids Content ◽  
Cape Gooseberry ◽  
Storage Temperatures

Cape gooseberry fruits are highly perishable with a limited shelf-life. The objective of this study was to evaluate the effect of refrigeration on the postharvest behavior of 1-methylcyclopropene-treated cape gooseberry fruits with the calyx. A completely randomized design with six treatments was used. The treatments were three storage temperatures (2, 6 and 16°C [ambient temperature]) and the application or absence of 1-methylcyclopropene (1-MCP; 1 mL L-1). The fruits were stored for 35 days. The fruits without refrigeration lasted 21 days. During the 35 days of refrigerated storage, the fruits at 2°C with 1-MCP showed a significantly lower respiration rate, color index and total soluble solids content and a higher firmness value and total acidity. Storage at 6°C also generated a favorable effect on the postharvest preservation of cape gooseberry fruits.

scholarly journals Effect of Plant Based Preservatives on Shelf Life and Quality of Mango Fruits (Mangifera indica) During Storage

2019 ◽  
pp. 1-11
Author(s):  
Augustin Schinzoumka Passannet ◽  
Jean Aghofack-Nguemezi ◽  
Donatien Gatsing
Keyword(s):  
Shelf Life ◽  
Mangifera Indica ◽  
Zingiber Officinale ◽  
Distribution Networks ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Total Soluble Solids ◽  
Weight Losses ◽  
Solids Content ◽  
And Control

Mango is one of the main fruits grown in Chad. However, it is prone to high post-harvest losses due to lack of adequate distribution networks, appropriate harvesting and conservation methods. The objective of this study was to test the effectiveness of coatings based on extracts of Allium sativum (garlic), Zingiber officinale (ginger) and Spirulina platensis (spirulina) on their conservation. Shelf life, weight loss, firmness, pH and total soluble solids content of mangoes were evaluated. The coated mangoes had excellent brillance compared to control mangoes. The coatings based on the extracts of A. sativum, S. platensis and Z. officinale increased respectively the means shelf life of mangoes to 18, 19 and 24 days. Weight losses were 21% for control mangoes while they were 13% for mangoes coated using mixture containing extracts of A. sativum and S. platensis and 11% for mangoes coated with Z. officinale. Coatings based on extracts of Z. officinale and S. platensis had statistically comparable effects on the firmness of mangoes but significantly higher than those of A. sativum extracts and controls after the 10th day. pH values and total soluble solids content (TSSC) values of control mangoes were significantly higher than those of coated mangoes. On day 10 after treatment, chlorophylls were absent from the peel of control mangoes whereas they were still present in the peel of coated mangoes. The mangoes coated with extract of Z. officinale reached a shelf life of 24 days. This shelf life was significantly higher than that of mangoes coated with other types of extracts and control mangoes. The coating with Z. officinale extract slowed considerably the ripening of mangoes. It can be recommended for conservation of mangoes in fresh.

scholarly journals Influence of Pre-Harvest Bagging on the Incidence of Aulacaspis tubercularis Newstead (Hemiptera: Diaspididae) and Fruit Quality in Mango

Insects ◽  
2021 ◽  
Vol 12 (6) ◽  
pp. 500
Author(s):  
Modesto del Pino ◽  
Claudia Bienvenido ◽  
María Eva Wong ◽  
María del Carmen Rodríguez ◽  
Juan Ramón Boyero ◽  
...  
Keyword(s):  
Fruit Quality ◽  
Mangifera Indica ◽  
Soluble Solids ◽  
Economic Losses ◽  
Soluble Solids Content ◽  
Cropping Season ◽  
Pest Incidence ◽  
Fruit Damage ◽  
Solids Content ◽  
Fruit Bagging

Aulacaspis tubercularis Newstead (Hemiptera: Diaspididae) is the main pest of mango, Mangifera indica L., in Spain, causing significant economic losses by aesthetic damage that reduce the commercial value of fruit. Bagging fruit with two commercial bags (a yellow satin paper and a white muslin cloth bag) was evaluated for control of A. tubercularis in two organic mango orchards during the 2020 cropping season in pursuit of the development of a mango IPM program to produce pest-free and residue-free fruits. Results from fruit damage evaluations at harvest showed that bagging significantly reduced pest incidence and fruit damage compared with non-bagged plots. Of the two bags evaluated, white muslin cloth bag provided higher levels of fruit protection from A. tubercularis damage, reducing the non-commercial fruit percentage by up to 93.42%. Fruit quality assessment indicated that weight and size of bagged fruit were significantly higher than the non-bagged. Paper-bagged mangoes showed higher whiteness and yellowness compared to the other treatments. Soluble solids content (ºBrix) was higher in paper-bagged fruit than all other treatment plots. The results from this study indicate that pre-harvest fruit bagging is effective at controlling A. tubercularis and should be integrated into an IPM program for Spanish mango production.

scholarly journals Postharvest properties of sweet cherry fruit depending on rootstock and storage conditions

2017 ◽  
Vol 29 (2) ◽  
pp. 113-121 ◽  
Author(s):  
Ewa Dziedzic ◽  
Jan Błaszczyk ◽  
Elżbieta Kaczmarczyk
Keyword(s):  
Sweet Cherry ◽  
Storage Temperature ◽  
Storage Period ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Fruit Storage ◽  
Solids Content ◽  
And Storage

ABSTRACT‘Regina’ sweet cherry fruit (Prunus avium L.) harvested from trees grown on vigorous and semi-dwarfing rootstocks was stored in normal atmosphere (NA) at 8°C and 2°C, and in a controlled atmosphere (CA) 3% O2 + 5% CO2at 2°C for two weeks. At harvest time, the fruits differed in the measured quality parameters (firmness, soluble solids content - SSC, titratable acidity - TA) depending on the rootstock. The storage conditions and the rootstocks significantly influenced the fruit quality parameters after storage. Generally, reduced fruit firmness and TA, and higher SSC and SSC/TA ratio were observed at the end of the storage period. Among the rootstocks, the lowest soluble solids content was found in the fruit from trees on the vigorous F12/1 rootstock. The lower storage temperature decreased the SSC independently of the storage atmosphere composition. Firmer fruit was found in CA 2°C compared with the other two treatments. The greatest loss of weight was found after fruit storage in NA 8°C. The extent of fruit decay depended on the season, storage conditions and the rootstock. Storage in NA 8°C of the fruit grown on F12/1 rootstock resulted in the highest percentage of fungal decay. The best retention of the green colour of the peduncle was noted in CA 2°C. The findings on how the rootstocks affect sweet cherry fruit properties can be useful for sweet cherry breeding programmes, as well as for sweet cherry crop production and storage technologies.

scholarly journals ASSESSMENT OF APPLE FRUITS UNDER COLD STORAGE

2021 ◽  
Vol 37 (37) ◽  
pp. 141-146
Author(s):  
Eugenia Maresi ◽  
◽  
Madalina Militaru ◽  
Madalina Butac ◽  
Adelina Zoican ◽  
...  
Keyword(s):  
Cold Storage ◽  
Storage Period ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Chemical Parameters ◽  
Before And After ◽  
Fruit Growing ◽  
Solids Content ◽  
Physical And Chemical ◽  
Apple Fruits

The cold storage of fruits for a long period of time without quantitative and qualitative depreciations is absolutely necessary to supply the market with fresh fruits. This study aimed to investigate the changes in apple fruits during cold storage in order to determine their optimal storage capacity and to know the optimal moment of market sale. Five apple cvs. (‘Rumina’, ‘Rebra’, ‘Rustic’, ‘Generos’ and ‘Florina’) grown in the Genetics and Breeding Department of Research Institute for Fruit Growing Pitesti, Romania were kept in the cold storage at 2-4ºC and 90-95% humidity for 4 months. Before and after storage in cold conditions, the following physical and chemical parameters of fruits were evaluated: weight, color, firmness, soluble solids content and acids content. After 4 months, the fruits weight decreased with 2.45 g. The lowest weight loss was recorded on ‘Rumina’ cv. (1.48 g) and the highest for ‘Rebra’ cv. (3.20 g). At the end of storage period (January) the fruits firmness decreases with 7.74 Bareiss HPE-II FFF units, the best results being recorded on Rumina cv. (loss of firmness by only 5.23 units). Also, after cold storage the taste of the fruits was improved (the soluble solids content increased with 0.29 % Brix and the acid content decreased with 0.22 g/100 g fresh weight). The fruits color has changed gradually during the storage, the fruits being more colorful and attractive.

scholarly journals Efeito da adição de diferentes tipos de açúcar sobre a qualidade físico-química de geleias elaboradas com abacaxi e canela

2019 ◽  
Vol 1 (45) ◽  
pp. 150
Author(s):  
Sâmela Leal Barros ◽  
Wilton Pereira Da Silva ◽  
Rossana Maria Feitosa De Figueirêdo ◽  
Thais Jaciane De Araújo ◽  
Newton Carlos Santos ◽  
...  
Keyword(s):  
Reducing Sugars ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Chemical Parameters ◽  
Brown Sugar ◽  
Physico Chemical ◽  
Different Types ◽  
Raw Sugar ◽  
Pineapple Pulp ◽  
Solids Content

The aim of this study was to evaluate the influence of the use of different types of sugar and sweetener (sucralose) on pineapple jelly with cinnamon on its physicochemical quality of the product. For the preparation of the jelly, we used pineapple pulp, cinnamon tea, pectin, citric acid and the addition of different types of sugar: crystal, brown sugar, raw sugar and sweetener. The jellies (F1, F2, F3 e F4) were evaluated for the following physico-chemical parameters: water activity, moisture content, soluble solids content (SST), titratable total acidity (ATT), ratio (SST / ATT), ashes, pH, reducing sugars, non-reducing sugars and total sugars, lipids and vitamin C. We concluded that the use of pineapple and cinnan for the preparation of different flavors of jelly is an excellent alternative because these are well accepted fruits and they have high nutritional value. The use of different kinds of sugar and sweetener (sucralose) in the preparation of pineapple and cinnamon jelly is a good option for consumers who want to ingest quality products with lower sucrose content. The elaborated jellies presented values of moisture, soluble solids content and hydrogen ionic potential according to the quality identity standard for jelly, required by current legislation. All the samples were adequate to physico-chemical parameters and the F1 jelly had the highest level of ascorbic acid.

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