scholarly journals Optimal Ripeness Stage for Processing ‘Kent’ Mangoes into Fresh-cut Slices

2013 ◽  
Vol 23 (1) ◽  
pp. 12-23 ◽  
Author(s):  
Sharon Dea ◽  
Jeffrey K. Brecht ◽  
Maria Cecilia do Nascimento Nunes ◽  
Elizabeth A. Baldwin
Keyword(s):  
Shelf Life ◽  
Mangifera Indica ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Flesh Color ◽  
Visual Evaluation ◽  
Volatile Aldehyde ◽  
Similar Content ◽  
Fresh Cut ◽  
Solids Content

The optimal ripeness stage for processing and marketing fresh-cut mangoes (Mangifera indica ‘Kent’) with best quality and maximum shelf life was determined. The initial ripeness stage selection was based on whole fruit firmness because this quality attribute was more reliable in predicting fresh-cut shelf life than flesh color or soluble solids content (SSC). Overall, the visual quality deteriorated differently and at different rates among ripeness stages. The shelf life, based on subjective visual evaluation, was 10, 7, and 5 days for ripeness stages corresponding to an average flesh firmness of 35, 30, and 25 N, respectively, and was mainly limited by desiccation and development of off-odor for the two firmer ripeness stages or symptoms of edge tissue damage and spoilage for the least firm stage. The slices from fruit with the highest initial firmness remained firmer during storage, had the lowest pH and SSC to titratable acidity (TA) ratio, and had the highest contents of volatile ketones and esters. The softest slices had the highest pH, SSC:TA ratio, and total ascorbic acid (TAA) content, as well as the lowest TA and highest volatile aldehyde and alcohol contents. Intermediate firmness slices had intermediate pH, SSC:TA ratio, color, and TAA content. Also, they had less volatile alcohols and aldehydes than slices from riper fruit but had similar content of esters as slices from the less ripe fruit. Therefore, based on the results from this study, an initial firmness of 30 N is recommended to process mangoes into fresh-cut slices because it assures the best quality and maximum shelf life based on textural, visual, and compositional attributes.

Revalorized broccoli by-products and mustard improved quality during shelf life of a kale pesto sauce

2021 ◽  
pp. 108201322098310
Author(s):  
Noelia Castillejo ◽  
Ginés Benito Martínez-Hernández ◽  
Francisco Artés-Hernández
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Color Differences ◽  
Total Antioxidant ◽  
Sensory Analyses ◽  
Solids Content ◽  
By Products

The effect of revalorized Bimi leaves (B) and/or mustard (M) addition, as supplementary ingredients, to develop an innovative kale (K) pesto sauce was studied. Microbial, physicochemical (color, total soluble solids content -SSC-, pH and titratable acidity –TA-) and sensory quality were studied during 20 days at 5 °C. Bioactive compounds changes (total phenolics, total antioxidant capacity and glucoraphanin contents) were also monitored throughout storage. The high TA and pH changes in the last 6 days of storage were avoided in the K+B pesto when adding mustard, due to the antimicrobial properties of this brassica seed. SSC was increased when B + M were added to the K pesto, which positively masked the kale-typical bitterness. Mustard addition hardly change yellowness of the K pesto, being not detected in the sensory analyses, showing K+B+M pesto the lowest color differences after 20 days of shelf life. The addition of Bimi leaves to the K pesto enhanced its phenolic content while mustard addition did not negatively affect such total antioxidant compounds content. Finally, mustard addition effectively aimed to glucoraphanin conversion to its bioactive products. Conclusively, an innovative kale pesto supplemented with Bimi by-products was hereby developed, being its overall quality well preserved up to 20 days at 5 °C due to the mustard addition.

scholarly journals The Effect of Nanocoatings Enriched with Essential Oils on ‘Rocha’ Pear Long Storage

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 240 ◽  
Author(s):  
Custódia Gago ◽  
Rui Antão ◽  
Cristino Dores ◽  
Adriana Guerreiro ◽  
Maria Graça Miguel ◽  
...  
Keyword(s):  
Shelf Life ◽  
Sodium Alginate ◽  
Microbial Growth ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Fruit Samples ◽  
Solids Content ◽  
Internal Browning ◽  
Lemongrass Essential Oil

The effect of coating ‘Rocha’ pears with alginate-based nanoemulsions enriched with lemongrass essential oil (LG) or citral (Cit) was investigated. Fruit were treated with the nanoemulsions: sodium alginate 2% (w/w) + citral 1% (w/w) (Cit1%); sodium alginate 2% (w/w) + citral 2% (w/w) (Cit2%); sodium alginate 2% (w/w) + lemongrass 1.25% (w/w) (LG1.25%); sodium alginate 2% (w/w) + lemongrass 2.5% (w/w) (LG2.5%). Then, fruit were stored at 0 °C and at 95% relative humidity, for six months. Fruit samples were taken after two, four and six months, and then placed at 22 °C. Upon removal and after 7 d shelf-life, fruit were evaluated for colour CIE (L*, h◦), firmness, soluble solids content (SSC), titratable acidity (TA), weight loss, electrolytic leakage, microbial growth, symptoms of superficial scald and internal browning. All nanoemulsions had droplets in the nano range <500 nm, showed uniformity of particle size and stable dispersion. Cit-nanoemulsions had lower droplet size and higher stability than LG. No nanoemulsion showed cytotoxicity. Coatings reduced fruit colour evolution and preserved better firmness than control. After shelf-life, better firmness was found in LG-coated fruit. Coatings did not affect SSC and TA. Microbial growth was below the safety limits in all treatments. Fruit treated with LG-nanoemulsions did not show scald symptoms and panelists preferred LG1.25% coated fruit. Cit2% treated fruit showed the highest scald and internal browning symptoms, while LG1.25% did not show any disorders. This study suggests that LG-nanocoatings have the potential for preserving the quality of ‘Rocha’ pear.

scholarly journals The Influence of 1-Methylcyclopropene on `Cortland' and `McIntosh' Apple Quality Following Long-term Storage

HortScience ◽  
2004 ◽  
Vol 39 (5) ◽  
pp. 1062-1065 ◽  
Author(s):  
John M. DeLong ◽  
Robert K. Prange ◽  
Peter A. Harrison
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Long Term Storage ◽  
Solids Content ◽  
Apple Quality ◽  
Term Storage

`Redcort Cortland' and `Redmax' and `Summerland McIntosh' apples (Malus ×domestica Borkh.) were treated with 900 nL·L-1 of 1-methylcyclopropene (1-MCP) for 24 hours at 20 °C before storage and were kept at 3 °C in either a controlled atmosphere (CA) of 2 kPa O2 and <2.5 kPa CO2 or in an air (RA) environment for up to 9 months. After 4.5 months, half of the fruit were treated with a second 900 nL·L-1 1-MCP application in air at 3 °C for 24 hours and then returned to RA or CA storage. At harvest and following removal at 3, 6, and 9 months and a 7-day shelf life at 20 °C, fruit firmness, titratable acidity (TA) and soluble solids content (SSC) were measured, while internal ethylene concentrations (IEC) in the apple core were quantified after 1 day at 20 °C. Upon storage removal and following a 21-day shelf life at 20 °C, disorder incidence was evaluated. 1-MCP-treated apples, particularly those held in CA-storage, were more firm and had lower IEC than untreated fruit. Higher TA levels were maintained with 1-MCP in all three strains from both storages, while SSC was not affected. Following the 6- and/or 9-month removals, 1-MCP suppressed superficial scald development in all strains and reduced core browning and senescent breakdown in RA-stored `Redmax' and `Summerland' and senescent breakdown in RA-stored `Redcort'. 1-MCP generally maintained the quality of `Cortland' and `McIntosh' fruit held in CA and RA environments (particularly the former) to a higher degree than untreated apples over the 9-month storage period. A second midstorage application of 1-MCP at 3 °C did not improve poststorage fruit quality above a single, prestorage treatment.

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.

Improvement of Storability and Shelf-life of ‘Blackamber’ Plums Treated with 1-methylcyclopropene

2006 ◽  
Vol 12 (5) ◽  
pp. 437-443 ◽  
Author(s):  
A. P. Candan ◽  
J. Graell ◽  
C. Crisosto ◽  
C. Larrigaudière
Keyword(s):  
Shelf Life ◽  
Ethylene Production ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Quality Changes ◽  
Soluble Solids Content ◽  
Life Changes ◽  
Flesh Colour ◽  
Solids Content

Rapid softening is one of the most important factors that limits the market life of plums. To avoid this problem, ‘Blackamber’ plums were treated with 0, 150, 300 and 600ppb of 1-methylcyclopropene (1- MCP) and their quality evaluated after 15, 30 and 50 days of storage at 0°C, immediately and after 6 days at 25°C. 1-MCP treatment effectively decreased ethylene production during storage and shelf-life in fruits kept 15 and 30 days at 0°C. In contrast, fruits kept for 50 days at 0°C showed a significant increase in ethylene production during shelf-life. Changes in ethylene production by 1-MCP were associated with a decrease of firmness loss and maintenance of titratable acidity but not with the development of red flesh colour. Soluble solids content of the fruit was not affected by the 1-MCP treatment. In this assay no significant symptoms of chilling injury (CI) or rot were observed. Overall, the results presented in this assay ascertained ethylene on quality changes in ‘Blackamber’ plums. They also showed that 1- MCP could be considered commercially to improve the storage life and resistance to mechanical bruising in ‘Blackamber’ plums without prejudicial effects on quality.

scholarly journals Effect of Pectin/Nanochitosan-Based Coatings and Storage Temperature on Shelf-Life Extension of “Elephant” Mango (Mangifera indica L.) Fruit

Polymers ◽  
2021 ◽  
Vol 13 (19) ◽  
pp. 3430
Author(s):  
Thi Minh Phuong Ngo ◽  
Thanh Hoi Nguyen ◽  
Thi Mong Quyen Dang ◽  
Thi Van Thanh Do ◽  
Alissara Reungsang ◽  
...  
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
Weight Maintenance ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Life Extension ◽  
And Storage

The aim of extending shelf-life and maintaining quality is one of the major issues regarding mango fruit preservation. The quality of mango fruits is greatly affected by postharvest factors, especially temperature and fruit treatment. In this study, the effect of coating and storage temperature on the characteristics of mango fruits was investigated. The mango fruits were immersed in different concentrations (1.5%, 2.0%, and 2.5%) of pectin/nanochitosan dispersion (with ratios of pectin:nanochitosan 50:50), and (0.75%, 1% and 1.25%) of nanochitosan dispersion and stored at 17, 25, and 32 °C for 24 days. Changes in fruit, including weight loss, firmness, color, chemical composition (such as the total soluble solids concentration (TSS)), total sugar, reducing sugar, titratable acidity (TA), and vitamin C were periodically recorded. The results indicated that the pectin/nanochitosan coating significantly prevented reductions in the fruit weight, firmness, TSS, TA, and vitamin C content. Additionally, pectin/nanochitosan at a low temperature (17 °C) had a greater positive effect on fruit shelf-life and weight maintenance than 25 and 32 °C. The coated mango fruits maintained good quality for 24 days at 17 °C, while coated fruits stored at 25 °C and 32 °C, as well as uncoated ones stored at 17 °C, were destroyed after two weeks. At the maximum storage time evaluated, the coating formulations containing pectin and nanochitosan exhibited microbial counts below the storage life limit of 106 CFU/g of fruit. In general, the results showed that the pectin/nanochitosan coating (2%) with a storage temperature of 17 °C is the most effective strategy for improving quality and extending the shelf-life of mango fruits.

scholarly journals Quality and Physiological Changes of Fresh-cut Kohlrabi

HortScience ◽  
2003 ◽  
Vol 38 (6) ◽  
pp. 1148-1152 ◽  
Author(s):  
V.H. Escalona ◽  
E. Aguayo ◽  
F. Artés
Keyword(s):  
Modified Atmosphere Packaging ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Visual Appearance ◽  
Color Retention ◽  
Oriented Polypropylene ◽  
Fresh Cut ◽  
Chemical Attributes ◽  
Solids Content ◽  
Air Control

Fresh-cut diced (1 cm3) kohlrabi (Brassica oleracea L. Gongylodes Group) `Kompliment F1' washed with chlorinated (100 mg·L-1) water was stored in modified atmosphere packaging (MAP) up to 14 days at 0 °C. Samples were packed in 35-μm oriented polypropylene (PP) bags or in plastic trays heat-sealed with unperforated or perforated (control) PP film. Changes in respiratory rate, ethylene emission rate, microbial growth, color, browning, decay, sugar contents, chemical attributes (soluble solids content, pH, and titratable acidity), and sensory attributes (visual appearance, aroma, flavor, and texture) were monitored. Cutting resulted in an increased CO2 production compared to the whole stem, ranging from 2-fold immediately after cutting, to 8-fold at day 4. The equilibrium atmospheres within bags and trays were 6% O2 plus 13% CO2, and 13% O2 plus 8% to 9% CO2, respectively. In both MAP treatments, microbial development was delayed compared to air (control). The total aerobic counts were lower than 7.7 log CFU/g, which has been defined as are commended limit criteria. No physiological disorders, decay. or off-flavor developed. Therefore, sensory quality attributes were suitable for commercial purposes. However, fresh-cut kohlrabi stored in MAP had slightly better color retention and microbial quality than the control.

Influence of Storage Period on the Postharvest Characteristics of Five Mango (Mangifera indica L.) Cultivars

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 457d-457
Author(s):  
Judith Zambrano ◽  
Willian Materano ◽  
Sagrario Briceño
Keyword(s):  
Ascorbic Acid ◽  
Reducing Sugars ◽  
Starch Content ◽  
Mangifera Indica ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Peel Color ◽  
Solids Content

Five mangos cultivars (Mangifera indica L., `Palmer', `Keitt', `Spring Field', `Kent', and `Anderson') were harvested at the preclimacteric stage. Fruits were selected for study that were uniform and free of visual defects and stored for 18 days at 10 °C, 90% to 95 % RH. Fruits were evaluated every 3 days for pulp and peel color, total soluble solids, titratable acidity, ascorbic acid content, and total and reducing sugars. Pulp and peel color parameters (lightness, hue, and chroma) were significantly different among cultivars. The soluble solids content, ascorbic acid, and starch content changed significantly during storage and were significantly different among cultivars. Total and reducing sugars content did not change significantly after 10 days of storage. Results of this study indicated that these five mango cultivars have good storage potential.

scholarly journals High CO2 Storage Improves the Shelf Life of `Arapaho' and `Navaho' Blackberries

HortScience ◽  
2000 ◽  
Vol 35 (4) ◽  
pp. 556C-556b
Author(s):  
P. Perkins-Veazie ◽  
J.K. Collins
Keyword(s):  
Shelf Life ◽  
Co2 Storage ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Anthocyanin Content ◽  
Low Oxygen ◽  
Off Flavors ◽  
Solids Content ◽  
Atmosphere Storage ◽  
Treatment Application

Application of modified-atmosphere storage (MA) (high carbon dioxide and/or low oxygen) extends the shelf life of several fruits. This study was done to determine the effects of MA on quality and flavor of blackberries. `Navaho' and `Arapaho' blackberries were harvested in 1998 and 1999, precooled overnight at 2 °C, and placed in 0.5-L treatment jars. Treatments of 15% CO2/10% O2 or of air (0.03% CO2/21% O2) were applied at 2 °C for 3, 7, or 14 days. After treatment application, jars were held at 2 °C for an additional 11, 7, or 0 days, respectively. Seven and 14 days of application of CO2 reduced the incidence of decayed and leaky berries by 10% to 20% for both `Arapaho' and `Navaho', but firm berries decreased 10% after 14 days of treatment. Titratable acidity was slightly lower, and pH higher, in control fruit but soluble solids content was not affected by treatment. Anthocyanin content was not affected by treatment in `Arapaho' berries but was lower in `Navaho' berries after 7 and 14 days of treatment. Samples taken for taste tests after 3 and 7 days of treatment had no off-odors or off-flavors. `Arapaho' and `Navaho' blackberries benefitted from high CO2 storage, with a minimum of 7 days of treatment application needed to increase marketable berries by 10%.

scholarly journals Novel Edible Coating of Starch-Based Stenospermocarpic Mango Prolongs the Shelf Life of Mango “Ataulfo” Fruit

2020 ◽  
Vol 2020 ◽  
pp. 1-9 ◽  
Author(s):  
Sara Elena Hernández-Guerrero ◽  
Rosendo Balois-Morales ◽  
Yolotzin Apatzingán Palomino-Hermosillo ◽  
Graciela Guadalupe López-Guzmán ◽  
Guillermo Berumen-Varela ◽  
...  
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Titratable Acidity ◽  
Added Value ◽  
Soluble Solids ◽  
Edible Coatings ◽  
Tropical Fruits ◽  
Factorial Experimental Design ◽  
Solids Content ◽  
Design Weight

Edible coatings based on 2% starch (w/v) extracted from tropical fruits were applied on stenospermocarpic mango fruits with the objective to prolong its shelf life during storage and give them an added value since they have no commercial value. In this regard, stenospermocarpic mangoes were coated with starch from banana “Pear” (T1 and T2), starch from soursop (T3 and T4), and starch from stenospermocarpic mango (T5 and T6), and two uncoated control treatments (T7 and T8). The fruit of T1, T3, T5, and T7 treatments were stored for 15 days (10 days at 10 ± 2°C and then at 22 ± 2°C for 5 days). The fruit of T2, T4, T6, and T8 treatments were stored for 10 days at 22 ± 2°C. Data were analyzed with a 4×2 factorial experimental design. Weight loss (g), firmness (N), total soluble solids content (%), titratable acidity (%), and color (L∗h∗C∗) were evaluated. The fruit coated with mango starch (T5) showed less weight loss (2.57%), greater firmness (18.6 N), as well as a high content of TSS (28.76%) compared with the control. The T5 extended the shelf life of the fruit up to 15 days (10 days at 10 ± 2°C and 5 days at 22 ± 2°C).

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