scholarly journals Aqueous 1-Methylcyclopropene to Delay Ripening of ‘Kent’ Mango With or Without Quarantine Hot Water Treatment

2015 ◽  
Vol 25 (3) ◽  
pp. 349-357 ◽  
Author(s):  
Jorge A. Osuna-Garcia ◽  
Jeffrey K. Brecht ◽  
Donald J. Huber ◽  
Yolanda Nolasco-Gonzalez
Keyword(s):  
Water Treatment ◽  
Fruit Ripening ◽  
Mangifera Indica ◽  
Hot Water ◽  
Soluble Solids ◽  
Hot Water Treatment ◽  
Negative Interaction ◽  
Fruit Species ◽  
Color Development ◽  
Market Simulation

Gaseous 1-methylcyclopropene (1-MCP) delays mango (Mangifera indica) fruit ripening, but requires 12 hours of application in sealed containers. In some fruit species, aqueous formulation applied as a postharvest dip for only 1 to 5 minutes has shown the same effectiveness as gaseous 1-MCP. This research was conducted to determine the effectiveness of aqueous 1-MCP on delay of the ripening process, extension of shelf life, and maintenance of fruit quality of ‘Kent’ mango fruit with or without quarantine hot water treatment (QHWT). Three experiments were conducted during the 2013 season in Mexico and Florida and during the 2014 season in Mexico. Aqueous 1-MCP caused delay of fruit ripening as shown by maintenance of fruit firmness, attenuation of flesh color development, and delayed increase of total soluble solids (TSS). However, it had a negative interaction with QHWT, causing surface spots and lenticel blackening to develop during shipping simulation [3 weeks at 12 ± 1 °C, 90% ± 5% relative humidity (RH)] and market simulation (7 days at 22 ± 2 °C, 75% ± 10% RH). This negative interaction was less when 1-MCP was applied before QHWT, somewhat higher when 1-MCP was applied after QHWT, and most severe when 1-MCP was applied after QHWT + hydrocooling. By contrast, the ripening of fruit treated with 1-MCP without QHWT was delayed without affecting external appearance. Thus, 1-MCP may be more useful for mango markets that do not require mandatory QHWT.

scholarly journals Hot Water Treatment of Postharvest Mei Fruit to Delay Ripening

HortScience ◽  
2006 ◽  
Vol 41 (3) ◽  
pp. 737-740 ◽  
Author(s):  
Zisheng Luo
Keyword(s):  
Water Treatment ◽  
Ethylene Production ◽  
Titratable Acidity ◽  
Hot Water ◽  
Soluble Solids ◽  
Fruit Softening ◽  
Hot Water Treatment ◽  
Chlorophyll Breakdown ◽  
Peel Color ◽  
Solids Content

Mei (Prunus mume `Daqinghe') fruit were immersed in 20 °C (control), 47 °C (HWT47), 50 °C (HWT50), or 53°C (HWT53) water for 3 min after harvest, then stored at 20 °C. Firmness, peel color, chlorophyll, chlorophyllase activity, soluble solids content (SSC), titratable acidity (TA), respiration, ethylene production, and pectinmethylesterase (PME) and polygalacturonase (PG) activity were monitored to determine the effects of hot water treatment in delaying fruit ripening. Control fruit displayed a typical climacteric pattern of respiration and ethylene production. Peak CO2 production and ethylene production were observed 6 days after harvest. Fruit softening was accompanied by decreases in hue angle, chlorophyll content, SSC, and TA and increases in chlorophyllase and PME and PG activity. Hot water treatment delayed the onset of the climacteric peaks of CO2 and ethylene production. The delays were associated with delays in fruit softening, consistent with lags in the rise of PME and PG activity; delays in yellowing and chlorophyll breakdown, consistent with lags in the rise of chlorophyllase activity; and delays in loss of SSC and TA. The shelf life of fruit increased by 6 days, or 60%, with HWT47, and by 8 days, or 80%, with HWT50 or HWT53.

Effect of fruit maturity on the response of 'Kensington' mango fruit to heat treatment

2001 ◽  
Vol 41 (6) ◽  
pp. 793 ◽  
Author(s):  
K. K. Jacobi ◽  
E. A. MacRae ◽  
S. E. Hetherington
Keyword(s):  
Water Treatment ◽  
Titratable Acidity ◽  
Hot Water ◽  
Soluble Solids ◽  
Hot Water Treatment ◽  
Immature Fruit ◽  
Conditioning Treatment ◽  
Fruit Maturity ◽  
Conditioning Temperature ◽  
Water Treatments

The effects of conditioning and hot water treatments on immature and mature ‘Kensington’ mangoes were examined. A hot water treatment of 47°C fruit core temperature held for 15 min increased weight loss (50%), fruit softness (15%), disrupted starch hydrolysis and interacted with maturity to reduce the skin yellowness (40–51%) of early harvested fruit. Immature fruit were more susceptible to hot water treatment-induced skin scalding, starch layer and starch spot injuries and disease. Conditioning fruit at 40°C for up to 16 h before hot water treatment accelerated fruit ripening, as reflected in higher total soluble solids and lower titratable acidity levels. As fruit maturity increased, the tolerance to hot water treatment-induced skin scalding and the retention of starch layers and starch spots increased and susceptibility to lenticel spotting decreased. A conditioning treatment of either 22° or 40°C before hot water treatment could prevent the appearance of cavities at all maturity levels. The 40°C conditioning temperature was found to be more effective in increasing fruit heat tolerance than the 22°C treatment; the longer the time of conditioning at 40°C, the more effective the treatment (16 v. 4 h). For maximum fruit quality, particularly for export markets, it is recommended that mature fruit are selected and conditioned before hot water treatment to reduce the risk of heat damage.

scholarly journals Hot Water Treatment Delays Ripening-associated Metabolic Shift in ‘Okrong’ Mango Fruit during Storage

2011 ◽  
Vol 136 (6) ◽  
pp. 441-451 ◽  
Author(s):  
Sarunya Yimyong ◽  
Tatsiana U. Datsenka ◽  
Avtar K. Handa ◽  
Kanogwan Seraypheap
Keyword(s):  
Water Treatment ◽  
Room Temperature ◽  
Reductase Activity ◽  
Mangifera Indica ◽  
Storage Period ◽  
Pectate Lyase ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Protein Patterns ◽  
Mango Fruit

Effects of hot water treatment (HWT) on metabolism of mango (Mangifera indica cv. Okrong) fruit during low-temperature storage (LTS) and subsequent room temperature fruit ripening (RTFR) were examined. Mature-green ‘Okrong’ mango fruit were treated by immersing in hot (50 ± 1 °C) or ambient (30 ± 1 °C) water for 10 min, stored either at 8 or 12 °C for 15 days, followed by transfer to room temperature (30 ± 2 °C) for 5 days. Rate of ethylene production was significantly reduced by HWT during LTS and RTFR in all treatments. HWT increased catalase activity, suppressed ascorbate peroxidase activity, and had no effect on glutathione reductase activity during the ripening phase but showed a slight stimulatory effect during LTS. HWT altered RNA transcripts of manganese–superoxide dismutase, pectate lyase, β-galactosidase, and β-1,3-glucanase, which exhibited increases during LTS. RTFR of LTS fruit caused reduction in transcript levels of these genes, except pectate lyase. Total protein patterns were altered by all treatments during LTS and RTFR, but HWT arrested loss of several proteins during RTFR. Taken together, results provide strong evidence that HWT increases the storage period of mango by extending fruit shelf life through the regulation of a myriad of metabolic parameters, including patterns of antioxidant and cell wall hydrolase genes and protein expression during storage at low and ambient temperatures.

scholarly journals Hot Water Treatment Maintains Normal Ripening and Cell Wall Metabolism in Mango (Mangifera indica L.) Fruit

HortScience ◽  
2012 ◽  
Vol 47 (10) ◽  
pp. 1466-1471 ◽  
Author(s):  
Zhengke Zhang ◽  
Zhaoyin Gao ◽  
Min Li ◽  
Meijiao Hu ◽  
Hui Gao ◽  
...  
Keyword(s):  
Cell Wall ◽  
Water Treatment ◽  
Low Temperature ◽  
Mangifera Indica ◽  
Water Soluble ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Cell Wall Metabolism ◽  
Low Temperature Storage ◽  
Temperature Storage

‘Tainong 1’ mango fruit were treated with hot water for 10 minutes at 55 °C and then stored at 5 °C for 3 weeks. After removal from low-temperature storage, the effects of hot water treatment (HWT) on chilling injury (CI), ripening and cell wall metabolism during storage (20 °C, 5 days) were investigated. HWT reduced the CI development of the fruit as manifested by firmer texture, external browning, and fungal lesions. A more rapid ripening process, as indicated by changes in firmness, respiration rate, and ethylene production, occurred in heated fruit after exposure to low temperature as compared with non-heated fruit. At the same time, the cell wall components in heated fruit contained more water-soluble pectin and less 1,2-cyclohexylenedinitrilotetraactic acid (CDTA)-soluble pectin than those in non-heated fruit. HWT also maintained higher polygalacturonase [enzyme classification (EC) 3.2.1.15] and β-galactosidase (EC 3.2.1.23) activities as well as lower pectin methylesterase (EC 3.1.1.11) activity. In general, the changes of ripening and cell wall metabolism parameters in the heated fruit after low-temperature storage exhibited a comparable pattern to that of non-cold-stored fruit.

Conditioning with hot air reduces heat damage caused to 'Kensington' mango (Mangifera indica Linn.) by hot water disinfestation treatment

1996 ◽  
Vol 36 (4) ◽  
pp. 507 ◽  
Author(s):  
KK Jacobi ◽  
LS Wong ◽  
JE Giles
Keyword(s):  
Water Treatment ◽  
Mangifera Indica ◽  
Cost Effective ◽  
Fruit Fly ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Hot Air ◽  
Commercial Scale ◽  
Cost Effective Method ◽  
Internal Cavities

Hot water treatment (HWT) offers a cost-effective method for fruit fly disinfestation but may cause injury to 'Kensington' mango (Mangifera indica Linn.). Conditioning fruit with hot air before disinfestation may alleviate these injuries. Fruit from 2 major production regions in Queensland were subjected to conditioning treatments with hot air (38-40�C) for 0, 4,8, 12, and 16 h before HWT (fruit core temperature of 45�C held for 30 min). Injuries to fruit not conditioned before HWT included accentuated lenticel spotting, external and internal cavities, and a starchy layer beneath the skin. Fruit conditioned for 8 or 12 h before HWT had minimal injuries. Conditioning with hot air before HWT has the potential to minimise and/or eliminate heat injuries associated with hot water disinfestation treatment. Further testing, particularly on a commercial scale, will be required to optimise these conditioning treatments for use by the Australian mango industry.

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