Mango Flesh Research Articles

Internal Disorders of Mango Fruit and Their Management-Physiology, Biochemistry, and Role of Mineral Nutrients.

Mango (Mangifera indica L.) is a popular fruit grown in tropical and subtropical regions. Mango has a distinctive aroma, flavour, and nutritional properties. Annual global mango production is >50 million tonnes. Major producers of mango include India, Bangladesh, China, Mexico, Pakistan, Indonesia, Brazil, Thailand, and the Philippines, and it is shipped worldwide. Harvested mango fruit are highly perishable, with a short shelf life. Physiological disorders are among the major factors limiting their postharvest quality and shelf life, including when fruit need phytosanitary treatments, such as hot water treatment, vapour heat treatment, and irradiation. This review focuses on problematic physiological disorders of mango flesh, including physiology and biochemistry. It considers factors contributing to the development and/or exacerbation of internal disorders. Improved production practices, including pruning, nutrient application, and irrigation, along with monitoring and managing environmental conditions (viz., temperature, humidity, and vapour pressure deficit), can potentially maintain fruit robustness to better tolerate otherwise stressful postharvest operations. As demand for mangoes on international markets is compromised by internal quality, robust fruit is crucial to maintaining existing and gaining new domestic and export consumer markets. Considering mango quality, a dynamic system, a more holistic approach encompassing pre-, at-, and post-harvest conditions as a continuum is needed to determine fruit predisposition and subsequent management of internal disorders.

Assessing the Role of Gaseous Chlorine Dioxide in Modulating the Postharvest Ripening of Keitt Mangoes through the Induction of Ethylene Biosynthesis.

Consumer acceptance of Keitt mangoes (Mangifera indica L.) is significantly affected by their slow postharvest ripening. This work used gaseous chlorine dioxide (ClO2(g)) to prepare the ready-to-eat Keitt mango and explored the potential mechanisms for the mango ripening. Harvested mangoes were treated with 20 mg·L-1 of ClO2(g) or ethephon for 3 h (25 °C) and left in a climatic chamber with a temperature of 25 ± 1 °C and a relative humidity of 85 ± 5% for 4 d. The results showed that ClO2(g) treatment significantly promoted the orange coloration of mango flesh compared to the untreated control group. Moreover, ClO2(g) treatment significantly elevated the total soluble solids, total soluble sugar, and total carotenoids content of mangoes, whereas the firmness and titratable acidity were reduced. ClO2(g)-treated mangoes reached the edible window on day 2, as did mangoes treated with ethephon at the same concentration, except that the sweetness was prominent. The residual ClO2 level of the mangoes was <0.3 mg/kg during the whole storage time, which is a safe level for fruit. In addition, ClO2(g) significantly advanced the onset of ethylene peaks by 0.5 days and increased its production between days 0.5 and 2 compared to the control group. Consistently, the genes involved in ethylene biosynthesis including miACS6, miACO1, and miACO were upregulated. In sum, ClO2(g) can be a potential technique to reduce the time for harvested mango to reach the edible window, and it functions in modulating postharvest ripening by inducing ethylene biosynthesis.

Spreadability, Total Dissolved Solids and Likeability of Mango Jam with a Combination of Mango Flesh and Peel Arum Manis (Mangifera Indicates L)

After being harvested, mango fruit will quickly spoil due to the high water content in the fruit, so efforts need to be made to process it to extend its shelf life, one of which is processing it into jam. To get good jam you need the right composition of sugar, acid and pectin. The part of the mango fruit that is widely consumed and processed is the flesh, while the skin and seeds are not widely used even though the skin of the mango fruit contains quite high pectin. This research aims to determine the effect of the combination of mango flesh and mango skin on spreadability, total soluble solids, and panelists' preferences for jam. The method used is Completely Randomized Design (CRD) 1 factor, namely a combination of mango skin and mango flesh with 5 treatment levels: P1 (20%: 80%), P2 (30%: 70%), P3 (40%: 60%), P4(50%: 50%) and P5 (60%: 40%). Parameters observed: spreadability, total dissolved solids, and preference test. Data were analyzed using Variance Analysis and the smallest significant difference (if there is a difference) with a confidence level of 5%. The liking test will be carried out on 30 panelists (untrained) using a 5-level liking scale: very dislike (1), dislike (2), neutral (3), like (4) and very like (5). The results of the study showed that the higher the use of mango peel pulp and the less mango fruit pulp, the lower the spreading power, where the highest spreading power was in treatment P1 and was not different in treatment P2. However, the total dissolved solids value is getting higher. Panelists liked the color, taste and spreadability of treatments P1, P2 and P3 (not significantly different), while the aroma was preferred up to treatment P4.

Effects of pH, Total Soluble Solids, and Pectin Concentration on Color, Texture, Vitamin C, and Sensory Quality of Mango Fruit Bar.

Mango purée is a byproduct of the current production processes (such as freeze-drying, dehydration) after the product shaping stage or grades II and III mangoes. Currently, fruit bar is a convenient and highly nutritious snack made from fruit. The objective of this study is to utilize mango byproduct in order to develop a fruit bar processing technology, which is based on evaluating the quality (color, break force, vitamin C content, and sensory) when varying the pH of mango purée and the concentration of added pectin. Additionally, total soluble solids (TSS) after blending at 80°C were also investigated. The increase in pH, pectin concentration of mango purée, and TSS after blending showed that vitamin C content in fruit bars tended to decrease. TSS results revealed that at TSS = 63°Bx, pH 3.3, and a pectin concentration of 1.3%, the product received a high rating of 6.3. Additionally, the vitamin C content of the product reached 7.82 mg/100 gDW. The results of this study are expected on the diversification of products from mango. Solving the situation that grades II and III mangoes are difficult to be commercialized and making the most of the byproduct mango flesh after certain production processes.

Accumulation of Trace Metals in Fruits from Mango and Syzygium guineense Growing in Residential Households from a Contaminated District of Lubumbashi (DR Congo): Is Fruit Consumption at Risk?

Copper smelting has been a source of soil contamination with trace metals in Penga Penga (Lubumbashi). The residents are exposed to trace metal ingestion, and planting trees is challenging in such soil conditions. Nevertheless, planting trees in former household dumps or using various types of amendments has allowed the provisioning of fruits in a few residences. From the perspective of scaling up the process, a survey has been conducted with the aim of assessing the effectiveness of the planting processes on the trace metal content in fruits and leaves of Mangifera indica L. and Syzygium guineense (Willd) DC. Samples were collected from residential households in Penga Penga and Kalebuka (a non-polluted suburb). The bioconcentration factor (BCF) and the safe weekly consumption (SWC) were calculated for each species. The results showed higher values of total and soluble concentrations of Cu, Pb, and Zn in the rhizosphere of the two species in Penga Penga. Metal concentrations were higher in the fruits and leaves from Penga Penga, with 47% of samples above the FAO and WHO thresholds (vs. 18.5% in Kalebuka). The BCF values were below 1, demonstrating the effectiveness of the process in reducing the translocation of metals to leaves and fruits. Recommendations from the SWC limit Pb consumption to 9 kg for mango flesh and Cd consumption to 6.6 kg for S. guineense fruits in Penga Penga (vs. 78 kg and 68 kg in Kalebuka). Finally, the results of this study provide interesting lessons for the scaling up and technical itinerary of planting trees in Penga Penga.

Dynamics of bacterial and fungal communities of mango: From the tree to ready-to-Eat products

Processing, such as fresh cutting and drying, is essential to enhance profitability; therefore, to limit waste and reduce losses in fruit production such as mangoes. Metabarcoding and microbial enumeration methods were utilized to explore the structure of mango microbiota, as well as their evolution after processing. Two mango ripening stages of cv. Cogshall were selected and processed into fresh-cut pieces or dried slices. Microbiological and physicochemical parameters were monitored during product storage, in order to assess the dynamics of quantitative and qualitative variations of the microbial flora. Proteobacteria was the dominant bacterial phylum of the mango surface and accounted for 73.16%, followed by Actinobacteria (10.16%), Bacteroidetes (7.82%) and Firmicutes (6.68%). Aureobasidium and Cladosporium were the only two genera shared between all types of samples (peel surface, dried slices and mango fresh-cut). However, the bacterial genera Lactobacillus and Pantoea were the most abundant in fresh-cut mango after 14 days of storage. Ascomycota was the dominant fungal phylum in the mango surface and accounted for 90.76% of the total number of detected sequences, followed by Basidiomycota (9.21%). In total, 866 microbial genera were associated with mango surface (562 bacterial and 304 fungal). Among detected yeast genera, Saccharomyces, Candida and Malassezia prevailed in mango flesh and were replaced by Wickerhamomyces after 14 days of storage. Alpha and beta diversity analyzes revealed differences in fungal and bacterial communities on fruit peel, in fresh-cut, dried slices, and during conservation (fresh-cut and dried slices). Mango processing (washing, peeling, cutting and drying) reduced the richness and the microbial diversity (bacterial and fungal) associated to the fruit, and drying limits the development of cultivable microorganisms during storage in comparison to fresh-cuts mangoes.

Hexanal application reduces postharvest losses of mango (Mangifera indica L. variety "Kent") over cold storage whilst maintaining fruit quality

Mango (Mangifera indica L.) is a widespread crop that is affected by many factors that promote deterioration and limit its shelf life. This study aims to evaluate the effect of hexanal treatment and cold storage conditions on mango quality and postharvest losses. Mangoes var "Kent" were harvested from a commercial orchard located in Korhogo in the northern area of Ivory Coast. The fruit was then dipped in an aqueous hexanal formulation and stored at a cold temperature (13 ºC) before ripening at laboratory temperature (30 °C). Their quality was assessed during storage and after ripening. The results showed that hexanal reduced postharvest losses by 22.85% and spoilage by 12% after four weeks of cold storage. Furthermore, the results revealed that hexanal treatment increased fruit firmness and ascorbic acid content compared to control fruit. However, there was no difference in soluble solids content, titratable acidity, pH, dry matter, and colour between treated and control fruit. Sensory analysis showed that hexanal treatment improved some sensory descriptors such as overall likeability, chewiness, sweetness, and colour of the mango flesh. Therefore, our study suggests that postharvest dipping of mangoes in the hexanal solution, combined with cold storage conditions, extends the shelf life of the fruit while maintaining or even improving its organoleptic features.

Angiotensin I-Converting Enzyme (ACE) Inhibitory Activity of Peptides Isolated from Carabao Mango (Mangifera indica) Flesh

Hypertension has been reported as the second major cause of morbidity in the Philippines. One of the mechanisms to control blood pressure is through the inhibition of the angiotensin I-converting enzyme (ACE). This study specifically focused on the determination of ACE inhibitory activities of peptides from ‘Carabao’ mango flesh of three shell colors (SC1, SC3, SC5). The bioactive peptides were obtained upon a series of extraction, purification, and enzymatic hydrolysis steps. Among the undigested and digested crude and purified samples, the highest in vitro ACE inhibition was exhibited by the three-hour digest of SC3 (83.28 ± 0.83%). The most prominent peak from the fractionation of the mixture of peptides in SC3 digest was evaluated for ACE inhibition, and the decrease in activity inferred the synergistic effect of the peptides in exhibiting the inhibitory function. This selected bioactive peptide was revealed to have alanine and phenylalanine as the components, which can possibly be AF – an ACE inhibitory peptide determined from in silico analyses. Meanwhile, assessment of the in vivo antihypertensive activity showed no significant results due to insufficiently administered doses of the samples. Overall, the measured activity of the ACE inhibitory peptides inferred the potential of mango as a functional food in dealing with hypertension.&#x0D;

Effect of Heat Exposure on Activity Degradation of Enzymes in Mango Varieties Sindri, SB Chaunsa, and Tommy Atkins during Drying.

Mango has been described as a valuable source of nutrients and enzymes that are beneficial to human health. Drying at different temperatures not only affects the nutritional properties but can also contribute to the degradation of valuable enzymes in dried fruit. The novelty of this paper is to investigate the quality of hot air dried mango in terms of activity retention of the heat-sensitive enzymes (HSE). For this, HSE was first screened in fresh mango flesh of the variety Samar Bahisht (SB) Chaunsa. Later, the combined effect of different drying temperatures (40 °C, 50 °C, 60 °C, 70 °C, and 80 °C) and air velocities (1.0 ms−1 and 1.4 ms−1) on the activity retention of HSE in dried mango slices of the varieties Sindri, SB Chaunsa, and Tommy Atkins were investigated. The results showed that the drying temperature had a significant impact on the degradation of HSE, while at the same time some influence of the air velocity was also observed. Drying at 40 °C and an air velocity of 1.4 ms−1 retained more HSE compared to those samples dried at higher temperatures. The least retention of HSE was found in samples dried at 80 °C.

Mango Sugar Rich in Vitamin C: A Potency for Developing Functional Sugar Rich in Antioxidants

Abstract Objectives Mango (Mangifera indica), one of tropical fruit that grows abundantly in Indonesia has big potencies to be developed into highly-valued products instead of eaten raw, namely as a mango sugar. There are several scientific researches that depict mango as a fruit rich in dietary fiber, quercetin, kaempferol, vitamin E, β-carotene, and vitamin C which have the potential to improve lipid profiles and lower blood glucose. This study was conducted to produce crystalized sugar from mango and determine vitamin C content. Methods Mango sugar extraction was carried out on 3 samples with different amounts (mango flesh: water) for 3 samples respectively S1 (900:0), S2 (850:150) and S3 (800:200). Samples were blended and crystallized using Freeze Driyer for 60 hours. The next step was Vitamin C analysis from 3 samples of mango sugar using Titration Iodometric Method, to determine the amount of Vitamin C (mg/100 mg). Statistical tests to determine the differences between mango and water formulations on the content of vitamin C in the use of mango sugar using One Way Anova. Results Obtained the amount of vitamin C in S1 sample was 140,53 mg/100 mg respectively. S2 sample was 136,65 mg/100 mg respectively. S3 sample was 115,80 respectively. There was a significant difference (P &amp;lt; 0.05) that determined vitamin C levels between sample formulations. The formulation of mangoes with water in the highest amount of mango sugar containing vitamin C is S1. Conclusions Mango has a big potency to be developed in to crystalized sugar. The Vitamin C content in mango sugar may be a great substitute for cane sugar, since antioxidants has the ability to improve lipid profile and stabilize blood glucose fluctuation. Funding Sources Department of Nutrition, Faculty of Food Technology and Health, Sahid University.

Development of an artificial fruit prototype for monitoring mango skin and flesh temperatures during storage and transportation

Postharvest losses in the mango global market may be as high as 30%, affecting the cost of production, which is passed on to the consumer. Lack of homogeneous air temperature in refrigerated containers, packages, pallets and difficulty of inserting temperature sensors in fruit are issues in addressing losses during transport. This study aimed to develop an artificial fruit with skin and flesh thermal behavior equivalent to those of ‘Tommy Atkins’ mangoes at different maturity stages, which could be used to monitor fruit temperature during storage, transportation and marketing. The materials used to simulate mango skin were white acrylonitrile butadiene styrene (ABS), crystal ABS, and poly lactic acid with wood powder (PLA Wood). Mango flesh was simulated using three agar concentrations, 5, 10 and 15%. A temperature sensor was inserted in the middle of each artificial fruit (42.5 mm deep into the agar-gel flesh) and another was inserted under the skin (1 mm deep), both in the center and equatorial region to monitor the fruit thermal behavior. Skin and flesh temperature changes were monitored during refrigerated storage with or without hydrothermal treatment. The thermal behaviors of White ABS and Crystal ABS skins were different from those of the mangoes, and it was not possible to simultaneously obtain high correlation with fruit at different maturity stages. Artificial fruit with PLA Wood skin and flesh containing 15% agar showed skin and flesh thermal behavior similar to that of mangoes at different maturity stages defined through the quality attributes skin and flesh color, soluble solids, citric acid, pH and firmness, with R² = 97%, coefficient of variation between 7 and 17% and P > F at 99% confidence level. Artificial fruit with PLA Wood skin and flesh containing 15% agar can be used for real-time monitoring of skin and flesh temperatures of ‘Tommy Atkins’ mangoes at different maturity stages after harvest.

Aromatic profile changes of Thai mangoes during heat processing

In Thailand, mango is economically one of the most important fruits. Mango flesh has a very short shelf life and is therefore subjected to processing such as juicing and drying. Thermal processing leads to physiochemical or phytochemical changes including in fruit aromatic profiles. The research aim of this study was to investigate the effect of heat on free volatile aromas of mango fruits and to identify descriptive profiles from the ripe pulp of four Thai cultivars viz. ‘Sam-pee’, ‘Chok-Anan’, ‘Mahachanok’ and ‘Kaew’. Ripe mango flesh was analyzed for free volatile aroma by automated Solid-phase Microextraction (SPME) before and after heating at 85°C for 15 min. The SPME results showed that Thai mango flesh before and after heat treatment comprised typical aromatic compounds of pine (i.e., α-pinene, β-pinene, terpinolene cis-β-ocimene), herbs (i.e., β-phellandrene, phellandrene, eucalyptus), flowers (i.e., sabinene, β-myrcene, para cymene, trans-β-ocimene) and citrus fruit (i.e., D-3-carene, α-terpinene, limonene, ϒ-terpinene). Heating altered these major aromatic compositions in all four Thai cultivars. Similar alteration patterns were also observed by sensory evaluations. The results of this research will be utilized to standardise mango processing and to benefit future food-product development.

Patrimony

72 VIOLET KUPERSMITH Patrimony  oys weren’t usually sent away to the École until they were at least eight years old. Jean-François was only seven and a half when he went, but large for his age, which was one of the reasons he was permitted to go early. He took after his father, a Khmer originally from the deep sticky reaches of the South, who was tall and broad-shouldered and the rich umber color of a swamp eel. Or at least this was what Auntie Hien, his mother’s housekeeper back in Saigon, had told him. Jean-François had never actually met his father. While the Auffrets had been Catholic enough to keep and raise a mixed bastard, they weren’t as forgiving toward the man who had seduced their daughter and sired the child, and so one day Jean-François’ father was bundled onto a boat headed for Côn So’n Island and was never heard from again. Growing up, the boy had seen his mother regularly. On most afternoons , if he behaved himself, he was allowed into the main house to take tea with her on the grand, blue-tiled balcony, and then at bedtime she would cross the garden to the small quarters he shared with Auntie Hien at the far edge of the compound and give him a papery goodnight kiss on the forehead. But his memories of her had started leaching away almost immediately after he left home, and later, whenever he tried to recall what she looked like, he could only conjure up the haziest of images . It was Auntie Hien whose face would always haunt him with preternatural clarity. For nearly all of the long hours of those Saigon days he had belonged to the housekeeper. She was the one who kept him fed and washed, his toenails trimmed, and his hair parted neatly down the center . The one who scolded him when he threw rocks into the family koi pond, taught him to sleep with a knife beneath his pillow to keep away ghosts, and took care of him when he was sick, which was often. This was the second reason that he was sent to the École young. The boy, despite being tall and strong and rambunctious for his age, frequently suffered b 73 from crippling stomachaches of unknown origin and mysterious fevers that lingered for weeks before clearing up on their own, and the doctors thought the cooler mountain climate of Dalat would be beneficial for his health. Auntie Hien had not wanted him to go. She didn’t trust French doctors and believed that most, if not all, ailments could be cured by either drinking a saucerful of fish sauce or taking a very hot bath, and so whenever his stomach was acting up she would stick him in the tub and scrub him raw. For the rest of his life, Jean-François would have regular nightmares in which Auntie Hien drowned him or the bathwater filled with blood, or fish, or both, or his skin sloughed off with her washcloth, revealing something fibrous and golden and sticky like mango flesh underneath. But the third and most pressing reason for Jean-François’ early enrollment was that by 1942 the old order of Saigon had been upended. France was preoccupied with the war in Europe, the North was starving, and the emperor was off hunting tigers in the highlands. No one was quite sure what the Governor-General was up to, or whether they should be more afraid of the Japanese or the Viet Minh or the Caodaists. Dalat was safer than the city, and the prescient Auffrets wanted the boy left in the responsible hands of the École should the family need to make a speedy exit from Indochine in the near future. Arrangements were made. A suitcase was packed, and for his going-away present the boy’s mother gave him a boxy leather briefcase bearing his initials in gold, just like the one his grandfather carried. Auntie Hien had rolled her eyes at it, saying that schoolboys carried satchels, not briefcases, and that he would be made fun of...

Pengaruh Penambahan Kelopak Bunga Rosella Pada Pembuatan Fruit Leather Dari Buah Mangga

Fruits are not always consumed in fresh form. But most are processed into various forms and types of food. This treatment aims in addition to extending the shelf life, as well as to increase the variety of products. Fruits are generally processed into preparations such as jam, jelly, jam, puree, fruit juice, canned fruit, candied dry or wet. One type of dried fruit products other than candied fruits is Fruit leather. Fruit leather is a type of food of fruit flesh that has been destroyed and dried. Drying can be done with drying or it could be with a warming that has a hot temperature of 50-60oC. Fruit leather has a shelf life of up to 12 months, when stored at appropriate storage conditions. In Indonesia, Fruit leather is still not commercially produced. Rossela contains some substances that are very important for health. Including grossy peptin, antochanin, gluside hibiscin, and flavonoids that are useful to prevent cancer, control blood pressure, blood circulation and so forth. The fiber content is high enough that plays a role in launching the exhaust system and lower cholesterol levels in the blood (Erianto, 2009). Based on this background then this study was conducted to combine the mango fruit is known to have high nutritional content with rosella flowers that have some substances that are very important for health. Implementation of Research using Factorial Random Design (RAL), with two main factors that is: Factor I: Varieties of mango fruit (M) consisting of 3 levels: M1: Mango shrimp, M2: sweet sweet Mango, M3: Kueni. Factor II: Addition of rosella (%) of mango flesh, consisting of 4 levels: R1: 40%, R2: 60%, R3: 80%, R4: 100%. The study was conducted with 3 replications. The research was conducted from April to May 2017 at the laboratory of Agricultural Product Technology Faculty of Agriculture UISU Medan. The results showed that the best treatment combination was obtained in Kueni mango with 40% rosella flower meat (M3R1). The strong aroma and taste of Kueni produce the fruit leather with the highest organoleptic value of the color scent. Conversely, the higher percentage of rosella addition resulted in organoleptic assessment of flavor, color and flavor decreased.

Efek Ekstrak Kulit Mangga Arumanis terhadap Penurunan Edema Kaki Mencit Putih Jantan yang Diinduksi Karagenin

&#x0D; Mango is a plant contains many active compounds with health benefits. Total phenolic content of mango peel is higher than mango flesh, with its major component are mangiferin and quercetin. Quercetin has anti-inflammatory effects through the inhibition of inflammatory mediators are serotonin, bradykinin, histamine and prostaglandin, possibly could reduce oedema as a sign of inflammation. This study used carrageenin to induce inflammation by making paw oedema in mice. The aim of this research was to know the effect of arumanis mango peel extract to reduce paw oedema in white male mice. The was quasi experimental study with 7 study groups. Spearman analyses showed a correlation with significance of (p= 0.003) that mean it has a significant correlation (p &lt;0.01) at the 330th min. Spearman correlation coefficients was 0,632, indicated that the dose of extract and paw oedema have strong correlation. It can be concluded that mango peel extract has effect for reducing paw oedema in white male mice, with the smallest dose was 1,002mg / gBW.&#x0D; &#x0D; Keywords: mango, quercetin, paw oedema&#x0D;

Carotenoid accumulation and expression of carotenoid biosynthesis genes in mango flesh during fruit development and ripening

Abstract In order to investigate the regulation mechanisms of carotenoid biosynthesis in mango flesh, carotenoid content and the expression patterns of 15 carotenogenic gene in flesh of two mango cultivars ‘Tainong1’and ‘Hongyu’ were analsyed during fruit development and ripening. Carotenoid were increasingly accumulated during fruit growth and sharply incaresed during postharvest ripening in both cultivars. In ripe fruit, total carotenoid content in the flesh of ‘Tainong1’ was 177.16 ug/g (Fresh weight) FW, and for ‘Hongyu’ 36.24 ug/gFW. The major carotenoids in the flesh were β-Carotene and α-carotene,with minor carotenoids being β-cryptoxanthin, zeaxanthin, lutin and neoxanthin. RT-PCR analysis revealed that the expression of carotenogenic genes CRTISO, PSY, ZDS, BCH and ZEP were up-regulated in flesh, whereas the transcript levels of LCYB, LCYE and NCED were down-regulated in two cultivars and during fruit development and ripening. CRTISO, PSY, ZDS, BCH and ZEP transcripts were significantly positively correlated with the total carotenoids content, while no differences were detected for CRTISO expression between cultivars. These results suggested that PSY, ZDS, BCH and ZEP coordinately contribute to carotenoid accumulation during mango fruit development and ripening.

Comparison of the effect of freezing on the quality of ‘nam dokmai” mango fruit

This study evaluated effect of freezing methods on freezing rate and physical qualities of mango flesh before and after thawing. The method of freezing included still air freezing (at -20°C), air blast freezing (at -35°C, velocity 3 m/sec) and Air Blast Combined Vacuum Freezing (at -40°C, were configured core temperature 2 level is -5°C and -10°C) until the temperature reaches -20°C. The frozen flesh were thawed and evaluated for drip loss, pH, total soluble solid, colour, texture (firmness and %firmness decrease). The results showed that Air Blast Combined Vacuum Freezing (-5°C) Quality of mango frozen after thawing did not show significant effect on pH and total soluble solid of fresh mango. The frozen mango had highest lightness (L*) and the total colour differences (ΔE) had lowest and can maintain the maximum. Therefore, it's possible to introduce air blast combined vacuum freezing techniques applied to frozen mango industry as a result of significant increases freezing rate.

Mangos and their bioactive components: adding variety to the fruit plate for health.

The diet is an essential factor affecting the risk for development and progression of modern day chronic diseases, particularly those with pathophysiological roots in inflammation and oxidative stress-induced damage. The potential impact of certain foods and their bioactive compounds to reverse or prevent destructive dysregulated processes leading to disease has attracted intense research attention. The mango (Mangifera indica Linn.) is a tropical fruit with distinctive nutritional and phytochemical composition. Notably, the mango contains several essential water- and lipid-soluble micronutrients along with the distinguishing phytochemicals gallotannins and mangiferin. In vitro and in vivo studies reveal various mechanisms through which mangos or their associated compounds reduce risk or reverse metabolic- and inflammation-associated diseases. Health benefits of isolated individual mango compounds and extracts from mango by-products are well described in the literature with less attention devoted to the whole fruit. Here, we review and summarize the available literature assessing the health promoting potential of mango flesh, the edible portion contributing to dietary fruit intake, focusing specifically on modern day health issues of obesity and the risk factors and diseases it precipitates, including diabetes and cardiovascular disease. Additionally, this review explores new insights on the benefits of mango for brain, skin and intestinal health. Overall, the foundation of research supporting the potential role of mangos in reducing risk for inflammation- and metabolically-based chronic diseases is growing.

Cinética de secagem em camada de espuma da polpa da manga cv. Haden

Foam mat drying is an economical process based on the formation of a stable foam by beating the raw material with foam promoters, obtaining after drying a product in a powder form. Thus, the present study aimed to evaluate the drying kinetics of mango flesh cv. Haden with the foam mat drying method at drying temperatures of 50, 60 and 70 ° C, with three different thickness of the layer (0.5, 1.0 and 1.5 cm). The mathematical models of Henderson &amp; Pabis, Henderson and Logarithmic were fitted to experimental data and were used as criteria for evaluating the models the coefficient of determination (R2) and the root mean square deviation (DQM). It was observed that smaller thickness of the foam mat and higher air temperature decreased the drying time. Short drying time occurred at 70 ° C, with 480, 660 and 780 minutes for the thickness of 0.5; 1.0 and 1.5 cm, respectively. The Henderson &amp; Pabis, Henderson and Logarithmic models can be used to represent the drying process since high coefficients of determination (R2) and lower root mean square deviation (DQM) were observed.

Evaluation of anticancer property of mango peel and flesh after formalin treatment

Cancer is life threatening disease an d the second leading cause of death. Various phenolic compounds obtained from plant sources such as fruit, bark, leaf and roots acts against cancer but when such fruits are treated with some chemicals such as formalin which itself a carcinogenic agent changes antioxidant potential of that fruit. To evaluate the change of anticancer potential fresh raw mangoes are collected and treated with formalin for 7 days and various parameters such as tumour cell gro wth inhibition, increase life span are measured. Vario us haematological parameters such as red blood cell, white blood cell and haemoglobin content is measured. It is found that normal mango peel contain higher anticancer property as compare to mango flesh. But when this mango peel is treated with formalin, its anticancer potential is decreases, not only in the peel but also in the flesh, which suggests the presence of formalin in mango flesh. From the study it is observed that normal mango peel (NP) causes significant inhibition of tumor cell growth (76.74%) and sufficiently increases life span (76.00%) at 100mg/kg daily dose whereas formalin treated peel (FP) causes (52.69%) tumour cell growth inhibition and increases lifespan (57.29%) at the same dose. On haematological study, normal mango peel increases red blood cell and Haemoglo bin content and decreases white blood cell content but formalin treated sample does not make sufficient change. The anti-cancer activity shows a direct correlation with the dose