Untreated Mango Research Articles

The Effects of Combined 1-Methylcyclopropene and Melatonin Treatment on the Quality Characteristics and Active Oxygen Metabolism of Mango Fruit during Storage.

In this study, mango fruit (Tainong No. 1) was treated with either 0.1 mg/L 1-methylcyclopropene (1-MCP) alone or with a combination of 0.1 mg/L 1-MCP and 0.2 mM melatonin (MT). The mango fruit was then stored for 10 days at 25 °C and 85-90% relative humidity. Quality characteristics and the active oxygen metabolism of postharvest mangoes were evaluated every 2 days. Compared to untreated mango fruit, those with the treatments of 1-MCP alone or 1-MCP + MT had a better appearance and higher levels of soluble sugar, ascorbic acid, and titratable acidity. Moreover, these treatments prevented the loss of fruit firmness, successfully delayed the escalation of a* and b* values, and reduced malondialdehyde content and superoxide anion generation rate. After 10 days of storage, mango fruit treated by 1-MCP alone or 1-MCP + MT exhibited increased activities of antioxidant enzymes such as ascorbate peroxidase, catalase, superoxide dismutase, and other peroxidases; nevertheless, the two treatment protocols maintained higher mango total phenolic content only at the later stage of storage. These findings suggest that mango fruit treated with 1-MCP alone or with 1-MCP + MT improves the quality characteristics and antioxidant activities. Moreover, compared to 1-MCP treatment alone, 1-MCP + MT-treated mangoes exhibited higher quality and a stronger regulation of active metabolism during storage.

Hot Water Disinfestation Treatment Does Not Affect Physical and Biochemical Properties of Export Quality Mango Fruit [Mangifera indica L.

There are various postharvest treatments currently available in the market. Among these, heat-based treatments are very effective. Several hot water treatment (HWT) protocols at various temperature regimes and time durations have been developed for different mango cultivars and varieties. However, many concerns have been raised regarding the quality of fruits subjected to HWT, particularly on physical and biochemical properties. The purpose of this study was to generate empirical evidence on the effect of the HWT protocol currently recognized and accepted by the EU for Apple mango cultivar from Africa. We subjected mango to HWT at 46.1 °C for 68, 75, and 84 min and evaluated various physical and biochemical properties at 1, 3, 5, and 7 days post-treatment. Conventional methods of analysis were used to test acidity, antioxidants, minerals, nutrients, and physical properties of treated mangoes, and comparisons against untreated controls were made. We found no significant differences in pH, various acid content, total carotenoids, β-carotene content, vitamin A, aromatic volatiles, total phenolics, total antioxidant activity, various minerals, electrolytic leakage, crude protein, total carbohydrates, total sugars, crude fat, moisture content, dry matter, total soluble solids, firmness, or weight between treated and untreated mangoes. We conclude that HWT presents a viable alternative for postharvest treatment of export mangoes provided that quality attributes are maintained from preharvest, harvesting, transportation, treatment, and post-treatment handling.

The Combined Effect of Hot Water Treatment and Chitosan Coating on Mango (Mangifera indica L. cv. Kent) Fruits to Control Postharvest Deterioration and Increase Fruit Quality

The synergistic effect of dipping in 55 °C for 5 min of hot water (HW) and 1% chitosan coating during the storage of mango at 13 ± 0.5 °C and 85%–90% relative humidity for 28 days was investigated. The combined treatment significantly suppressed the fruit decay percentage compared with both the single treatment and the control. In addition, the specific activities of key plant defense-related enzymes, including peroxidase (POD) and catalase (CAT), markedly increased. The increase occurred in the pulp of the fruits treated with the combined treatment compared to those treated with HW or chitosan alone. While the control fruits showed the lowest values, the combination of pre-storage HW treatment and chitosan coating maintained higher values of flesh hue angle (h°), vitamin C content, membrane stability index (MSI) percentage, as well as lower weight loss compared with the untreated mango fruits. The combined treatment and chitosan treatment alone delayed fruit ripening by keeping fruit firmness, lessening the continuous increase of total soluble solids (TSS), and slowing the decrease in titratable acidity (TA). The results showed that the combined application of HW treatment and chitosan coating can be used as an effective strategy to suppress postharvest decay and improve the quality of mango fruits.

Physicochemical and Functional Properties of Pectinase-treated Peel Powder from Carabao Mango (Mangifera indica cv. Carabao)

Fruit peel wastes such as from mango can be utilized as an alternative source of dietary fiber and may further be modified to improve specific functional properties. In this study, mango peel powder was treated with pectinase to produce mango peel powder with reduced hydration properties. The resulting pectinase-treated mango peel powder (PMPP) has reduced crude pectin (0.53 g/ 100 g), greater lignin (46.88 g/ 100 g extractive free solid), protein (10.86 g/ 100 g), fat (3.94 g/ 100 g), iron (8.7 mg/ 100 g), calcium (434 mg/ 100 g) and sodium (76.5 mg/ 100 g) compared to the untreated mango peel powder (MPP). Fourier transform infrared (FTIR) analysis showed the presence of new peaks and shifted signals in PMPP but not in MPP – indicative of changes in cellulose, hemicellulose, and lignin composition. PMPP exhibited lower water holding capacity (WHC) (2.20 mL g–1) and swelling capacity (SC) (4.00 mL g–1) and comparable hypoglycemic properties with psyllium and metformin. Phenolic extract from PMPP showed dose-dependent antioxidant activity but weaker free radical scavenging capacity compared to MPP. Results show that pectinase treatment improved the properties of the mango peel powder and could lead to the utilization of PMPP as a food ingredient and as a dietary fiber supplement with functional and health potential.

Accelerated Ripening of Mangoes in the Commune of Man

The ripe look and quality of mango are market requirements. Faced with the demands, some sellers use accelerated mango ripening methods to sell their stock quickly. Like these, the sellers of the city of Man use a method of rapid ripening of mangoes with the ashes of cooked wood. The main objective of this study is to evaluate the influence of this accelerated ripening method on the organoleptic quality of mangoes (Mangifera indica) in the city of Man. The harvested mangoes were sprinkled with cooked wood ashes, packed and kept in a dark place in the laboratory. Physical and biochemical analyzes were determined. The analyzes revealed rapid ripening of the treated mangoes (2 to 3 days) whereas the untreated mangoes ripen between 5 and 8 days. During storage, we noticed losses in mass, firmness, dry matter, starch content and phenolic compounds but on the other hand an increase in soluble dry extract, pH, reducing sugar content, the transfer of the green to dark red skin color of stored mangoes. This method used makes it possible to obtain mangoes which ripen quickly and of good organoleptic quality.

Effects of different combinations of N, P and K at different time interval on vegetative, reproductive, yield and quality traits of mango (Mangifera Indica. L) cv. Dusehri.

The experiment was carried out on mango cv. Dusehri to investigate the effect of N, P and K fertilizers on vegetative, reproductive growth, yield and fruit quality. Eight different fertilizer combinations such as T1 (control), T2 (N), T3 (P), T4 (K), T5 (NP), T6 (NK), T7 (PK) and T8 (NPK) were used. Individual or combine fertilizer application of N (1000 g), P (750 g) and K (750 g) were applied during growing season in February and August. All the treatments significantly influenced on vegetative growth, flowering, fruiting, yield and other physiochemical attributes of mango as compared to control. Least effect was observed with individual fertilizer application while combine fertilizer treatments enhanced most of the investigated parameters. Especially, qualitative traits showed non-significant differences between treated and untreated mango trees. However, among the different treatments T8 (NPK) showed significance for fruiting aspects such as maximum size of growth flushes (177.51 mm), total number of panicles/tree (845), total number of flowers/panicle (974), sex ratio (69.18%), fruit retention (13.85%), total number of fruits/tree (379), yield (82 kg/tree), fruit weight (197.5 g), pulp weight (135.5 g) and physiochemical parameters namely TSS (24.53), Vit. C (57.63 mg/100 mL) and total sugar (20.84%). In general, combine application of NPK (T8) were the most effective in enhancing fruiting aspects, yield, physiochemical characteristics as well as improved fruit quality of mango trees.

Hot Water Treatment for Post-Harvest Disinfestation of Bactrocera dorsalis (Diptera: Tephritidae) and Its Effect on cv. Tommy Atkins Mango

Simple SummaryThe oriental fruit fly Bactrocera dorsalis is a major quarantine pest in sub-Saharan Africa that threatens mango production and international trade. In this study, we developed a hot water treatment (HWT) protocol for the post-harvest disinfestation of B. dorsalis and assessed its impact on cv. Tommy Atkins mango quality parameters after treatment. First, we established the rate of development of the immature stages of B. dorsalis in cv. Tommy Atkins mango and then determined their heat tolerance. The third-instar larva was found to be the most heat tolerant of the immature stages. The study demonstrates that a hot water treatment schedule of 46.1 °C for 72.63 min can lead to complete mortality of the most heat-tolerant stage of B. dorsalis in cv. Tommy Atkins mango. Furthermore, we carried out large-scale confirmatory trials to validate our hot water treatment schedule, and none of the 59,120 most heat-tolerant larvae treated survived. Our protocol guarantees effective quarantine security with no adverse effect on the quality of cv. Tommy Atkins mango fruit and can be commercially adopted to promote and increase mango exports to lucrative markets abroad.Mango production and trade in sub-Saharan Africa is hampered by direct damage and the high quarantine status of B. dorsalis and the paucity of effective post-harvest phytosanitary treatments. The current study reports the development of a quarantine treatment protocol using hot water to disinfest B. dorsalis and assess its effect on cv. Tommy Atkins mango quality. We first determined the development of the eggs and all larval stages of B. dorsalis in cv. Tommy Atkins mango and used the information to establish a time–mortality relationship of the immature stages after subjecting infested fruits to a regimen of eight, time instances of hot water at 46.1 °C. Using probit analysis, we estimated the minimum time required to achieve 99.9968% mortality of each stage. Our results indicate that the egg was the least heat tolerant, followed by the first, second, and third instar. The time required to achieve 99.9968% control of the third instar in cv. Tommy Atkins mango (400–600 g) was determined to be 72.63 min (95% Cl: 70.32–74.95). In the confirmatory trials, the hot water treatment schedule of 46.1 °C/72.63 min was validated, and none of the 59,120 most heat-tolerant individuals treated survived. Further, there were no significant differences between hot water-treated and untreated mangoes recorded in weight loss, fruit firmness, pH, total soluble solids, moisture content, and titratable acidity eleven days post-treatment. These findings demonstrate an effectively optimum post-harvest disinfestation treatment against B. dorsalis in cv. Tommy Atkins mango that should be adopted commercially to facilitate access to profitable but strict export markets globally.

Oviposition Deterrence of Fruit fly in Treated Mangoes with Ant cues and Fungus B. bassiana

Bacterocera zonata is a very serious pest of fruit crops especially mangoes over the globe. The present study was conducted to observe oviposition deterrence in B. zonata under lab conditions. Mangoes (Desi, Chaunsa and Anwar Ratool) were treated with ant cues and entomopathogenic Beauveria bassiana. Oviposition deterrence was recorded when nonspecific and variety specific (Chaunsa, Anwar Ratol) mangoes were treated with ant cues and B. bassiana at different intervals (exposure to 4 days). It showed that the mean number of oviposition punctures tend to increase with time. Minimum fruits puncture was found at day 1 in B. bassiana treated mangoes, while at 4th day, maximum number of punctures were observed in untreated mangoes. B. bassiana treated mangoes showed minimum number of punctures than ant cues and untreated mangoes were observed with highest number of punctures.

Effect of secretions from the ant species Camponotus compressus and Messor himalayanus on Bactrocera dorsalis

AbstractThe mango fruit fly, Bactrocera dorsalis (Hendel) (Diptera: Tephritidae), is a devastating pest of mango fruit. The present study was performed to investigate the potential of ants as biocontrol agents against B. dorsalis. The two predatory ant species Camponotus compressus (Fabricius) and Messor himalayanus (Forel) (Hymenoptera: Formicidae) were used in field and laboratory experiments against B. dorsalis. Mangifera indica (L.) (Anacardiaceae) mangoes were exposed to various numbers of ants. Females of B. dorsalis were monitored for landing, oviposition, and time spent on treated and untreated mango fruits. In a Y‐tube olfactometer, the response was tested of B. dorsalis towards mangoes that were either exposed or not to ants. Results showed that female adults oviposited 5× more on unexposed mangoes than on exposed mangoes. Ant secretions affected the behavior of B. dorsalis and reduced oviposition, number of landings, and time spent on the fruits. It can be concluded that a population of B. dorsalis might be controlled using the secretions of ants.

Bacterial volatile mediated suppression of postharvest anthracnose and quality enhancement in mango

Anthracnose disease incited by Colletotrichum gloeosporioides reduces the yield and market-quality of mangoes worldwide. Previous studies have indicated the potential of diverse antimicrobial volatile organic compounds emitted by the endophytic Pseudomonas putida BP25 for plant disease suppression. In the present study, we have explored native-volatiles of Pseudomonas putida BP25 and a synthetic-volatile, 2-ethyl-5-methylpyrazine, earlier identified in volatilome of Pseudomonas putida BP25 for reducing anthracnose in mango cultivar, Amrapali. The bacterial volatile compounds displayed fungistatic effects on the mycelial growth of Colletotrichum gloeosporioides in vitro. In planta prophylactic fumigation of mangoes with native-volatiles or the bacterial origin synthetic 2-ethyl-5-methylpyrazine for 24 h at 25 °C showed a reduction of anthracnose severity (>76 % reduction over mock) on fruit. Additionally, physicochemical qualities such as total-soluble solids, total-phenols, total-proline, total-carotenoid, total-flavonoid, and fruit-firmness were increased in fumigated fruit as compared to untreated mangoes. Anthracnose suppression coupled with the fruit quality enhancement by bacterial volatiles and synthetic 2-ethyl-5-methylpyrazine presents a new opportunity for postharvest management of mango during the storage, transit, and trade.

Microwave-assisted solvent-free extraction of essential oil from Coleus aromaticus: anti-phytopathogenic potential for fruit post-harvesting.

This work evaluates the fungicidal effect of essential oil from Coleus aromaticus (C. aromaticus) by solvent-free microwave-assisted extraction with a yield of 0.54%. Fourier-transform infrared spectroscopy was utilised to identify the functional groups, which were O-H, C-O, C-H, and C=C. Gas chromatography-mass spectrometry analysis was performed to determine the primary essential oil components, namely, thymol (92.62%), thymoquinone (2.64%), creosol (1.77%), linalool (1.68%), p-Cymene-2,5-diol (0.73%), and p-Cymene (0.56%). The inhibitory effect of essential oil extracted from C. aromaticus against the isolated fungi, Aspergillus niger from mango, was investigated. The mycelial growth inhibition of the extracted essential oil by the poisoned food test and disc diffusion assay showed the reduction at 79.63 ± 1.7 and 70.45 ± 6.54%, respectively. In vivo experiment was conducted with artificially wounded and unwounded mangoes, applying the extracted essential oil to the wounded mangoes inoculated with A. niger that could decrease the disease incidence from 100 to 58.33 ± 14.43%. Meanwhile, the treatment of the extracted essential oil did not affect the quality of the mango and it also shows improvement in weight loss reduction of the mango in comparison to the chemical fungicide and untreated mango. Hence, essential oil from C. aromaticus by solvent-free microwave-assisted extraction could be used as an effective control for the fruit spoilage and potential source of fruit preservative.

Extending the Shelf life of TomEJC Mango through Application of 1-Methylcyclopropene

Mango cultivar TomEJC (TJC) has a substantial potential as a fresh food commodity with its high quality; however this cultivar requires a specialized postharvest handling. This study was conducted to extend the shelf life of TJC mango through application of 1-MCP. Four treatments (1 ppm for 12 h and 24 h, 2 ppm for 12 h and 24 h) were tested with a control; stored at 14 °C and 85-90% RH. The changes in flesh colour, pulp firmness, total soluble solids (TSS), pH, weight loss and rate of respiration and ethylene production were measured during the storage of four weeks. Application of 1-MCP showed a significant effect (p<0.05) on flesh colour, firmness, TSS, pH, rate of respiration, and rate of ethylene production. Results showed significant differences (p<0.05) in L* (lightness from black to white), a* (redness to greenness), and b* (yellowness to blueness) values of flesh between control and treatments. The control and 2 ppm for 24 h treatment reached the flesh colour at ripening within 16 days; while, the least rate of colour changed was resulted by 2 ppm 12 h treatment. TSS and pH of fruit pulp increased during the storage period, while the flesh firmness decreased. Further, the same properties of treatment 2 ppm 12 h, resulted the least rates of changing. According to the sensory evaluation and TSS, treating TJC mango with 1-MCP was found to be successful in delaying of ripening and subsequently it extends the shelf life of mango approximately 10 days than the untreated mango. The study showed that the application of 2 ppm of 1-MCP for 12 h the shelf life of TJC mango for period of four weeks in cold storage (14 0C and 85-90% RH) without deteriorating the quality of fruits.

Pre-harvest application of hexanal formulations for improving post-harvest life and quality of mango (Mangifera indica L.) cv. Dashehari.

The highly perishable nature of the mango fruit which leads to quick deterioration in quality is the major limiting factor for mango growers of north India. Studies were, therefore, planned to determine the role of 'enhanced freshness formulation' (EFF) having hexanal as the main component in extending the storage life and quality of mango fruits of cultivar Dashehari. Aqueous formulations of hexanal are known to retard the activity of phospholipase-D thereby increasing the shelf-life and quality of stored fruits. Mango trees were given pre-harvest sprays of hexanal @800µM, 1200µM, 1600µM and 2000µM at 30 and 15days before harvesting of the fruit. After harvest at physiologically mature stage, fruits were stored in walk-in-cool chambers at a temperature of 12 ± 2°C and 85-90% relative humidity. These fruits were analysed for different physiological and biochemical parameters at weekly intervals till the stipulated storage period of 35days. The results of the research revealed that the hexanal treatments widened the storage period of fruits while maintaining their freshness in comparison to the untreated mango fruits. Hexanal formulation @1600µM significantly reduced the decay incidence, pectin methyl esterase activity and respiratory rate of mango fruits. These fruits also exhibited increased firmness, total soluble solids, acidity and maintained acceptable palatability up to 28days of storage. The lower doses of EFF did not showed significant effect in expanding the storage span of fruits beyond 21days while the higher dose of hexanal @2000µM did not showed a significant enhancement in quality and storage life of mango fruits in comparison to hexanal @1600µM.

Evaluating the repellent effect of four botanicals against two Bactrocera species on mangoes.

BackgroundBactrocera dorsalis and B. correcta are economically important fruit fly pests of crops, vegetables, fruits, and nuts worldwide, especially in China. Nowadays in China, B. correcta is a second notorious pest of many fruits after B. dorsalis. Different botanicals have been tested against the B. dorsalis but in the case of B. correcta, no records were published.MethodologyThis study evaluated the repellency of four botanicals (Seriphidium brevifolium, Piper nigrum, Azadirachta indica and quercetin) in acetone dilutions (5%, 2.5% and 1%) against the B. dorsalis and B. correcta at the laboratory conditions (25 ± 2 °C, 60 ± 5% relative humidity, and a photoperiod of L:D 14:10 h).ResultsThe number of visits after 24–48 h, oviposition punctures, and pupae made by both species were lower on the treated mangoes in comparison to untreated mangoes. S. brevifolium, P. nigrum, A. indica and quercetin have significantly reduced the visits, ovipositional punctures, and pupae of both species. Among botanicals, the P. nigrum was the most effective repellent against B. correcta and as well as B. dorsalis. However, the harmful effects of these botanicals against natural enemies are still unknown.

Assessment of heavy metals in calcium carbide treated mangoes by inductively coupled plasma-mass spectrometry (ICP-MS)

ABSTRACTCalcium carbide (CaC2) is widely used as the low price artificial ripening agent of fruits. It may contain traces of heavy metals which can make fruits harmful for human consumption. This study aimed to assess heavy metals present in commercial-grade CaC2 and subsequently their quantification in mango peels for the identification of possible marker elements as an indicator of CaC2 ripening. Samples were prepared by using microwave-assisted digestion followed by multi-elemental quantitative analysis using inductively coupled plasma-mass spectrometry (ICP-MS). In commercial grade CaC2 samples, the concentrations of analysed metals were found to be in the range of 0.6–540.92 µg/g with given order Fe>Zn>Mn>Cr>Pb>Cu>Ag>As>Ni>Co>Cd. The CaC2-treated mango peels showed elevated levels of Fe, Co, As, and Pb in comparison to untreated mango peels (p < 0.05).

Effect of neem leaf and banana pulp extracts on shelf life and quality of mango (Mangifera indica L.)

The study was carried out to minimize the postharvest loses and extend shelf life of mango fruitby maintaining physico-chemical properties. The variety selected for the study was “Amrapali”. Freshly harvested mango was treated with different concentrations (20% and 40%) of neem leaf and banana pulp extract alone or in combination. Untreated mango was considered as control. All treated and untreated mango was kept into paper cartons at room condition. The treated fruits showed significant differences in case of total soluble solids content, titratable acidity, vitamin C, disease incidence, disease severity and shelf life in comparison to control fruits. Among the treatments, T2 (neem leaf extract at 20%) and T5 (neem leaf extract 40% + banana pulp extract 40%) treatments showed longer shelf life (9.92 and 10.25 days, respectively), slower changes in color (score 2.77 and 2.93, respectively) and firmness (score 2.67 and 2.77, respectively); less disease severity (score 2.93 and 3.57, respectively), disease incidence (46.67% and 60.00%) and lower loss in weight (38.04% and 35.17%, respectively) at 9 DAT (Days after treatment). On the other hand, total soluble solid was highest in T3 (neem leaf extract 40%) treated fruitswith18.73% more Brix at 13 DAT in comparison to control and other treatments. The effectiveness of the treatment T5 (neem leaf extract 40% + banana pulp extract 40%) was meaningful which could be recommended for maintenance of postharvest quality of mango stored in ambient conditions.&#x0D; J. Bangladesh Agril. Univ. 16(3): 343–350, December 2018

Effects of Storage Temperatures on different Biochemical Characteristics of 1-Methylcyclopropene Treated Mango (Mangifera Indica L.) Variety Khirshapat

As a part of our present investigation to find out the effective strategy for enhancing the shelf life of mango fruits, we observed the changes in biochemical parameters of a local mango variety namely Khirshapat at the concentration of 1 & 2ppm of 1-MCP during storage at 12-13 °C and 30-32 °C. Green mature mangoes were directly collected from mango garden and hot water treatment was given for 10 minutes and then air-dried. After that the mangoes were carefully stored in a specialized store (Time lagging cooling system) at 12-13°C for 24 h and treated with ethylene inhibitors 1-MCP at the concentration of 1 & 2 ppm and incubated at same storage condition. Untreated mangoes at room temperature were considered as control. In case of control and mangoes treated with 1-MCP at the concentration of 1 & 2ppm under normal temperature the total soluble solid, pH, total sugar, amylase activity and invertase activity were increased whereas titratable acidity, vitamin-c and starch content decreased significantly but all these attributes were remained unchanged when the mangoes were treated with 1-MCP at 2ppm concentration under storage temperature (12-13 °C). The experimental variety Khirshapat showed increased pulp pH, total sugar content, starch content and invertase activity at all the storage duration. The results explored that some biochemical properties and enzyme activities along with shelf life drastically decreased from untreated mangoes as well as treated mangoes under normal temperature. Between the concentrations of 1-MCP the 2ppm concentration treatment showed better results in delaying the changes in biochemical properties and extended shelf life.

Salicylic acid influences lenticel discolouration and physiological and biochemical attributes of mango (Mangifera indica L.) fruits

Lenticel discolouration (LD) has now emerged as a leading postharvest threat in mango, which interferes with the face value of fruits, thereby affecting the trade and causing huge monetary losses to our country. For its management, we designed an experiment using salicylic acid at 200, 400 and 600 ppm concentration along with control fruits, as a dip treatment for 5 min. Our results revealed that salicylic acid at 200 ppm was not only effective in reducing LD significantly but also reduced the activities of polyphenol oxidase (PPO) (0.397 ∆A410 O.D min−1 g−1 FW), peroxidase (POD) (0.050 ∆ A470 O.D min−1 g−1 FW), and lipoxigenase (LOX) (3.227 µmol min−1 g−1 FW) enzymes and helped in increasing the total phenolics (15.46 mg gallic acid equivalent 100 g−1). This treatment also suppressed the rates of ethylene evolution (0.521 µL kg−1 h−1) and respiration (34.46 mL CO2 kg−1 h−1) over untreated mango fruits. With respect to quality parameters, the significant decrease in postharvest decay (23.3%) occurred without any adverse effect on soluble solids concentrates (16° B) and total carotenoids (4.1 mg 100 g−1pulp). Thus, keeping all parameters (physical, physiological, biochemical and quality) in view, salicylic acid at 200 ppm was most effective as a postharvest dip treatment for reducing LD in mango during storage or marketing without adversely affecting the fruit quality.

Influence of 1-MCP on texture, related enzymes, quality and their relative gene expression in 'Amrapali' mango (Mangifera indica L.) fruits.

The mango fruits remain biologically active even after harvest as they continue respiration, transpiration and other bio-chemical processes. Being highly perishable, the fruit quality deteriorates fast under ambient conditions (30±5°C and 50±5% RH), rendering them unmarketable within 5-6days. In order to extend the shelf-life of 'Amrapali' mango fruits, we have treated them with three different concentrations (500, 750 and 1000ppb) of 1-Methylcyclopropene (1-MCP) @ 20°C and stored at ambient conditions. Among all the treatments, 1000ppb was found to be an effective in extending shelf-life till twelfth day with minimum physiological loss in weight (19.24%), maximum firmness (10.43N), highest retention of quality parameters such as soluble solid concentrates (27.88°B), ascorbic acid (28.49mg 100g-1 FW) and total antioxidant activity (675.41 µmol Trolox g-1 FW) compared to untreated mango fruits (21.79%, 5.45N, 23.17°B, 19.55mg 100g-1 FW and 265.41µmol Trolox g-1 FW, respectively). Gene expression studies have revealed that the texture related gene expansin was significantly repressed till fifth day of storage with increasing concentrations of 1-MCP.

Effect of thermal and high hydrostatic pressure treatments on mango bars shelf-life under refrigeration

Ready-to-eat mango bars, previously developed, were packaged using a heat-sealable multilayer material (PET/PE aluminium film). They were then subjected to two types of preservation treatments: thermal treatments (TT) (80 and 90 °C for 120 and 300 s) and high hydrostatic pressure (HHP) (500 MPa for 120 and 240 s), in order to compare their impact on flavour release and microbial stability of the mango bars. A similar effect of both thermal and non-thermal treatments on the referred bars characteristics was observed. As such, TT at 80 °C for 120 s was selected as ideal for bars treatment, as it is the one carried out at lower temperature and lower period of time. For bars treated with this TT, parameters such as, hardness, cohesiveness, springiness, total colour difference, browning index, sensory quality, microbial growth (aerobic colonies and yeasts and moulds) and microbiological safety (detection of Listeria monocytogenes) of the bars were monitored under refrigerated conditions (5 °C). Results indicated the TT of 80 °C, for 120 s, as the more adequate to extend the shelf-life of the mango bars. The bars presented good stability during refrigerated storage, as the monitored parameters did not change significantly. The shelf-life of the untreated mango bars was estimated to be nine days, while the thermal treatment of the bars extended their shelf-life to 18 days at 5 °C.