Evaluation of physicochemical properties of pre-treated raw mango (Mangifera indica) powder during storage (original) (raw)
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Pakistan Journal of Nutrition, 2007
The effect of storage on physico-chemical changes such as weight loss (wt. loss), total soluble solids (TSS), titratable acidity (TA) and sensory evaluation such as skin color (SKC), flesh color (FLC), texture (TEX), taste (TAS) and flavor (FLA) of packaged Dosehari mango in cardboard carton of export quality, having one hole in each sidewall on four sides confronting each other, in order to maintain the modified atmosphere were recorded after an interval of 3 days at ambient temperature (32-35 C with 53.6-78.8% RH). The data o obtained were statistically analyzed for Analysis of Variance (ANOVA) by using 2-Factorial Complete Randomized Design (CRD) and Duncan's Multiple Range Test (DMRT) was applied to compare the mean values obtained. A significant effect of storage (P<0.05) on Dusheri variety of mango was observed and had an increasing trend of average percent wt. loss (0.00 to 36.1 %), TSS (10 to 25.27 %), and decreasing trend of percent TA (0.5% to 0.094 %) with an average mean of 15.67 %, 11.55 % and 0.28% respectively during 15 days of storage period. The SKC score was increased from 5.0 to 8.70, FLC (5.0 to 8.44), TEX (6.00 to 8.68), TAS (5.00 to 8.46) and FLA score was increased from 5.0 to 7.61 with an average means of 4. 22, 4.01, 4.43, 4.32, and 3.84 respectively during 15 days of storage at ambient temperature. It was also observed that in general the SKC score had increased up to (6.91) at 6 day, FLC (5.73), TEX (6.83), TAS (6.07) and FLA th (5.67) score had increased at 3 day of storage and then gradual decreased to 1.25, 1.83, 1.35, 1.67 and rd 1.57 respectively at 15 days of storage, therefore, showing an increasing trend first and then significant th decreased of SKC, FLC, TEX, TAS and FLA score respectively during storage. Whereas control showed higher percentage of wt. loss (19.88%), lower retention of TSS (9.43%) or TA (0.15%), and very low score of other quality parameters such as SKC (1.71), FLC (1.58), TEX (1.82), TAS (1.61) and FLA (1.47), respectively during 15 days of storage period.
Journal of Environmental Science and Natural Resources, 2015
Efficacy of storage treatments, namely control, paraffin coating, perforated polyethylene cover, unperforated polyethylene cover, hot water (55±1 0 C) and low temperature (4±1 0 C) on behavioral pattern of mineral constituents and storability of the two postharvest mango genotypes (viz., Langra and Khirshapat) was examined in the sophisticated laboratory of SRDI, Rajshahi, Bangladesh during the period from June, 2011 to September, 2012. The results of the investigation obtained from genotypes appeared predominant variation in terms of most of the characters studied in the laboratory situation. The Lan gra enriched a greater amount of P, Mg, Fe and Mn over the Khirshapat and the process of enrichment was gradually increased with the advance of storage period up to the last edible stage. The Khirshapat showed a greater performance in producing of Ca, Cu and Zn, and longer shelf life in comparison with the Langra at all the storage times. The mineral constituents of mango pulp were also changed during storage period. Low temperature (4±1 0 C) was found to be more effective in retaining the original green color of mangos for a period of time, but it caused chilling injury and fruits did not ripen at all after removal from low temperature. Paraffin coating was assumed to be better in retarding the ripening process of the postharvest mango, which might be easily adopted by common people for the mango storage.
IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT), 2016
Mango is one of the important fruit in the tropical and subtropical regions. The experiment was carried out to investigate effect of storage condition, packaging material and storage period on chemical composition of mango fruits. The experimental treatments were two types of storage conditions namely ambient temperature and pusa zero energy cool chamber, two types of packaging materials namely plastic and wooden crates and five levels of storage period namely 0, 3, 6, 9 & 12 days that arranged in Complete Randomized Design (CRD) with three replications. The data obtained was analyzed by using SAS (version 9.1) statistical procedure and means were compared by using Duncan's Multiple Range Test (DMRT). The fruits were analyzed for their proximate composition, titratable acidity and total soluble solids. The highest moisture content (97.26% in wet wt), crude fiber (0.72%), ash content (1.76%), carbohydrate content (95.36%) and energy content (384.56 Kcal) were observed in mango fruits that stored at cool chamber whereas the least results were obtained in mango fruits that stored at ambient temperature for different storage periods. Moreover, the highest crude fat (0.93%), crude protein (0.59 %), titratable acidity (1.55%), total soluble solid (13.33 brix o) and pH (5.17) were observed in mango fruits that stored at ambient temperature while the least results were obtained in mango fruits that stored at cool chamber. It can be concluded that increase in storage period increases the chemical compositions in stored mango fruits. However, increase in storage period decreased fruits acidity, TSS, protein and fat at both storage conditions. Besides, Pusa zero energy cool chamber was exhibited better chemical composition of the stored mango fruits than that of mango stored at room temperature. Further studies are required on assessment of postharvest factors that causes postharvest loss of mango fruit at postharvest chain.
Journal of Applied and Natural Science
he physicochemical characteristics and shelf life of mango[Mangifera indica L.] fruits treated with calci- um chloride (CaCl2-1%, 2%), calcium nitrate (Ca(NO3)2-1%, 2%), potassium nitrate (KNO3-1%, 2%) and carboxyl methyl cellulose (CMC - 0.5, 1%) were studied. Untreated fruits served as the control. All tested treatments indicated a significant delay in the change of weight loss (16.84%), ripening (51.66%), decaying percentage (46.66) and retained firmness (3.23 kg/cm2) of fruits and biochemical qualities viz., total soluble solids(22.33Brix), sugar accumulation (18.17%) and tritratable acidity on 16th day in mango fruits compared to control. The significant (5%) impact of treatment is found on the least decay percentage in the order of fruits treated with calcium nitrate (2%) followed by 1% Ca(NO3)2, 2% CaCl2 and 1% CaCl2. Hence, it could be concluded that post harvest chemical treatment with calcium nitrate, calcium chloride (1%, 2%) has the potential to control spoilage, prolong...
Fruit powders are more significant in terms of volume reduction, packaging and transportation cost reduction, shelf-life increment and its various application in food products and formulations. The aim of this study was to explore the physico-chemical and sensory properties of green mango powder and investigate the packaging effect on its storage stability. The green mango powder was produced by cabinet drying at 60ºC with and without osmosis treatment (5% salt solution). Storage stability of green mango powder was investigated using single layer pack (LDPE), double layer pack (LDPE + BOPP) andtriple layer pack (LDPE + MCPP + BOPP). Cabinet drying successfully reduced the moisture content by around 81% of green mango, even though drying caused vitamin C loss around 44 mg/100g. The cabinet-dried green mango powder without osmosis treatment showed the lowest moisture content (7.85%) and maximum vitamin C retention by around 11.6 mg/100g. Concerning the sensory evaluation of reconstitution property of green mango powder, sample 103 is the most satisfactory product getting 7.6 out of 9 and ranked as “like moderately. The triple layer pack (LDPE + MCPP + BOPP) showed better retention properties against moisture gain and it hold the powder moisture below 10% until 4 months of storage period.
International Journal of Chemical Studies, 2021
The effect of calcium salts (calcium nitrate and calcium chloride) and Gibberellic acid on quality attributes and consumer’s acceptability of Langra mangoes during storage was examined. The fruits were treated with Ca(NO3)2 at the concentration of 1, 2 and 3 per cent, CaCl2 at the concentration of 1, 2 and 3 per cent and GA3 at the concentration of 50, 100 and 150 ppm. Water treated fruits were taken as control. Data were recorded in respect of TSS, reducing sugars and total sugars under influence of these treatments. All treatments were found effective in maintaining the higher level of these quality attributes of fruits during entire course of the experiment. At end of trial, Ca(NO3)2 at 2% was proved as the best treatment in respect of TSS, reducing sugars and total sugars and was able to maintain the level of these up to 24.32%, 9.00% and 20.05% respectively.
Asian Journal of Biology
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...
South African Journal of Botany, 2012
The impact of harvest stages and storage conditions over the postharvest quality of mango (Langra and Samar Bahisht Chaunsa) varieties has been investigated. The fruit was harvested at 80 (early stage), 95 (mid stage) and 110 (late stage) days after the fruit setting and designated as samples I, II, and III, respectively. The harvested fruit was stored under three different storage conditions till its ripening. Significant variations were observed in quality characteristics by varying harvest stage, storage conditions and their combinations. The contents of vitamin C and acidity were highest in sample I and sugar contents in sample III of the fruit. The weight loss was highest and shelf life was longest for sample I and waste percentage was lowest for sample II. The waste percentage, weight loss, pH, total soluble solids, carotenoids and total sugar increased the percentage of acidity and vitamin C was decreased with storage time/ripening process, irrespective of maturity stages. The ripening rate was increased and the shelf life was decreased with the increase in storage temperature. The skin color, total soluble solids, sugar contents and carotenoids were well correlated.
Journal of Experimental Agriculture International, 2020
Background: The temperature being the most important environmental factor that influences the deterioration of perishable commodities. It is often critical that fresh produce rapidly reach the optimal pulp temperature for short term storage if it is to maintain its highest visual quality, flavour, texture and nutritional content (Kader, 2013). Aims: The effects of storage temperature and hot water at various temperature and duration on chemical and textural characteristics of the Keitt mango fruit were evaluated for the 2015/16 growing season in Botswana. Materials and Methods: The treatments were fruits dipped in distilled water at room temperature (25±2ºC-control), fruits dipped in hot water at 50 and 55ºC for a duration of 3, 5 and 10 minutes, and storage temperatures at 4, 7, 10, 13, or 25±2ºC, plus 95% RH. Results: The results showed that as the storage temperature and water temperature decreased, the proline content and electrolyte leakage increased significantly (P ≤ 0.0001). The interactions of Original Research Article
AFRICAN JOURNAL OF BIOTECHNOLOGY, 2012
Storage stability of mango pulp (Mp) was determined at room (r) 25 to 35°C and refrigerated (ref) 4°C with the addition of potassium sorbate (PS), sodium benzoate (SB) and potassium metabisulphite (PMS). The statistical analysis viz factorial analysis and least significant square design (LSD) verified the temperatures effect on different treatments: T0 (Mp), T1 (Mp + PS 0.1%), T2 (Mp + SB 0.1%), T3 (Mp + PMS 0.1%), T4 (Mp + PS 0.05% + SB 0.05%), T5 (Mp + PS 0.05% + PMS 0.05%), T6 (Mp + SB 0.0.5% + PMS 0.05%) and T7 (Mp + PS + SB + PMS 0.03%), respectively. Refrigerated treatment T5ref showed stability for physicochemical analysis and sensory attributes in comparison to other treatments stored at room and refrigerated temperatures during 90 days of storage. Treatments means confirmed mango pulp preserved with addition of PS in combination with PMS in T5 was found best according to physicochemical and sensory attributes. Treatments T5, T6 and T7 retained high amount of iron (0.50, 0.49 and 0.55 mg/100 g), calcium (3.24, 3.15 and 3.13 mg/100 g) and ß-carotene (59.30, 58.46 and 58.25).