maduracion mango.pdf
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STUDIES ON POSTHARVEST PHYSIOLOGY AND THE STORAGE
TECHNOLOGY OF MANGO (MANGIFERA INDICAL.)
QIN WEN1,4, RONGCHAO MA1, QIAO DONG2 and YAO XIN3
1Information and Engineering Technology Institute of Sichuan AgriculturalUniversity
Yaan, Sichuan, China, 625014
2Food Science Institute of China Agriculture UniversityBeijing, China, 100083
3Food Science Department of Xichang Institute, Xichang, Sichuan, China, 615000
Accepted for Publication July 16, 2006
ABSTRACT
Mango (Mangifera indica L.cv.HongxiangyaandWacheng) was chosen
to study the effect of postharvest biological characters in different storage
conditions. The determining items included respiratory rate, total sugar,
vitamin C (Vc) content, firmness, polyphenol oxidase (PPO) and peroxidase
(POD). The results showed that both 8 and 11C were the better storagetemperatures, and the storage life would last 50 days in this situation. The
respiration rate increased quickly between the 16th to the 22nd days; the peak
values were the 28th and 25th days at 8C forHongxiangya and Wacheng,respectively. The flesh firmness decreased dramatically at 6 days after harvest.
Total sugar content, Vc content, PPO and POD increased at first and then
decreased. The color changed from green to yellow with the increase of
carotenoids content. After treatment with thiabendozole and iprodione, the
number of rot fruits was markedly lower than the other treatments. The best
temperature is 11 and 14C forHongxiangya andWacheng, respectively. Therot rate is 6.77 and 8.33% with 1,000-ppm iprodine treatment after 50-days
storage.
INTRODUCTION
Mango, the so-called king of tropical fruits, has a unique flavor and
higher economic value. The fruit is popular for its bright color and beautiful
4 Corresponding author. TEL: 86-08352885019; FAX: 86-13981616637; EMAIL: qinwen1967@
yahoo.com.cn
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rind, tender and slippery pulp, and strong fragrance. Moreover, its nutrition
value is high; vitamin A is especially higher than the others; vitamins B1, B2and C are greater than in orange or pineapple. Unfortunately, mango has low
storability because of its vigorously physiological process, rapid browning and
susceptibility to microorganism infection. These main reasons reduced its
commercial value seriously, and limited the development of the mango indus-
try badly.
There are many researches about postharvest physiology of fruits.
Mature hot air treatment fruit softened faster and had increased skin color
development compared with immature hot air treatment fruit (Jacobi et al.
1995). One report indicates that the influence of electromagnetism before the
respiratory peak clearly exists (Yao et al. 2000).
After being treated with an appropriate concentration of citric acid, the
physiological activity of the harvested mango fruits is significantly slowed
down, and the peaks of respiration are delayed (Shi et al. 2000b).
Appropriate calcium treatment can obviously slow down the physiolog-
ical activities of postharvest mango (Shi et al. 2000a). No postharvest
physiology properties have been reported on the special varieties of
mango.
The object of this study is to search for a better storage method by the
property of postharvest physiology of mango.
MATERIALS AND METHODS
Sample and Sample treatment
Hongxiangya and Wacheng fruits were obtained from the orchard
in Panzhihua. The fruits were immediately picked out and precooled at
10C and were then divided into five groups. After precooling, A group
fruits were immersed in 700-ppm thiophanate solution for 5 min. B group
fruits were immersed in 700-ppm thiophanate solution for 5 min. The
A group fruits were immersed in 1,000-ppm iprodione solution for
5 min. C group fruits were immersed in a self-making wax solution for
5 min in order to form a membrane on the surface of the fruits. D
group fruits were immersed in 1,000-ppm prochloraz solution for
5 min. E group fruits were only immersed in clear water for 5 min. After
immersion, we used polyethylene film to pack up each fruit and then
stored the fruits at 8, 11, 14 and 25C, respectively. The quality
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Physicochemical Analyses
Rot Exponent.
Rot indexrot series rot number
All number highest series=
100
0 rank= well
1 ranks =rot area less than 10%;
2 ranks =rot area 1030%;
3 ranks =rot area more than 30%;
Firmness. Fruit firmness is measured by physical property instrument
(TSM 2000, American Food Technology Corporation).
Respiratory Rate. Infrared CO2analyzer (Beijing analyzer instrument,
Beijing Electric Academe, China) was used to measure the respiratory
rate.
Quality Character. Total soluble solid (TSS) content, reductive sugar
and total sugar, titratable acidity (TA), carotenoids and vitamin C were esti-
mated according to the Association of Official Analytical Chemists (AOAC)
(AOAC 1984). Reagent is offered by Sigma Company and ChengDu Chemical
Reagent Factory. All the chemical analyses data were reported from the mean
of three replicates.
Polyphenol Oxidase (PPO) and Peroxidase (POD) Activity. The
assays of enzymatic activities were conducted immediately after extract. PPO
and POD activities were monitored by measuring the increase of absorbance at
TABLE 1.
FIVE METHODS TO TREAT THE FRUITS
Experimental series Treatment
A Thiophanate (700 ppm)
B Iprodione (1,000 ppm)
C Wax solution
D Prochloraz (1,000 ppm)
CK Clear water
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(pH 6.4) and 100 mL of the crude enzyme. The reaction mixture for POD
consisted of 500 mL of the crude enzyme and 2-mL 0.05% guaiacol in 0.2-
mol/L sodium phosphate buffers (pH 6.4), and it was incubated at 25C for
15 min; 1 mL of 0.08% H2O2 was added. Enzyme activity of PPO and POD
were presented of the absorbance at 398 nm and 460 nm wavelength per
minute.
DISCUSSION AND RESULTS
Influence for Rot Rate and Weight LossInfluence of rot rate and weight loss for Hongxiangya and Wacheng at
different temperatures are presented in Tables 2 and 3.
These values showed that the rot rate and weight loss increased with the
increase of storage time. At normal temperature, the increase rate is much
faster than that of 11 and 14C. The best temperature is 11 and 14C for
Hongxiangyaand Wacheng, respectively. The rot rate is 6.77 and 8.33% with
1,000-ppm iprodine treatment after 50-days storage.
Influence for Quality of Fruits during Storage
Fruit Firmness. Firmness is an important index to determine if the fruit
and vegetable is mature or immature. Both Figs. 1 and 2 showed the change in
firmness during the storage process. The firmness decreased gradually during
storage at any temperature. The fastest decrease rate was 25C treatment and
the lowest decrease rate was 8C for both kinds of varieties, their firmness
decreased similarly from 8, 11, 14 to 25C. So the descending degree was
influenced greatly by the temperature of storage.
Respiratory Rate. The respiratory rates of fruits were measured con-
tinually after harvest. Figures 3 and 4 showed the changes in respiration rate
during storage period. Hongxiangya and Wacheng reached respiration peak,
respectively, from 8 to 10 days for 25C treatment and need more days at 8, 11
and 14C. The time of respiration peak was gradually postponed for reducing
the temperature. Hongxiangya reached respiration peak after 28 days at 11C;
the peak value was half of 25C. Wacheng reached the respiration peak in 25
days at 8C, and the peak value was only one-third of 25C.
Changes of Quality Character. No significant difference among all the
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TABLE2
.
INFLUENCEOFROTRATEANDWEIG
HTLOSSFORHONGXIANGYA
ment
10days
20da
ys
30days
40days
50days
Rotindex
Rateweight
Rotindex
Rateofweight
Rotindex
Rateweight
Rotindex
Rateweight
Rotindex
Rateweight
0
0.5
2
0
0.5
2
0
0.6
2
6.6
7
0.7
2
20.0
0.8
6
0
0.6
0
6.67
0.7
2
6.6
7
0.8
4
20.0
1.0
8
16.6
7
1.5
0
0
0
0
0.7
5
20.0
1.0
6
20.0
1.0
6
26.6
7
1.2
6
0
0.7
5
6.67
0.9
2
13.3
0.9
2
26.7
0.9
2
33.3
3
1.1
5
K
0
0.5
3
0
0.6
4
20
0.7
5
26.7
1.2
1
40.0
1.5
1
A
0
0
0
0.9
1
6.6
7
1.1
5
20
1.8
6
16.6
7
1.8
6
B
6.6
7
0
20.0
1.5
26.6
7
0.2
6
26.6
7
0.8
8
6.6
7
0.9
7
C
6.6
7
0
20.0
0
20.0
1.1
0
20.0
1.2
0
20.0
1.3
5
D
0
0
0
0.5
3
0
0.2
5
0
0.6
8
16.6
7
0.8
5
CK
0
0
13.33
0.3
3
26.6
7
1.1
8
33.3
3
1.8
2
33.3
3
2.0
3
A
0
0.2
1
13.33
0.4
2
33.3
3
0.6
0
33.3
3
0.7
5
40.0
1.0
5
B
0
0.4
5
6.67
0.4
5
40.0
0.9
9
40.0
1.0
8
46.6
7
1.2
1
C
0
0.8
9
0
0.8
9
26.6
7
1.1
6
40.0
1.2
9
40.0
1.8
1
D
0
0.9
4
0
1.3
1
13.3
3
1.4
5
13.3
3
1.4
7
13.3
3
1.5
2
CK
0
0.8
2
6.67
0.9
2
26.6
7
1.3
5
33.3
3
1.3
9
46.6
7
1.5
3
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TABLE3
.
INFLU
ENCEOFROTRATEANDWEIGHTLOSSFORWACHENG
ment
10days
20d
ays
30days
40days
50days
Rotindex
Rateweight
Rot
index
Rateweight
Rotindex
Rateweight
RotindexR
ateweight
Rotindex
Rateweight
0
0.9
1
0
0.9
1
0
1.0
9
0
1.4
2
18.3
3
1.6
2
0
0
0
1.5
0
1.6
0
0
1.9
0
0
2.1
1
0
0.8
0
0
0
0
0.9
9
8.3
3
0.9
9
25.0
0.9
9
0
0.1
4
0
0.5
3
0
0.6
3
0
0.9
2
15.3
3
1.1
2
K
0
0.6
9
0
1.2
1
0
1.5
9
16.6
7
1.7
5
25.0
1.8
5
A
0
0.9
3
0
0.3
0
0
0.6
2
8.8
3
0.7
2
16.6
7
1.8
7
B
0
0
8.33
0.0
8
8.8
3
0.8
4
16.6
7
1.0
8
25.0
1.0
1
C
0
0.8
3
0
0.8
3
0
1.0
6
8.8
3
1.0
6
33.3
3
1.8
2
D
0
1.0
4
0
1.1
4
13.3
0.9
2
8.8
3
0.9
2
25.0
1.1
5
CK
0
0.5
2
0
1.2
6
8.8
3
0.7
5
26.7
1
6.6
7
33.3
3
1.9
7
A
0
0.5
1
0
0.6
2
0
0.6
2
8.3
3
0.6
2
12.6
7
0.7
2
B
0
0.4
8
0
0.4
8
0
0.5
8
0
0.7
8
8.3
3
0.9
7
C
0
0.5
2
0
0.5
2
8.3
3
0.6
2
8.3
0.7
8
16.6
7
0.9
8
D
0
1.4
0
0
1.9
7
8.3
3
1.9
7
8.3
3
1.9
7
16.6
7
2.0
1
CK
0
0.6
2
0
0.7
2
8.3
3
0.8
1
16.6
7
0.9
2
25.0
1.1
2
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7/15days at 8, 11 and 14C, then dropped. But its decreasing speed at 25C is
faster than the other treatments. On the other hand, in Wacheng, the highest
0.0
0.5
1.0
1.5
2.0
2.5
3.0
3.5
4.0
4.5
0
Storage time (d)
Firmness(kg/cm2)
8C
11C14C
25C
403530252015105
FIG. 1. CHANGES IN FIRMNESS OF HONGXIANGYADURING STORAGE
0.00.5
1.0
1.5
2.0
2.5
3.0
3.5
4.0
4.5
Storage time (d)
Firmness
(kg
/cm
2)
8C
11C
14C
25C
0 403530252015105
FIG. 2. CHANGES IN FIRMNESS OFWACHENGDURING STORAGE
0
20
40
60
80
100
Storage time (d)
Resp
ira
tionra
te
(CO
2mg
/kg
h)
8C
11C
14C
25C
0 403530252015105
FIG. 3. CHANGES IN RESPIRATION RATE OF HONGXIANGYADURING STORAGE
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8/15Hongxiangya was lower than that of Wacheng. Sugar content is shown in
both Tables 4 and 5. All indexes characterized increased slowly from the
0
10
20
30
40
50
60
70
Storage time (d)
Resp
ira
tionra
te
(CO
2mg
/kgh
)
8C
11C
14C
25C
0 403530252015105
FIG. 4. CHANGES IN RESPIRATION RATE OF WACHENGDURING STORAGE
6.0
8.0
10.0
12.0
14.0
16.0
18.0
Storage time (d)
TSS(%)
8C
11C
14C
25C
0 403530252015105
FIG. 5. CHANGES IN TOTAL SOLUBLE SOLIDS (TSS) CONTENT OF HONGXIANGYA
DURING STORAGE
6
8
10
12
14
16
18
TSS
(%)
8C
11C
14C
25C
Storage time (d)
0 403530252015105
FIG. 6. CHANGES IN TOTAL SOLUBLE SOLIDS (TSS) CONTENT OFWACHENG
DURING STORAGE
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treatment. TSS and sugar content of Wacheng are a bit higher than Hongx-
iangya. TA content decreased quickly (Figs. 7 and 8). During the storage
period, TSS, sugar and TA content were highly influenced by storage tem-
TABLE 4.
CHANGES OF SUGAR CONTENTS AT DIFFERENT TEMPERATURE DURING STORAGE
OF HONGXINAGYA
Treatments 5D 10D 15D 20D
TS RS TS RS TS RS TS RS
8C 4.76 2.45 5.63 3.68 6.72 3.94 6.91 4.03
11C 4.10 2.51 6.43 3.75 6.86 3.96 8.24 5.25
14C 4.04 2.76 7.06 4.95 8.42 5.14 10.26 6.04
25C 5.89 3.10 5.92 3.25 6.18 4.63 12.08 5.04
Treatments 25D 30D 35D 40D
TS RS TS RS TS RS TS RS
8C 8.35 5.51 9.02 6.07 7.29 5.43 7.31 4.57
11C 10.14 5.02 9.49 6.17 8.52 5.91 7.87 4.94
14C 11.73 5.05 8.92 5.95 7.09 4.46 6.56 4.07
25C 9.64 5.25 6.16 4.88
TABLE 5.
CHANGES OF SUGAR CONTENTS AT DIFFERENT TEMPERATURE DURING STORAGEOFWACHENG
Treatments 5D 10D 15D 20D
TS RS TS RS TS RS TS RS
8C 6.18 3.65 8.41 3.70 8.65 3.80 7.99 4.00
11C 6.10 3.42 8.50 4.54 8.71 5.74 8.97 5.06
14C 6.25 3.28 8.28 5.33 9.56 5.92 9.80 6.99
25C 9.50 5.99 10.74 7.03 10.98 7.93 11.13 8.17
Treatments 25D 30D 35D 40D
TS RS TS RS TS RS TS RS
8C 8.12 5.85 7.36 5.46 6.28 4.79 6.07 4.06
11C 9.11 5.15 8.13 5.17 6.26 5.19 7.00 5.71
14C 10.21 6.63 11.05 7.25 6.12 4.76 6.62 3.89
25C 12.30 9.31 10.87 6.01
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10/15content of Hongxiangya is 2.06 mg/100 g, and the carotene content is
4.89 mg/100 g. Wacheng is 7.60 mg/100 g and 3.65 mg/100 g, respectively.
0.00
0.50
1.00
1.50
2.00
2.503.00
3.50
Titra
bleac
idity
(%)
8C
11C
14C25C
Storage time (d)
0 403530252015105
FIG. 7. CHANGES IN TITRATABLE ACIDITY (TA) OF HONGXIANGYADURING STORAGE
0.00
0.50
1.00
1.50
2.00
2.50
Titrableacidity(%)
8C
11C
14C
25C
Storage time (d)
0 403530252015105
FIG. 8. CHANGES IN TITRATABLE ACIDITY (TA) OF WACHENGDURING STORAGE
0. 0
5. 0
10. 0
15. 0
20. 0
25. 0
Vc
(mg
/100g
)
8C
11C
14C
25C
Storage time (d)
0 403530252015105
FIG. 9. CHANGES IN VITAMIN C (Vc) OF HONGXIANGYADURING STORAGE
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PPO and POD Activity. PPO and POD are enzymes generally existent
in plants. The change of PPO activity is directly related to fruit browning. POD
can catalyze and decompose low concentration of H2O2 in the pulp tissue, and
0
5
10
15
20
25
Vc
(mg
/100g
)
8C
11C
14C
25C
Storage time (d)
0 403530252015105
FIG. 10. CHANGES IN VITAMIN C (Vc) OF WACHENGDURING STORAGE
0. 0
2. 0
4. 0
6. 0
8. 0
10. 0
12. 0
To
talCaro
tene
(mg
/100g
)
8C
11C
14C
25C
Storage time (d)
0 403530252015105
FIG. 11. CHANGES IN TOTAL CAROTENE OF HONGXIANGYADURING STORAGE
2. 0
2. 5
3. 0
3. 5
4. 0
4. 5
5. 0
5. 5
6. 0
To
talCaro
tene
(mg/1
00g
)
8C
11C
14C
25C
Storage time (d)
0 403530252015105
FIG. 12. CHANGES IN TOTAL CAROTENE OFWACHENGDURING STORAGE
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show that the activity of PPO and POD were kept relatively low at the
beginning, and then they increased to the highest value, and at last,
decreased rapidly. The PPO of Hongxiangya and Wacheng reached peak
values, respectively, in 5 and 10 days of storage, but POD reached peak values,
respectively, in 10 and 15 days of storage. Decreasing with temperature, the
peak time of enzyme activities gradually dropped, and the peak value lowered.
These experiments showed that lower temperature could depress PPO and
POD activity. These might be the reasons why lower temperature can restrain
browning and delaying, postponing the shelf life of fruits. And for both
0.00
0.10
0.20
0.30
0.40
0.50
0.600.70
0.80
PPOac
tiv
ity
(0.0
1OD398/hg
)
8C
11C
14C
25C
Storage time (d)
0 403530252015105
FIG. 13. CHANGES IN POLYPHENOL OXIDASE (PPO) ACTIVITY OF HONGXIANGYA
DURING STORAGE
0.00
0.10
0.20
0.30
0.40
0.50
0.60
0.70
0.80
PPOa
ctiv
ity
(0.0
1OD
398/hg
)
8C
11C
14C
25C
Storage time (d)
0 403530252015105
FIG. 14. CHANGES IN POLYPHENOL OXIDASE (PPO) ACTIVITY OF WACHENG
DURING STORAGE
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DISCUSSION
The results show that Hongxiangya and Wacheng should be
climacteric fruits. Storage temperature is the key factor that influences the
increase of microorganism, short storage life and the quality for fruits post
harvest.
Respiration intensity dropped by temperature from 8 to 14C; it will delay
the emergence of respiratory peak and peak value. Respiration can be lowered
apparently under 8C and then drop obviously. Mango is sensitive to coldness
and it suffered chilling injury easily. We found that it needs 5 days to reach
0.00
0.05
0.10
0.15
0.20
0.25
0.30
0.35
0.40
0.45
PODac
tiv
ity
(0.0
1OD470/hg)
8C
11C14C
25C
Storage time (d)
0 403530252015105
FIG. 15. CHANGES IN PEROXIDASE (POD) ACTIVITY OF HONGXIANGYADURING STORAGE
0.00
0.05
0.10
0.15
0.20
0.25
0.30
0.35
PODac
tiv
ity
(0.0
1O
D470/hg
)
8C
11C
14C
25C
Storage time (d)
0 403530252015105
FIG. 16. CHANGES IN PEROXIDASE (POD) ACTIVITY OFWACHENGDURING STORAGE
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Lower temperature has greater influence in the physiological and bio-
chemical index of mango. Low temperature can effectively restrain both PPO
and PODs activities, postpone increase in enzyme activities and delay the
mature course of fruits.
The storage technology of mango still needs further study.
ACKNOWLEDGMENTS
This work was supported by X. Yao, B. Lan, and D.D. Zhang et al.,
students of Sichuan Agriculture University. The authors appreciate their
support and continued help throughout the project.
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