پیوندهای مفید
آمار
| تعداد نشریات | 21 |
| تعداد شمارهها | 361 |
| تعداد مقالات | 3,794 |
| تعداد مشاهده مقاله | 5,029,788 |
| تعداد دریافت فایل اصل مقاله | 3,377,522 |
Changes in organoleptic and biochemical characteristics of mango fruits treated with calcium chloride in hot water | ||
| Journal of Horticulture and Postharvest Research | ||
| دوره 4، Issue 1 - شماره پیاپی 9، خرداد 2021، صفحه 37-50 اصل مقاله (1.22 M) | ||
| نوع مقاله: Original Article | ||
| شناسه دیجیتال (DOI): 10.22077/jhpr.2020.3191.1127 | ||
| نویسندگان | ||
| Md. Anowar Hossain* 1؛ Md. Masud Rana1؛ Md. Salim Uddin1؛ Yoshinobu Kimura2 | ||
| 1Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi-6205, Bangladesh. | ||
| 2Department of Biofunctional Chemistry, Graduate School of Environmental & Life Science, Okayama University, Okayama 700-8530, Japan | ||
| چکیده | ||
| Purpose: In Bangladesh,mango fruit supply is limited in the local market as well as for export due to its short self-life and susceptibility to post-harvest diseases. This study aimed to evaluate the effects of CaCl2 in hot water on organoleptic and biochemical characteristics of mango fruits for extension of shelf-life. Research Method: Mangoes were treated with different concentrations (0.0, 0.5, 1, 2, 3, 4 & 5 %) of CaCl2 in hot water (50°C) for 10 min and kept at 25±2°C over 12 days. Each treatment included 20 mangoes with three replications. The physiological changes were observed and biochemical characteristics of mango fruits were analyzed. Findings: Better skin color and aroma were observed at 0.5~4.0% CaCl2 and no fungal infection was found at 3~5% CaCl2 as compared with untreated control whereas taste and texture of mangoes increased significantly with the increasing concentration of CaCl2. The shelf life of treated mangoes increased 2~3 days with increasing concentration of 4~5% CaCl2 but slight skin shriveling and weight loss were observed. Higher concentration of CaCl2 treated fruits maintained higher values of moisture, ash, titratable acidity, vitamin-C, reducing sugar, starch, invertase activity whereas total soluble solid, total sugar, non-reducing sugar, total phenol, amylase, polyphenoloxidase activity decreased significantly. Limitations: In future, mechanism of CaCl2 in hot water for extending shelf life of mangoes will be elucidated using molecular approach. Originality/Value: The treatment of 4% CaCl2 in hot water could be used to extend the shelf life of mangoes up to 2~3 days with consumer acceptance. | ||
| کلیدواژهها | ||
| Biochemical characteristics؛ CaCl2 treatment؛ Mangifera indica؛ Postharvest technology؛ Shelf life | ||
| مراجع | ||
|
Anjum, M. A., & Ali, H. (2004). Effect of various calcium salts on ripening of mango fruits. Journal of Research (Science), 15(1), 45-52.
AOAC. (2002). Association of official analytical chemists. Washington, DC, USA.
Ayon-Reyna, L. E., Lopez-Valenzuela, J. A., Delgado-Vargas, F., Lopez-Lopez, M. E., Molina-Corral, F. J., Carrillo-Lopez, A., & Vega-Garcia, M. Q. (2017).Effect of the combination hot water-calcium chloride on the in vitro growth of Colletotrichum gloeosporioides and the postharvest quality of infected papaya. Plant Pathology Journal, 33(6), 572-581.
Bray, H. G., & Thorpe, W. V. T. (1954). Analysis of phenolic compounds of interest in metabolism. Methods of Biochemical Analysis, 1, 27-52. https://doi.org/10.1002/9780470110171.ch2
Chawla, S., Devi, R., & Jain, V. (2018). Changes in physicochemical characteristics of guava fruits due to chitosan and calcium chloride treatments during storage. Journal of Pharmacognosy and Phytochemistry, 7(3), 1035-1044.
Clark, C. J., McGlone, V. A., & Jordan, R. B. (2003). Detection of Brownheart in “Braeburn” apple by transmission NIR spectroscopy. Postharvest Biology and Technology, 28(1), 87-96. https://doi.org/10.1016/s0925-5214(02)00122-9
Corrales-Garcia, J., & Lakshminarayana, S. (1991). Response of two cultivars of mango fruits immersed in a calcium solution to cold storage at different times and temperatures. Technical Innovations in Freezing and Refrigeration of Fruits and Vegetables, International Institute of Refrigeration, Paris.
Ernesto, D. V., Omwamba, M., Faraj, A., & Mahungu, S. (2017). Optimization of hot water temperature dipping and calcium chloride treatment to the selected physico-chemical parameters of Keitt mango and Cavendish Banana Fruits. Food and Nutrition Sciences, 8, 912-935. http://www.doi.org/10.4236/fns.2017.810066
Gill, P. P. S., Jawandha, S. K., Kaur, N., & Singh, N. (2017). Physico-chemical changes during progressive ripening of mango (Mangifera indica L.) cv. Dashehari under different temperature regimes. Journal of Food Science and Technology, 54(7), 1964-1970. http://www.doi.org/10.1007/s13197-017-2632-6
Gofure, A., Shafique, M. Z., Helali, M., Ibrahim, M., Rahman, M. M., & Alam, M. S. (1997). Studies on extension of post-harvest storage life of mango (Mangifera indica L.). Bangladesh Journal Scientific and Industrial Research, 32, 148-152.
Hortwitz, W. (1960). Official and tentative methods of analysis. Washington DC, Springer.
Hossain, M. A. (2016). Changes in ripening associated biochemical and enzymatic characteristics of late season mango (Mangifera indica, L.) of Bangladesh. Journal of Scientific Research, 8(3), 387-398. https://doi.org/10.3329/jsr.v8i3.27218
Hossain, M. A., Rana, M. M., Kimura, Y., & Roslan, H. A. (2014). Changes in biochemical characteristics and activities of ripening associated enzymes in mango fruit during the storage at different temperatures. BioMed Research International, Article ID 232969, 11 p. https://doi.org/10.1155/2014/232969
Jayaraman, J. (1981). Laboratory manual in biochemistry. New Delhi: John Wiley & Sons.
Kays, S. J. (1991). Post harvest physiology of perishable plant products. Vas Nostrand Rein Hold Book. Westport: Avi Publication Co.
Kazemi, F., Jafararpoor, M., & Golparvar, A. (2013). Effects of sodium and calcium treatments on the shelf life and quality of Pomegranate. International Journal of Farming and Allied Sciences, 2, 1375-1378.
Kittur, F. S., Saroja, N. S., & Habibunnisa-Tharanathan, R. N. (2001). Polysaccharide based composite coating formulations for shelf-life extension of fresh banana and mango. European Food Research and Technology, 213, 306-311. https://doi.org/10.1007/s002170100363
Kudachikar, V. B., Kulkarni, S. G., Prakash, M. N. K., Vasantha, M. S., Prasad, B. A., & Ramana, K. V. R. (2001). Physico-chemical changes during maturity of mango (Mangifera indica L.)Variety "Neelum". Journal of Food Science & Technology, Mysore, 38, 540-542.
Kumah, P., Appiah, F., & Opoku-Debrah, J. K. (2011). Effect of hot water treatment on quality and shelf life of Keitt mango. Agriculture and Biology Journal of North America, 2(5), 806-817. https://doi.org/10.5251/abjna.2011.2.5.806.817
Lee, S. K. & Kader, A. A. (2000). Preharvest and postharvest factors influencing vitamin C content of horticultural crops. Postharvest Biology & Technology, 20(3), 207-220. https://doi.org/10.1016/s0925-5214(00)00133-2
Li, R. J., Li, J. Y., Liao, X. J., & Wang, Y. T. (2017). Purification and characterization of soluble acid invertase from mango fruits. International Journal of Food Science & Technology, 52, 906-915. https://doi.org/10.1111/ijfs.13354
Lima, L. C. O., Chitarra, A. B., & Chitarra, M. I. F. (2001). Changes in amylase activity starch and sugars contents in mango fruits pulp cv. Tommy Atkins with spongy tissue, Brazilian Archives of Biology and Technology, 44 (1), 59-62. https://doi.org/10.1590/S1516-89132001000100008
Madani, B., Mirshekari, A., & Yahia, E. (2016). Effect of calcium chloride treatments on calcium content, anthracnose severity and antioxidant activity in papaya fruit during ambient storage. Journal of Science, Food and Agriculture, 96, 2963-2968. https://doi.org/10.1002/jsfa.7462
Mahadevan, A., & Sridhar, M. (1982). Methods of physiological plant pathology. Madras: Sivakasi Publication.
Mahmud, A., Shibly, A. Z., Hossain, M. M., Islam, M. S., & Islam, R. (2015). The effects of CaC2 and different calcium salt on mango fruits ripening in Bangladesh. Journal of Pharmacognosy and Phytochemistry, 4(1), 210-215.
Malundo, T. M. M., Shewfelt, R. L., Ware, G. O., & Baldwin, E. A. (2001). Sugars and acids influence flavor properties of mango (Mangifera indica L.). Journal of the American Society of Horticultural Science, 126, 115-121. https://doi.org/10.21273/jashs.126.1.115
Matto, A. K., Murata, T., Pantastico, E. B., Ogata, K., & Phan, C. T. (1975). Chemical changes during ripening and senescence in post-harvest physiology, handling and utilization of tropical and subtropical fruits and vegetables. Westport: Avi Publication Co.
Mazumdar, B. C., & Majumder, K. (2003). Methods on physicochemical analysis of fruits. India: University College of Agriculture Calcutta University.
Medlicott, A. P., & Thompson, A. K. (1985). Analysis of sugars and organic acids in ripening of mango fruit (Mangifera indica L. var Keitt) by high-performance liquid chromatography, Journal of the Science of Food and Agriculture, 36, 561-566. https://doi.org/10.1002/jsfa.2740360707
Miller, G. L. (1959). Use of dinitrosalicylic acid reagent for determination of reducing sugar. Analytical Chemistry, 31(3), 426-428. https://doi.org/10.1021/ac60147a030
Mootoo, A. (1991). Effects of postharvest calcium chloride dips on ripening changes in "Julie"mangoes. Tropical Science, 31, 243-248.
Ngamchuachit, P., Sivertsen, H. K., Mitcham, E. J., & Barrett, D. M. (2014). Effectiveness of calcium chloride and calcium lactate on maintenance of textural and sensory qualities of fresh-cut mangos. Journal of Food Science. 00, 0, C1-C9. https://doi.org/10.1111/1750-3841.12446
Peryam, D. R., & Pilgrim, F. J. (1957). Hedonic scale method of measuring food preference. Food Technology, 11, 9-14.
Rahman, M. M., Rahman, M. M., Absar, N., & Ahsan, M. A. (2011). Correlation of carbohydrate content with the changes in amylase, invertase and b-galactosidase activity of ripe mango pulp during storage under different temperatures. Bangladesh Journal Scientific & Industrial Research, 46(4), 443-446.
Shahkoomahally, S., & Ramezanian, A. (2013).The effect of hot water and calcium solution dippingon quality in Kiwi fruit during storage.American-Eurasian Journal of Agriculture & Environmental Science, 13(10), 1351-1356.
Sharma, R. R., Singh, D., & Pal, R. K. (2013). Synergistic influence of pre-harvest calcium sprays and postharvest hot water treatment on fruit firmness, decay, bitter pit incidence and postharvest quality of royal delicious apples (Malus x domestica Borkh). American Journal of Plant Science, 4, 153-159. http://www.doi.org/10.4236/ajps.2013.41020
Silveira, A. C., Aguayo, E., Chisari, M., & Artés, F. (2011). Calcium salts and heat treatment for quality retention of fresh-cut ‘Galia’ melon. Postharvest Biology and Technology, 62, 77-84. https://doi.org/10.1016/j.postharvbio.2011.04.009
Singh, V., Pandey, G., Sarolia, D. K., Kaushik, R. A., & Gora, J. S. (2017). Influence of pre harvest application of Calcium on shelf life and fruit quality of Mango (Mangifera indica L.) cultivars. International Journal of Current Microbiology and Applied Sciences, 6(4), 1366-1372. http://www.doi.org/10.20546/ijcmas.2017.604.167
Tirmazi, S. I. H., & Wills, R. B. H. (1981). Retardation of ripening of mangoes by post-harvest application of calcium. Tropical Agriculture, 58, 137-141.
Ueda, M., Sasaki, K., Inaba, K., & Shimabayashi, Y. (2000). Variation in total polyphenol and polyphenol oxidase activity during maturation of mango fruits (Mangifera indica L. 'Irwin') cultured in plastic house. Food Science and Technology Research, 6(1), 59-61. https://doi.org/10.3136/fstr.6.59
Xu, H., Ding, S., Zhou, H., Yi, Y., Deng, F., & Wang, R. (2019). Quality attributes and related enzyme activities in peppers during storage: effect of hydrothermal and calcium chloride treatment, International Journal of Food Properties, 22(1), 1475-1491. http://www.doi/10.1080/10942912.2019.1653909
Yousef, A. R. M., Emam, H. S., & Ahmed, D. M. M. (2012). Storage and hot water treatments on post storage quality of mango fruit (Mangifera indica L.) variety Copania. Australian Journal of Basic and Applied Sciences, 6(13), 490-496.
Yuen, C. M. C., Tan, S. C., Jovce, D., & Chettri, P. (1993). Effect of postharvest calcium and polymeric film on ripening and peel injury in Kensington Pride mango. ASEAN Food Journal, 8, 110-113. | ||
|
آمار تعداد مشاهده مقاله: 1,422 تعداد دریافت فایل اصل مقاله: 1,099 |
||
نماد الکترونیک
سامانه مدیریت نشریات علمی. قدرت گرفته از سیناوب