Relevant bibliographies by topics / Mango – Preservation

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters

Academic literature on the topic 'Mango – Preservation'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Mango – Preservation"

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Mo, Wei, Jin Peng Feng, Shao Jian Ma, Ying Gao, Kun Liu, and Xiu Juan Su. "Experimental Study on Applying Bentonite for Mango Storage." Advanced Materials Research 194-196 (February 2011): 1864–68. http://dx.doi.org/10.4028/www.scientific.net/amr.194-196.1864.

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In this paper, bentonite was applied in mango preservation, and the effects of various treatments methods on fresh-cut mango were studied.The results indicated that mangoes without any treatment easily rotted. The quality indexes of mango such as the weight loss rate, the disease rate and the turning yellow rate tend to increase while the titratable acidity and vitamin C content of mango lose largely. However, the weight loss rate, the disease rate and the turning yellow rate of mango may be reduced when mango were packed in seal bags together with bentonite. Purified bentonite is better than
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Fu, Gui Lin, Xin Bin Tian, Hui Xu, et al. "Application of Silica Aerogel-Shellac Wax Composite in Mango Preservation." Applied Mechanics and Materials 401-403 (September 2013): 2096–100. http://dx.doi.org/10.4028/www.scientific.net/amm.401-403.2096.

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In this paper, the compound shellac fruit wax was prepared by SiO2 aerogel, shellac, sodium hydroxide, fungicide. The obtained fruit wax was used to preserve the mango in tropical area. The results show that the compound shellac fruit wax with 0.2% SiO2 aerogel can suppresses water loss, adjust the respiration, reduce the rot rate, thus extending the preservation time of mango.
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Xu, Bing, and Shengjun Wu. "Preservation of mango fruit quality using fucoidan coatings." LWT 143 (May 2021): 111150. http://dx.doi.org/10.1016/j.lwt.2021.111150.

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Oliveira, Agda M. F. de, Railene H. C. Rocha, Welligthon A. Guedes, et al. "Postharvest of ‘Tommy Atkins’ Mango Submitted to Coating of Chlorella sp." Journal of Agricultural Science 10, no. 9 (2018): 225. http://dx.doi.org/10.5539/jas.v10n9p225.

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The use of natural products as coatings to preserve the fruit quality during storage is an important step to maintain food safety for consumer health. The use of microalgae in coatings, therefore, may be promising in the preservation of mango. The present work had the objective to evaluate the effect of coatings based on Chlorella sp. on the postharvest preservation of ‘Tommy Atkins’ mango during storage at room temperature (23 °C). We carried out a completely randomized design experiment consisting of 0%, 1%, 2%, 3% and 4% of Chlorella sp., using 10 fruits per treatment (n = 10). Analyzing th
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Lieu, My Dong, Nguyen Nhat Ha Ngo, Thuy Linh Lieu, Kim Thach Nguyen, and Thi Kim Thuy Dang. "THE EFFICACY OF COMBINED APPLICATION OF EDIBLE COATINGS AND ESSENTIAL OI IN MANGO PRESERVATION." Vietnam Journal of Science and Technology 56, no. 4 (2018): 458. http://dx.doi.org/10.15625/2525-2518/56/4/10794.

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The aim of this study was to examine the effect of lemongrass oil (Cympopogon citratus), citronella oil (Cymbopogon winterianus) and cajeput oil (Melaleuca leucadendron) on Aspergillus niger by agar diffusion method. The selected oil was combined with the edible film (chitosan 1% w/v or alginate 1% w/v) and applied to preserve Cat Chu mango (infected by A. niger at105 spore/ml) in 14 days at 30oC. The result showed that essential oils against Aspergillus niger significantly in which lemongrass oil was the most effective inhibitor with a minimum inhibitory concentration (MIC) was 10 μl/mL as co
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Fonseca, M. J. O., L. C. C. Salomão, P. R. Cecon, and R. Puschmann. "FUNGICIDES AND WAX IN POSTHARVEST PRESERVATION OF MANGO ‘HADEN’." Acta Horticulturae, no. 645 (February 2004): 557–63. http://dx.doi.org/10.17660/actahortic.2004.645.73.

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Islam, Ashna, Mahfuza Sharifa Sultana, Fahmida Parvin, and Mubarak A. Khan. "Effective ?-radiation Dose on Chitosan for Preservation of Mangoes (Mangifera indica)." Jahangirnagar University Environmental Bulletin 2 (September 5, 2013): 35–40. http://dx.doi.org/10.3329/jueb.v2i0.16328.

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The effective dose of ? radiation on chitosan for mango preservation was studies in this work. The 2% chitosan solution was irradiated with at various total doses (50-200 kGy). The mature green mangoes were soaked in un-irradiated and irradiated chitosan solutions and then they were stored at normal room temperature. The percentage of weight loss, color change and percentage of spoilage were observed for 15 days in control, un-irradiated and irradiated chitosan coated mangoes. The overall results showed the superiority of 50 kGy and 100 kGy irradiated chitosan in extending shelf life of mango
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Donadon, J. R., J. F. Durigan, G. H. A. Teixeira, M. A. Lima, and B. Sarzi. "PRODUCTION AND PRESERVATION OF FRESH-CUT ¿TOMMY ATKINS¿ MANGO CHUNKS." Acta Horticulturae, no. 645 (February 2004): 257–60. http://dx.doi.org/10.17660/actahortic.2004.645.26.

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Ahmed, Omer Khidir, and Soad El-Tayeb Ahmed. "Preservation of Mango Fruit (Mangifera indica, L.) Slices in Darfur." Pakistan Journal of Nutrition 11, no. 7 (2012): 681–88. http://dx.doi.org/10.3923/pjn.2012.681.688.

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Marin, M. Antonia, and M. Pilar Cano. "Effects of freezing preservation on mango (Mangifera indica, L.) peroxidase." Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 197, no. 6 (1993): 537–40. http://dx.doi.org/10.1007/bf01192852.

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Dissertations / Theses on the topic "Mango – Preservation"

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Moalemiyan, Mitra. "Optimization and evaluation of a pectin-based composite coating on mango and cucumber." Thesis, McGill University, 2008. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=112542.

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The current research was designed to determine the effects of different compositions of a pectin-based emulsion coating on the quality indices and shelf life extension of mango and cucumber. The fruits were treated with pectin-based coating (coated) or kept as such (control), and stored under different temperatures and relative humidities. Samples of fruits were then tested periodically to note the changes in quality as determined by visual observation, weight loss, respiration rate, color, firmness, pH, titrable acidity (TA), total soluble solids (TSS), chlorophyll content, and decay. Coated
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Hiremath, Nikhil Davangere. "Studies on high pressure processing and preservation of mango juice : pressure destruction kinetics, process verification and quality changes during storage." Thesis, McGill University, 2005. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=82251.

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Thermal processing is the primary mode of preservation of mango products, which can be considerably damaging to the delicate quality of mango. HP processing could thus be a potential alternative for extending the shelf-life of mango products. Establishing HP processing technology need data on microbial inactivation kinetics and shelf-life study of the product. The objective of this research was therefore to evaluate the application of HP treatment for inactivation of microorganisms (pathogenic and spoilage type) and to evaluate the shelf-life of HP treated mango juice.<br>HP destruction
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Gundurao, Anuradha. "Thermo-physical and rheological properties of mango puree as influenced by soluble solids, temperature and high pressure treatment." Thesis, McGill University, 2005. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=98717.

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Two classes of parameters are important in product quality control and process design: thermo-physical and rheological properties. Reliable estimates of thermal properties (thermal conductivity, diffusivity, density, specific heat, and glass transition temperature) are needed to model the rate of heat transfer during food processing. Measurements of rheological parameters like viscosity and elasticity have been recognized as important tools to provide fundamental insights on structural organization of the food. Small amplitude oscillatory testing is useful in evaluation of gel characteristics
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WU, YI-CHENG, and 吳佾澂. "Study On Improving The Occurrence Of Anthracnose By Mango Preservation Technology." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/3kp5q2.

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碩士<br>明道大學<br>精緻農業學系碩士班<br>107<br>The the peel color is related to the color change of the post-ripe peel. The 1% of chitosan treatment is the best at each storage time and the color difference is an important change. The change of fruit firmness will be changed by the degradation of fruit, and the degree of degradation of pectin It was related to fruit maturity. In the experiment, only the hot water treatment detected the firmness when stored for 21 days, but the firmness reduction of the 10 KV treated fruit was slower than other treatments, both of which delayed the fruit softening effect.Th
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Alberto, Miguel Pedrosa. "Ferramentas Digitais Contemporâneas na Investigação em História da Arquitetura: Reconstituição Digital do Desaparecido Claustro da Manga e do Projeto Não Realizado de Álvaro Siza para um Motel em Coimbra." Master's thesis, 2020. http://hdl.handle.net/10316/92177.

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Dissertação de Mestrado Integrado em Arquitetura apresentada à Faculdade de Ciências e Tecnologia<br>A constante evolução da tecnologia traz novas possibilidades ao nosso mundo, incluindo ao mundo da arquitetura. A presente dissertação pretende analisar e demonstrar quais são estas possibilidades.Tecnologias como o levantamento laser, a realidade virtual, e o uso de ferramentas informáticas como os motores de jogo trazem diferentes potencialidades para a forma como o arquiteto trabalha e comunica, permitem a criação de cenários virtuais imersivos e trazem um conjunto de potencialidades para a
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Books on the topic "Mango – Preservation"

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The Mango Tree. Helang Books, 2013.

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Book chapters on the topic "Mango – Preservation"

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Liu, Xiaowen, Yabo Fu, Pengfei Guo, and Wencai Xu. "Modified Atmosphere Packaging and Postharvest Treatments on Mango Preservation: A Review." In Lecture Notes in Electrical Engineering. Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-10-7629-9_63.

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Nisha and Vibha Bhatnagar. "Mango Peels: A Potential Source of Nutrients and a Preservative." In Emerging Technologies in Food Science. Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-2556-8_12.

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Martín Enríquez-Castro, Carlos, Manuel Pérez-Nafarrate, and Jesús Enrique Gerardo Rodríguez. "Innovation in Food Products Using Ozone Technology: Impact on Quality Assurance." In Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.96681.

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Ozone application is a non-thermal technology used in food preservation, which is a powerful oxidant agent used in water and air treatment specially in disinfection processes for agriculture and food industry. The objective of this revision work is to publicize ozone applications in the growing, harvest, and postharvest handling of fruit and vegetables (F &amp; V) across México. Ozonated water by foliar spraying and irrigation were proved to be effective in the control of pathogens, bacteria, and bugs. The use of Ozone was effective to heighten quality parameters of F &amp; V, such as color, flavor, and soluble solids in mango, sugarcane, citric fruits, and nopal, increasing shelf life of fresh products up to 15 days after harvesting. Several protocols mentioned to fulfill the requirements of the producer were developed by TRIO3. The methodology proposed and the designed equipment by the company suggest a wider approach of this green technology in agriculture.
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Journal articles
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