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Journal articles on the topic 'Mango – Preservation'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

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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2

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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3

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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4

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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5

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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7

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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8

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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9

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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10

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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11

Hafiz, MMH, MM Hossain, and MR Karim. "Physico-microbial investigation of mango (cv. Amrapali) under non-chemical preservation." Progressive Agriculture 29, no. 3 (2018): 221–32. http://dx.doi.org/10.3329/pa.v29i3.40007.

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Enormous postharvest losses occur in mango at different points of postharvest storage in Bangladesh. Various detrimental chemicals are used in most cases to prevent the postharvest loss. Thus, non-chemical storage strategy has become a crying need to prevent the use of hazardous chemicals. So, this experiment was carried out on mango cv. Amrapalihaving five non-chemical postharvest treatments viz., Control, Perforated polyethylene bag, Unperforated polyethylene bag, Chitosan coating & Edible oil (soybean) coating under two storage conditions viz., Ambient condition & Refrigerated condi

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12

Sarker, FIMGW, JC Biswas, and M. Maniruzzaman. "Climate change adaptation and economic profitability: crop land shifting to mango orchard in Rajshahi region." Bangladesh Rice Journal 18, no. 1-2 (2015): 8–17. http://dx.doi.org/10.3329/brj.v18i1-2.22995.

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Barind ecosystem (Rajshahi Region) is unfavourable for field crop production but suitable for production of fruits like mango, litchi and jujube etc. Thus, an investigation was made to find out the causes, challenges and opportunity of crop land shift to mango orchard in Barind areas. A total of 85 mango growing farmers were randomly selected for interviewing. The dominant mango orchard based patterns are: i) Wheat-Fallow-T. Aman (30%); and ii) Mustard-Fallow-T. Amam (29%). About 75% farmers are transforming crop land into mango orchard because of water scarcity, high profitability, easy culti

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13

Azeredo, Henriette Monteiro Cordeiro de, Fátima Beatriz Silva de Araújo, Deborah dos Santos Garruti, Ana Amélia Martins Queiroz, and Gustavo Adolfo Saavedra Pinto. "Stability of mango cubes preserved by hurdle technology." Ciência e Agrotecnologia 29, no. 2 (2005): 377–81. http://dx.doi.org/10.1590/s1413-70542005000200015.

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Fruit preservation by hurdle technology is based on combinations of low levels of various antimicrobial factors (hurdles) acting synergistically resulting in a shelf stable high moisture, fresh-like product. The objective of this work was to evaluate the stability of mango cubes obtained by combining the following hurdles: water activity reduction, pH reduction, and chemical preservation. Tommy Atkins mangoes, previously washed, sanitized and peeled, were cut into cubes of approximately 8 cm³. The cubes were osmotically dehydrated under stirring (150 rpm) at 46ºC in a sucrose solution at 65.5o

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14

Dars, Abdul Ghani, Kai Hu, Qiudou Liu, Aqleem Abbas, Bijun Xie, and Zhida Sun. "Effect of Thermo-Sonication and Ultra-High Pressure on the Quality and Phenolic Profile of Mango Juice." Foods 8, no. 8 (2019): 298. http://dx.doi.org/10.3390/foods8080298.

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Consumer demand for safe and nutritious fruit juices has led to the development of a number of food processing techniques. To compare the effect of two processing technologies, thermo-sonication (TS) and ultra-high pressure (UHP), on the quality of mango juice, fresh mango juice was treated with TS at 25, 45, 65 and 95 °C for 10 min and UHP at 400 MPa for 10 min. The phenolic profile of mango was also analyzed using the newly developed ultra-performance liquid chromatography-electrospray ionization-quadrupole time of flight-mass spectrometry (UPLC-Q-TOF-HRMSn) and, based on this result, the ef

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15

EJECHI, BERNARD O., JULIANA A. SOUZEY, and D. E. AKPOMEDAYE. "Microbial Stability of Mango (Mangifera indica L.) Juice Preserved by Combined Application of Mild Heat and Extracts of Two Tropical Spices." Journal of Food Protection 61, no. 6 (1998): 725–27. http://dx.doi.org/10.4315/0362-028x-61.6.725.

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The microbial stability of mango (Mangifera indica L.) juice (pH 4.9) supplemented with extracts of ginger (Zingiber officinale) and nutmeg (Myristica fragrans) was investigated during 3 months of ambient-temperature storage. Heating at 55°C for 15 min markedly reduced the levels of non-spore-forming bacteria and produced a product with acceptable taste. Supplementing mango juice with an agueous extract of ginger (15%, vol/vol) or nutmeg (20%, vol/vol) inhibited the growth of challenge microorganisms, but produced a product with unacceptable taste. Heating the mango juice at 55 °C for 15 min a

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16

Cissé, Mohamed, Jessica Polidori, Didier Montet, Gérard Loiseau, and Marie Noëlle Ducamp-Collin. "Preservation of mango quality by using functional chitosan-lactoperoxidase systems coatings." Postharvest Biology and Technology 101 (March 2015): 10–14. http://dx.doi.org/10.1016/j.postharvbio.2014.11.003.

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17

Liu, Hong, Linxiang Fu, Huan Liu, Caili Zhang, Bing Cao, and Pei Li. "Designing an atmosphere controlling hollow fiber membrane system for mango preservation." Korean Journal of Chemical Engineering 34, no. 7 (2017): 2019–26. http://dx.doi.org/10.1007/s11814-017-0103-4.

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18

Abdullah, Saifollah, NF Rosman, NA Asli, and Mohamad Rusop. "The Effects of Rice Flour Solution and ZnO Nanoparticles Coated on Mango to Inhibit Anthracnose Disease." International Journal of Engineering & Technology 7, no. 4.14 (2019): 565. http://dx.doi.org/10.14419/ijet.v7i4.14.27790.

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Nowadays nanotechnology is used in many applications including electronic devices, sensor, solar cell, pharmaceutical and food and agriculture industry as well. One of the main contributions of nanotechnology in agrotechnology industry is preservation of post-harvest product through coating process. A mango fruit is very perishable and so has a short shelf life, which both marketers and consumers would like to be longer. In this study, mango fruit was coated with ZnO and rice flour solution of 3 mg/ml and 5 mg/ml manually and was stored at room temperature for 7 days to observe the growth of b

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19

Bustamante, E., C. Gomez, J. Martinez, and Jose M. Rodriguez R. "PRESERVATION OF MANGO AZUCAR VARIETY (MANGIFERA INDICA L.) AT DIFFERENT STORAGE STAGES." Acta Horticulturae, no. 455 (August 1997): 747–54. http://dx.doi.org/10.17660/actahortic.1997.455.95.

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20

Otero, L., M. Martino, N. Zaritzky, M. Solas, and P. D. Sanz. "Preservation of Microstructure in Peach and Mango during High-pressure-shift Freezing." Journal of Food Science 65, no. 3 (2000): 466–70. http://dx.doi.org/10.1111/j.1365-2621.2000.tb16029.x.

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21

Syihab, Bahtyar Hardyansyah, Damat Damat, and Joko Susilo Utomo. "Efektivitas Ekstrak Daun Mangga Dengan Etanol 96% sebagai Pengawet Alami Terhadap Masa Simpan Ikan Lemuru Pada Suhu Rendah." Food Technology and Halal Science Journal 4, no. 2 (2021): 224–36. http://dx.doi.org/10.22219/fths.v4i2.16654.

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Abstract. Indonesia is the highest fish producer in the world after China and Peru. Fish is a food that is easily damaged, one of which is lemuru fish, which is a fish with high production yields in Indonesia, therefore it is necessary to preserve lemuru. Preservation is a way to prevent damage to lemuru fish, one way is preservation using mango leaf extraction. Mango leaves contain substances that are antibacterial. This study aims to analyze the effectiveness of mango leaf extract as a natural preservative on the shelf life of lemuru fish at low temperatures. The research was carried out at

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22

Souza, Joiciana Cardoso Arruda de, Jéssica Franco Freitas Macena, Ivo Henrique Pinto Andrade, Geany Peruch Camilloto, and Renato Souza Cruz. "Functional characterization of mango seed starch (Mangifera indica l.)." Research, Society and Development 10, no. 3 (2021): e30310310118. http://dx.doi.org/10.33448/rsd-v10i3.10118.

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Mango agribusiness is an expanding activity in Brazil and produces a large volume of waste that are not reused. Mango seeds are one of the residues from fruit processing, and are a potential starch source. In the food industry, starch is used as a functional ingredient, allowing the preservation of important characteristics of foods. The objectives of this study were to extract starch from mango seed, and to characterize it in terms of its physicochemical, technological and rheological properties. Starch extraction involved washing, cutting, and milling the mango seeds. The extraction yield wa

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23

Kumar, Nishant, Pratibha, Neeraj, Anka Trajkovska Petkoska, Sawsan Ali AL-Hilifi, and Olaniyi Amos Fawole. "Effect of Chitosan–Pullulan Composite Edible Coating Functionalized with Pomegranate Peel Extract on the Shelf Life of Mango (Mangifera indica)." Coatings 11, no. 7 (2021): 764. http://dx.doi.org/10.3390/coatings11070764.

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The polysaccharide based composite biomaterial (coating) used in preserving fruits and vegetables during storage is attracting increased attention as it is biodegradable material that prolongs shelf life. In the present investigation, chitosan–pullulan (50:50) composite edible coating was prepared with pomegranate peel extract (0.02 g/mL) as an active antioxidant agent. The effect of treatment with pomegranate peel extract enriched chitosan–pullulan composite edible coating on the shelf life of mango fruits during 18 days of storage period at room (23 °C) and cold (4 °C) temperature was evalua

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24

Iriyanti, Tanti, Abdul Wahid Wahab, and Rohani Bahar. "POTENTIAL NA-ALGINATE EXTRACT FROM BROWN ALGAE sargassum sp. OF THE MANGO MATURATION PROCESS." Jurnal Akta Kimia Indonesia (Indonesia Chimica Acta) 11, no. 2 (2019): 17. http://dx.doi.org/10.20956/ica.v11i2.6488.

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Extraction of Na-alginate from Sargassum sp. and its application in ripening mangoes has conducted. This research aimed to determine the mango storage period by using sodium alginate solution as edible coating and optimum concentration that has maximum inhibition power to the maturation the mango. The FTIR result shows that sodium alginate by the result ofthe extraction has the same similar functional group to the sodium alginate in the factory. Quantitative analysis show that content of sodium alginate as the result of the extraction is 22,42%, sodium alginate solution is 1% has pH 10,97 and

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25

Ban Koffi, Louis, W. A. Mireille Alloue-Boraud, Adjéhi Thomas Dadie, Saman Hervé Koua, Marc Ongena, and Fatih Yildiz. "Enhancement of mango fruit preservation by using antimicrobial properties of Bacillus subtilis GA1." Cogent Food & Agriculture 3, no. 1 (2017): 1394249. http://dx.doi.org/10.1080/23311932.2017.1394249.

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26

Maina, Benson, Jane Ambuko, Margaret J. Hutchinson, and Willis O. Owino. "The Effect of Waxing Options on Shelf Life and Postharvest Quality of “ngowe” Mango Fruits under Different Storage Conditions." Advances in Agriculture 2019 (December 4, 2019): 1–9. http://dx.doi.org/10.1155/2019/5085636.

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Mango is an economically important fruit crop but with a very short shelf life of about 4–9 days in ambient and between 2 and 3 weeks in cold storage. Extending the shelf life and marketing period of mango fruit requires application of quality preservation technologies. This study aimed at evaluating the effect of innovative waxing options on shelf life and postharvest quality of “ngowe” mango fruits stored under different storage conditions. A homogenous sample of mango fruits, variety “ngowe” harvested at mature green stage were subjected to two waxing treatments, namely Shellac or Decco wax

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27

Antonia Mar�n, M., Pilar Cano, and Carmen F�ster. "Freezing preservation of four Spanish mango cultivars (Mangifera indica L.): chemical and biochemical aspects." Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 194, no. 6 (1992): 566–69. http://dx.doi.org/10.1007/bf01185485.

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28

Sriwimon, Wanwisa, and Waraporn Boonsupthip. "Utilization of partially ripe mangoes for freezing preservation by impregnation of mango juice and sugars." LWT - Food Science and Technology 44, no. 2 (2011): 375–83. http://dx.doi.org/10.1016/j.lwt.2010.08.012.

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29

Yin, Cheng, Chongxing Huang, Jun Wang, Ying Liu, Peng Lu, and Lijie Huang. "Effect of Chitosan- and Alginate-Based Coatings Enriched with Cinnamon Essential Oil Microcapsules to Improve the Postharvest Quality of Mangoes." Materials 12, no. 13 (2019): 2039. http://dx.doi.org/10.3390/ma12132039.

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During this study, fresh mangoes were packed into multilayer coatings made from chitosan containing cinnamon essential oil microcapsules and alginate solutions that were alternately deposited on the mango surfaces by electrostatic interaction. We then compared the physical and chemical indexes to examine the changes in the mangoes during 14 d of storage. The results showed that the microcapsules prepared in the experiment were of uniform size, with the sustained release of essential oil exceeding 168 h. Compared with uncoated mangoes, the mangoes coated with the coatings could effectively inhi

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30

Elton, Hugh. "Alahan and Zeno." Anatolian Studies 52 (December 2002): 153–57. http://dx.doi.org/10.2307/3643081.

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AbstractFollowing Gough, the late Roman church complex at Alahan in Isauria is usually described as a monastic site built by the emperor Zeno (AD 474–491). Recent reinterpretation of the site by Mango and Hill has suggested that it was not a monastery but a pilgrimage site. This paper argues that none of the physical evidence at the site gives good reason to think of it as built by Zeno. The usual lavish scale of imperial patronage is missing. Alahan was a rural church complex built in the late fifth or early sixth century, whose most important feature is its state of preservation.

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31

A.K.Z., Amanina, Rosnah S., Noranizan M.A., and Alifdalino S. "Comparison of UV-C and thermal pasteurisation for the quality preservation of pineapple-mango juice blend." Food Research 3, no. 4 (2019): 362–72. http://dx.doi.org/10.26656/fr.2017.3(4).151.

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32

Yang, Jie, Jianna Sun, Xiujuan An, et al. "Preparation of ferulic acid-grafted chitosan using recombinant bacterial laccase and its application in mango preservation." RSC Advances 8, no. 13 (2018): 6759–67. http://dx.doi.org/10.1039/c7ra12696d.

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33

Zhou, Wei, Yunxia He, Fei Liu, et al. "Carboxymethyl chitosan-pullulan edible films enriched with galangal essential oil: Characterization and application in mango preservation." Carbohydrate Polymers 256 (March 2021): 117579. http://dx.doi.org/10.1016/j.carbpol.2020.117579.

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34

Basika, Elisa, Julia Kigozi, and Guston Tumuhimbise. "Optimization of the Process for Production of Enriched Ketchup." Journal of Food Studies 10, no. 1 (2021): 1. http://dx.doi.org/10.5296/jfs.v10i1.18567.

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Post-harvest losses of fruits and vegetables in Uganda are estimated at 30% which is approximately 4 billion shillings lost annually. This is due to limited knowledge on value addition and preservation technologies being unaffordable. This study sought to add value to fruits and vegetables with a focus on mangoes, tomatoes, and carrots produced locally. The study determined the effect of processing conditions and addition of fruits and vegetables on the physico-chemical and sensory properties of tomato ketchup. Tomatoes were replaced with mangoes in increments of 10% up to 50% while keeping ca

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35

Tian, Ya-qin, Wen Li, Zi-tao Jiang, Min-min Jing, and Yuan-zhi Shao. "The preservation effect of Metschnikowia pulcherrima yeast on anthracnose of postharvest mango fruits and the possible mechanism." Food Science and Biotechnology 27, no. 1 (2017): 95–105. http://dx.doi.org/10.1007/s10068-017-0213-0.

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Afolabi, E. A., and O. Smith-Kayode. "Gender Needs and Appropriate Horticulture-related Postharvest Technology Options for Rural Southwestern Nigeria." HortScience 31, no. 4 (1996): 653g—654. http://dx.doi.org/10.21273/hortsci.31.4.653g.

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A pilot sustainable rural initiative project was introduced to build capacity among trade associations consisting of women engaged in fruit agribusiness. The purpose was to improve production and encourage local processing of horticultural commodities of economic importance like citrus, pineapple and mango fruits. Training the trainer approach was used to extend simple techniques of food preservation including partial processing and juice bottling to potential entrepreneurs. Skills were transferred primarily to selected extension specialists who coordinate grassroots training. The training and

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Vu Kim, Dung, Ngoc Nguyen Nhu, Dung Le Sy, and Ngoc Hien Vu Thi. "Collection of phenyllactic acid from a strain of Lactobacillus sp. and application in agricultural products preservation." Heavy metals and arsenic concentrations in water, agricultural soil, and rice in Ngan Son district, Bac Kan province, Vietnam 4, no. 1 (2021): 11–12. http://dx.doi.org/10.47866/2615-9252/vjfc.2776.

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Phenyllactic acid (PLA) is a biological compound from microorganisms. PLA is capable of inhibiting the growth and development of some pathogen organisms such as gram-negative, gram-positive, yeast-like, and mold. This paper shows the results of studying the isolation and selection of Lactobacillus sp. MX3.2, which is capable of producing a high amount of phenyllactic acid (1.98 g/L) from sour vegetables. The PLA obtained from fermentation broth of Lactobacillus sp. MX3.2 has been tested to some strains like Aspergillus niger, Aspergillus flavus, and Aspergillus oryzae at concentrations of 40 -

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Kingne, Félicité Kingne, Fabrice Tonfack Djikeng, Hermine Doungue Tsafack, Mallampalli Sri Lakshmi Karuna, and Hilaire Macaire Womeni. "Phenolic content and antioxidant activity of young and mature mango (Mangifera indica) and avocado (Persea americana) leave extracts." International Journal of Phytomedicine 10, no. 4 (2019): 181. http://dx.doi.org/10.5138/09750185.2289.

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<p>Polyphenols are groups of secondary metabolites in plants, known with their various biological activities, including their ability to act as antioxidants. Due to the side effects of the use of synthetic antioxidants on human’s health, the search for natural less toxic compounds has significantly increased. This study was carried out to evaluate the phenolic content and antioxidant activity of young and mature avocado (<em>Persea americana</em>) and mango leaves (<em>Mangifera indica</em>). Different extracts were prepared by maceration in methanol, ethanol, col

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Ebrahimi, Fariba, and Somayeh Rastegar. "Preservation of mango fruit with guar-based edible coatings enriched with Spirulina platensis and Aloe vera extract during storage at ambient temperature." Scientia Horticulturae 265 (April 2020): 109258. http://dx.doi.org/10.1016/j.scienta.2020.109258.

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40

Akter, Shamoli, Md Abu Zubair, Md Shahinul Haque Khan, Luthfunnesa Bari, Md Azizul Huq, and Mohammad A. Rashid. "Identification and Quantification of Sodium Benzoate in Different Brands of Mango Juices Available in Tangail Region, Bangladesh." Bangladesh Pharmaceutical Journal 20, no. 1 (2017): 20–26. http://dx.doi.org/10.3329/bpj.v20i1.32089.

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Chemical preservation has become an increasingly important practice in modern food technology. Sodium benzoate is a permitted food additive in restrictive amounts by international laws, but their content must be declared and must not exceed the established limits by legislation. An experimental study for the level of sodium benzoate in different brands of mango juices available in the markets, stores and shops in Tangail region of Bangladesh was determined by high performance liquid chromatography. A Luna 5 ? C18 (2) 100A column (250 × 4.6 mm) was used for the chromatographic analysis. Chromat

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Kang, Taiyoung, Youngsang You, Raymond Hoptowit, Marisa M. Wall, and Soojin Jun. "Effect of an oscillating magnetic field on the inhibition of ice nucleation and its application for supercooling preservation of fresh-cut mango slices." Journal of Food Engineering 300 (July 2021): 110541. http://dx.doi.org/10.1016/j.jfoodeng.2021.110541.

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42

Sarkar, Tanmay, Molla Salauddin, Sudipta Kumar Hazra, and Runu Chakraborty. "Comparative ANN-TLBO and RSM Optimisation Approach for Bioactive Potential of Microwave Convective Dried Mango (Mangifera indica)." Proceedings 70, no. 1 (2020): 1. http://dx.doi.org/10.3390/foods_2020-07608.

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The mango (Mangifera indica) is a rich source of antioxidants like phenolic acids and flavonoids. Polyphenol oxidase (PPO) and polyphenol peroxidase (POD) enzymes oxidize mono and diphenols, and thus the antioxidant potential diminishes. For cost-effective and sustainable preservation of this sub-tropical climacteric fruit, microwave convective dehydration is a prospective choice. Drying operations deactivate PPO and POD. Microwave convective drying was done at 100–300 W of power in a temperature range of 40–80 °C, with a total soluble solid content of 20–30 °B and a puree load of 0.4–0.6 g/cm

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COSTA, JOSENARA DAIANE DE SOUZA, ACÁCIO FIGUEIREDO NETO, FRANCISCO DE ASSIS CARDOSO ALMEIDA, and MARYLIA DE SOUSA COSTA. "CONSERVATION OF 'TOMMY ATKINS' MANGOES STORED UNDER PASSIVE MODIFIED ATMOSPHERE." Revista Caatinga 31, no. 1 (2018): 117–25. http://dx.doi.org/10.1590/1983-21252018v31n114rc.

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ABSTRACT For climacteric fruits, such as mango, losses have been reported from harvest to fruit consumption. Thus, controlled refrigeration and passive modified atmosphere have been used in combination with edible and biodegradable coatings or plastic packaging to minimise these losses. The present study aimed to evaluate the influence of carnauba wax and Xtend plastic packaging film, with and without refrigerated storage, on the post-harvest preservation of 'Tommy Atkins' mangoes. The fruits were coated with carnauba wax and/or wrapped in Xtend bags and then stored at 12 ± 1 and 25 ± 3 °C for

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Lusianai, Wa Ode, Aryuni Salpiana Jabar, Ikrima Nurfikria, and Sitti Hairani Idrus. "KOMODIFIKASI DAN MAKNA SIMBOLIK MOTIF TENUN MUNA SEBAGAI BENTUK KEARIFAN LOKAL MASYARAKAT KABUPATEN MUNA." Journal Publicuho 2, no. 2 (2019): 52. http://dx.doi.org/10.35817/jpu.v2i2.7227.

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Local weaving is the identity and wealth inherent in some area. Muna Regency, Southeast Sulawesi, is known to have regional weaving with diverse and interesting qualities and motifs. There are many previous Muna weaving motifs such as dhalima, samasili, panino toghe, bhotu, bhia-bhia, ledha, finda ngkonini, mango-manggopa, lante-lante, kambheano bhanggai, tibha-tibha, kaholeno ghunteli, kambhampu, bharalu, kasokasopa. To balance the development of the fashion industry, through the creative ideas of weavers, Muna's weaving motifs undergo commodification called a series of motifs. The visual of

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Hasibuan, Moses, Indriyanto ., and Melya Riniarti. "Inventarisasi Pohon Plus Dalam Blok Koleksi Di Taman Hutan Raya Wan Abdul Rachman." Jurnal Sylva Lestari 1, no. 1 (2019): 9. http://dx.doi.org/10.23960/jsl119-16.

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Plus tree inventory was an activity for collecting and compiling data.Collection block was an area within Great Forest Park region that contains different types of plant, either endemic or non-endemic plants, which serves for protection and preservation, research, science, education, support the cultivation, culture, tourism and recreation.The information about the existence of plus trees on the collection block still rare.So, plus tree inventory still necessary to fulfill the data.This research was held in Wan Abdul Rachman Great Forest Park Collection Block at February to March 2012.The aim

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Hasan, Md Mehadee, and Md Shahidul Kabir. "Study on shelf life of non-preservative containing mango drinks produced in Dhaka, Bangladesh." Stamford Journal of Microbiology 4, no. 1 (2015): 24–27. http://dx.doi.org/10.3329/sjm.v4i1.22757.

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This study was carried out to determine shelf life of aseptically filled non-preservative containing mango drinks. Microbiological sterility was considered as the parameter for determining the shelf life of those samples as they were aseptically filled non-preservative containing sterile mango drinks. Samples were randomly collected from 30 different batches for shelf life assay. All samples (100%) were found to remain sterile up to 4 months. 70% of total samples showed no growth of microorganisms up to 5 months. 33.3% of total samples showed microbial growth after 6 months. Only 6.7% of total

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Mkandawire, Wezi, Tinna Austen Ngongola-Manani, Orpa M. Kabambe, and Jessica Kampanje-Phiri. "Estimation of Shelf Life of Mango Juice Produced Using Small-Scale Processing Techniques." Journal of Food Research 5, no. 6 (2016): 13. http://dx.doi.org/10.5539/jfr.v5n6p13.

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The objective of this study was to estimate shelf life of mango juice produced using small-scale processing techniques. Juice was processed and packaged in 80 plastic bottles and stored at 13 oC and 30 oC. At each temperature, 20 bottles had preservative (0.5 mg/l sodium benzoate) and 20 bottles had no preservative. The juices were analyzed for pH, vitamin C, sensory attributes and microbial load at two week intervals for six weeks. From week 2 to week 6, juices stored at 30 oC had lower pH values (3.15 – 2.80 with preservative, 3.60 – 2.6 without preservative) than juices stored at 13 oC (4.2

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RAJASHEKHARA, E., E. R. SURESH, and S. ETHIRAJ. "Thermal Death Rate of Ascospores of Neosartorya fischeri ATCC 200957 in the Presence of Organic Acids and Preservatives in Fruit Juices†." Journal of Food Protection 61, no. 10 (1998): 1358–62. http://dx.doi.org/10.4315/0362-028x-61.10.1358.

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Heat-resistant molds, including Neosartorya fischeri, are known to spoil thermally processed fruit products. The control measures required for such problems must not cause an appreciable loss of the organoleptic qualities of the final products. In the present study we determined the thermal death rates of ascospores of N. fischeri ATCC 200957 in fruit juices containing organic acids and preservatives. The ascospores were able to survive for more than 6 h of heating at 75°C, 5 h at 80°C, and 3 to 4 h at 85°C in mango or grape juice. Of the four organic acids tested, citric acid exhibited the ma

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NGARMSAK, MANATCHAYA, PASCAL DELAQUIS, PETER TOIVONEN, TIPVANNA NGARMSAK, BUNCHA OORAIKUL, and G. MAZZA. "Antimicrobial Activity of Vanillin against Spoilage Microorganisms in Stored Fresh-Cut Mangoes." Journal of Food Protection 69, no. 7 (2006): 1724–27. http://dx.doi.org/10.4315/0362-028x-69.7.1724.

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The antimicrobial activity of vanillin against four bacteria (Pantoea agglomerans, Aeromonas enteropelogenes, Micrococcus lylae, and Sphingobacterium spiritovorun), four fungi (Alternaria sp., Aspergillus sp., Penicillium sp., and Fusarium sp.), and three unidentified yeasts isolated from spoiling fresh-cut mango slices was verified in laboratory media adjusted to pH 5.0. MICs of vanillin against the fungi (12.5 to 13.3 mM), bacteria (10 to 13.3 mM), and yeasts (5.0 to 6.7 mM) indicated that all the test species were sensitive to the antimicrobial effects of vanillin. Fresh-cut mango slices we

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Din, Ahmad, Muhammad Farhan Jahangir Chughtai, Tariq Mehmood, et al. "Shelf Life Extension of Mango Fruit by using Non-Preservative Technique." International Journal of Fruit Science 21, no. 1 (2021): 232–41. http://dx.doi.org/10.1080/15538362.2020.1868381.

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