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Journal articles on the topic 'Mangoes - Chilling injury'

Author: Grafiati
Published: 4 June 2021
Last updated: 13 February 2022

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1

Dea, Sharon, Jeffrey K. Brecht, M. Cecilia N. Nunes, and Elizabeth A. Baldwin. "Occurrence of chilling injury in fresh-cut ‘Kent’ mangoes." Postharvest Biology and Technology 57, no. 1 (2010): 61–71. http://dx.doi.org/10.1016/j.postharvbio.2010.02.005.

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2

Hashim, Norhashila, Daniel I. Onwude, and Muhamad Syafiq Osman. "Evaluation of Chilling Injury in Mangoes Using Multispectral Imaging." Journal of Food Science 83, no. 5 (2018): 1271–79. http://dx.doi.org/10.1111/1750-3841.14127.

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3

Mohammed, Majeed, and Jeffrey K. Brecht. "Reduction of chilling injury in ‘Tommy Atkins’ mangoes during ripening." Scientia Horticulturae 95, no. 4 (2002): 297–308. http://dx.doi.org/10.1016/s0304-4238(02)00041-9.

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4

Sanches, Alex Guimarães, Vanessa Maria Dantas Pedrosa, Mirela Vantini Checchio, et al. "Polyols can alleviate chilling injury in ‘Palmer’ mangoes during cold storage." Food Control 129 (November 2021): 108248. http://dx.doi.org/10.1016/j.foodcont.2021.108248.

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5

Hidalgo, M., J. Cruz, Kirk L. Parkin, and Hugo S. Garcia. "REFRIGERATED STORAGE AND CHILLING INJURY DEVELOPMENT OF MANILA MANGOES (MANGIFERA INDICA L.)." Acta Horticulturae, no. 455 (August 1997): 718–25. http://dx.doi.org/10.17660/actahortic.1997.455.91.

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6

MIGUEL, ANA CAROLINA ALMEIDA, JOSÉ FERNANDO DURIGAN, KELLY MAGALHÃES MARQUES, CRISTIANE MARIA ASCARI MORGADO, and ANTONIO SERGIO FERRAUDO. "PREVENTION OF CHILLING INJURY IN 'TOMMY ATKINS' MANGOES PREVIOUSLY STORED AT 5 ºC, USING HEAT TREATMENT AND RADIATION UV (UV-C)." Revista Brasileira de Fruticultura 38, no. 1 (2016): 53–63. http://dx.doi.org/10.1590/0100-2945-123/14.

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ABSTRACT The objective of this study was to evaluate the effect of heat treatment and ultraviolet radiation (UV-C) in the prevention of chilling injury in mangoes cv. Tommy Atkins previously stored or not under injury condition after their transference to ambient condition. Fruits were divided into groups: two were hydrothermally treated (46.1 ºC/90 min; 55 ºC/5 min) and two were exposed to UV-C radiation (1.14 kJ m-2; 2.28 kJ m-2). These groups were stored under chilling injury conditions (5 ºC for 14 days), as established in preliminary tests. Other untreated groups were stored at 12 ºC or 5
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7

González-Aguilar, G A, J G Buta, and C Y Wang. "Methyl jasmonate reduces chilling injury symptoms and enhances colour development of ‘Kent’ mangoes." Journal of the Science of Food and Agriculture 81, no. 13 (2001): 1244–49. http://dx.doi.org/10.1002/jsfa.933.

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8

Yahia, E. M., A. Mondragon, M. Balderas, P. Santiago, and L. Lagunez. "400 Effects of Hot Air Treatments on the Postharvest Physiology and Quality of Mango Fruit." HortScience 34, no. 3 (1999): 512F—513. http://dx.doi.org/10.21273/hortsci.34.3.512f.

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Heat treatments have several potential positive effects in fruit, including insect and decay control, amelioration of chilling injury, and delay of ripening and senescence. Hot water treatment (46.1°C for 65-90 min, depending on fruit weight) has been used in Mexico and some other countries as a quarantine insect control treatment for mangoes. Hot air treatments can provide several advantages compared to hot water in regard to installations, costs, reduced injury, and compatibility with other systems such as controlled atmospheres. In this work we have investigated the effect of hot air treatm
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9

Whangchai, K., H. Gemma, S. Iwahori, and J. Uthaibutra. "ENDOGENOUS POLYAMINES IN ‘NAM DOK MAI’ MANGOES WITH DIFFERENT RIPENING STAGES AND ITS RELATION TO CHILLING INJURY DURING STORAGE." Acta Horticulturae, no. 509 (February 2000): 429–36. http://dx.doi.org/10.17660/actahortic.2000.509.50.

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10

Limbanyen, Arunya, Jeffrey K. Brecht, Steven A. Sargent, and Jerry A. Bartz. "Fresh-cut Mango Fruit Slices." HortScience 33, no. 3 (1998): 457b—457. http://dx.doi.org/10.21273/hortsci.33.3.457b.

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Preparation and handling procedures for fresh-cut mango slices were developed using `Tommy Atkins', `Haden', and `Palmer' mangoes. Fruit with yellow flesh color (no green color remaining) were optimum maturity for fresh-cut in terms of maintenance of acceptable appearance, texture, and taste; riper fruit developed flesh breakdown and more browning. Postharvest life of fresh-cut mango at 5 °C was 8 to 10 d with no evidence of chilling injury and was limited by flesh browning and loss of firmness. Respiration rates ranged from 32 to 40 mg CO2/kg per hr and ethylene production was typically ≤0.1
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11

Medlicott, A. P., J. M. M. Sigrist, and O. Sy. "Ripening of Mangos Following Low-temperature Storage." Journal of the American Society for Horticultural Science 115, no. 3 (1990): 430–34. http://dx.doi.org/10.21273/jashs.115.3.430.

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The effects of harvest maturity of mangos (Mangifera indica L.) on storage tinder various low-temperature regimes and the influence of storage on quality development during subsequent ripening at higher temperatures were investigated. The capacity for storage of mango fruit depended on harvest maturity, storage temperature, and the time of harvest within the season. Development of peel and pulp color, soluble solids concentration, pH, and softening in `Amelie', `Tommy Atkins', and `Keitt' mangos occurred progressively during storage for up to 21 days at 12C. Based on the level of ripening chan
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12

Nasr, Samah, and Ahmed Abdel-Hamid. "Intermittent Warming and Methyl Jasmonate Applications to Alleviate Sensitivity of Chilling Injury of Stored Palmer and Sensation Mangos Cultivars." Egyptian Journal of Horticulture 48, no. 1 (2021): 19–35. http://dx.doi.org/10.21608/ejoh.2021.57376.1162.

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13

H., Doaa. "Evaluation of Fruit Positions on Tree, Chilling Injury Sensitivity, and Antioxidant Enzyme Activities of (Mangifera indica L. 'Ewas’) Mangos during Cold Storage." Journal of Plant Production 10, no. 12 (2019): 1103–10. http://dx.doi.org/10.21608/jpp.2019.77747.

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14

Islam, MK. "Response of Mineral Constituents and Storability of the Postharvest Mango (Mangifera indica L.) to Different Storage Treatments." Journal of Environmental Science and Natural Resources 6, no. 1 (2015): 69–77. http://dx.doi.org/10.3329/jesnr.v6i1.22043.

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Efficacy of storage treatments, namely control, paraffin coating, perforated polyethylene cover, unperforated polyethylene cover, hot water (55±1 0C) and low temperature (4±1 0C) 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. T
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15

Pholoma, Senewa Bobby, Vallentino Emongor, and Seoleseng Tshwenyane. "Effect of Hot Water Exposure Duration, Storage and Hot Water Temperature on Chilling Injury, Incidence and Quality of Keitt Mango (Mangifera indica L.)." Journal of Experimental Agriculture International, January 10, 2020, 1–8. http://dx.doi.org/10.9734/jeai/2019/v41i630442.

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Low temperature storage is the most effective method of extending postharvest life and maintain fruit quality because it delays physiological processes such as ethylene production and senescence. Unfortunately, fruit such as mangoes are sensitive to low temperature storage and may be detrimental due to chilling injury, which reduces fruit quality. Effects of storage temperature, hot water at various temperatures and durations on alleviation of mango chilling injury and quality were evaluated on Keitt mango for the growing season in Botswana. The treatments were fruits dipped in distilled water
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