Transitions in mesocarp colour of mango fruits kept under variable temperatures

Role of gum Arabic combined with cinnamic acid coating on quality and cell wall degradation enzymes of mango fruits at low temperature

Mango exhibits a short shelf life when kept under ambient conditions. Therefore, this study was carried out to assess the synergistic effect of gum Arabic (GA) and cinnamic acid (CA) coatings on mango fruits stored for 28 days at 12 ± 1 °C. The treatments included GA 10 and 20 % sole and its formulation with CA 0.2 % while the uncoated fruits were used as control. The results revealed that GA + CA coatings exhibited reduced weight loss, flesh firmness, delayed respiratory peak, retained soluble solids content (SSC), titratable acidity (TA) and skin colour, retarded spoilage, and decreased electrolyte leakage of fruit as compared to uncoated fruit during storage. Among all, the coating GA 20 % + CA 0.2 % maintained higher firmness (16.6 N), SSC (20.1 %), TA (0.71 %), total flavonoid content (152 mg/kg) and total carotenoids content (45.1 mg/kg) and retained the higher sensory quality of mango fruit at the end of storage. Additionally, the GA 20 % + CA 0.2 % coating suppressed activities of polygalacturonase (PG), cellulase (CL) and pectin methyl esterase (PME) in stored mango fruits.

Impact of Preharvest and Postharvest on Color Changes during Convective Drying of Mangoes

The purpose of this study was to evaluate the impact of the harvest stage, ripening conditions and maturity on color changes of cv. ‘Cogshall’ and cv. ‘Kent’ variety mangoes during drying. A total of four harvests were undertaken, and the fruits were ripened at 20 and 35 °C for five different ripening times at each temperature. At each ripening time, mangoes were dried at 60 °C/30% RH/1.5 m/s for 5 h. A wide physico-chemical and color variability of fresh and dry pulp was created. The relationships according to the L*, H* and C* coordinates were established using mixed covariance regression models in relation to the above pre- and postharvest (preprocess) parameters. According to the L* coordinate results, browning during drying was not affected by the preprocess parameters. However, dried slices from mangoes ripened at 35 °C exhibited better retention of the initial chroma, and had a greater decrease in hue than dried slices from mangoes ripened at 20 °C. However, fresh mango color, successfully managed by the pre- and postharvest conditions, had more impact on dried mango color than the studied parameters. The preprocess parameters were effective levers for improving fresh mango color, and consequently dried mango color.