Effect of Ginger Extracts and Storage Temperature on Shelf Life of Kent Mango Fruits
Keywords:
Kent mango, Postharvest quality Storage life, Plant extract, Shelf lifeAbstract
Postharvest loss is a major problem affecting fresh mango trade in most developed and developing nations. The ability of mango farmers, distributors, processors and consumers to use natural plants extracts and solutions to maintain fruits quality will significantly affect quality and return on investments. This research was conducted to discover the effects of immersion tomato fruits in dissolved ginger extracts on Total Soluble Solid, Weight loss, pH, Flesh firmness, Pulp cube texture and Consumer acceptance of Kent mango fruits stored at 5°C and 25°C for 12 days. One hundred and twenty eight (128) Kent mango fruits were used for the experiment. The entire sample was divided into four and each division was replicated two times. The research confirmed that the treatment that reduced weight loss better was shown by Twenty minutes solution for 5°C with 4.5%. Also, immersing of mango fruits in dissolved ginger extract for 30 minutes at 25°C was appropriate in TSS and pH which resulted in better taste. In respect of the flesh firmness a short immersing duration at 5°C was found with the best sweet taste keeping the flesh firmness better. In all the cases immersing of fruits sample in dissolved ginger extract resulted in better quality than non-treated samples. Therefore , based on the results produced it can safely be concluded that immersing of Kent mango fruits in dissolved ginger extract offered a promise for adoption for small scale postharvest management of Kent mango fruits.
References
Abdul-Rahaman, A., Zakaria, M. and Alhassan, N. 2014. Application of Hot Water and Temperature Treatments to Improve Quality of KeittAnd Nam Doc Mai Mango Fruits. International Journal of Scientific and Technology Research, 3(9): 2277- 8616.
Alzamora, S. E., Tapia, M.S. and Lopez, M. 2000. Minimally processed fruit and vegetables. Fundamental aspects and applications. Aspen Publishing Company Inc. Maryland. pp 21-181.
Badshah, I. and Abdur, R. 2016. Influence of temperature on physicochemical changes in mango fruit during storage. International Journal of Biosciences, 8(2): 138-148.
Beaulieu, J. C. and Lea, J. M. 2006. Characterization and semi-quantitative analysis of volatiles in seedless watermelon varieties using solid-phase microextraction.Journal of Agricultural and Food Chemistry, 54 (20):7789–7793
Buttery, R. G. and Ling, L. C. 1993. Volatiles of
tomato fruit and plant parts:Relationship and biogenesis.In:Teranishi, R., Buttery, R. G., Sugisawa, H.(eds.), Bioactive Volatile Compounds From Plants. Washington, D.C: ACS Books, pp. 22–34
Crouzet J.,Etievant, P. and Bayonove, C. 1990. Stone fruits: apricot, plum, peach, cherry.In : Morton, I. D., MacLeod, A. J. (eds.), Food Flavours. Part C. The Flavour of Fruits. Amsterdam, Elsevier, pp. 43–92
Diane M. B, John C. B, and Rob S. 2010. Colour, Flavour, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing. Critical Reviews in Food Science and Nutrition, 50:369–389
Dubost, N. J., Shewfelt, R. L. and Eitenmiller, R. E. 2003. Consumer acceptability, sensory and instrumental analysis of peanut soy spreads.Journal of Food Quality, 26:27–42.
Gaspartero, O. C. P., Silva, P. D. L., Gertrudes, E. 2003. Study of conservation of banana by osmotic dehydration and drying in a conventional dryer. Journal of Chemical
Engineering, 3: 25-29.
Godson, T. 2008. Effect of drying methods on nutritional composition and sensory qualities of dehydrated sliced mango (mangiferaindicaL.) pulp. Kwame Nkrumah University of Science and Technology (KNUST). Kumasi- Ghana. Page 2.
Habib, A. R., Tarig, M., Shehla, S. Ailaz, H.S., 2007. Effect of storage on physico
chemical composition and sensory properties of mango (Mangiferaindica L.). Pakistan Journal of Nutrition, 6(2):143-
Islam, M.K., Khan, M.Z.H., Sarkar, M.A.R., Hasan, M.R and Mamun, A.L. 2016. Physiological change and shelf life of the postharvest mango (Mangiferaindica L.) influence by different level of Bavistin DF. Jawandha, S. K., Gill, M. S., Navprem, S., Gill, P. P. S., and Singh, N. 2012. Effect of postharvest treatment of putrescine on storage of mango cv. Langra Department
of Fruit Science Punjab Agricultural University, Ludhiana. Punjabi India.
Kader, A. and Mitcham, B. 2008. Optimum procedures for ripening mangoes. Fruit Ripening and Ethylene Management: 47– 48. Univ. Calif. Postharvest Technology Research and Information Center Publication.
Khan, M. Z. H., Islam, K. K., Sharkar, M. A. R. Yeasmin, S., Ali, K., and Uddin, M. H., 2013. Postharvest quality of mango (mangiferaindicaL.) by different level of gibbrellic acid during storage. Fruit affected department crop science and
Technology. Malaysia Journal of Analytical Science, 17(3): 499-509.
Lawless, H. T. and Heymann, H. 1998. Sensory Evaluation Techniques: Principles and Practices, Chapman and Hall, New York
Liu, H., Chen, F., Yang, H., Yao, Y., Gong, X. and Xin, Y. 2009. Effect of calcium treatment on nanostructure of chelate soluble pectin and physicochemical and textural properties of apricot fruits. Food Research
International, 42: 1131-1140.
Lum, M.S. andNorazira, M. 2011. Effects of hot water, submergence time and storage duration on quality of dragon fruit (Hylocereuspolyrhizus). Journal of Agricultural Science, 3(1):146-152.
Maarse, H. 1990. Volatile Compounds in Foods and Beverages, Zeist. The Netherlands: Marcel Dekkar, Inc.
Mauro, A. M., Mounnrat, S. M., andRodrogues, A. E. 2004. Vacuum drying of osmotic dehydrated apple slices. Drying, 2004, Proceedings of the 14thInternational drying Symposium, Brazil.
Meilgaard, M., Civille, G. V. and Carr, B. T. 1999. Sensory Evaluation Techniques, 3rd Edition, CRC Press, Boca Raton, FL.
Monica, R., Rajkumari, K., Anju, B. and Satish, K. S. 2013. Response of postharvest treatments on nutritional characteristics and shelf life of litchi (cv. Dehradun). The Bioscan, 8(4): 1219-1222.
Moskowitz, H., Beckley, J. and Resurreccion, A. 2006. Sensory and Consumer Research in Food Product Design and Development. Blackwell, Malden MA
Opara, L.U., Nguyen, H. X and Levanto. 2000.
Postharvest Technology for Vietnamese
Buoi mango. Quality assurance in
agricultural produce. ACIAR proceedings,
Vol. 100:633-638.
Rab, A., Sajid, M., Khan, N.U., Nawab, K., Arif, M. and Khattak, M.K. 2012. Influence of
storage temperature on fungal prevalence
and quality of citrus fruit (cv. Blood red).
Pakistani Journal of Botany, 44(2): 831-
Sadiq K, Irfan U, Nadeem K, Amjad I, Tariq S, Farooq S, Badshah I, Arshad Arashad W
Khan Q. 2016.The role of LTST hot water
immersion on quality of Peach fruit during
storage.Madridge Journal of Food
Technology, 1 (1). 31-36
Tefera, A., Seyoum, T. and Woldetsadik, K. 2008. Effects of disinfection, packaging and
evaporative cooled storage on sugar
content of mango. African Journal Bio
Technology, 7(1): 65-72.
Verdini, R. A., Zoggilla, S. E. and Rubiolo, A. C. 2008. Calcium uptake during immersion of
strawberries in CaCl2 solutions. Journal of
Food Science, 73: 533-539.
Opara, L.U., Nguyen, H. X and Levanto. 2000.
Postharvest Technology for Vietnamese
Buoi mango. Quality assurance in
agricultural produce. ACIAR proceedings,
Vol. 100:633-638.
Rab, A., Sajid, M., Khan, N.U., Nawab, K., Arif, M. and Khattak, M.K. 2012. Influence of
storage temperature on fungal prevalence
and quality of citrus fruit (cv. Blood red).
Pakistani Journal of Botany, 44(2): 831-
Sadiq K, Irfan U, Nadeem K, Amjad I, Tariq S, Farooq S, Badshah I, Arshad Arashad W
Khan Q. 2016.The role of LTST hot water
immersion on quality of Peach fruit during
storage.Madridge Journal of Food
Technology, 1 (1). 31-36
Tefera, A., Seyoum, T. and Woldetsadik, K. 2008. Effects of disinfection, packaging and
evaporative cooled storage on sugar
content of mango. African Journal Bio
Technology, 7(1): 65-72.
Verdini, R. A., Zoggilla, S. E. and Rubiolo, A. C. 2008. Calcium uptake during immersion of
strawberries in CaCl2 solutions. Journal of
Food Science, 73: 533-539.
Opara, L.U., Nguyen, H. X and Levanto. 2000.
Postharvest Technology for Vietnamese
Buoi mango. Quality assurance in
agricultural produce. ACIAR proceedings,
Vol. 100:633-638.
Rab, A., Sajid, M., Khan, N.U., Nawab, K., Arif, M. and Khattak, M.K. 2012. Influence of
storage temperature on fungal prevalence
and quality of citrus fruit (cv. Blood red).
Pakistani Journal of Botany, 44(2): 831-
Sadiq K, Irfan U, Nadeem K, Amjad I, Tariq S, Farooq S, Badshah I, Arshad Arashad W
Khan Q. 2016.The role of LTST hot water
immersion on quality of Peach fruit during
storage.Madridge Journal of Food
Technology, 1 (1). 31-36
Tefera, A., Seyoum, T. and Woldetsadik, K. 2008. Effects of disinfection, packaging and
evaporative cooled storage on sugar
content of mango. African Journal Bio
Technology, 7(1): 65-72.
Verdini, R. A., Zoggilla, S. E. and Rubiolo, A. C. 2008. Calcium uptake during immersion of
strawberries in CaCl2 solutions. Journal of
Food Science, 73: 533-539.
Opara, L.U., Nguyen, H. X and Levanto. 2000.
Postharvest Technology for Vietnamese
Buoi mango. Quality assurance in
agricultural produce. ACIAR proceedings,
Vol. 100:633-638.
Rab, A., Sajid, M., Khan, N.U., Nawab, K., Arif, M. and Khattak, M.K. 2012. Influence of
storage temperature on fungal prevalence
and quality of citrus fruit (cv. Blood red).
Pakistani Journal of Botany, 44(2): 831-
Sadiq K, Irfan U, Nadeem K, Amjad I, Tariq S, Farooq S, Badshah I, Arshad Arashad W
Khan Q. 2016.The role of LTST hot water
immersion on quality of Peach fruit during
storage.Madridge Journal of Food
Technology, 1 (1). 31-36
Tefera, A., Seyoum, T. and Woldetsadik, K. 2008. Effects of disinfection, packaging and
evaporative cooled storage on sugar
content of mango. African Journal Bio
Technology, 7(1): 65-72.
Verdini, R. A., Zoggilla, S. E. and Rubiolo, A. C. 2008. Calcium uptake during immersion of
strawberries in CaCl2 solutions. Journal of
Food Science, 73: 533-539.
