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14 pages, 393 KB

Open AccessArticle

On-Tree Fruit Bagging and Cold Storage Maintain the Postharvest Quality of Mango Fruit

by Atif Nadeem, Zienab Fawzy Reiad Ahmed, Syed Bilal Hussain, Alaa El-Din K. Omar, Muhammad Amin, Saqib Javed, Amjad Ali, Sami Ullah, Kashif Razzaq, Ishtiaq A. Rajwana, Shafa Nayab, Vasileios Ziogas, Shamel M. Alam-Eldein and Amany M. Mira

Horticulturae 2022, 8(9), 814; https://doi.org/10.3390/horticulturae8090814 - 6 Sep 2022

Cited by 39 | Viewed by 7167

Abstract

The present study investigates the influence of on-tree fruit bagging on the quality and shelf life of mango (Mangifera indica L. cv. ‘Samar Bahisht Chaunsa’) during cold storage (12 °C ± 1; 85–90% RH) for 0, 10 and 20 days (d) and subsequent shelf storage under ambient conditions (25 °C ± 1; 60–65% RH). Fruits were covered with brown paper bags at the marble stage and then harvested at commercial maturity. Results showed that 0 d and 10 d cold-stored fruits, irrespective of bagging treatments, retained eatable quality and shelf-life up to 7 d and 5 d during ambient storage, respectively. However, bagged fruits had better postharvest performance compared with non-bagged fruits by exhibiting slower weight loss, higher fruit firmness, more total soluble solids, vitamin C and total phenolic content and higher activities of catalase and superoxide dismutase during cold storage and ambient shelf storage. On the other hand, 20 d cold-stored fruits, both bagged and non-bagged, were decayed when kept under ambient conditions. It is proposed that mango fruit bagging could be a potential cultural practice to preserve postharvest quality up to 10 d of cold storage, followed by 5 d under ambient conditions. Full article

(This article belongs to the Special Issue Preharvest and Postharvest Factors Improving Horticultural Crops Quality and Shelf-Life)

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11 pages, 1738 KB

Open AccessFeature PaperArticle

Effect of Hot-Air Convective Drying on Activity Retention of Amylase and Invertase in Dried Mango of Varieties Sindri, SB Chaunsa, and Tommy Atkins

by Adnan Mukhtar, Sajid Latif and Joachim Müller

Appl. Sci. 2021, 11(15), 6964; https://doi.org/10.3390/app11156964 - 28 Jul 2021

Cited by 2 | Viewed by 3824

Abstract

Recently, fruit-drying industries are showing great interest in producing dry fruits that preserve a high enzyme content. Therefore, this study aimed to investigate the effect of hot-air convective drying on activity retention of amylase and invertase in dried mango of varieties Sindri, Samar Bahisht (SB) Chaunsa, and Tommy Atkins. Convection drying was conducted under over-flow mode at five temperatures (40, 50, 60, 70, and 80 °C), two air velocities (1.0 and 1.4 m s⁻¹), and constant specific humidity of 10 g kg⁻¹ dry air. The enzymatic degradation data were fitted to the first-order reaction kinetics model, in which the temperature dependence of the rate constant is modelled by the Arrhenius-type relationship. Results showed that the maximum amylase and invertase activity for dried mango of all three varieties was best preserved in samples dried at a temperature of 80 °C and an air velocity of 1.4 m s⁻¹. In contrast, a lower drying temperature and an air velocity of 1.0 m s⁻¹ contributed to a significant decrease (p < 0.05). Exploration of different temperatures and air velocities to save amylase and invertase in dried mango is useful from an industrial point of view, as mango can be a natural dietary source of digestive enzymes to improve digestion. Full article

(This article belongs to the Special Issue Chemical Composition from Terrestrial and Marine Plants—Bioactivity Impacts and Biotechnology Applications)

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15 pages, 2315 KB

Open AccessArticle

Effect of Heat Exposure on Activity Degradation of Enzymes in Mango Varieties Sindri, SB Chaunsa, and Tommy Atkins during Drying

by Adnan Mukhtar, Sajid Latif and Joachim Mueller

Molecules 2020, 25(22), 5396; https://doi.org/10.3390/molecules25225396 - 18 Nov 2020

Cited by 14 | Viewed by 6090

Abstract

Mango has been described as a valuable source of nutrients and enzymes that are beneficial to human health. Drying at different temperatures not only affects the nutritional properties but can also contribute to the degradation of valuable enzymes in dried fruit. The novelty of this paper is to investigate the quality of hot air dried mango in terms of activity retention of the heat-sensitive enzymes (HSE). For this, HSE was first screened in fresh mango flesh of the variety Samar Bahisht (SB) Chaunsa. Later, the combined effect of different drying temperatures (40 °C, 50 °C, 60 °C, 70 °C, and 80 °C) and air velocities (1.0 ms⁻¹ and 1.4 ms⁻¹) on the activity retention of HSE in dried mango slices of the varieties Sindri, SB Chaunsa, and Tommy Atkins were investigated. The results showed that the drying temperature had a significant impact on the degradation of HSE, while at the same time some influence of the air velocity was also observed. Drying at 40 °C and an air velocity of 1.4 ms⁻¹ retained more HSE compared to those samples dried at higher temperatures. The least retention of HSE was found in samples dried at 80 °C. Full article

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