Ethanol vapor prior to processing extends fresh-cut mango storage by decreasing spoilage,but does not always delay ripening |
| |
| Institution: | 1. USDA-ARS, Citrus & Subtropical Products Laboratory, 600 Ave S, NW, Winter Haven, FL 33881, USA;2. MCAREC, Oregon State University, 3005 Experiment Station Drive, Hood River, OR 97031-9512, USA;3. Horticultural Sciences Department, University of Florida, 1217 Fifield Hall, Gainesville, FL 32611-0690, USA;1. Instituto de Fisiología Vegetal CCT CONICET La Plata, Universidad Nacional de La Plata, Facultad de Ciencias Agrarias y Forestales, Facultad de Ciencias Naturales y Museo, Diagonal 113 Nº 495, 1900 La Plata, Argentina;2. Laboratorio de Investigación en Productos Agroindustriales (LIPA), Facultad de Ciencias Agrarias y Forestales-UNLP, Calle 60 y 119 s/n, 1900 La Plata, Argentina;3. Cursos de Fruticultura y Fisiología Vegetal, Facultad de Ciencias Agrarias y Forestales ? UNLP, Calle 60 y 119 s/n, 1900 La Plata, Argentina;4. Centro de Investigación y Desarrollo de Criotecnología de Alimentos CCT CONICET La Plata, Facultad de Ciencias Exactas (UNLP), 47 y 116, 1900 La Plata, Argentina;1. State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Guangdong Vegetables Engineering Research Center/Engineering Research Center of Southern Horticultural Products Preservation, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou, 510642, China;2. Guangdong AIB Polytechnic, Guangzhou, 510507, China;3. Key Laboratory of Sugarcane Biotechnology and Genetic Improvement (Guangxi), Ministry of Agriculture and Guangxi Key Laboratory of Sugarcane Genetic Improvement, Sugarcane Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, 530007, China;4. Interdisciplinary Research Center for Agriculture Green Development in Yangtze River Basin, College of Resources and Environment, Southwest University, Chongqing, 400716, China;5. Queensland Alliance for Agriculture and Food Innovation, University of Queensland, St Lucia, 4067, QLD, Australia;1. School of Horticulture, Faculty of Agriculture, Anhui Agricultural University, Hefei, Anhui Province, China;2. Shucheng Agricultural Science Research Institute, Demonstration Park of Agricultural Science Institute of Taoxi Town, Shucheng, Anhui, China;3. Biotechnology Center, Anhui Agricultural University, Hefei, Anhui Province, China;4. Department of Agricultural Education, Faculty of Industrial Education and Technology, King Mongkut’s Institute of Technology Ladkrabang, Ladkrabang, Bangkok, Thailand;1. Department of Agricultural and Environmental Sciences, Università degli Studi di Milano, Italy;2. Department of Science Agriculture, Food, & Environment (SAFE), University of Foggia, Italy;1. Plant Science Department, Federal University of Pampa, Luiz Joaquim de Sá Britto Street, Itaqui 97650-000, Rio Grande do Sul, Brazil;2. Nacherntephysiologie, Kompetenzzentrum Obstbau-Bodensee, Schuhmacherhof, 6, 88213, Ravensburg and Universität Hohenheim, Stuttgart, Germany;3. Obstbau, Nacherntephysiologie, Lagerung und Baumschule, Hochschule Weihenstephan-Triesdorf, 85354 Freising, Germany;4. Postharvest Research Center, Plant Science Department, Federal University of Santa Maria, Roraima Avenue, 1000, Santa Maria 97105-900, Rio Grande do Sul, Brazil |
| |
| Abstract: | This study was undertaken to optimize ethanol vapor application as a ripening inhibitor on whole mangoes to extend fresh-cut mango shelf life. Freshly harvested mangoes were first subjected to hot water (+HW) at 46 °C for 60 or 90 min to simulate quarantine heat treatments, or remained untreated (?HW). Fruit of each batch (+ or ?HW) were then held at 20–25 °C for 4 or 7 d (D4 and D7) after the hot water treatment before being exposed to ethanol vapors 0 h (E0), 10 h (E10), or 20 h (E20)]. Fruit were then peeled and cut into slices, packed in plastic clamshells, and stored at 7 °C for 15 d. Only slices from +HW-D4-E20-treated fruit maintained higher firmness, hue angle, and titratable acidity (TA) in storage. The +HW-D7-E10- or E20-treated fruit had higher hue angle than E0, but firmness, total soluble solids, TA, pH, and respiration rate did not differ. Internal ethanol and acetaldehyde were very high in slices from +HW, D4 and D7, E20 and ?HW-D7-E20-treated fruit. A sensory panel could perceive higher firmness and acidity in slices from fruit treated with ethanol. However, E20 induced off-flavor, and these fruit were least preferred.Ethanol exposure on fruit was repeated with purchased mangoes that had been subjected to a commercial quarantine heat treatment. A second heat treatment of 18 h at 38 °C and 98% relative humidity was added to one batch of fruit in this experiment. Ethanol vapors did not result in delayed ripening in those mangoes. However, this treatment inhibited microbial growth. The second heat treatment did not improve fresh-cut mango shelf life, and further, microbial growth increased compared to other treatments. It is concluded that, due to inconsistent results, ethanol vapor applied for 20 h to whole mangoes prior to processing for fresh-cut is not a practical approach to delay ripening; however, at lower doses (10 h), it could be used as a safe microbial control in a fresh-cut production sanitation system. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
