Effects of Postharvest Ripening on the Physicochemical and Nutraceutical Properties of Mango (<i>Mangifera indi</i><i>ca</i> L. cv Tainung No.1)

HU Longxiao; CAO Lincai; WANG Kai; ZHAO Lei

doi:10.13386/j.issn1002-0306.2022020128

Volume 44 Issue 2

Jan. 2023

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Science and Technology of Food Industry > 2023 > 44(2): 369-375. > DOI: 10.13386/j.issn1002-0306.2022020128

HU Longxiao, CAO Lincai, WANG Kai, et al. Effects of Postharvest Ripening on the Physicochemical and Nutraceutical Properties of Mango (Mangifera indica L. cv Tainung No.1)[J]. Science and Technology of Food Industry, 2023, 44(2): 369−375. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022020128.

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Effects of Postharvest Ripening on the Physicochemical and Nutraceutical Properties of Mango (Mangifera indica L. cv Tainung No.1)

1.
Guangzhou Guomeiwei Food Co., Ltd., Guangzhou 510800, China
2.
College of Food Science, South China Agricultural University, Guangzhou 510642, China

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Received Date: February 16, 2022
Available Online: November 08, 2022

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Abstract

Abstract

The present project objective was to evaluate physicochemical and nutritional changes of mango cv. Tainung No.1 that included firmness, color, total soluble solids (TSS), titratable acidity (TA), carotenoid, vitamin C (V_C), protein, total sugar and aroma component at 10 postharvest ripening-stages under the ripeing condition (0.1% w/w ethephon, 30 °C, 40%～50% humidity). Results indicated a decrease in firmness from 19.76 to 0.99 N, while TA decreased from 1.37% to 0.27% and TSS increased from 12.92% to 23.64%. When the ripening time increased from 0 to 60 h, the yellow index increased significantly, and more than 85% of fruit skins turned yellow. The content of carotenoid increased to 4.90 µg/g (maximum), while V_C decreased from 326.66 mg/100 g to 180.00 mg/100 g, and total sugar content increased significantly. When ripening time extended to 108 h, the content carotenoid increased to 10.93 µg/g, and the changes of the V_C, soluble protein and total sugar were not significant. The aroma compounds of mango was mainly terpenes, among which the content of terpinolene was the highest, and its content increased rapidly within 60 h of ripening. Exogenous ethephon accelerated the synthesis rate of iso-terpinene in fruits. After 60 h of ripening, the color and aroma of mango reached maturity.
- mango,
- ethephon,
- physical and chemical indicators,
- nutrient characteristic,
- aroma characteristics

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References

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