Ripening associated phytochemical changes in mangos (Mangifera indica) following thermal quarantine and low-temperature storage

Journal of Food Science

Volumn 70, Issue 5, 2005, Pages

  Talcott, Stephen T ^a   Moore, Jennifer P ^a   Lounds Singleton, Angela J ^a   Percival, Susan S ^a  

^a UNIVERSITY OF FLORIDA   (United States)

Author keywords

Antioxidant capacity; Carotenoid; Mango; Ripening; Thermal quarantine

Indexed keywords

ANTHRACOTHORAX; ANTHRACOTHORAX VIRIDIS; MANGIFERA INDICA;

EID: 21544476475     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb09963.x     Document Type: Article

References (27)

1. Agbo AU, Inyang UE. 1995. Effect of hot ash treatment of mango fruits on the physicochemical changes during ripening. Trop Sci 35(3):259-2.
2. Arogba SS. 2000. Mango (Mangifera indica) kernel: chromatographic analysis of the tannin, and stability study of the associated polyphenol oxidase activity. J Food Comp Anal 13(2):149-56.
3. Ben-Amotz A, Fishler R. 1998. Analysis of carotenoids with emphasis on 9-cis-β-carotene in vegetables and fruits commonly consumed in Israel. Food Chem 62(4):515-20.
4. Bhaskarachary K, Sankar Rao DS, Deosthale YG, Reddy V. 1995. Carotene content of some common and less familiar foods of plant origin. Food Chem 54(2):189-93.
5. Cano MP, Ancos B. 1994. Carotenoid and carotenoid ester composition in mango fruit as influenced by processing method. J Agric Food Chem 42(12):2737-42.
6. El Ansari M, Reddy K, Sastry K, Nayudamma Y. 1969. Polyphenolic components of mango (Mangifera indica) fruit. Leather Sci 16:13-4.
7. Grundhöfer P, Niemetz R, Schilling G, Gross G. 2001. Biosynthesis and subcellular distribution of hydrolyzable tannins. Phytochemistry 57(6):915-27.
8. Hatano T, Yasuhara T, Yoshihara R, Agata I, Noro T, Okuda T. 1990. Effects of interaction of tannins with co-existing substances. VII. Inhibitory effects of tannins and related polyphenols on xanthine oxidase. Chem Pharm Bull 38(5):1224-9.
9. Hetherington SE, Jacobi KK, MacRae EA. 2000. Effects on hot air conditioning of 'Kensington' mango fruit on the response to hot water treatments. Postharv Biol Technol 21(1):39-49.
10. Jacobi KK, Giles JE. 1997. Quality of Kensington mango (Mangifera indica Linn.) fruit following combined vapour heat dissinfestation and hot water disease control treatments. Postharv Biol Technol 12:285-92.
11. John J, Subbarayan C, Cama HR. 1970. Carotenoids in 3 stages of ripening of mango. J Food Sci 35(3):262-5.
12. Kader AA. 2002. Postharvest technology of horticultural Crops. Oakland, Calif,: Univ. of California. Agriculture and Natural Resources Publ. 3311.
13. Lakshminarayana S, Subhadra N, Subramanyam H. 1970. Some aspects of developmental physiology of the mango fruit. J Hortic Sci 45(2):133-42.
14. Lizada MC. 1991. Postharvest physiology of the mango-a review. Acta Hortic 291:437-53.
15. Sudhakar DV, Maini SB. 1994. Stability of carotenoids during storage of mango pulp. J Food Sci Technol 31:228-30.
16. Medlicott AP, Sigrist JMM, Sy O. 1990. Ripening of mango following low-temperature storage. J Am Soc Hortic Sci 115(3):430-4.
17. Mercadante AZ, Rodriguez-Amaya DB. 1998. Effects of ripening, cultivar differences, and processing on the carotenoid composition of mango. J Agric Food Chem 46(1):128-30.
18. Mossler MA, Nesheim NO. 2001. Florida crop/pest management profile: mango. Gainesville, Fla.: Florida Cooperative Extension Service, Inst. of Food and Agricultural Sciences, Univ. of Florida.
19. Nyanjage MO, Wainwright H, Bishop CFH. 1998. The effects of hot-water treatments in combination with cooling and/or storage on the physiology and disease of mango fruits (Mangifera indica Linn). J Hortic Sci Biotechnol 73(5):589-97.
20. Quideau S, Feldman K, 1996. Ellagitannin chemistry. Chem Rev 96:475-503.
21. SAS Inst. 2002. JMP software. Ver. 5, Cary, N.C.: SAS Inst.
22. Schieber A, Ullrich W, Carle R. 2000. Characterization of polyphenols in mango puree concentration by HPLC with diode array and mass spectrometric detection. Innov Food Sci Emerg Technol 1(2):161-6.
23. Selvaraj Y, Kumar R. 1998. Studies on fruit softening enzymes and polyphenol oxidase activity in ripening mango (Mangifera indica L.) fruit. J Food Sci Technol 26(4):218-22.
24. Talcott ST, Percival SS, Pittet-Moore J, Celoria C. 2003. Phytochemical composition and antioxidant stability of fortified yellow passion fruit (Passiflora edulis). J Agric Food Chem 51(4):935-941.
25. Thomas P. 1975. Effect of post-harvest temperature on quality, carotenoids, and ascorbic acid content of Alphonso mangoes on ripening. J Food Sci 40:704-6.
26. Vazquez-Salinas C, Lakshiminarayana S. 1985. Compositional changes in mango fruit during ripening at different storage temperatures. J Food Sci 50(6):1646-8.
27. Vinci G, Botre F, Mele G, Ruggieri G. 1995. Ascorbic acid in exotic fruits: a liquid chromatographic investigation. Food Chem 53(2):211-4.