Effect of quarantine treatments on the carbohydrate and organic acid content of mangoes (cv. Tommy Atkins) |
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| Authors: | J.N. Cruz C.A. Soares A.D.T. Fabbri B.R. Cordenunsi S.F. Sabato |
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| Affiliation: | 1. Radiation Technology Center, IPEN-CNEN/SP, Av. Lineu Prestes, 2242, 05508-000, São Paulo, SP, Brazil;2. Department of Food and Experimental Nutrition, FCF/USP, Av. Lineu Prestes, 580, bloco 14, 05508-900, São Paulo, SP, Brazil;1. Institute of Plant Sciences, Newe Ya''ar Research Center, Agricultural Research Organization, The Volcani Center, P.O. Box 1021, Ramat Yishay, 30095, Israel;2. The Jacob Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Beer-Sheva, 84105, Israel;3. ORT Braude College, Department of Biotechnology Engineering, Karmiel, Israel;4. Institute of Plant Sciences, The Volcani Center, Agricultural Research Organization, P.O. Box 6, Rishon LeZion, 76100, Israel;5. Boyce Thompson Institute, Cornell University, Ithaca, NY 14853, USA;6. USDA-ARS Robert W. Holley Center for Agriculture and Health, Ithaca, NY 14853, USA;1. Laboratório de Petroleômica e Química Forense, Departamento de Química, Universidade Federal do Espírito Santo (UFES), Avenida Fernando Ferrari, 514, Goiabeiras, Vitória, ES CEP: 29075-910, Brazil;2. Instituto Capixaba de Pesquisa, Assistência Técnica e Extensão Rural (INCAPER), R. Afonso Sarlo, 160 – Bento Ferreira, Vitoria, ES 29052-010, Brazil;3. University of Hawaii at Hilo, The Daniel K. Inouye College of Pharmacy, HI, USA;4. Universidade Vila Velha-UVV, Rua Comissário José Dantas de Melo, 21, Boa Vista 29102-770, Espírito Santo, Brazil;5. Instituto Federal do Espírito Santo (IFES), Av. Ministro Salgado Filho, Soteco, Vila Velha, ES 29106-010, Brazil;1. Curtin Horticulture Research Laboratory, Department of Environment and Agriculture, School of Science, and International Institute of Agri-Food Security (IIAFS), Curtin University, GPO Box U1987, Perth 6845, WA, Australia;2. Agricultural Research and Development, Tasmanian Alkaloids, PO Box 130, Westbury, Tasmania 7303, Australia;3. School of Plant Science, University of Tasmania, Locked Bag 55, GPO Hobart, Tasmania 7001, Australia;1. Department of Horticulture, Faculty of Agriculture, Gaziosmanpa?a University, 60240 Tokat, Turkey;2. Department of Horticulture, Faculty of Agriculture, Ordu University, 52200 Ordu, Turkey;3. Department of Chemistry, Faculty of Science and Arts, Gaziosmanpa?a University, 60240 Tokat, Turkey;1. Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No.723 Xingke Road, Tianhe District, Guangzhou, 510650, China;2. Guangdong Food and Drug Vocational College, No. 321 Longdongbei Road, Tianhe District, Guangzhou, 510520, China;3. Graduate School of Science and Technology, Shizuoka University, 3-5-1 Johoku, Naka-ku, Hamamatsu, 432-8561, Japan;4. College of Advanced Agricultural Sciences, University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing, 100049, China |
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| Abstract: | Brazil is one of the largest mango producers and the third largest mango exporter worldwide. Irradiation treatment and its commercial feasibility have been studied in our country to make it possible to develop new markets and, consequently, to compete with the major exporters of mangoes, Mexico and India. This work was designed to compare irradiation treatment with the hot water dip treatment in mangoes cv. Tommy Atkins for export and to verify that the main attributes for acceptance, color and texture, as well as carbohydrate and organic acid contents, were maintained. In this study, the fruit was divided into groups: control, hot water dip-treated (46 °C for 90 min), and irradiation-treated at doses of 0.4 kGy and 1.0 kGy. The fruit was stored at low temperature (11 °C±2) for 14 days and then at room temperature (23 °C±2) until the end of the study. The results indicated that the fruit given a dose of 1.0 kGy remained in a less advanced stage of ripening (stage 3) throughout the storage period, but experienced a greater loss of texture in the beginning of the experiment. It was noted that only the control group had higher levels of citric acid and succinic acid on the last day of the experiment. There were no significant differences in the total sugar content between any treatment groups. Gamma radiation can be used as a quarantine treatment and does not interfere negatively with the quality attributes of mangoes. |
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