Effects of Heat Treatment on Changes of Respiration Rate and Enzyme Activity of Ivory Mangoes During Storage

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• 作者：Hui Wang ; Zhiwei Yang ; Fei Song ; Weijun Chen and Songlin Zhao
• 刊名：Journal of Food Processing and Preservation
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：41
• 期：1
• 全文大小：402K
• ISSN：1745-4549

文摘

Mango is produced in tropical zone and consumed around the world. However, mango fruit has a short postharvest life resulting in severe loss during storage. In this study, the effects of heat treatment applied to ivory mangoes on physical, physiological and biochemical quality was studied. The results showed that mangoes subjected to all hot water treatment at 50C – 10 min, 60C – 1 min, 70C – 5 s could improve the quality, while the 60C – 1 min treatment was the optimal method. We found that 60C – 1 min treatment could inhibit the respiration rate, the relative electric conductivity and the malondialdehyde content, and increase the total phenols and flavonoids not reported earlier. Moreover, the activity of polyphenol oxidase, peroxidase and polygalacturonase was reduced, and the activity of catalase was increased, thus maintaining a better quality of ivory mangoes. The 60C – 1 min treatment is the alternative method for improving the quality of ivory mangoes during the storage.