mangifera/atrophy

Effects of UV-B radiation on chilling injury, ripening and endogenous nitric oxide (NO) levels in mango fruit were evaluated. Chilling injury index, ion leakage, and malondialdehyde (MDA) content of the fruit pretreated with 5kJm(-2) UV-B for 4h were significantly lower than those of the control

To measure bioactive compound losses due to minimal processing, mature green fresh-cut mangoes (Mangifera indica L.) cv. "Ataulfo" were subjected to an antioxidant treatment and stored at 5 degrees C during 15 d. Quality index, total phenols, flavonoids, beta-carotene, ascorbic acid, vitamin E, and

Enzymatic browning is a serious quality deterioration of fresh-cut fruits and vegetables. Recently, consumers and fruit and vegetable industrial processors have demanded the use of natural antibrowning agents to replace the use of chemicals. Mango (Mangifera indica cv. Chok Anan) peel was

Mango is a tropical fruit which is sensitive to chilling injury. The present work investigated the potential of edible coatings of chitosan and polyamine spermidine in increasing shelf life and quality of mango. The control fruits (treated with distilled water) and the mango fruits treated with

Mango quarantine is based mainly on heat treatment, with a possible deterioration of fruit quality. We studied the effects of cold quarantine (19 days storage at 2 °C) on fruit quality of commercial mango cvs. Keitt and Shelly for three consecutive years. Chilling injury (CI) occurs in mango fruit

The mango fruits remain biologically active even after harvest as they continue respiration, transpiration and other bio-chemical processes. Being highly perishable, the fruit quality deteriorates fast under ambient conditions (30 ± 5 °C and 50 ± 5% RH), rendering them unmarketable within 5-6 days.

OBJECTIVE To test the effect of bovicin HC5--a bacteriocin from Streptococcus bovis HC5--against the strains of Clostridium tyrobutyricum isolated from canned spoiled mango pulp. RESULTS Bovicin HC5 [40-160 arbitrary unit (AU) ml(-1)] reduced the specific growth rate and increased the lag phase

Sensory and nutritional properties of mango pulp thawed by different ultrasound intensities and temperatures were studied. Compared to water immersion thawing, a thawing time reduction of 16-64% (p < 0.05) and more phenolic acids contents (gallic, hydroxybenzoic, and caffeic acid) were observed

The aim of this study was to determine the physicochemical, functional and antioxidant properties of mango (MAC), pineapple (PAC) and passion fruit (PFC) co-products in order to evaluate them as ingredients for food application. Proximate composition showed low fat content (0.95-5.64 g/100 g), and

UNASSIGNED MITO-8 showed that prolonging platinum-free interval by introducing non-platinum-based chemotherapy (NPBC) does not improve prognosis of patients with partially platinum-sensitive recurrent ovarian cancer. Quality of life (QoL) was a secondary outcome. UNASSIGNED Ovarian cancer patients

High hydrostatic pressure (HHP) pasteurized and refrigerated avocado and mango pulps contain lower microbial counts and thus are safer and acceptable for human consumption for a longer period of time, when compared to fresh unprocessed pulps. However, during their commercial shelf life, changes in

Mango can develop symptoms of chilling injury (CI) during storage at low temperatures. The application of a hot water treatment (HWT) prior to cold storage can prevent this disorder; however, prolonged exposure to heat may cause accelerated softening of the fruit. Calcium salts allow the formation

The study reports shelf-life enhancement of candied mango by infusion of gingerols. Gingerols infused product (GIP), with 3.67 mg gingerols/100 g and non-infused products (control) were packed in multilayer metalized (MET), and ethylene vinyl alcohol (EVOH) based pouches and stored at 25, 35 and 45

Colletotrichum gloeosporioides, one of the main agents of mango anthracnose, causes latent infections in unripe mango, and leads to huge economic losses during storage and transport. Dimethyl trisulfide (DMTS), one of the main volatile compounds produced by some microorganisms or plants, has shown

Present study was undertaken to evaluate the protective effect of 1,2,3,4,6-penta-O-galloyl-β-d-glucopyranose (PGG) against transient global ischemia/reperfusion (I/R)-induced brain injury in rats. Sixty minutes of global ischemia, followed by 24h of reperfusion caused significant alterations in