The Influence of Raw Material on the Quality of Dried Mango Slices (Mangifera Indica L.) with Special Reference to Postharvest Ripening PDF Download

Author: Busarakorn Mahayothee
Publisher:
ISBN: 9783832236601
Category :
Languages : en
Pages : 141

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Author: Werner Muhlbauer
Publisher: Woodhead Publishing
ISBN: 012818163X
Category : Technology & Engineering
Languages : en
Pages : 450

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Book Description
Drying Atlas: Drying Kinetics and Quality of Agricultural Products provides, in a condensed and systematic way, specific insights on the drying-relevant properties and coefficients of over 40 agricultural products. It also presents information about the production methods that influence the drying process, the quality of the dried product, the official quality standards of the products, and the design principles and operating characteristics of drying systems that are widely used in the postharvest processing and food industry. Available books on drying technology mainly focus on drying theory and simulation of drying processes. This book offers systematic information on the impact of other important parameters, such as relative humidity, air flow rate, mechanical, thermal and chemical pre-treatment, and drying mode for specific products. It is a unique and valuable reference for scientists and engineers who want to focus on industrial drying applications and dryers, as well as graduate and post-graduate students in postharvest technology and drying. - Explores the production methods that influence the drying process and quality of the dried product - Outlines the official quality standards of the products, the design principles, and the operating characteristics of drying systems that are used in postharvest processing - Features 41 chapters that are (each for an agricultural product) presented in a condensed and systematic way

Author: Elhadi M. Yahia
Publisher: Elsevier
ISBN: 085709288X
Category : Business & Economics
Languages : en
Pages : 651

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Book Description
While products such as bananas, pineapples, kiwifruit and citrus have long been available to consumers in temperate zones, new fruits such as lychee, longan, carambola, and mangosteen are now also entering the market. Confirmation of the health benefits of tropical and subtropical fruit may also promote consumption further. Tropical and subtropical fruits are particularly vulnerable to postharvest losses, and are also transported long distances for sale. Therefore maximising their quality postharvest is essential and there have been many recent advances in this area. Many tropical fruits are processed further into purees, juices and other value-added products, so quality optimization of processed products is also important. The books cover current state-of-the-art and emerging post-harvest and processing technologies. Volume 1 contains chapters on particular production stages and issues, whereas Volumes 2, 3 and 4 contain chapters focused on particular fruit.Chapters in Volume 3 of this important collection review factors affecting the quality of different tropical and subtropical fruits, concentrating on postharvest biology and technology. Important issues relevant to each specific product are discussed, such as postharvest physiology, preharvest factors affecting postharvest quality, quality maintenance postharvest, pests and diseases and value-added processed products, among other topics. - Along with the other volumes in the collection, Volume 3 is an essential reference for professionals involved in the postharvest handling and processing of tropical and subtropical fruits and for academics and researchers working in the area - Covers current state-of-the-art and emerging post-harvest and processing technologies - Important issues relevant to each particular fruit are discussed, such as postharvest physiology, preharvest factors affecting postharvest quality and pests and diseases

Author: A. C. Q. Pinto
Publisher:
ISBN:
Category : Mango
Languages : en
Pages : 704

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Author: Franz J. Heidhüs
Publisher: Springer Science & Business Media
ISBN: 3540712208
Category : Science
Languages : en
Pages : 423

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This book creates a scientific base for the development and testing of sustainable production and land use systems in ecologically fragile and economically disadvantaged mountainous regions in Southeast Asia; to develop concepts for rural institutions that can reduce rural poverty and food insecurity, and improve livelihoods in mountainous regions in Southeast Asia; and to explore methods for analyzing complex ecosystems and their interactions with the socio-cultural, economic and institutional environment.

Author: Ingrid Patricia Ibarra Garza
Publisher:
ISBN:
Category :
Languages : en
Pages :

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"Mango is ranked at the fifth place in total production of fruit crops worldwide and México is the seventh main producer of it. This fruit not only have economic relevance, but it is attractive because the flavor, fragance and higth nutritional value. Therefore, mango can be consumed as fresh fruit or in products such as juice, nectar, canning slices, pickles, etc.."-- p.iv.

Author: Panita Ngamchuachit
Publisher:
ISBN: 9781303151248
Category :
Languages : en
Pages :

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Mango (Mangifera indica L.) is a tropical fruit, which is becoming more popular in the global fruit market due to its unique flavor. Fresh-cut mango has the potential to become one of the fastest growing segments of the mango market. In this dissertation, fruit characterization and pre- and post-cutting treatments, 1-methylcyclopropene (1-MCP) and calcium, respecively, were investigated to improve the eating quality and shelf life of fresh-cut mangos. The spatial variation of physico–chemical properties within mangos was investigated. The results showed that the direction of ripening tended to initiate from the inside outward and from the stem end to the blossom end. Mature green mangos of 2 cultivars ('Kent' and 'Tommy Atkins') and three ripeness levels based on fruit firmness (45 N, 35 N, 25 N) were processed into fresh-cut mango cubes and stored at 5 °C for 9 days. The ripeness stage best suited for fresh-cut processing was 35 N for 'Kent' and 25 N for 'Tommy Atkins' based on ease of handling, quality maintenance, and sensory evaluation. The effect of calcium dips on quality maintenance of 'Kent' and 'Tommy Atkins' mangos, as determined instrumentally and by consumer acceptance was also evaluated. The best treatments were 0.136 M CaCl2 for 2.5 min for 'Tommy Atkins' and 0.136 M CaCl2 for 1 min dip for 'Kent' mangos. Consumers preferred fresh-cut 'Kent' mangos more than 'Tommy Atkins' mangos, possibly due to their higher SSC, TA, SSC/TA and lower development of browning. The potential for using 1-MCP as a pretreatment prior to or following hot water quarantine treatment, mandated by USDA-APHIS, was also investigated as a mechanism to slow the softening of fresh-cut mango cubes. 1-MCP treatment alone showed the greatest delay in whole mango fruit softening, for both mature green and ripe mangos. A higher 1-MCP concentration of 1.0 [mu]l l−1 for 24 h at 20 °C was required for riper fruits, whereas a concentration of 0.5 [mu]l l−1 was sufficient to delay ripening in mature green mangos. Lower efficacy of 1-MCP in delaying fruit ripening was observed in hot water treated mango fruits. However, 1-MCP treatments prior to hot water treatments resulted in a better delay in fruit softening and peel color alterations, as compared to hot water treatments alone. The application of 1-MCP as a pretreatment prior to hot water treatment could be beneficial for mangos destined for fresh cut applications, by slowing subsequent ripening of the fresh-cut mango cubes. Further research is needed to confirm that the reduced rate of softening would continue after cutting the whole, 1-MCP-treated mangos.

Author: Sara González-Moscoso
Publisher:
ISBN: 9781321362633
Category :
Languages : en
Pages :

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Book Description
Although the mango fruit is widely produced and consumed around the world, consumers tend to experience inconsistent fruit quality due to harvest and postharvest handling factors. Better physico-chemical characterization after harvest and the identification of parameters that better predict ripe 'ready to eat' fruit quality are required to ensure higher fruit quality in the U.S. imported mango market. The objective of this study was to corroborate the effectiveness of dry matter (DM) as a minimum quality index (MQI) for the prediction of final consumer quality of mango fruit and to propose a realistic threshold for DM that assures a fruit that meets consumer acceptance after proper ripening. Fruit of mango cultivars 'Ataulfo', 'Haden' and 'Tommy Atkins' were stored at 20 °C and >85% relative humidity for twelve days, while quality measurements were taken every two days. Compared to other attributes, DM was stable during ripening and had the strongest correlation with ripe soluble solids concentration (RSSC) (R2 = 0.72). The firmness range between 4.5 and 26.7 N was corroborated as one that would meet consumer acceptance for `ready to eat' fruit. "In store" consumer tests showed that, in general, increasing DM tended to increase consumer acceptance of imported mangos. The results support DM as a stable parameter that can be used as a MQI to precisely predict the final consumer quality of mango fruit imported to the U.S. and select the fruit that will satisfy consumers. This study proposed the following MQI for 'Ataulfo' from Brazil, 'Haden' from Mexico, 'Kent' from Peru, and 'Tommy Atkins' from Mexico, Guatemala and Ecuador: 14.4%, 12.3%, 12.0%, 13.0%, 13.0%, and 11.0% DM, respectively. However, for 'Ataulfo' and 'Kent' from Mexico and `Francis' from Haiti the MQI could only be proposed as: (less than equal to)16.9 %, (less than equal to)15.0 %, and (less than equal to)16.7 % DM, respectively. With the information collected from this experiment along with information from previous studies on mango consumer acceptance, a ripening protocol was drafted. This protocol comprises the receiving, ripening, quality evaluation, and retail store handling and marketing for imported mangos. The protocol serves as a guideline for the postharvest handling of mangos with the main goal of assuring an acceptable mango flavor experience for consumers and increase mango sales in the U.S.

Author:
Publisher: Engineers India Research In
ISBN: 8189765248
Category : Canned fruit juices
Languages : en
Pages : 12

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Book Description
The book Fruit Beverages And Processing with Mango Products covers :- Mango, Preservation Technologies, Mango Processing Unit Mango Juice in Bags Hot Fill Procedure, Fruit and Vegetable Processing Flow Sheets (Simple Processing) Fruits/Vegetables Processing (Drying/Dehydration), Juices, Fruits in Syrup, Sauces, Jams, Pulps and Nectars, Channed Products Processing, Standards for Grades of Dried Apricots, Recipe Guidelines, Dried Fruit and Vegetables, Mango Products, Method of Preparation and Keeping Quality of Reconstituted Skim Milk based Mango Beverage, Processing Techniques of Mango Beverages, Ready to Serve (RTS) Beverage based on Pomegranate and Mango, Mango (Mangifera Indica L) Varieties for Wine making, Membrane Technology in Fruit and Vegetable Processing, Value Aaddition to Fruits and Vegetables by Mechanical Washing, Packaging of Fruit Juices, Flexible Packages for Fruit and Vegetable Pulps, Developments in Packaging of Liquid Foods, Drying of Fruits and Vegetables, Dehydration Fruits and Vegetables by Vacuum Drying Method, Fruit Drink Rasna Type Mango and Pineapple Pulp and Concentrates, Jam, Jelly, Chutney, Pickles and Squashes, Mango Pappad (Aam Papped), Mango Pulp Processing and Canning, Mango Powder, Mango Kernel Seed Powder (Starch).

Author: Angela Jean Lounds-Singleton
Publisher:
ISBN:
Category :
Languages : en
Pages :

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ABSTRACT: Mangoes are considered one of the most preferred fruits of the world because of their attractive color, delicious taste and excellent nutritional properties. Abundant in antioxidants, mangoes are among the many fruits consumed for their potential health benefits including anticancer and antiviral activities and reduced risk of cardiac disease associated with antioxidant activities (AOX) of polyphenolic and carotenoid compounds. Postharvest studies have been pursued to optimize shelf stability of fresh mango fruit for world distribution, but no investigations have addressed the effects these treatments have on synthesis, concentration, and retention of polyphenolic compounds.