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Physico-chemical changes during progressive ripening of mango (Mangifera indica L.) cv. Dashehari under different temperature regimes.
J Food Sci Technol 2017; 54(7):1964-1970JF

Abstract

The effect of different temperature regimes on ripening quality of mango cv. Dashehari was investigated. Fruits were kept at 20, 25 °C in temperature controlled chambers and at room temperature. Fruits were analyzed periodically for physico-chemical characteristics after every 24 h interval up to 168 h of ripening period. Development of soluble solid contents (SSC), flesh softening and physiological loss of weight of fruits occurred progressively during ripening. Progression of ripening changes in fruit were found to be less at 20 and 25 °C than at room temperature. β-carotene content of pulp improved with ripening but declined after 144 h. Sensory quality (SQ) of mangoes ripened at lower temperature maintained for longer duration and were more acceptable than fruits ripened at room temperature. Pearson's correlation matrix studies showed the inverse relationship of quality parameters SSC, β-carotene and SQ with firmness and titratable acidity during progressive ripening of fruits. Further, principal component analysis for extensive view of changes in quality parameters and their contribution to overall variability revealed that sensory quality (F1) contributed to maximum variation in ripening indices of fruit.

Authors+Show Affiliations

Department of Fruit Science, Punjab Agricultural University, Ludhiana, Punjab 141004 India.Department of Fruit Science, Punjab Agricultural University, Ludhiana, Punjab 141004 India.Department of Fruit Science, Punjab Agricultural University, Ludhiana, Punjab 141004 India.Department of Fruit Science, Punjab Agricultural University, Ludhiana, Punjab 141004 India.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28720953

Citation

Gill, P P S., et al. "Physico-chemical Changes During Progressive Ripening of Mango (Mangifera Indica L.) Cv. Dashehari Under Different Temperature Regimes." Journal of Food Science and Technology, vol. 54, no. 7, 2017, pp. 1964-1970.
Gill PPS, Jawandha SK, Kaur N, et al. Physico-chemical changes during progressive ripening of mango (Mangifera indica L.) cv. Dashehari under different temperature regimes. J Food Sci Technol. 2017;54(7):1964-1970.
Gill, P. P. S., Jawandha, S. K., Kaur, N., & Singh, N. (2017). Physico-chemical changes during progressive ripening of mango (Mangifera indica L.) cv. Dashehari under different temperature regimes. Journal of Food Science and Technology, 54(7), pp. 1964-1970. doi:10.1007/s13197-017-2632-6.
Gill PPS, et al. Physico-chemical Changes During Progressive Ripening of Mango (Mangifera Indica L.) Cv. Dashehari Under Different Temperature Regimes. J Food Sci Technol. 2017;54(7):1964-1970. PubMed PMID: 28720953.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Physico-chemical changes during progressive ripening of mango (Mangifera indica L.) cv. Dashehari under different temperature regimes. AU - Gill,P P S, AU - Jawandha,S K, AU - Kaur,Navdeep, AU - Singh,Navprem, Y1 - 2017/04/17/ PY - 2017/04/06/revised PY - 2017/04/07/accepted PY - 2017/7/20/entrez PY - 2017/7/20/pubmed PY - 2017/7/20/medline KW - Mango KW - Quality KW - Ripening KW - Temperature SP - 1964 EP - 1970 JF - Journal of food science and technology JO - J Food Sci Technol VL - 54 IS - 7 N2 - The effect of different temperature regimes on ripening quality of mango cv. Dashehari was investigated. Fruits were kept at 20, 25 °C in temperature controlled chambers and at room temperature. Fruits were analyzed periodically for physico-chemical characteristics after every 24 h interval up to 168 h of ripening period. Development of soluble solid contents (SSC), flesh softening and physiological loss of weight of fruits occurred progressively during ripening. Progression of ripening changes in fruit were found to be less at 20 and 25 °C than at room temperature. β-carotene content of pulp improved with ripening but declined after 144 h. Sensory quality (SQ) of mangoes ripened at lower temperature maintained for longer duration and were more acceptable than fruits ripened at room temperature. Pearson's correlation matrix studies showed the inverse relationship of quality parameters SSC, β-carotene and SQ with firmness and titratable acidity during progressive ripening of fruits. Further, principal component analysis for extensive view of changes in quality parameters and their contribution to overall variability revealed that sensory quality (F1) contributed to maximum variation in ripening indices of fruit. SN - 0022-1155 UR - https://www.unboundmedicine.com/medline/citation/28720953/Physico_chemical_changes_during_progressive_ripening_of_mango__Mangifera_indica_L___cv__Dashehari_under_different_temperature_regimes_ L2 - https://www.ncbi.nlm.nih.gov/pmc/articles/pmid/28720953/ DB - PRIME DP - Unbound Medicine ER -