Combined application of hot water and hexanal-based formulations preserves the postharvest quality of mango fruits

被引：5
|
作者：
Darshan, Devi [1 ]
Gill, Karan Bir Singh [1 ]
Gill, Parmpal Singh [1 ]
Boora, Rajbir Singh [1 ]
Bajaj, Kashish [1 ]
Gill, Mandeep Singh [1 ]
Singh, Harpreet [1 ]
机构：
[1] Punjab Agr Univ, Dept Fruit Sci, Ludhiana 141004, Punjab, India
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2024年 / 104卷 / 14期
关键词：
cell wall degradation; enzymatic activity; fruit firmness; hexanal; hot water treatment; mango; MANGIFERA-INDICA L; SHELF-LIFE; PREHARVEST APPLICATION; CHILLING INJURY; RESPONSES;
D O I：
10.1002/jsfa.13695
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
BACKGROUNDMango fruits undergo numerous postharvest quality losses during storage. Hence, the present study aimed to increase the shelf life of mango fruits by applying hexanal-based enhanced freshness formulations (EFF) in combination with hot water treatment (HWT).RESULTSThe findings revealed that, among all the tested applications, the combination of EFF 1.0% + HWT reduced the weight loss, decay incidence, and activity of cell wall degrading enzymes of mango fruits. Also, the combined treatment was effective in maintaining the fruit quality parameters such as soluble solid contents, titratable acidity, ascorbic acid and activity of antioxidant compounds.CONCLUSIONThe present study concludes that the postharvest application of EEF 1.0% in combination with HWT can be used in extending the shelf life of mango cv. 'Langra,' fruits stored at 12 degrees C and 85-90% relative humidity for 35 days. (c) 2024 Society of Chemical Industry.
引用
收藏
页码：8684 / 8692
页数：9
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