Postharvest treatments to reduce chilling injury symptoms in stored ...

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TABLE OF CONTENTS ABSTRACT……………………………………………………………….. ii RÉSUMÉ………….……………………………………………………….. iii ACKNOWLEDGEMENTS………………………………………………. iv FORMAT OF THESIS…………………………………………………… v CONTRIBUTIONS OF AUTHORS……………………………………... vii TABLE OF CONTENTS……………………………………………….… viii LIST OF TABLES………………………………………………………... xiv LIST OF FIGURES……………………………………………………….. xv NOMENCLATURE………………………………………………………. xvi I. GENERAL INTRODUCTION………………………………. 1 1.1 Introduction………………………………………………… 1 1.2 Hypothesis…………………………………………………. 2 1.3 Objectives………………………………………………….. 3 1.4 Scope………………………………………………………. 3 II. REVIEW OF LITERATURE………………………………… 4 2.1 Cultivation Characteristics…………………………………. 4 2.1.1 Chemical composition, nutritive and medicinal value………………………………………. 5 viii
2.1.2 Pests and diseases…………………………………. 6 2.1.3 Harvesting…………………………………………… 7 2.2 Storage of Fruit…………………………………………….. 9 2.2.1 Storage at low temperature……………………….. 9 2.2.2 Controlled and modified atmosphere storage.….. 10 2.2.3 Storage at low pressure…………………………. 11 2.2.4 Storage by use of coating…………………………. 12 2.2.5 Storage by using ionizing radiation……………… 12 2.2.6 Storage by using chemicals………………..……… 13 2.3 Postharvest Heat Disinfestation Treatments……………….. 13 2.3.1 Vapor heat-treatment (VHT)…………………….… 14 2.3.2 Forced hot air-treatment (FHA)…………….….… 14 2.3.3 Hot water-treatment (HWT)………………………. 15 2.3.4 Physiological responses to heat-treatment…… 15 2.4 Physiological and Physical Disorder……………………….. 16 2.4.1 Sapburn………………………………………..……. 16 2.4.2 Spongy tissue……………………………………….. 16 2.4.3 Black-tip……………………………………………… 17 2.4.4 Soft-nose…………………………………………….. 17 2.4.5 Chilling injury (CI) ………………………………… 17 2.5 Postharvest Treatment for Reducing CI Symptoms…….…. 18 2.5.1 Use of heat-treatment…………………………… 19 2.5.2 Use of chemicals………………………………… 20 a) Jasmonic acid and methyl Jasmonate………. 20 b) Diphenylamine………………………………… 21 2.6 Ripening of Mangoes………………………………………. 22 2.6.1 Ripening of mangoes by using chemicals……….. 23 2.7 Quality Evaluation……………………………………………… 24 2.7.1 Measurement of color……………………………… 24 2.7.2 Textural properties………………………………… 26 2.8 Conclusions……………………………………………….… 26 ix
Page 1 and 2: Postharvest treatments to reduce ch
Page 3 and 4: RÉSUMÉ Traitements post-récolte
Page 5 and 6: FORMAT OF THESIS This thesis is wri
Page 7: CONTRIBUTION OF AUTHORS The reporte
Page 11 and 12: 4.4.1 Procedure………………
Page 13 and 14: c) Treatment with ethylene………
Page 15 and 16: LIST OF FIGURES Figure 2.1: Tear sh
Page 17 and 18: MCP 1-methylcyclopropene Min Minute
Page 19 and 20: many international traders are faci
Page 21 and 22: II. LITERATURE REVIEW Mango (Mangif
Page 23 and 24: 2.1.2 Pests and diseases Ma ngo is
Page 25 and 26: harvesting of fruits. Useful chemic
Page 27 and 28: maintain the quality of the product
Page 29 and 30: maintains O2 and relative humidity.
Page 31 and 32: friendly; so the interest in heat d
Page 33 and 34: ecomes soft due to heat-treatment.
Page 35 and 36: like discoloration of the skin, ski
Page 37 and 38: egulates these attributes is not ye
Page 39 and 40: harmful volatiles (Whitaker, 2000).
Page 41 and 42: 2.7 Quality Evaluation Product qual
Page 43 and 44: Ripe mango shows a wide range of co
Page 45 and 46: III. POSTHARVEST TREATMENTS TO REDU
Page 47 and 48: the firmness of fruits such as plum
Page 49 and 50: pH of the flesh was measured using
Page 51 and 52: (b) pH, total soluble solids and te
Page 53 and 54: substantiated the work of McGuire,
Page 55 and 56: Fornaris-Rullan, G.R., Guadalupe-Lu
Page 57 and 58: Table 3.1. Description of the exper
Page 59 and 60:
Table 3.5. Quality of mangoes cv. K
Page 61 and 62:
CONNECTING TEXT Experiments were co
Page 63 and 64:
exposure. CI symptoms include scald
Page 65 and 66:
value) and yellow (greater b* value
Page 67 and 68:
4.8 Acknowledgement The authors are
Page 69 and 70:
Table 4.2: Quality of cv. Kent mang
Page 71 and 72:
CONNECTING TEXT In Chapters III and
Page 73 and 74:
5.2 Introduction Mango (M. indica L
Page 75 and 76:
treatment (CI-1). The second lot (C
Page 77 and 78:
period was characterized by further
Page 79 and 80:
Incidence of CI symptoms After 18 d
Page 81 and 82:
measurements made on the flesh port
Page 83 and 84:
5.9 References: Abou-Aziz, A.B., S.
Page 85 and 86:
Table 5.1. Description of the exper
Page 87 and 88:
Table 5.4. Quality of the mangoes c
Page 89 and 90:
Table 5.6. Quality of the CI-3 (DPA
Page 91 and 92:
CONNECTING TEXT In the previous cha
Page 93 and 94:
flavor development and softening of
Page 95 and 96:
fruit. It is also called chorethiph
Page 97 and 98:
products that do not increase ethyl
Page 99 and 100:
welding purposes. Usually calcium c
Page 101 and 102:
of these ways have good skin color
Page 103 and 104:
6.8 References Akamine, E.K. and T.
Page 105 and 106:
Pal. R. K. 1998b. Ripening and Rheo
Page 107 and 108:
CI symptoms of mangoes cv. Kent and
Page 109 and 110:
Borrud, L., C. W. Enns; and S. Mick
Page 111 and 112:
Fornaris-Rullan, G.R., Guadalupe-Lu
Page 113 and 114:
Joel, D.M. 1978. The secretory duct
Page 115 and 116:
Mann S. S. 1974. Effect of ethylene
Page 117 and 118:
Pantastico, Er. B., T.K. Chattopadh
Page 119 and 120:
Seymour, G. 1984. Report on a visit
Page 121 and 122:
Wardlaw C W. 1961. Banana disease i
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