PHYSIOLOGICAL AND BIOCHEMICAL BEHAVIOUR OF ‘WHITE SUKKARY’ AND ‘ZEBDA’ MANGOES DURING SHELF LIFE PERIOD AFTER HOT WATER DIPPING AND CALCIUM NITRATE TREATMENTS
Bassal, M., El-Hamahmy, M. (2011). PHYSIOLOGICAL AND BIOCHEMICAL BEHAVIOUR OF ‘WHITE SUKKARY’ AND ‘ZEBDA’ MANGOES DURING SHELF LIFE PERIOD AFTER HOT WATER DIPPING AND CALCIUM NITRATE TREATMENTS. EKB Journal Management System, 2(11), 1511-1526. doi: 10.21608/jpp.2011.85673
M. A. Bassal; M. A. El-Hamahmy. "PHYSIOLOGICAL AND BIOCHEMICAL BEHAVIOUR OF ‘WHITE SUKKARY’ AND ‘ZEBDA’ MANGOES DURING SHELF LIFE PERIOD AFTER HOT WATER DIPPING AND CALCIUM NITRATE TREATMENTS". EKB Journal Management System, 2, 11, 2011, 1511-1526. doi: 10.21608/jpp.2011.85673
Bassal, M., El-Hamahmy, M. (2011). 'PHYSIOLOGICAL AND BIOCHEMICAL BEHAVIOUR OF ‘WHITE SUKKARY’ AND ‘ZEBDA’ MANGOES DURING SHELF LIFE PERIOD AFTER HOT WATER DIPPING AND CALCIUM NITRATE TREATMENTS', EKB Journal Management System, 2(11), pp. 1511-1526. doi: 10.21608/jpp.2011.85673
Bassal, M., El-Hamahmy, M. PHYSIOLOGICAL AND BIOCHEMICAL BEHAVIOUR OF ‘WHITE SUKKARY’ AND ‘ZEBDA’ MANGOES DURING SHELF LIFE PERIOD AFTER HOT WATER DIPPING AND CALCIUM NITRATE TREATMENTS. EKB Journal Management System, 2011; 2(11): 1511-1526. doi: 10.21608/jpp.2011.85673

PHYSIOLOGICAL AND BIOCHEMICAL BEHAVIOUR OF ‘WHITE SUKKARY’ AND ‘ZEBDA’ MANGOES DURING SHELF LIFE PERIOD AFTER HOT WATER DIPPING AND CALCIUM NITRATE TREATMENTS

Journal of Plant Production
Article 8, Volume 2, Issue 11, November 2011, Page 1511-1526  XML PDF (736.5 K)
Document Type: Original Article
DOI: 10.21608/jpp.2011.85673
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Authors
M. A. Bassal1; M. A. El-Hamahmy2
1Horticulture Department, Faculty of Agriculture, Suez Canal University, 41522, Ismailia, Egypt,
2Botany Department, Faculty of Agriculture, Suez Canal University, 41522, Ismailia, Egypt
Abstract
Thermotherapy, especially hot water dipping (HWD) is widely used in many countries for insect and decay control in mangoes. Physiological and biochemical behaviour of fruit under HWD (47±1 ◦C/20 min, 53±1 ◦C/5 min) in packaged ‘White Sukkary’; (49±1 ◦C/30 min, 53±1 ◦C/8 min) in non-packaged ‘zebda’ and Ca(NO3)2 (4 and 6% /15min) in both cultivars during shelf life period was investigated. Overall valuable effect of 53±1 ◦C/5 min or 8min HWD or 6% Ca(NO3)2 on ripening acceleration and improvement was observed. In general, carotene content in peel was associated with up-regulation of catalase (CAT) activity under 53±1 ◦C/5 min or 8 min HWD or 6% Ca(NO3)2 treated fruit. 47(49) ±1 ◦C/ 20-30 min treatment alleviated peroxidase (POX) activity in peel and juice of both cultivars. Weight loose % and vitamin C (VC) values were maintained only with 6% Ca(NO3)2 treated fruit. HWD down-regulated Ascorbic acid oxidase activity (ASAO) compared to calcium treatments and control. High calcium content in peel or bulb was significantly correlated with fruit firmness only in ‘Zebda’ fruit. Also, SSC, TA%, reducing sugars and free phenols levels were estimated. Finally, using of HWD 53±1 ◦C/5 or 8 min or Ca(NO3)2 /6% treatments to accelerate and improve quality in ‘White Sukkary’  and ‘Zebda’ fruit in spite of synthetic ripening stimulators can be recommended.
Keywords
Mangifera Indica; ripening; shelf life; fruit quality; hot water; calcium nitrate; antioxidants; ascorbic acid oxidase
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