Articles
Ripening degree at harvest and ethylene conditioning facilitate the mango process for frozen cheeks
Article number
1415_35
Pages
297 – 304
Language
English
Abstract
According to the National Mango Board and mango processors, one of the most remarkable challenges during the processing of frozen mango is the unevenness of the fruit maturity at harvest and arrival to the factory.
This unevenness is strongly correlated to the handling of the fruit on the tree, and the ripening process after harvest.
In response to this problem, this project was established to generate a protocol for the optimal handling of mango fruit for freezing.
This involved determining the optimal ripening degree at harvest for the maximum yield and quality of frozen cheeks or cubes in ‘Tommy Atkins’, ‘Tommy-Kent’, ‘Kent’, and ‘Keitt’. Plus, to define the appropriate temperatures and times for the application of exogenous ethylene.
To achieve these objectives, commercial orchards of each of the evaluated cultivars were selected.
Continuous monitoring of the fruit development and growth was carried out to be able to harvest them in two stages of ripening degree (green mature and three quarters). In each cultivar, 240 fruits were harvested at the aforementioned stages, and they were subjected to conditioning with ethylene, at ambient conditions (average 28.8°C) and in cold room (22-24°C). The results showed significant differences in terms of ripening degree at harvest and ethylene conditioning.
Consequently, frozen mango processors are recommended to choose to harvest the fruit when they reach three-quarters stage and carry out treatment with ethylene at 100 ppm for 24 h in cold room, instead of doing it at room temperature as it is done normally.
This modification is based on the fact that conditioning with ethylene at room temperature extremely accelerated the fruit softening.
This unevenness is strongly correlated to the handling of the fruit on the tree, and the ripening process after harvest.
In response to this problem, this project was established to generate a protocol for the optimal handling of mango fruit for freezing.
This involved determining the optimal ripening degree at harvest for the maximum yield and quality of frozen cheeks or cubes in ‘Tommy Atkins’, ‘Tommy-Kent’, ‘Kent’, and ‘Keitt’. Plus, to define the appropriate temperatures and times for the application of exogenous ethylene.
To achieve these objectives, commercial orchards of each of the evaluated cultivars were selected.
Continuous monitoring of the fruit development and growth was carried out to be able to harvest them in two stages of ripening degree (green mature and three quarters). In each cultivar, 240 fruits were harvested at the aforementioned stages, and they were subjected to conditioning with ethylene, at ambient conditions (average 28.8°C) and in cold room (22-24°C). The results showed significant differences in terms of ripening degree at harvest and ethylene conditioning.
Consequently, frozen mango processors are recommended to choose to harvest the fruit when they reach three-quarters stage and carry out treatment with ethylene at 100 ppm for 24 h in cold room, instead of doing it at room temperature as it is done normally.
This modification is based on the fact that conditioning with ethylene at room temperature extremely accelerated the fruit softening.
Publication
Authors
J.A. Osuna-García, R. Gómez-Jaimes, R. Goenaga, M.J. Graciano-Cristóbal
Keywords
firmness, pulp color, sweetness
Groups involved
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