Articles
Influence of low-pressure cold plasma and cultivar differences on the storability of fresh whole mango fruit
Article number
1422_61
Pages
507 – 514
Language
English
Abstract
Pre-treatments like cold plasma have recently become available as a cutting-edge method to maintain the nutritional content of fresh produce.
However, it is crucial to optimize the treatment parameters and investigate diverse fruit cultivars.
As a result, the purpose of this study was to determine the influence of low-pressure CP treatment on the quality attributes of fresh whole mango cultivars.
CP treatment duration of 5- and 10-min at a working voltage of 90 kV and 1.4 mbar were applied on the surface of whole mango fruit and stored at 11°C for 30 days.
Samples were evaluated by monitoring parameters such as colour, antioxidant activity and total phenolic content.
Fruit that had not been treated served as a control.
The results indicated high yellowness (b*) values of 60.24 and 63.06 for ‘Tropica’ mango cultivar treated with CP for 5 and 10 min, respectively, compared to ‘Heidi’ (50.35 and 51.12) and ‘Keitt’ (40.16 and 46.74). The changes in antioxidant activity (AA) were significant in treated samples compared to the untreated control.
Aerobic mesophilic bacteria counts were lower in samples treated with cold plasma for 5 or 10 min, compared to the untreated control samples.
In addition to helping future research understand the impact of CP pre-treatment on the storage life extension of fresh whole mangoes, this study showed that CP may be utilized as a suitable pre-treatment to preserve the nutritional quality of fresh mango fruit.
However, it is crucial to optimize the treatment parameters and investigate diverse fruit cultivars.
As a result, the purpose of this study was to determine the influence of low-pressure CP treatment on the quality attributes of fresh whole mango cultivars.
CP treatment duration of 5- and 10-min at a working voltage of 90 kV and 1.4 mbar were applied on the surface of whole mango fruit and stored at 11°C for 30 days.
Samples were evaluated by monitoring parameters such as colour, antioxidant activity and total phenolic content.
Fruit that had not been treated served as a control.
The results indicated high yellowness (b*) values of 60.24 and 63.06 for ‘Tropica’ mango cultivar treated with CP for 5 and 10 min, respectively, compared to ‘Heidi’ (50.35 and 51.12) and ‘Keitt’ (40.16 and 46.74). The changes in antioxidant activity (AA) were significant in treated samples compared to the untreated control.
Aerobic mesophilic bacteria counts were lower in samples treated with cold plasma for 5 or 10 min, compared to the untreated control samples.
In addition to helping future research understand the impact of CP pre-treatment on the storage life extension of fresh whole mangoes, this study showed that CP may be utilized as a suitable pre-treatment to preserve the nutritional quality of fresh mango fruit.
Publication
Authors
L.A. Yanclo, Z.A. Belay, G. Sigge, O.J. Caleb
Keywords
bioactive compounds, Mangifera indica, physicochemical, pretreatment, shelf life, fruit colour
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