scholarly journals Lenticel discolouration, under-skin browning and resin canal disorder in Australian mango fruit cultivars

2017 ◽  
Author(s):  
Anh Tram San
Keyword(s):  
Resin Canal ◽  
Mango Fruit

Potential factors that contribute to resin canal discoloration in mango fruit

2017 ◽  
pp. 311-318 ◽  
Author(s):  
A.J. Macnish ◽  
C.A. McConchie ◽  
P.J. Hofman ◽  
D.C. Joyce
Keyword(s):  
Resin Canal ◽  
Mango Fruit ◽  
Potential Factors

Fresh-cut Mango Fruit Slices

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 457b-457 ◽  
Author(s):  
Arunya Limbanyen ◽  
Jeffrey K. Brecht ◽  
Steven A. Sargent ◽  
Jerry A. Bartz
Keyword(s):  
Chilling Injury ◽  
Flesh Color ◽  
Mango Fruit ◽  
Heat Treated ◽  
Before And After ◽  
Yellow Flesh ◽  
Postharvest Life ◽  
Fresh Cut ◽  
Flesh Browning ◽  
Aseptic Conditions

Preparation and handling procedures for fresh-cut mango slices were developed using `Tommy Atkins', `Haden', and `Palmer' mangoes. Fruit with yellow flesh color (no green color remaining) were optimum maturity for fresh-cut in terms of maintenance of acceptable appearance, texture, and taste; riper fruit developed flesh breakdown and more browning. Postharvest life of fresh-cut mango at 5 °C was 8 to 10 d with no evidence of chilling injury and was limited by flesh browning and loss of firmness. Respiration rates ranged from 32 to 40 mg CO2/kg per hr and ethylene production was typically ≤0.1 μl·kg–1·hr–1. The SSC changed little during storage, while pH varied from 3.5 to 4.8 and TA typically declined by 30% to 40%. Peeling to a depth of at least 2 mm and trimming flesh near the stem scar was necessary to minimize browning. Imported fruit that had been heat-treated for insect quarantine showed more severe browning than Florida fruit that had not been heat-treated. Preparation in aseptic conditions and dipping fruit in a 100 ppm NaOCl solution at pH 7 before and after peeling protected against decay during storage but dipping in chlorine after slicing without removal of excess liquid resulted in flesh translucency and breakdown. Dipping in 1% CaCl2 solution had no effect on flesh firmness (Instron) or browning. Storage in an unvented plastic clamshell container, which developed an atmosphere of 2.25% CO2 plus 19% O2, did not improve shelf life, but a MA of 10% CO2 plus 10% O2 was subjectively judged to slow browning and softening and resulted in no off flavor compared to air storage.

Biocontrol of Cladosporium cladosporioides of mango fruit with Bacillus atrophaeus TE7 and effects on storage quality

2021 ◽  
Vol 78 (2) ◽  
pp. 765-774
Author(s):  
Minmin Jing ◽  
Bingyu Huang ◽  
Wen Li ◽  
Jiaoke Zeng ◽  
Yuanzhi Shao
Keyword(s):  
Cladosporium Cladosporioides ◽  
Bacillus Atrophaeus ◽  
Storage Quality ◽  
Mango Fruit

scholarly journals Phytochemical changes in mango fruit in response to Alternaria alternata infection

2018 ◽  
Vol 36 (No. 3) ◽  
pp. 227-232 ◽  
Author(s):  
Jiao Li ◽  
Liangang Mao ◽  
Yanning Zhang ◽  
Lan Zhang ◽  
Hongyun Jiang
Keyword(s):  
Superoxide Dismutase ◽  
Vitamin C ◽  
Fruit Quality ◽  
Alternaria Alternata ◽  
Enzyme Activities ◽  
Phenylalanine Ammonia Lyase ◽  
Titratable Acidity ◽  
Mango Fruit ◽  
Malondialdehyde Content

Changes in mango fruit quality, malondialdehyde content, and enzymatic activities in response to pathogen Alternaria alternata infection were studied. A. alternata significantly affected the appearance of mango fruit at 5 and 7 days after treatment (DAT). The quality of pathogen-infected fruit first showed a significant decrease in titratable acidity and vitamin C content and a significant increase in pH since 3 DAT. The malondialdehyde content was higher than that in the untreated controls at 3 and 7 DAT. The enzyme activities of ascorbate peroxidase and polyphenol oxidase showed significant increases since 3 DAT. Significant increases in l-phenylalanine ammonia-lyase and superoxide dismutase activities were observed at 7 DAT. These results indicate that A. alternata infection first significantly affects some biochemical constituents and enzyme activities in mango fruit since 3 DAT and that there was no significant effect on appearance until 5 DAT.

Seasonal Variation in Traumatic Resin Canal Formation in Chamaecyparis Obtusa Phloem

IAWA Journal ◽  
1998 ◽  
Vol 19 (2) ◽  
pp. 181-189 ◽  
Author(s):  
Keiko Kuroda
Keyword(s):  
Annual Ring ◽  
Stem Canker ◽  
Chamaecyparis Obtusa ◽  
Resin Canal ◽  
Annual Rings ◽  
Secondary Phloem ◽  
Resinous Stem Canker ◽  
Traumatic Resin Canals ◽  
Resin Canals ◽  
Artificial Wounding

Trunks of Chamaecyparis obtusa were injured to examine seasonal differences in traumatic resin canal formation in secondary phloem. Even after wounding during winter, differentiation of axial parenchyma into epithelium was initiated, and vertical resin canals formed. After winter wounding, resin canal development was slower and the tangential extent of resin canals was narrower than after spring wounding, and it took one to two months until resin secretion began. After spring wounding, the sites of resin canal formation were the 1- and 2-year-old annual rings of phloem. In August, the location of resin canal formation shifted into the current and 1-year-old annual ring. Resin canals never formed in secondary phloem areas that were 3 or more years old. In C. obtusa trunks that are affected by the resinous stem canker, numerous tangentiallines of resin canals are found throughout the phloem, not just recent and 1- to 2-year-old phloem. The present research indicates that these many lines of resin canals were not formed at one time, and that the stimuli that induce traumatic resin canals must occur repeatedly over many years. The data on artificial wounding effects are useful for understanding resinous stem canker.

Analysis of Turee Microscopic Cuaracters for Separating the Wood of Pinus Contorta and P. Ponderosa

IAWA Journal ◽  
2003 ◽  
Vol 24 (3) ◽  
pp. 257-267
Author(s):  
Alex C. Wiedenhoeft ◽  
Regis B. Miller ◽  
Terra J. Theim
Keyword(s):  
Pinus Ponderosa ◽  
Pinus Contorta ◽  
Resin Canal ◽  
Diagnostic Character ◽  
Resin Canals

Three microscopic characters were evaluated for the identification of Pinus contorta and Pinus ponderosa. The tangential diameter of the resin canals, including the epithelium, was compared to the tangential diameter of the entire resin canal complex. The latter measurement was shown to give diagnostic results for these species. Data from the examination of ray composition do not support previously published methods for separating P. contorta and P. ponderosa. The presence or absence of small elongate crystals in the subsidiary parenchyma of the resin canal complexes was shown to be the most powerful diagnostic character for separating the wood of these species.

Loss of heat tolerance in ‘Kensington’ mango fruit following heat treatments

2001 ◽  
Vol 21 (3) ◽  
pp. 321-330 ◽  
Author(s):  
Keryl K. Jacobi ◽  
Elspeth A. MacRae ◽  
Suzan E. Hetherington
Keyword(s):  
Heat Tolerance ◽  
Heat Treatments ◽  
Mango Fruit
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