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'Van Dyke' Mango (Mangifera Indica L.) Fruit Agronomía Colombiana, Vol Agronomía Colombiana ISSN: 0120-9965 [email protected] Universidad Nacional de Colombia Colombia Galvis, Jesús Antonio; Arjona, Harvey; Fischer, Gerhard; Martínez, Ricardo Using modified atmosphere packaging for storing 'Van Dyke' mango (Mangifera indica L.) fruit Agronomía Colombiana, vol. 23, núm. 2, julio-diciembre, 2005, pp. 269-275 Universidad Nacional de Colombia Bogotá, Colombia Available in: http://www.redalyc.org/articulo.oa?id=180316955011 How to cite Complete issue Scientific Information System More information about this article Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Journal's homepage in redalyc.org Non-profit academic project, developed under the open access initiative FISIOLOGÍA Y TECNOLOGÍA POSCOSECHA Using modified atmosphere packaging for storing ‘Van Dyke’ mango (Mangifera indica L.) fruit Almacenamiento de frutos de mango (Mangifera indica L.) ‘Van Dyke’ en empaques de atmósfera modificada Jesús Antonio Galvis1, Harvey Arjona2, Gerhard Fischer2 and Ricardo Martínez3 Abstract: ‘Van Dyke’ mango fruits were harvested Resumen: Frutos de mango ‘Van Dyke’ se cosecharon at physiological maturity and stored in active mo- en madurez fisiológica y se almacenaron en condiciones dified atmosphere conditions using different plastic de atmósfera modificada activa, empleando diferentes packages (modified atmosphere packaging, MAP). empaques de plástico (modified atmosphere packaging, MAP). Two-fruit-samples were placed in sealed caliber Muestras de dos frutos fueron empacadas en bolsas de 2 and caliber 3 low density polyethylene packages polietileno de baja densidad (LDPE) calibre 2 (0,0350 (LDPE), using two initial atmosphere gas mixtures. mm) y calibre 3 (0,0722 mm), utilizando dos mezclas Wrapped fruit and control fruit (without bagging) de gases iniciales. Los frutos embolsados y los testigos were kept at 12 °C and 90% relative humidity (RH) (sin embolsar) se colocaron a temperatura de 12 °C y for 30 days plus 5 days’ shelf life at 18 °C and 70% 90% de humedad relativa (HR) durante 30 d, más 5 d RH LDPE HR . Caliber 3 film ensured that injected O2 con- en anaquel (shelf life) a 18 °C y 70% . Las bolsas cali- centration remained more stable and increased CO2 bre 3 mantuvieron más estable la concentración del O2 MAP content during storage time than caliber 2 film. inyectado y aumentaron más el contenido de CO2, que treatment increased fruit shelf-life by delaying the ri- los empaques calibre 2. Los tratamientos en atmósfera pening process. MAP drastically reduced fruit weight modificada incrementaron la vida útil de los frutos re- loss and increased ascorbic acid content compared tardando el proceso de maduración. El MAP disminuyó to control. Negative correlation was found between drásticamente la pérdida del peso de los frutos e in- fruit weight loss and fruit ascorbic acid content and crementó el ácido ascórbico, respecto al testigo. Hubo O2 concentration within the plastic film and fruit correlación inversa entre pérdidas de peso del fruto y ascorbic acid content. By contrast, there was direct contenido de ácido ascórbico y entre concentración de MAP correlation between CO2 content within and the O2 en el empaque y contenido de ácido ascórbico. En ascorbic acid content of fruit. Mango fruit wrapped contraste, hubo correlación directa entre concentración PE MAP in caliber 2 film ensured the longest extension of de CO2 en el y contenido de ácido ascórbico. Los the ripening period, without incurring fruit skin le- mangos embolsados en PE calibre 2 maduraron en un sions. Fruit in caliber 3-PE-film failed to ripen due mayor tiempo, respecto al testigo, sin presentar lesiones to flesh softening being inhibited and organic acid sobre la piel. Los frutos empacados en bolsas de PE cali- degradation. bre 3 no maduraron, debido al no ablandamiento de la pulpa y a la no degradación de los ácidos orgánicos. Additional key words: polyethylene, ripening, ascorbic acid, citric acid, malic acid, succinic acid Palabras claves adicionales: polietileno, madu- ración, ácido ascórbico, ácido cítrico, ácido málico, ácido succínico Fecha de recepción: 26 de agosto de 2005 Aceptado para publicación: 21 de noviembre de 2005 1 Profesor asociado, Instituto de Ciencia y Tecnología de Alimentos, Universidad Nacional de Colombia, Bogotá. e-mail: [email protected] 2 Profesor asociado, Facultad de Agronomía, Universidad Nacional de Colombia, Bogotá. e-mail: [email protected], [email protected] 3 Investigador Programa Nacional de Biometría, Corporación Colombiana de Investigación Agropecuaria (Corpoica), C.I. Tibaitatá, Mosquera (Colombia). e-mail: [email protected] Agronomía Colombiana 23(2): 269-275, 2005 Introduction Materials and methods DOMESTIC AND INTERNATIONAL TRADE in fresh mangoes ‘Van Dyke’ mango fruits, grown in a commercial orchard has been limited by the highly perishable nature and in El Espinal, Tolima (Colombia) –located at 4° 12’ N susceptibility of this fruit to postharvest diseases, extre- 74° 56’ W, 431 meters above sea level, having 1,369 mm mes of temperature and physical injury (Gomez-Lim, rainfall, 29 °C mean annual temperature and 70% RH–, 1997). Mangoes are commercially grown on 12,707 ha were harvested at physiological maturity and stored in in Colombia (data for 2001, after Food and Agricultu- the Universidad Nacional de Colombia’s Planta Piloto ral Organization [FAO], 2003), especially for domestic de Vegetales, Instituto Colombiano de Tecnología de consumption; however, there are good prospects for the Alimentos (ICTA), in Bogotá. Healthy fruit were selected, export market. Paull (1994) characterized the storage disinfected with thiabendazole (200 mg· L-1) and two- potential of mangoes (postharvest life) as being 14 to 25 fruit-samples were wrapped in caliber 2 (0.0350 mm) and d at 10 to 12 °C. caliber 3 (0.0722 mm) low density polyethylene (LDPE) packages (30 x 20 cm plastic films). Mango is a climacteric fruit and modified atmos- phere storage using plastic bags or wrapping has Bagged mangoes were placed in vacuum packing shown some delay in ripening (Nakasone and Pau- equipment (Minipack) to evacuate the air within the ll, 1998). Protective films modify the fruit’s internal bag and inject the gas mixtures (table 1). Each package, atmosphere and have great potential as shelf-life- containing two fruits, constituted an experimental unit extending treatment for many fruit species (Saftner, and the treatments were replicated four times. Treated 1999; Arjona et al., 1994; Nisperos-Carriedo et al., (packaged) and non-treated (control) fruit were then sto- 1990; Kader et al., 1989; Ben-Yehoshua, 1985). Film red at 12 °C (± 1 °C) in air with 90% RH (± 2%) for 10, treatments function as barriers against water vapor, 20 or 30 d. Following storage, plastic films were remo- gases, volatile compounds and ethylene transmission ved and fruit were kept at ambient temperature (18 °C, (Kester and Fennema, 1986). 70% RH) for 5 d. Low O concentrations generally reduce respiration 2 Table 1. Modified atmosphere packaging (MAP) treatments and ethylene production rates; high CO concentratio- 2 of ‘Van Dyke’ mango fruits combining type of PE film with ns also hinder ripening, possibly because CO2 acts as gas mixture. a competitive ethylene inhibitor (Yahia, 1997). Many fruits tolerate a minimum 2% O concentration; lower 2 Treatment Caliber of O (%) CO (%) N (%) plastic film 2 2 2 O2 levels induce anaerobic respiration, which could result in the development of undesirable off-flavors 128587 and odors due to the accumulation of ethanol, acetal- 225590 dehyde and other volatiles in these conditions (Kader 338587 et al., 1989). Tolerance limits to elevated CO2 concen- 435590 trations vary widely between fruit species; some fruit Normal Normal Normal 5 Control tolerate CO2 concentrations higher than 5%, whe- atmosphere atmosphere atmosphere reas others develop disorders at this CO2 level (Yahia, 1997). Tolerance to elevated CO2 decreases with re- duced O level and, similarly, tolerance limits to low The following variables were measured for fruit qua- 2 lity analysis at 15, 25 and 35 d: fruit weight loss, fruit O2 concentration increase with increased CO2 level (Kader et al., 1989). firmness and ascorbic acid, citric acid, malic acid and succinic acid content. Oxygen and CO2 concentra- Specialized postharvest treatment for extending fruit tion within packages was measured every 5 d during shelf-life in Colombia has not been sufficiently develo- the storage period using a portable gas analyzer (Fa. ped as yet (Galvis, 2002). This study was aimed at exa- Abbis, type Tom 12 N 28). The whole fruit’s firmness mining the value of using plastic film packaging by in- (without removing the fruit skin) was measured at three jecting two types of atmosphere and storing the plastic points of the equatorial fruit zone (on the fruit’s sur- bags in refrigerated conditions in order to improve the face area) using a manual penetrometer (Ballarfmfg) shelf-life quality of ‘Van Dyke’ mangoes. with a 7.9 mm tip. 270 Agronomía Colombiana Vol. 23 · No. 2 Samples were prepared according to Senesi et al. (1999) odors and off-flavors due to the possibility of fermen- for ascorbic acid analysis. 20 µL aliquots of the aqueous tative decarboxylation at CO2 concentration higher solution were filtered through a 0.45-µm filter and injec- than 15%. Kader et al. (1989) reported that mango HPLC ted into a high performance liquid chromatograph ( , fruit tolerate a maximum 5% CO2 concentration. Jasco) equipped
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