The ripe look and quality of mango are market requirements. Faced with the demands, some sellers use accelerated mango ripening methods to sell their stock quickly. Like these, the sellers of the city of Man use a method of rapid ripening of mangoes with the ashes of cooked wood. The main objective of this study is to evaluate the influence of this accelerated ripening method on the organoleptic quality of mangoes (Mangifera indica) in the city of Man. The harvested mangoes were sprinkled with cooked wood ashes, packed and kept in a dark place in the laboratory. Physical and biochemical analyzes were determined. The analyzes revealed rapid ripening of the treated mangoes (2 to 3 days) whereas the untreated mangoes ripen between 5 and 8 days. During storage, we noticed losses in mass, firmness, dry matter, starch content and phenolic compounds but on the other hand an increase in soluble dry extract, pH, reducing sugar content, the transfer of the green to dark red skin color of stored mangoes. This method used makes it possible to obtain mangoes which ripen quickly and of good organoleptic quality.
| Published in | Journal of Food and Nutrition Sciences (Volume 10, Issue 2) |
| DOI | 10.11648/j.jfns.20221002.12 |
| Page(s) | 42-46 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2022. Published by Science Publishing Group |
Mangoes, Keitt, Kent, Wood Ash, Accelerated Ripening, Man
| [1] | AACC., (1990). AACC approved methods. American Association of Cereal Chemists, 8 ème édition, St Paul, Minnesota, USA. (1-3). |
| [2] | AFNOR., (1982). Granulométrie, vocabulaire. NF X11-630. Paris: AFNOR, 19 p. |
| [3] | Alenxander L. et Grierson D., (2002). Ethylene biosynthesis and action in tomato: a model. |
| [4] | for climacteric fruit ripening. Journal of Experimentaion Botany, 53, (2039-2055). |
| [5] | Bergh, O., Franken, J., Van Zyl, E. J., Kloppers, F. et Dempers, A., (1980). Sunburn on apples -Preliminary results on an investigation conducted during the 1978/79 season. The Deciduous Fruit Grower, (8-21). |
| [6] | Besuchet E. et Pury, DE. P., (1998). Guide pour la préparation des fruits tropicaux. Fédération internationale de la Croix Bleue, 77 p. |
| [7] | Brummell, D. A. and Harpster, M. H., (2001). Cell wall metabolism in fruit softening and quality and its manipulation in transgenic plants. Plant Mol. Biol., 47, (311–340). |
| [8] | COMMODAFRICA, (2019). Côte d’Ivoire-fruits/noix, accueil: le nouveau patron d’inter-mangue, (1-3). |
| [9] | De Laroussilhe, F., (1980). Le manguier, Maisonneuse et Larose, 312 p. |
| [10] | Delroise A., (2003). Caractérisation de la qualité et étude du potentiel de maturation de la mangue (Mangifera Indica L. Lirfa) en fonction de son stade de récolte, CIRAD FLHOR La Reunion Pole agroalimentaire, 76 p. |
| [11] | Dubois M., Gilles K. A. Hamilton J. K., Robin F. A. & Smith F. (1956). Colorimetric method for determination of sugar and related substances. Anal. Chem. 28, 350-356. |
| [12] | Fibl et Giz, (2018). Manuel de formation en agriculture biologique pour l’Afrique. Un manuel de ressources pour les formateurs au Mali, Gestion après récolte des mangues biologiques, 24 p. |
| [13] | Fréhaut G., (2001). Etude de la composition b iochimique de la mangue (Mangifera Indica L. Cv Early Gold) en fonction de son stade de maturité, Mémoire de fin de cycle, Université de Technologie de Campiègne, France, CIRAD, 65 p. |
| [14] | Hartmann C., (1992). La sénescence des végétaux. Paris: Hermann - éditeurs des sciences et des arts, 159 p. |
| [15] | Swain, T. and Hillis, W. E. (1959) The Phenolic Constituents of Prunus domestica. I.—The Quantitative Analysis of Phenolic Constituents. Journal of the Science of Food and Agriculture, 10, 63-68. |
| [16] | Kouakou K. L. (2014). Effet d'un traitement par le froid sur la conservation post récolte de la mangue [Mangifera indica L., (Anacardiaceae)] du Nord de la Côte d'Ivoire destinée à l'exportation: Etude de quelques paramètres physicochimiques. Mémoire de Master de Biologie et Protection des végétaux, Université Nangui Abrogoua, Côte d’Ivoire, 64 p. |
| [17] | Kosiyachinda S., Lee S. K., (1984). Maturity indices for harvesting of mango. In Mango: fruit developpement, postharvest physiology and marketing in Asean. Mendoza D. B. Jr. & Wills RB. H. (Ed), ISBN 967 9932 04 4. |
| [18] | Martine F., (1993). Transformer les fruits tropicaux. Collection le point sur les technologies.; Edition du GRET, Ministère de la coopération, CTA, ACCT. Paris. 222 p. |
| [19] | Martinez-Herrera, J.; Siddhuraju, P.; Francis, G.; Davila-Ortiz, G.; Becker K., (2006). Chemical composition, toxic/anti-metabolic constituents, and effect of different treatments on their levels, in four provenances of Jatropha curcas L. from Mexico. Food Chem., 96 (1): 80-89. |
| [20] | Mehinagic E., Royer G., Bertrand D., Symoneaux R., Laurens F. & Jourjon F., (2003). Relationship between sensory analysis, penetrometry and Visible-NIR spectroscopy of apples belonging to different cultivars. Food Quality and Preference, 14, (473-484). |
| [21] | Pugnet V., (2018). La mangue en Côte d’Ivoire, Fiche pays producteur, Fruittrop, 255, 1-6. |
| [22] | Thompson, A. K., (1996). Postharvest technology of fruit and vegetables. Blackwell Science, 410p. |
| [23] | Touré S., (2012). Etude nationale mangue, Côte d’Ivoire, PACCIA II et Centre du Commerce International, 27 p. |
| [24] | Rakotonantoandro L. E. (2010). Valorisation de la mangue Pâte et Pickles. Mémoire de fin d’études en vue de l’obtention du diplôme d’Ingénieur Agronome, Université d’Antananarivo, Madagascar, option Industries Agricoles et Alimentaires, 117 p. |
| [25] | Rivier M.,, Méot J-M., Ferré T. et Briard M., (2009). Le séchage des mangues, Éditions Quæ, CTA, 116 p. |
| [26] | Sawadogo née LINGANI Hagrétou (1993). Valorisation Technologique De La Variete Amelie De Mangue Du Burkina Faso: Maîtrise des paramètres physico-chimiques pour une meilleure stabilisation des produits de transformation. Thèse de Doctorat de Spécialite Sciences Biologiques Appliquées, Université d’Ouagadougou, Burkina Faso; option: Biochimie–Microbiologie (Technologie Alimentaire – Nutrition), 201 p. |
| [27] | Valente M., Dornier M., Piombo G., Grotte M., (2004). Relation entre la fermeté de la mangue fraîche et la teneur en amidon de la pulpe. Fruits, 59, (399–410). |
| [28] | Vannière B, Magny M, Joannin S et al. (2013) Orbital changes, variation in solar activity and increased anthropogenic activities: Controls on the Holocene flood frequency in the Lake Ledro area, Northern Italy. Climate of the Past 9: 1193–1209. |
| [29] | Wills, R., Mc Glasson B., Graham, D. et Joyce D., (2007). Postharvest. An introduction to the physiology and handling of fruit, vegetables and ornamentals. Sydney, University of New South Wales. 227 p. |
APA Style
Kouadio Kouakou Kouassi Armand, Koné Mohamed Ba, Soro Lêniféré Chantal, Ocho-Anin Atchibri Louise. (2022). Accelerated Ripening of Mangoes in the Commune of Man. Journal of Food and Nutrition Sciences, 10(2), 42-46. https://doi.org/10.11648/j.jfns.20221002.12
ACS Style
Kouadio Kouakou Kouassi Armand; Koné Mohamed Ba; Soro Lêniféré Chantal; Ocho-Anin Atchibri Louise. Accelerated Ripening of Mangoes in the Commune of Man. J. Food Nutr. Sci. 2022, 10(2), 42-46. doi: 10.11648/j.jfns.20221002.12
AMA Style
Kouadio Kouakou Kouassi Armand, Koné Mohamed Ba, Soro Lêniféré Chantal, Ocho-Anin Atchibri Louise. Accelerated Ripening of Mangoes in the Commune of Man. J Food Nutr Sci. 2022;10(2):42-46. doi: 10.11648/j.jfns.20221002.12
Share This Article
Twitter
Linked In
Facebook
Copy
Download@article{10.11648/j.jfns.20221002.12,
author = {Kouadio Kouakou Kouassi Armand and Koné Mohamed Ba and Soro Lêniféré Chantal and Ocho-Anin Atchibri Louise},
title = {Accelerated Ripening of Mangoes in the Commune of Man},
journal = {Journal of Food and Nutrition Sciences},
volume = {10},
number = {2},
pages = {42-46},
doi = {10.11648/j.jfns.20221002.12},
url = {https://doi.org/10.11648/j.jfns.20221002.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20221002.12},
abstract = {The ripe look and quality of mango are market requirements. Faced with the demands, some sellers use accelerated mango ripening methods to sell their stock quickly. Like these, the sellers of the city of Man use a method of rapid ripening of mangoes with the ashes of cooked wood. The main objective of this study is to evaluate the influence of this accelerated ripening method on the organoleptic quality of mangoes (Mangifera indica) in the city of Man. The harvested mangoes were sprinkled with cooked wood ashes, packed and kept in a dark place in the laboratory. Physical and biochemical analyzes were determined. The analyzes revealed rapid ripening of the treated mangoes (2 to 3 days) whereas the untreated mangoes ripen between 5 and 8 days. During storage, we noticed losses in mass, firmness, dry matter, starch content and phenolic compounds but on the other hand an increase in soluble dry extract, pH, reducing sugar content, the transfer of the green to dark red skin color of stored mangoes. This method used makes it possible to obtain mangoes which ripen quickly and of good organoleptic quality.},
year = {2022}
}
TY - JOUR T1 - Accelerated Ripening of Mangoes in the Commune of Man AU - Kouadio Kouakou Kouassi Armand AU - Koné Mohamed Ba AU - Soro Lêniféré Chantal AU - Ocho-Anin Atchibri Louise Y1 - 2022/04/14 PY - 2022 N1 - https://doi.org/10.11648/j.jfns.20221002.12 DO - 10.11648/j.jfns.20221002.12 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 42 EP - 46 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20221002.12 AB - The ripe look and quality of mango are market requirements. Faced with the demands, some sellers use accelerated mango ripening methods to sell their stock quickly. Like these, the sellers of the city of Man use a method of rapid ripening of mangoes with the ashes of cooked wood. The main objective of this study is to evaluate the influence of this accelerated ripening method on the organoleptic quality of mangoes (Mangifera indica) in the city of Man. The harvested mangoes were sprinkled with cooked wood ashes, packed and kept in a dark place in the laboratory. Physical and biochemical analyzes were determined. The analyzes revealed rapid ripening of the treated mangoes (2 to 3 days) whereas the untreated mangoes ripen between 5 and 8 days. During storage, we noticed losses in mass, firmness, dry matter, starch content and phenolic compounds but on the other hand an increase in soluble dry extract, pH, reducing sugar content, the transfer of the green to dark red skin color of stored mangoes. This method used makes it possible to obtain mangoes which ripen quickly and of good organoleptic quality. VL - 10 IS - 2 ER -
Information
Email: