超声波改性膨润土涂膜在芒果采后保鲜中的应用

以广西宁明县的钙基膨润土为原材料,研究对芒果的保鲜效果。将膨润土与蒸馏水以质量比为1∶15的比例混合制得膨润土保鲜液,并利用超声仪以600 W的超声功率对保鲜液处理75 min,制得超声改性膨润土保鲜液,将保鲜液涂膜于芒果表面,置于常温下贮藏,并测定芒果各项生理指标。结果表明,相比之下,经超声波改性后的膨润土保鲜液具有更好的保鲜效果,在贮藏第12 d时,果皮转黄指数、腐烂指数及其失重率分别为48.9%、15.36%和22.7%,效果良好;同时能明显降低芒果的呼吸强度,延缓呼吸高峰,使得芒果的呼吸高峰出现在贮藏第12 d;降低了可滴定酸和维生素C的降解速度以及可溶性糖的积累速度,保鲜后的果肉风味良好,重金属含量符合国家标准。      

复合保鲜剂对芒果冷藏保鲜效应的研究

通过使用几种配制的保鲜剂对台农一号芒果进行保鲜研究,从转黄、发病、商品率、失重率以及呼吸强度等方面的分析,结果表明保鲜剂A对台农一号芒果保鲜贮藏具有很好效果。     

番木瓜芒果复合发酵果醋工艺研究

番木瓜、芒果通过果胶酶取汁、酒精发酵、醋酸发酵等工艺生产果醋。果醋加工工艺条件为番木瓜与芒果混合果汁配比2∶1,果胶酶的添加量200mg/L,酒精发酵中初始糖度16°Bx,酵母接种量11%,发酵温度28℃。醋酸发酵的初始酒精度控制在8%vol,醋酸菌菌种接种量11%,发酵温度30℃。     

Preharvest bagging with wavelength-selective materials enhances development and quality of mango (Mangifera indica L.) cv. Nam Dok Mai #4

BACKGROUND: Preharvest bagging has been shown to improve development and quality of fruits. Different light transmittance bags showed different effects on fruit quality. This study presents the benefits of using newly developed plastic bagging materials with different wavelength‐selective characteristics for mangoes (cv. Nam Dok Mai #4). Mangoes were bagged at 45 days after full bloom (DAFB) and randomly harvested at 65, 75, 85, 95, and 105 DAFB. The bags were removed on the harvest days. The wavelength‐selective bags (no pigment, yellow, red, blue/violet, blue) were compared with the Kraft paper bag with black paper liner, which is currently used commercially for several fruits, and with non‐bagging as a control. RESULTS: Bagging significantly (p?0.05) reduced diseases and blemishes. Mango weight at 95 DAFB was increased approximately 15% by VM and V plastic bagging, as compared to paper bagging and control. Plastic bagging accelerated mango ripening as well as growth. Plastic‐bagged mangoes reached maturity stage at 95 DAFB, while non‐bagged mangoes reached maturity stage at 105 DAFB. Paper bagging resulted in a pale‐yellow peel beginning at 65 DAFB, while plastic bagging improved peel glossiness. CONCLUSION: Preharvest bagging with different wavelength‐selective materials affected mango development and quality. Bagging mangoes with VM and V materials could reduce peel defects and diseases, increase weight, size, and sphericity, improve peel appearance, and shorten the development periods of mangoes. The results suggest a favorable practice using the newly developed VM and V plastic bags in the production of mangoes, and possibly other fruits as well. Copyright © 2010 Society of Chemical Industry     

桂西北山丘区芒果高效节水灌溉技术研究与推广

介绍了桂西北山丘区芒果灌溉定额及灌溉制度、集雨高效节水灌溉技术、常规提水灌溉技术等研究成果,结合桂西北芒果高效节水灌溉工程实例,分析总结发展芒果高效节水灌溉产生的经济效益、社会效益和环境效益。     

In vitro gastrointestinal digestion of mango by-product snacks: Potential absorption of polyphenols and antioxidant capacity

Mango by-products are considered cheap sources of valuable foods and nutraceutical ingredients. In this work, antioxidant capacity (AOX), and potential absorption ability (PAA) of extractable polyphenols (EP) from mango by-product snacks (MB-S) were evaluated at different stages of in vitro gastrointestinal digestion. A wheat and oat-based control snack and three MB-S formulations (F1, F2 and F3) were prepared. Mango by-products were added at the expense of wheat in MB-S (paste-peel-seed): F1 (70-30-0), F2 (70-15-15), F3 (70-7.5-22.5). The highest release of polyphenols was observed after the gastric digestion. In the intestinal stage, MB-SF1 was the snack with the highest EP content (23.39 mg GAE/g db), two times greater than the control. Gallic acid and mangiferin were the main polyphenols identified in MB-S. The incorporation of mango seed in the MB-S reduced the polyphenols PAA by 10.29%. However, compared with the control snack, consumption of 30 g MB-SF1 provided additional 45 mg polyphenols.     

Modified Atmosphere Packaging of Minimally Processed Mango and Pineapple Fruits

ABSTRACT: Market increase efforts for tropical fruits have been previously limited by short shelf life. A modified atmosphere packaging (MAP) system for pineapple and mango was developed to increase shelf life of the fruits. Sample preparation consisted of hand-peeling, dicing, blanching, dipping in ascorbic acid and packaging. The treatments were: gas mixture (4% O₂, 10% CO₂ and 86% N2); vacuum packaging; 100% oxygen, and control. Microbial growth, texture, and color were significantly (P < 0.005) different between the gas and other treatments. The gas mixture treatment achieved the longest shelf life. The sensory analysis showed slight difference between fresh and MAP mango and no difference between fresh and MAP pineapple. MAP could be used as a technology to extend the shelf life of mango and pineapple.     

Resistant starch production from mango starch using a single‐screw extruder

Resistant starches were prepared from mango starch by extrusion. An experimental design with independent variables temperature, screw speed and moisture content produced 20 samples that were studied to determine the effect of these variables on resistant starch (RS) content, water absorption index (WAI) and water solubility index (WSI). RS content was affected by moisture content and temperature. Screw speed and temperature also influenced RS content, the highest level (97 g kg⁻¹) being obtained at low screw speed and high temperature, this pattern can be associated with a longer residence time, which gives rise to more opportunity for amylose chain association. The regression model fitted to the RS experimental results showed a good correlation coefficient (0.80). When moisture content and temperature decreased, WAI increased (105–142 g kg⁻¹), but low WAI values (70–77 g kg⁻¹) were obtained at moisture contents between 200 and 300 g kg⁻¹ and high temperatures (140–150 °C). When moisture content and temperature increased, WSI increased (222–332 g kg⁻¹), but at high temperature value (120 °C) assayed and the lowest moisture content (150 g kg⁻¹), WSI also increased. In the range of moisture contents tested and at low temperatures, only partial gelatinisation occurred and low solubility was obtained. Copyright © 2005 Society of Chemical Industry     

微波,超声波及其联合萃取芒果核多酚工艺的比较

目的从微波,超声波及其联合萃取法中优选芒果核多酚的最佳提取工艺。方法以芒果核多酚得率为评价指标,采用紫外分光光度法检测芒果核多酚的量,比较不同的萃取方法对芒果核多酚得率的影响。结果微波萃取芒果核多酚得率最高为18.90%;超声波萃取得率为18.96%;超声波-微波联用(先微波)萃取得率为19.44%;超声波-微波联用(先超声波)萃取得率为20.12%。结论超声波-微波联合(先超声波)辅助萃取芒果核多酚的得率较高。