Effect of carbon dioxide (CO2) and oxygen (O2) levels on quality of ‘Palmer’ mangoes under controlled atmosphere storage

Detalhes bibliográficos
Autor(a) principal: de Almeida Teixeira, Gustavo Henrique [UNESP]
Data de Publicação: 2018
Outros Autores: Santos, Leandra Oliveira, Cunha Júnior, Luis Carlos, Durigan, José Fernando [UNESP]
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1007/s13197-017-2873-4
http://hdl.handle.net/11449/175463
Resumo: With the objective to evaluate the modifications in the fruit quality, ‘Palmer’ mangoes were stored at 12.8 °C for 30 days in controlled atmosphere storage that contained a low level of oxygen (5 kPa) which was associated with increasing levels of carbon dioxide CO2 (0, 1, 5, 10, 15 and 20 kPa CO2). Controlled atmosphere storage did not effect mango respiration. However, transfer mangoes, that were previously stored at high levels of CO2 (5 kPa O2 + 15 kPa CO2 and 5 kPa O2 + 20 kPa CO2) to ambient temperature presented higher respiratory rates. No significant effects of increasing CO2 levels on color (L*, chromaticity, and hue angle), firmness, physical–chemical parameter and carbohydrate metabolism (total and reducing sugars, soluble pectin) were observed. After transfer to ambient temperature the mangoes ripened normally without any signs of CO2 injury. Therefore, the increment levels of CO2 neither improved the quality of the ‘Palmer’ mangoes nor presented a synergistic effect with low-oxygen when compared to 5 kPa O2-control.
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spelling Effect of carbon dioxide (CO2) and oxygen (O2) levels on quality of ‘Palmer’ mangoes under controlled atmosphere storageCarbohydratesMangifera indica LPectinRespirationShelf-lifeSofteningWith the objective to evaluate the modifications in the fruit quality, ‘Palmer’ mangoes were stored at 12.8 °C for 30 days in controlled atmosphere storage that contained a low level of oxygen (5 kPa) which was associated with increasing levels of carbon dioxide CO2 (0, 1, 5, 10, 15 and 20 kPa CO2). Controlled atmosphere storage did not effect mango respiration. However, transfer mangoes, that were previously stored at high levels of CO2 (5 kPa O2 + 15 kPa CO2 and 5 kPa O2 + 20 kPa CO2) to ambient temperature presented higher respiratory rates. No significant effects of increasing CO2 levels on color (L*, chromaticity, and hue angle), firmness, physical–chemical parameter and carbohydrate metabolism (total and reducing sugars, soluble pectin) were observed. After transfer to ambient temperature the mangoes ripened normally without any signs of CO2 injury. Therefore, the increment levels of CO2 neither improved the quality of the ‘Palmer’ mangoes nor presented a synergistic effect with low-oxygen when compared to 5 kPa O2-control.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Departamento de Produção Vegetal Faculdade de Ciências Agrárias e Veterinárias (FCAV) Universidade Estadual Paulista (UNESP), Via de acesso Paulo Donato Castellane s/nUnidade Regional Norte de Minas Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG), Rodovia MG 122, km 155, Zona RuralEscola de Agronomia (EA) Setor de Horticultura Universidade Federal de Goiás (UFG), Avenida Esperança s/n – Campus UniversitárioDepartamento de Produção Vegetal Faculdade de Ciências Agrárias e Veterinárias (FCAV) Universidade Estadual Paulista (UNESP), Via de acesso Paulo Donato Castellane s/nFAPESP: 2005/56159-1FAPESP: 2005/56160-0Universidade Estadual Paulista (Unesp)Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)Universidade Federal de Goiás (UFG)de Almeida Teixeira, Gustavo Henrique [UNESP]Santos, Leandra OliveiraCunha Júnior, Luis CarlosDurigan, José Fernando [UNESP]2018-12-11T17:15:56Z2018-12-11T17:15:56Z2018-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article145-156application/pdfhttp://dx.doi.org/10.1007/s13197-017-2873-4Journal of Food Science and Technology, v. 55, n. 1, p. 145-156, 2018.0975-84020022-1155http://hdl.handle.net/11449/17546310.1007/s13197-017-2873-42-s2.0-850334500972-s2.0-85033450097.pdfScopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengJournal of Food Science and Technology0,689info:eu-repo/semantics/openAccess2024-06-07T13:56:54Zoai:repositorio.unesp.br:11449/175463Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T21:07:17.719165Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Effect of carbon dioxide (CO2) and oxygen (O2) levels on quality of ‘Palmer’ mangoes under controlled atmosphere storage
title Effect of carbon dioxide (CO2) and oxygen (O2) levels on quality of ‘Palmer’ mangoes under controlled atmosphere storage
spellingShingle Effect of carbon dioxide (CO2) and oxygen (O2) levels on quality of ‘Palmer’ mangoes under controlled atmosphere storage
de Almeida Teixeira, Gustavo Henrique [UNESP]
Carbohydrates
Mangifera indica L
Pectin
Respiration
Shelf-life
Softening
title_short Effect of carbon dioxide (CO2) and oxygen (O2) levels on quality of ‘Palmer’ mangoes under controlled atmosphere storage
title_full Effect of carbon dioxide (CO2) and oxygen (O2) levels on quality of ‘Palmer’ mangoes under controlled atmosphere storage
title_fullStr Effect of carbon dioxide (CO2) and oxygen (O2) levels on quality of ‘Palmer’ mangoes under controlled atmosphere storage
title_full_unstemmed Effect of carbon dioxide (CO2) and oxygen (O2) levels on quality of ‘Palmer’ mangoes under controlled atmosphere storage
title_sort Effect of carbon dioxide (CO2) and oxygen (O2) levels on quality of ‘Palmer’ mangoes under controlled atmosphere storage
author de Almeida Teixeira, Gustavo Henrique [UNESP]
author_facet de Almeida Teixeira, Gustavo Henrique [UNESP]
Santos, Leandra Oliveira
Cunha Júnior, Luis Carlos
Durigan, José Fernando [UNESP]
author_role author
author2 Santos, Leandra Oliveira
Cunha Júnior, Luis Carlos
Durigan, José Fernando [UNESP]
author2_role author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
Universidade Federal de Goiás (UFG)
dc.contributor.author.fl_str_mv de Almeida Teixeira, Gustavo Henrique [UNESP]
Santos, Leandra Oliveira
Cunha Júnior, Luis Carlos
Durigan, José Fernando [UNESP]
dc.subject.por.fl_str_mv Carbohydrates
Mangifera indica L
Pectin
Respiration
Shelf-life
Softening
topic Carbohydrates
Mangifera indica L
Pectin
Respiration
Shelf-life
Softening
description With the objective to evaluate the modifications in the fruit quality, ‘Palmer’ mangoes were stored at 12.8 °C for 30 days in controlled atmosphere storage that contained a low level of oxygen (5 kPa) which was associated with increasing levels of carbon dioxide CO2 (0, 1, 5, 10, 15 and 20 kPa CO2). Controlled atmosphere storage did not effect mango respiration. However, transfer mangoes, that were previously stored at high levels of CO2 (5 kPa O2 + 15 kPa CO2 and 5 kPa O2 + 20 kPa CO2) to ambient temperature presented higher respiratory rates. No significant effects of increasing CO2 levels on color (L*, chromaticity, and hue angle), firmness, physical–chemical parameter and carbohydrate metabolism (total and reducing sugars, soluble pectin) were observed. After transfer to ambient temperature the mangoes ripened normally without any signs of CO2 injury. Therefore, the increment levels of CO2 neither improved the quality of the ‘Palmer’ mangoes nor presented a synergistic effect with low-oxygen when compared to 5 kPa O2-control.
publishDate 2018
dc.date.none.fl_str_mv 2018-12-11T17:15:56Z
2018-12-11T17:15:56Z
2018-01-01
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1007/s13197-017-2873-4
Journal of Food Science and Technology, v. 55, n. 1, p. 145-156, 2018.
0975-8402
0022-1155
http://hdl.handle.net/11449/175463
10.1007/s13197-017-2873-4
2-s2.0-85033450097
2-s2.0-85033450097.pdf
url http://dx.doi.org/10.1007/s13197-017-2873-4
http://hdl.handle.net/11449/175463
identifier_str_mv Journal of Food Science and Technology, v. 55, n. 1, p. 145-156, 2018.
0975-8402
0022-1155
10.1007/s13197-017-2873-4
2-s2.0-85033450097
2-s2.0-85033450097.pdf
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Journal of Food Science and Technology
0,689
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 145-156
application/pdf
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
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