Effect of Pre-cut Heat Treatment on Quality of Mangosteen Used for Minimal Processing
Abstract
This research aimed to investigate quality of mangosteen affected by heat treatment with different durations before cutting. Mangosteen (ripeness stage 5) was heated using a hot air oven at 50oC for 2, 4, 6 and 8 h, prior to evaluation for physical properties and enzyme activities. It was found that weight loss of mangosteen increased with the increase of heating duration (p<0.05) and the highest weight loss (1.61%) was found in those heated for 8 h. Heat treatment for up to 4 h had no effect on calyx freshness index and flesh firmness of the mangosteen (p>0.05). The highest whiteness index of mangosteen flesh was obtained from heat treatment for 4 h, compared with others (p<0.05). Decreases in phenylalanine ammonia lyase, polygalacturonase and pectin methyl esterase activities were detected with increased heating duration (p<0.05). Polyphenol oxidase activity was not different from the control when heat treatment was conducted for 4 h (p<0.05). The results revealed that heat treatment of mangosteen at 50oC for 4 h could be a potential approach to prevent flesh browning after cutting, without adverse effect on calyx freshness and flesh firmness of the mangosteen. Keywords : Garcinia mangostana L., hot air heat treatment, physical quality, enzymatic activityReferences
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Bico, S.L.S., Raposo, M.F.J., Morais, R.M.S.C., & Morais, A.M.M.B. (2009). Combined effects of chemical dip and/or carrageenan coating and/or controlled atmosphere on quality of fresh-cut banana. Food Control, 20(5), 508-514.
Boonsiri, K., Ketsa, S., & van Doorn, W.G. (2007). Seed browning of hot peppers during low temperature storage. Postharvest Biology & Technology, 45(3), 358-365.
Bradford, M.M. (1976). A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dry binding. Analytical Biochemistry, 72(1-2), 248-254.
Brummell, D.A., & Harpster, M.H. (2001). Cell wall metabolism in fruit softening and quality and its manipulation in transgenic plants. Plant Molecular Biology, 47(1-2), 311-339.
Dea, S., Brecht, J.K., Nunes, M.C.N., & Baldwin, E.A. (2010). Quality of fresh-cut ‘Kent’ mango slices prepared from hot water or non-hot water-treated fruit. Postharvest Biology & Technology, 56(2), 171-180.
Dimitris, L., Pompodakis, N., Markellou, E., & Lionakis, S.M. (2005). Storage response of cactus pear fruit following hot water bushing. Postharvest Biology & Technology, 38(2), 145-151.
Florissen, P., Ekman, J.S., Blumenthal, C., McGlasson, W.B., Conroy, J., & Holford, P. (1996). The effects of short heat-treatments on the induction of chilling injury in avocado fruit (Persea americana Mill). Postharvest Biology & Technology, 8(2), 129-141.
Granatstein, D., Kirby, E., Ostenson, H., & Willer, H. (2016). Global situation for organic tree fruits. Scientia Horticulturae, 208, 3-12.
Hagerman, A.E., & Austin, P.J. (1986). Continuous spectrophotometric assay for plant pectin methyl esterase. Journal of Agricultural & Food Chemistry, 34(3), 440-444.
Koukounaras, A., Diamantidis, G., & Sfakiotakis, E. (2008). The effect of heat treatment on quality retention of fresh-cut peach. Postharvest Biology & Technology, 48(1), 30-36.
Lamikanra, O. (2002). Fresh-cut Fruits and Vegetables: Science, Technology, and Market. Boca Raton: CRC Press.
Lara, I., García, P., & Vendrell, M. (2006). Post-harvest heat treatments modify cell wall composition of strawberry (Fragaria x ananassa Duch.) fruit. Scientia Horticulturae, 109(1), 48-53.
Lurie, S. (1998). Postharvest heat treatments. Postharvest Biology & Technology, 14(3), 257-269.
Manurakchinakorn, S., Nuymak, P., & Issarakraisila, M. (2014). Enhanced chilling tolerance in heat-treated mangosteen. International Food Research Journal, 21(1), 173-180.
Mirdehghan, S.H., Rahemi, M., Martínez-Romero, D., Guillén, F., Valverde, J.M., Zapata, P.J., Serrano, M., & Valero, D. (2007). Reduction of pomegranate chilling injury during storage after heat treatment: Roles of polyamines. Postharvest Biology & Technology, 44(1), 19-25.
Palapol, Y., Ketsa, S., Stevenson, D., Cooney, J.M., Allan, A.C., & Ferguson, I.B. (2009). Color development and quality of mangosteen (Garcinia mangostana L.) fruit during ripening and after harvest. Postharvest Biology & Technology, 51(3), 349-353.
Porat, R., Pavencello, D., Peretz, J., Ben-Yohoshua, S., & Lurie, S. (2000). Effects of various heat treatments on the induction of cold tolerance and on the postharvest qualities of ‘Star Ruby’ grapefruit. Postharvest Biology & Technology, 18(2), 159-165.
Pourcel, L., Routaboul, J.M., Cheynier, V., Lepiniec, L., & Debeaujon, I. (2007). Flavonoid oxidation in plants: from biochemical properties to physiological functions. Trends in Plant Science, 12(1), 29-36.
Ratanachinakorn, B. (2003). Effect of low O2 on keeping quality of mangosteens. Acta Horticulturae, 600,
747-750.
Rico, D., Martín-Diana, A.B., Barat, J.M., & Barry-Ryan, C. (2007). Extending and measuring the quality of fresh-cut fruit and vegetables: a review. Trends in Food Science & Technology, 18(7), 373-386.
Rocculi, P., Galindo, F.G., Mendozac, F., Wadso, L., Romania, S., Rosa, M.D., & Sjoholm, I. (2007). Effects of the application of antibrowning substances on the metabolic activity and sugar composition of fresh-cut potatoes. Postharvest Biology & Technology, 43(1), 151-157.
Roura, S.I., Pereyra, L., & del Valle, C.E. (2008). Phenylalanine ammonia lyase activity in fresh cut lettuce subjected to the combined action of heat mild shocks and chemical additives. LWT-Food Science & Technology, 41(5), 919-924.
Schwartz, S.J., von Elbe, J.H., & Giusti, M.M. (2008). Colorants. In S. Damodaran, K.L. Parkin, & O.R. Fennema. (Eds.), Fennema’s Food Chemistry. (4th ed.). (pp. 571-638). Boca Raton: CRC Press.
Silveira, A.C., Aguayo, E., Chisari, M., & Artés, F. (2011). Calcium salts and heat treatment for quality retention of fresh-cut ‘Galia’ melon. Postharvest Biology & Technology, 62(1), 77-84.
Sui, Y., Wisniewski, M., Droby, S., Norelli, J., & Liu, J. (2016). Recent advances and current status of the use of heat treatments in postharvest disease management systems: Is it time to turn up the heat? Trends in Food Science & Technology, 51, 34-40.
Suttirak, W., Manurakchinakorn, S., & Chonhenchob, V. (2009). Inhibition of enzymatic browning in minimally processed mangosteens by ascorbic acid, citric acid and oxalic acid. Agricultural Science Journal,
40(3) (Suppl.), 706-709.
Teixeira, G.H.A., Durigan, J.F., Alves, R.E., & ÓHare, T.J. (2007). Use of modified atmosphere to extend shelf life of fresh-cut carambola (Averrhoa carambola L. cv. Fwang Tung). Postharvest Biology & Technology, 44(1), 80-85.
Toivonen, P.M.A., & Brummell, D.A. (2008). Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables. Postharvest Biology & Technology, 48(1), 1-14.
Wills, R.B.H. (1998). Postharvest: An Introduction to the Physiology and Handling of Fruit, Vegetables and Ornamentals. (4th ed.). Wallingford: UNSW Press.
Yingsanga P., Srilaong, V., Kanlayanarat, S., Noichinda, S., & McGlasson, W.B. (2008). Relationship between browning and related enzymes (PAL, PPO and POD) in rambutan fruit (Nephelium lappaceum Linn.) cvs. Rongrien and See-Chompoo. Postharvest Biology & Technology, 50(2-3), 164-168.
Zhou, T., Xu, S., Sun, D.W., & Wang, Z. (2002). Effects of heat treatment on postharvest quality of peaches. Journal of Food Engineering, 54(1), 17-22.
Bico, S.L.S., Raposo, M.F.J., Morais, R.M.S.C., & Morais, A.M.M.B. (2009). Combined effects of chemical dip and/or carrageenan coating and/or controlled atmosphere on quality of fresh-cut banana. Food Control, 20(5), 508-514.
Boonsiri, K., Ketsa, S., & van Doorn, W.G. (2007). Seed browning of hot peppers during low temperature storage. Postharvest Biology & Technology, 45(3), 358-365.
Bradford, M.M. (1976). A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dry binding. Analytical Biochemistry, 72(1-2), 248-254.
Brummell, D.A., & Harpster, M.H. (2001). Cell wall metabolism in fruit softening and quality and its manipulation in transgenic plants. Plant Molecular Biology, 47(1-2), 311-339.
Dea, S., Brecht, J.K., Nunes, M.C.N., & Baldwin, E.A. (2010). Quality of fresh-cut ‘Kent’ mango slices prepared from hot water or non-hot water-treated fruit. Postharvest Biology & Technology, 56(2), 171-180.
Dimitris, L., Pompodakis, N., Markellou, E., & Lionakis, S.M. (2005). Storage response of cactus pear fruit following hot water bushing. Postharvest Biology & Technology, 38(2), 145-151.
Florissen, P., Ekman, J.S., Blumenthal, C., McGlasson, W.B., Conroy, J., & Holford, P. (1996). The effects of short heat-treatments on the induction of chilling injury in avocado fruit (Persea americana Mill). Postharvest Biology & Technology, 8(2), 129-141.
Granatstein, D., Kirby, E., Ostenson, H., & Willer, H. (2016). Global situation for organic tree fruits. Scientia Horticulturae, 208, 3-12.
Hagerman, A.E., & Austin, P.J. (1986). Continuous spectrophotometric assay for plant pectin methyl esterase. Journal of Agricultural & Food Chemistry, 34(3), 440-444.
Koukounaras, A., Diamantidis, G., & Sfakiotakis, E. (2008). The effect of heat treatment on quality retention of fresh-cut peach. Postharvest Biology & Technology, 48(1), 30-36.
Lamikanra, O. (2002). Fresh-cut Fruits and Vegetables: Science, Technology, and Market. Boca Raton: CRC Press.
Lara, I., García, P., & Vendrell, M. (2006). Post-harvest heat treatments modify cell wall composition of strawberry (Fragaria x ananassa Duch.) fruit. Scientia Horticulturae, 109(1), 48-53.
Lurie, S. (1998). Postharvest heat treatments. Postharvest Biology & Technology, 14(3), 257-269.
Manurakchinakorn, S., Nuymak, P., & Issarakraisila, M. (2014). Enhanced chilling tolerance in heat-treated mangosteen. International Food Research Journal, 21(1), 173-180.
Mirdehghan, S.H., Rahemi, M., Martínez-Romero, D., Guillén, F., Valverde, J.M., Zapata, P.J., Serrano, M., & Valero, D. (2007). Reduction of pomegranate chilling injury during storage after heat treatment: Roles of polyamines. Postharvest Biology & Technology, 44(1), 19-25.
Palapol, Y., Ketsa, S., Stevenson, D., Cooney, J.M., Allan, A.C., & Ferguson, I.B. (2009). Color development and quality of mangosteen (Garcinia mangostana L.) fruit during ripening and after harvest. Postharvest Biology & Technology, 51(3), 349-353.
Porat, R., Pavencello, D., Peretz, J., Ben-Yohoshua, S., & Lurie, S. (2000). Effects of various heat treatments on the induction of cold tolerance and on the postharvest qualities of ‘Star Ruby’ grapefruit. Postharvest Biology & Technology, 18(2), 159-165.
Pourcel, L., Routaboul, J.M., Cheynier, V., Lepiniec, L., & Debeaujon, I. (2007). Flavonoid oxidation in plants: from biochemical properties to physiological functions. Trends in Plant Science, 12(1), 29-36.
Ratanachinakorn, B. (2003). Effect of low O2 on keeping quality of mangosteens. Acta Horticulturae, 600,
747-750.
Rico, D., Martín-Diana, A.B., Barat, J.M., & Barry-Ryan, C. (2007). Extending and measuring the quality of fresh-cut fruit and vegetables: a review. Trends in Food Science & Technology, 18(7), 373-386.
Rocculi, P., Galindo, F.G., Mendozac, F., Wadso, L., Romania, S., Rosa, M.D., & Sjoholm, I. (2007). Effects of the application of antibrowning substances on the metabolic activity and sugar composition of fresh-cut potatoes. Postharvest Biology & Technology, 43(1), 151-157.
Roura, S.I., Pereyra, L., & del Valle, C.E. (2008). Phenylalanine ammonia lyase activity in fresh cut lettuce subjected to the combined action of heat mild shocks and chemical additives. LWT-Food Science & Technology, 41(5), 919-924.
Schwartz, S.J., von Elbe, J.H., & Giusti, M.M. (2008). Colorants. In S. Damodaran, K.L. Parkin, & O.R. Fennema. (Eds.), Fennema’s Food Chemistry. (4th ed.). (pp. 571-638). Boca Raton: CRC Press.
Silveira, A.C., Aguayo, E., Chisari, M., & Artés, F. (2011). Calcium salts and heat treatment for quality retention of fresh-cut ‘Galia’ melon. Postharvest Biology & Technology, 62(1), 77-84.
Sui, Y., Wisniewski, M., Droby, S., Norelli, J., & Liu, J. (2016). Recent advances and current status of the use of heat treatments in postharvest disease management systems: Is it time to turn up the heat? Trends in Food Science & Technology, 51, 34-40.
Suttirak, W., Manurakchinakorn, S., & Chonhenchob, V. (2009). Inhibition of enzymatic browning in minimally processed mangosteens by ascorbic acid, citric acid and oxalic acid. Agricultural Science Journal,
40(3) (Suppl.), 706-709.
Teixeira, G.H.A., Durigan, J.F., Alves, R.E., & ÓHare, T.J. (2007). Use of modified atmosphere to extend shelf life of fresh-cut carambola (Averrhoa carambola L. cv. Fwang Tung). Postharvest Biology & Technology, 44(1), 80-85.
Toivonen, P.M.A., & Brummell, D.A. (2008). Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables. Postharvest Biology & Technology, 48(1), 1-14.
Wills, R.B.H. (1998). Postharvest: An Introduction to the Physiology and Handling of Fruit, Vegetables and Ornamentals. (4th ed.). Wallingford: UNSW Press.
Yingsanga P., Srilaong, V., Kanlayanarat, S., Noichinda, S., & McGlasson, W.B. (2008). Relationship between browning and related enzymes (PAL, PPO and POD) in rambutan fruit (Nephelium lappaceum Linn.) cvs. Rongrien and See-Chompoo. Postharvest Biology & Technology, 50(2-3), 164-168.
Zhou, T., Xu, S., Sun, D.W., & Wang, Z. (2002). Effects of heat treatment on postharvest quality of peaches. Journal of Food Engineering, 54(1), 17-22.
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2018-07-17
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