Experimental Study on Applying Bentonite for Mango Storage

Abstract:

In this paper, bentonite was applied in mango preservation, and the effects of various treatments methods on fresh-cut mango were studied.The results indicated that mangoes without any treatment easily rotted. The quality indexes of mango such as the weight loss rate, the disease rate and the turning yellow rate tend to increase while the titratable acidity and vitamin C content of mango lose largely. However, the weight loss rate, the disease rate and the turning yellow rate of mango may be reduced when mango were packed in seal bags together with bentonite. Purified bentonite is better than raw bentonite when applied in keeping mango fresh. Burying mango in mass purified bentonite was advisable for mango preservation.

• Periodical: Advanced Materials Research (Volumes 194-196)
• Pages: 1864-1868
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.194-196.1864
• Online since: February 2011
• Authors: Wei Mo, Jin Peng Feng, Shao Jian Ma, Ying Gao, Kun Liu, Xiu Juan Su
• Keywords: Bentonite, Mango, Postharvest Storage

References

[1] Rosario M, Robles-Sanchez, Maria A. Rojas-Grau: Postharvest Biology and Technology, Vol. 51 (2009), pp.384-390.

[2] Tassadit Djioua, Florence Charles, Felicie Lopez-Lauri: Postharvest Biology and Technology, Vol. 52 (2009), pp.221-226.

[3] Youngmok Kim, Angela J. Lounds-Singleton, Stephen T. Talcott: Food Chemistry, Vol. 115 (2009), pp.989-993.

[4] Keryl K. Jacobi, Janet E. Giles: Postharvest Biology and Technology, Vol. 12 (1997), pp.285-292.

[5] S.K. Jha, S. Sethi, M. Srivastav: Journal of Food Engineering, Vol. 97 (2010), pp.208-212.

[6] Youngmok Kim, Jeffrey K. Brecht, Stephen T. Talcott: Food Chemistry, Vol. 105 (2007), pp.1327-1334.

[7] A. Plotto, J. Bai, J.A. Narciso: Postharvest Biology and Technology, Vol. 39 (2006), pp.134-145.

[8] Keryl K. Jacobi, Elspeth A. MacRae, Suzan E. Hetherington: Scientia Horticulturae, Vol. 72 (1998), pp.215-225.

[9] John C. Beaulieu, Jeanne M. Lea: Postharvest Biology and Technology, Vol. 30 (2003), pp.15-28.

[10] Vidhu A. Sane, Amita Chourasia, Pravendra Nath: Postharvest Biology and Technology, Vol. 38 (2005), pp.223-230.

[11] T.V. Hymavathi, Vijaya Khader: Journal of Food Composition and Analysis, Vol. 18 (2005), pp.181-192.

[12] Jacques Joas, Yanis Caro, Mathieu Lechaudel: Postharvest Biology and Technology, Vol. 54 (2009), pp.25-31.

[13] Ildo E. Lederman, Giora Zauberman, Asya Weksler: Postharvest Biology and Technology, Vol. 10 (1997), pp.107-112.

[14] Zhenfeng Li, Ning Wang, G.S. Vijaya Raghavan: Journal of Food Engineering, Vol. 91 (2009), pp.319-324.

[15] H.M. Yashoda, T.N. Prabha, R.N. Tharanathan: Food Chemistry, Vol. 102 (2007), pp.691-698.

DOI: 10.1016/j.foodchem.2006.06.001

[16] A.O. Dissa, H. Desmorieux, J. Bathiebo: Journal of Food Engineering, Vol. 88 (2008), pp.429-437.

[17] W.A., Allo, H. H., Murray: Applied Clay Science, Vol. 25(2004), p.237–243.

[18] Xiaolin Zheng, Shiping Tian, Michael J. Gidley: Postharvest Biology and Technology, Vol. 45 (2007), pp.281-284.