Claim · model-written summary
Hot-water dipping slowed mango fruit softening relative to ambient-water control.
- Taxon
- MANGO
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Mangifera indicat0 - Treatment
- 50°C or 55°C water for 5 mine0
- Outcome
- Softeninge1
- Direction
- slowed downe1
- Comparator
- ambient watere1
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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Verbatim
t0“MANGO FRUIT”
e0“heat-treated by dipping in 50°C or 55°C water for 5 min”
e1“Fruit dipped in ambient water served as control. Softening slowed down in response to heat treatment”
Title
MANGO FRUIT SOFTENING RESPONSE TO POSTHARVEST HEAT TREATMENT
M.M. Benitez; A.L. Acedo Jr.; P. Jitareerat; et al. Acta Horticulturae 2006. doi:10.17660/actahortic.2006.712.105
Other claims from this paper (4)
- Intervention effect The two hot-water temperatures did not differ considerably in softening effect.
- Intervention effect Heat treatment reduced PME and PG activity in peel and pulp.
- Intervention effect Treatment at 55°C generally reduced PME and PG activity more than treatment at 50°C.
- Mechanism The authors attributed reduced softening to inhibition of pectin-degrading enzymes.