Abstract
Browning is a major obstacle when exporting fresh subtropical produce by sea. The problem, however, has various causes and dissimilar processes are involved in the different crops. This paper offers a review on investigations conducted at the Institute for Tropical and Subtropical Crops of which the aim was to characterise and address the issue in South African avocados, mangoes, pineapples, papayas and litchis. In avocados, mangoes and pineapples the browning is primarily internal and due to enzymatic oxidation. In avocados we found that the oil content in the fruit rises dramatically during specific periods following excessive rain and that the highest incidence of internal browning (pulp spot and grey pulp) also occurs during this phase. Our recommendation is that the fruit should be exported under controlled atmosphere when these conditions prevail. Of the mango cultivars cultivated in South Africa, 'Heidi' is the most sensitive to browning. This takes place in three areas, namely, in the zone surrounding the pedicel, directly under the skin and in the ripest tissue around the seed. We have found that in order to combat browning, the fruit should be harvested mature but as green as possible and be exposed to a hot water treatment at a lower temperature but for a longer period than the currently used regime. Controlled atmosphere also proved to be useful. Due to its composite morphology, browning (blackheart) is difficult to control in 'Queen' pineapples and limited success has been attained with this fruit. We are, nevertheless, intensely investigating this fruit and are of the opinion that adaptation of certain preharvest horticultural practices in combination with selected postharvest techniques may retard blackheart and enable exportation of this fruit by sea. With papayas and litchis, browning is primarily an external problem. In 'Sunrise Solo' papaya we found browning to be a pathological problem occurring when inappropriate hydroheating takes place. This was rectified through adaptation of the hydroheating technique. In litchis the pericarp browns as a result of the breakdown of the red anthocyanins. We found postharvest dipping of the fruit in a tartaric acid solution with a pH of 0.5 to be effective in acidifying the anthocyanins and thereby retaining the red colour during exportation. The research is continued.
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Claims 15
Claim · model-written summary
Browning in avocados, mangoes and pineapples was primarily internal and attributed to enzymatic oxidation.
- Taxon
- avocados, mangoes and pineapples
Persea americana
Ananas comosus_from_India.jpg?width=60)
Mangifera indicae0 - Outcome
- browning is primarily internale0
- Qualifier
- enzymatic oxidatione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_from_India.jpg?width=500)
Verbatim
e0“In avocados, mangoes and pineapples the browning is primarily internal and due to enzymatic oxidation”
Claim · model-written summary
Avocado fruit oil content rose dramatically following excessive rain.
- Taxon
- avocadosPersea americanae0
- Organ / stage
- fruite0
- Outcome
- oil content in the fruite0
- Direction
- rises dramaticallye0
- Qualifier
- following excessive raine0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In avocados we found that the oil content in the fruit rises dramatically during specific periods following excessive rain”
Claim · model-written summary
Avocado internal browning incidence peaked during the oil rise phase.
- Taxon
- avocadosPersea americanae1
- Organ / stage
- pulpe0
- Outcome
- incidence of internal browninge0
- Direction
- higheste0
- Qualifier
- during this phasee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the highest incidence of internal browning (pulp spot and grey pulp) also occurs during this phase”
e1“This paper offers a review on investigations conducted at the Institute for Tropical and Subtropical Crops of which the aim was to characterise and address the issue in South African avocados, mangoes, pineapples, papayas and litchis”
Claim · model-written summary
Authors recommend controlled atmosphere export for avocado fruit under those conditions.
- Taxon
- avocadosPersea americanae1
- Outcome
- exported under controlled atmospheree0
- Qualifier
- when these conditions prevaile0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Our recommendation is that the fruit should be exported under controlled atmosphere when these conditions prevail”
e1“This paper offers a review on investigations conducted at the Institute for Tropical and Subtropical Crops of which the aim was to characterise and address the issue in South African avocados, mangoes, pineapples, papayas and litchis”
Claim · model-written summary
Heidi was the most browning sensitive mango cultivar in South Africa.
- Taxon
- mangoMangifera indicae0
- Material
- 'Heidi'e0
- Outcome
- sensitive to browninge0
- Direction
- most sensitivee0
- Setting
- South Africae0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Of the mango cultivars cultivated in South Africa, 'Heidi' is the most sensitive to browning”
Claim · model-written summary
Mango browning occurred near the pedicel, beneath the skin and around the seed.
- Taxon
- mangoesMangifera indicae1
- Outcome
- zone surrounding the pedicel, directly under the skin and in the ripest tissue around the seede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“This takes place in three areas, namely, in the zone surrounding the pedicel, directly under the skin and in the ripest tissue around the seed”
e1“This paper offers a review on investigations conducted at the Institute for Tropical and Subtropical Crops of which the aim was to characterise and address the issue in South African avocados, mangoes, pineapples, papayas and litchis”
Claim · model-written summary
Mature but green harvest was advised to combat mango browning.
- Taxon
- mangoesMangifera indicae1
- Outcome
- harvested mature but as green as possiblee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“in order to combat browning, the fruit should be harvested mature but as green as possible”
e1“This paper offers a review on investigations conducted at the Institute for Tropical and Subtropical Crops of which the aim was to characterise and address the issue in South African avocados, mangoes, pineapples, papayas and litchis”
Claim · model-written summary
Authors advised a cooler, longer hot water treatment to combat mango browning.
- Taxon
- mangoesMangifera indicae1
- Outcome
- hot water treatment at a lower temperature but for a longer periode0
- Comparator
- currently used regimee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“be exposed to a hot water treatment at a lower temperature but for a longer period than the currently used regime”
e1“This paper offers a review on investigations conducted at the Institute for Tropical and Subtropical Crops of which the aim was to characterise and address the issue in South African avocados, mangoes, pineapples, papayas and litchis”
Claim · model-written summary
Controlled atmosphere was useful for mango browning.
- Taxon
- mangoesMangifera indicae1
- Treatment
- Controlled atmospheree0
- Outcome
- usefule0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Controlled atmosphere also proved to be useful”
e1“This paper offers a review on investigations conducted at the Institute for Tropical and Subtropical Crops of which the aim was to characterise and address the issue in South African avocados, mangoes, pineapples, papayas and litchis”
Claim · model-written summary
Blackheart control had limited success in Queen pineapples.
- Taxon
- pineapplesAnanas comosuse0
- Material
- 'Queen'e0
- Outcome
- limited successe0
- Qualifier
- browning (blackheart)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“browning (blackheart) is difficult to control in 'Queen' pineapples and limited success has been attained with this fruit”
Claim · model-written summary
Papaya and litchi browning was mainly external.
- Taxon
- papayas and litchis
_-_DPLA_-_55200ec009622d7d42349f3583df310e.jpg?width=60)
Carica papaya
Litchie0 - Outcome
- browning is primarily an external probleme0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_-_DPLA_-_55200ec009622d7d42349f3583df310e.jpg?width=500)
Verbatim
e0“With papayas and litchis, browning is primarily an external problem”
Claim · model-written summary
Sunrise Solo papaya browning was linked to inappropriate hydroheating.
- Taxon
- papayaCarica papayae0
- Material
- 'Sunrise Solo'e0
- Treatment
- inappropriate hydroheatinge0
- Outcome
- browninge0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In 'Sunrise Solo' papaya we found browning to be a pathological problem occurring when inappropriate hydroheating takes place”
Claim · model-written summary
Changing hydroheating rectified papaya browning.
- Taxon
- papayasCarica papayae1
- Treatment
- adaptation of the hydroheating techniquee0
- Outcome
- This was rectifiede0
- Direction
- rectifiede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“This was rectified through adaptation of the hydroheating technique”
e1“This paper offers a review on investigations conducted at the Institute for Tropical and Subtropical Crops of which the aim was to characterise and address the issue in South African avocados, mangoes, pineapples, papayas and litchis”
Claim · model-written summary
Litchi pericarp browning resulted from breakdown of red anthocyanins.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In litchis the pericarp browns as a result of the breakdown of the red anthocyanins”
Claim · model-written summary
Tartaric acid dipping retained litchi red colour during export.
- Treatment
- postharvest dipping of the fruit in a tartaric acid solution with a pH of 0.5e0
- Outcome
- retaining the red coloure0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“postharvest dipping of the fruit in a tartaric acid solution with a pH of 0.5 to be effective in acidifying the anthocyanins and thereby retaining the red colour during exportation”
e1“This paper offers a review on investigations conducted at the Institute for Tropical and Subtropical Crops of which the aim was to characterise and address the issue in South African avocados, mangoes, pineapples, papayas and litchis”
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See all 6 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.