Abstract
The preservation of mango quality during storage is crucial for extending shelf life, reducing post-harvest losses, and ensuring consumer satisfaction. This study examined the impact of different storage temperatures on the quality attributes of mangoes (cv. Sindri) over a storage duration of 0, 7, 14, 21, and 28 days. Mangoes were stored at 8°C, 12°C, and 16°C. The study evaluated pH, titratable acidity, total soluble solids, vitamin C content, total phenolic content, total flavonoid content, color changes, and sensory qualities. Results indicated that the pH increased with higher storage temperatures, while titratable acidity and total soluble solids decreased, with the least reduction observed at 8°C. Vitamin C, phenolic, and flavonoid contents also declined, with minimal reductions at 8°C. Color changes were minor at 8°C but significant at 16°C. Sensory evaluation showed the best texture, flavor, aroma, appearance, and overall acceptability at 8°C. The impact of storage duration was significant, with most parameters showing a consistent decline in quality over time, particularly after 21 and 28 days. Thus, storing mangoes at 8°C effectively preserves their quality attributes during storage
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Claims 8
Claim · model-written summary
pH of mango increased with higher storage temperatures.
- Taxon
- mangoes
_from_India.jpg?width=60)
Mangifera indicae0 - Treatment
- higher storage temperaturese1
- Outcome
- pHe1
- Direction
- increasede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_from_India.jpg?width=500)
Verbatim
e0“quality attributes of mangoes (cv. Sindri)”
e1“Results indicated that the pH increased with higher storage temperatures, while titratable acidity and total soluble solids decreased, with the least reduction observed at 8°C”
Claim · model-written summary
Titratable acidity and total soluble solids of mango decreased with higher storage temperatures, least at 8°C.
- Taxon
- mangoesMangifera indicae0
- Treatment
- higher storage temperaturese1
- Outcome
- titratable acidity and total soluble solidse1
- Direction
- decreasede1
- Comparator
- 8°Ce1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“quality attributes of mangoes (cv. Sindri)”
e1“Results indicated that the pH increased with higher storage temperatures, while titratable acidity and total soluble solids decreased, with the least reduction observed at 8°C”
Claim · model-written summary
Vitamin C, phenolic and flavonoid contents of mango declined, with minimal reductions at 8°C.
- Taxon
- mangoesMangifera indicae0
- Treatment
- higher storage temperaturese1
- Outcome
- Vitamin C, phenolic, and flavonoid contentse2
- Direction
- declinede2
- Comparator
- 8°Ce2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“quality attributes of mangoes (cv. Sindri)”
e1“Results indicated that the pH increased with higher storage temperatures, while titratable acidity and total soluble solids decreased, with the least reduction observed at 8°C”
e2“Vitamin C, phenolic, and flavonoid contents also declined, with minimal reductions at 8°C”
Claim · model-written summary
Color changes of mango were minor at 8°C but significant at 16°C.
- Taxon
- mangoesMangifera indicae0
- Treatment
- 16°Ce3
- Outcome
- Color changese3
- Comparator
- 8°Ce3
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“quality attributes of mangoes (cv. Sindri)”
e3“Color changes were minor at 8°C but significant at 16°C”
Claim · model-written summary
Sensory texture, flavor and aroma of mango were best at 8°C.
- Taxon
- mangoesMangifera indicae0
- Treatment
- at 8°Ce4
- Outcome
- texture, flavor, aromae4
- Direction
- beste4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“quality attributes of mangoes (cv. Sindri)”
e4“Sensory evaluation showed the best texture, flavor, aroma, appearance, and overall acceptability at 8°C”
Claim · model-written summary
Sensory appearance and overall acceptability of mango were best at 8°C.
- Taxon
- mangoesMangifera indicae0
- Treatment
- at 8°Ce4
- Outcome
- appearance, and overall acceptabilitye4
- Direction
- beste4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“quality attributes of mangoes (cv. Sindri)”
e4“Sensory evaluation showed the best texture, flavor, aroma, appearance, and overall acceptability at 8°C”
Claim · model-written summary
Most quality parameters of mango showed a consistent decline over the storage duration, significantly.
- Taxon
- mangoesMangifera indicae0
- Treatment
- storage duratione5
- Outcome
- most parameterse5
- Direction
- declinee5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“quality attributes of mangoes (cv. Sindri)”
e5“The impact of storage duration was significant, with most parameters showing a consistent decline in quality over time, particularly after 21 and 28 days”
Claim · model-written summary
Storing mangoes at 8°C effectively preserves their quality attributes during storage.
- Taxon
- mangoesMangifera indicae6
- Treatment
- storing mangoes at 8°Ce6
- Outcome
- quality attributese6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“storing mangoes at 8°C effectively preserves their quality attributes during storage”
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See all 33 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.