Abstract
The phenomenon of mangoes being easily damaged due to high water content requires a preservation method to extend their shelf life without losing their nutritional qualities. The purpose of this study is to examine the effect of cold temperatures on the physical quality of mangoes, including taste, texture, color, and aroma. The study was conducted using a qualitative experimental method with organoleptic tests on four treatment groups: whole mangoes and slices at cold temperature (±4°C) and room temperature (±23°C). The assessment is carried out subjectively using a scale for each physical quality parameter. The findings of the study proved that storage at low temperatures for six days slowed down the decay and retained the texture of the mango but led to a decrease in sweetness, aroma intensity, and a paler color change. In contrast, storage at room temperature retains taste, color, and aroma better, although the texture is slightly coarse. Mango slices are more susceptible to damage than whole mangoes at both temperatures. This research provides recommendations for mango storage methods, namely room temperature to maintain the natural quality of the fruit in a short time and cold temperature as a temporary alternative to slow down damage.
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Claims 8
Claim · model-written summary
Low-temperature storage for six days slowed down mango decay.
- Taxon
- mango
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Mangifera indicae1 - Treatment
- storage at low temperatures for six dayse1
- Outcome
- decaye1
- Direction
- slowed downe1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_from_India.jpg?width=500)
Verbatim
e1“storage at low temperatures for six days slowed down the decay and retained the texture of the mango”
Claim · model-written summary
Low-temperature storage for six days retained mango texture.
- Taxon
- mangoMangifera indicae1
- Treatment
- storage at low temperatures for six dayse1
- Outcome
- texturee1
- Direction
- retainede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“storage at low temperatures for six days slowed down the decay and retained the texture of the mango”
Claim · model-written summary
Low-temperature storage decreased mango sweetness and aroma intensity.
- Taxon
- mangoMangifera indicae1
- Treatment
- storage at low temperatures for six dayse1
- Outcome
- sweetness, aroma intensitye2
- Direction
- decreasee2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“storage at low temperatures for six days slowed down the decay and retained the texture of the mango”
e2“led to a decrease in sweetness, aroma intensity, and a paler color change”
Claim · model-written summary
Low-temperature storage made mango colour paler.
- Taxon
- mangoMangifera indicae1
- Treatment
- storage at low temperatures for six dayse1
- Outcome
- colore2
- Direction
- palere2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“storage at low temperatures for six days slowed down the decay and retained the texture of the mango”
e2“led to a decrease in sweetness, aroma intensity, and a paler color change”
Claim · model-written summary
Room-temperature storage retained mango taste, colour and aroma better than low-temperature storage.
- Taxon
- mangoMangifera indicae1
- Treatment
- storage at room temperaturee3
- Outcome
- taste, color, and aromae3
- Direction
- bettere3
- Comparator
- storage at low temperatures for six dayse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“storage at low temperatures for six days slowed down the decay and retained the texture of the mango”
e3“storage at room temperature retains taste, color, and aroma better, although the texture is slightly coarse”
Claim · model-written summary
Room-temperature storage left mango texture slightly coarse.
- Taxon
- mangoMangifera indicae1
- Treatment
- storage at room temperaturee3
- Outcome
- texturee3
- Direction
- slightly coarsee3
- Comparator
- storage at low temperatures for six dayse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“storage at low temperatures for six days slowed down the decay and retained the texture of the mango”
e3“storage at room temperature retains taste, color, and aroma better, although the texture is slightly coarse”
Claim · model-written summary
Mango slices were more susceptible to damage than whole mangoes at both temperatures.
- Taxon
- MangoMangifera indicae4
- Treatment
- slicese4
- Outcome
- susceptible to damagee4
- Direction
- more susceptiblee4
- Comparator
- whole mangoese4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“Mango slices are more susceptible to damage than whole mangoes at both temperatures”
Claim · model-written summary
Room-temperature storage is recommended to maintain the natural quality of mango in a short time, with cold storage as a temporary alternative.
- Taxon
- mangoMangifera indicae5
- Outcome
- room temperature to maintain the natural quality of the fruit in a short timee5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“mango storage methods, namely room temperature to maintain the natural quality of the fruit in a short time”
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See all 109 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.