EFFECT OF MATURITY STAGES AND RIPENING PROCESS ON THE NUTRIENT AND BIOACTIVE COMPOSITION OF MANGO (Mangifera indica L.) var. Manjeera
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Date
2017
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Professor Jayashankar Telangana State Agricultural University
Abstract
Mango is one of the most important tropical fruits in the world and currently ranked 5th in total world production among the major fruit crops (Ravani and Joshi, 2013) and is now commercially grown in more than 87 countries (Tharanathan et al., 2006). It is the national fruit of India and Philippines and the national tree of Bangladesh. Over 1000 mango varieties are available worldwide. Of the available varieties, only a few are grown on commercial scales and traded (Solis-Fuentes, 2011). Mango is rich in a variety of phytochemicals and nutrients that qualify it as a model "superfruit", a term used to highlight potential health value of certain edible fruits. The fruit is high in prebiotic dietary fiber, vitamin C, polyphenols, amino acids, carotenoids, minerals and antioxidants. It is one of the most extensively exploited fruit because of its flavour, fragrance and juice content. The bulk of the mango produced is generally consumed as fresh fruit in ripe form. Ripening is a physiological process in fruits that causes them to become more palatable. In general, a fruit becomes sweeter, less green, and softer as it ripens (Wills et al., 2007). Ripening can be done naturally or artificially, and this step leads the fruit to maturity before consumption or processing. New knowledge about mango consumption is relevant to rational development in knowing the right stage for mango consumption with highest nutrient and phytochemical potential. A study was taken up to investigate “Effect of maturity stages and ripening process on the nutrient and bioactive composition of Mango (Mangifera indica L.) var. Manjeera”. In this study, comparison of two stages of maturity (commercial maturity: 7 - 9°brix and physiological maturity: 9 - 11°brix) of the selected mango cultivar and three different ripening processes (control ripening; 100ppm ethylene ripening and 150ppm ethylene ripening) and their effect on the physico-chemical, nutrient, bioactive and antioxidant components of the pulp were studied. As per results obtained from this study, pH and titrable acidity are inversely associated parameters. The results of physico-chemical composition of mangoes, indicated that artificially ripened mangoes treated with 100ppm had highest sugar content followed by 150ppm ethylene were not able to enhance the sweetness in mangoes by 12th day when compared to the control on the same day in 9-11°brix TSS mangoes whereas in 7-9°brix TSS harvested mangoes treated with 100ppm ethylene treatment followed by control on 12th day. The TSS content was highest on 8th day in 150ppm ethylene treated mangoes harvested at 7-9°brix TSS followed by 12th day 150ppm ethylene treated mangoes harvested in 7-9°brix TSS and 9-11°brix mangoes. The TSS content was high in 7-9°brix TSS harvested mangoes treated with 100ppm and 150ppm ethylene treated. pH of the mangoes harvested at 7-9˚brix and 9-11˚brix in all the treatments (Control, 100ppm, 150ppm) had a signficant increase from day 4 to day 12 with the exception of 150ppm ethylene treated 9-11°brix TSS harvested mangoes, where pH decreased significantly from
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day 8 to day 12. The titrable acidity in all the treatments (Control, 100ppm, 150ppm) from day 4 to day 8 had a significant decrease and there was a significant increase in titrable acidity from day 8 to day 12 with the exception of 9-11°brix TSS harvested control mangoes, where there was no increase in TA content from day 8 to day 12. Sugar: acid ratio was found to be high in all 8th day samples for all the treatments in both the 7-9°brix and 9-11°brix TSS harvested mangoes except control samples harvested at 9-11°brix TSS. Hence harvesting the mangoes at 7-9˚brix TSS indicated good physico-chemical properties such as sugars and TSS on 12th day of storage and as for sugar: acid ratio the 8th day of storage was found to be good. The colour (L*, a*, b*) values gradually increased from day 4 to day 12 in all the treatments with the exception of L* value for 100ppm ethylene treated mangoes harvested at 7-9°brix TSS. L* and b* values were highest in 9-11˚brix harvested mangoes on 12th day treated with 100ppm ethylene and control mangoes respectively. a* values were highest in 12th day in 150ppm ethylene treated mangoes harvested at 7-9°brix TSS. The results of colour clearly show that there was a constant change in the colour of mangoes from 4th day to 12th day. Artificial ripening enhanced the change in L*, a* and b* values compared to natural ripening. Harvesting the mangoes at 9-11˚brix TSS indicated good colour compared to 7-9 ˚brix TSS and control mangoes. The results of proximate analysis indicated that ash content was highest in control mangoes harvested at 9-11°brix TSS on 12th day. Protein content was high on 4th day in control mangoes harvested at 7-9°brix TSS, whereas Crude fiber and Crude fat were highest on 12th day and 8th day respectively, in all the treatments in both 7-9°brix and 911°brix TSS harvested mangoes. Carbohydrate content was highest in 100ppm ethylene treated mangoes harvested at 9-11°brix TSS on 4th day, whereas energy content was highest in all the treatments on 8th day of the storage. According to results, overall nutrient content was high in control mangoes. Harvesting the mangoes at 7-9˚brix had high fiber, protein, carbohydrate, energy and fat content, whereas harvesting at 9-11˚brix TSS had high ash content. Control mangoes were found to be good in all nutritive parameters. Crude fiber and crude fat content was found be high on 8th day in almost all the treatments. Control treatment was found to be good for nutritive composition followed by 100ppm and 150ppm ethylene treated mangoes. H2O2 scavenging activity (12th day), Reducing power (4th day), Ferric Reducing Antioxidant Power (FRAP) assay (12th day), Total antioxidant activity (8th day) DPPH scavenging activity (12th day) was highest in control mangoes harvested at 7-9°brix TSS. Super oxide radical scavenging activity was highest on 4th day in 100ppm and 150ppm ethylene treated mangoes harvested at 7-9°brix TSS. β-carotene content and total carotene content was highest in 100ppm and 150ppm ethylene treated mangoes as compared to control mangoes on 12th day when harvested at 7-9°brix TSS, whereas control mangoes harvested at 9-11°brix had higher β-carotene content on 12th day compared to 100ppm and 150ppm ethylene treated mangoes. Total phenols were highest on 12th day in 150ppm ethylene treated mangoes harvested at 7-9°brix TSS. Total flavonoids were found to be high on 8th day in 100ppm ethylene treated mangoes harvested at 9-11°brix TSS. Vitamin C content decreased from day 4 to day 12 in all the treatments, however Vitamin C content was high in mangoes which were harvested at 9-11°brix TSS. Consuming mangoes harvested at 7-9˚brix TSS without any treatment after 12 days of harvest are rich in antioxidants, whereas bioactive components were high in 100ppm
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ethylene treated mangoes followed by 150ppm ethylene treated mangoes. Control mangoes without any treatment were good source for vitamin C. As per the results obtained, it can be concluded that Manjeera variety of mango was found to have better nutritive, bioactive and antioxidant composition when harvested at 7-9˚brix TSS maturity stage when compared to the mangoes harvested at 9-11°brix TSS. Mangoes treated with 100ppm followed by 150ppm ethylene were found to be have a good bioactive content whereas mangoes without any treatment followed by 100ppm and 150ppm ethylene treatment were found to have high antioxidant content. Artificial ripening was found to have a negative effect on the nutritive, bioactive and antioxidant profile of the Manjeera mango. Two ethylene treatments (100ppm and 150ppm) were given to the mangoes and it was found that both ethylene treatments lead to a decrease in nutritive and antioxidant components of mangoes. However both treatments were able to enhance the carotene content, but 150ppm ethylene treated mangoes lost their firmness by 12th day of storage and hence cannot be stored further. 100ppm ethylene treated and control mangoes were firm at the end of 12 days also and can be stored for some more time and will be fit for consumption beyond 12 days of storage. Hence we can conclude that, harvesting Manjeera mangoes at 7-9°brix TSS without any ripening treatment can be a valuable dietary source of many phytochemical compounds with nutritive, bioactive and antioxidant activity when consumed regularly.
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D10,155