Tarabih Mohamed
Pak J Biol Sci. 2020 Jan;23(2):190-205. doi: 10.3923/pjbs.2020.190.205.
Quarantine treatment enables export of mango fruits to parts of the world that enforce quarantine against fruit fly. Chilling injuries (CI) are prevalent in the mango fruits stored at temperatures lower than 12°C during cold-quarantine. So, this research examined the potentially enable of cold-shock treatment and integrated of edible coating with packing in (EPE) foam net to enhance the resistance of Naomi mango fruits during cold export.
The effect of cold quarantine was studied on fruit quality of 'Naomi' mango for 2016 and 2017 seasons. In this respect, mango fruits were coated with sodium alginate at 3%, semperfreshTM at 1% and packed in (EPE) foam net to reduce CI during cold quarantine. The treated fruits were stored for 4 h at 0°C, then transferred to 20°C for 20 h (cold-shock treatment) prior to store at 2±1°C and 90-95% RH for 15 days (quarantine treatment). While, the control fruit were directly stored at 2±1°C and 90-95% RH for 15 days. Thereafter, all fruits were stored at 20±2°C for and 70-75% RH for 7 days as shelf life period to simulate a marketing period.
All applied treatments significantly reduced fruits weight loss (%), respiration rate, retard the loss of soluble solid (%) titratable acidity (%), have a good potential in maintaining firmness (lb inch-2), skin color h°, vitamin C, total phenol, flavonoids content, membrane stability index (MSI %), high rate of antioxidant capacity and retard the loss of shelf-life of fruits than the control.
It was concluded that edible coatings used semperfreshTM at 1% with (EPE) foam net packing have a good potential in controlling postharvest chilling injury and maintaining the fruit quality being the most effective treatment on all parameters tested. It could potentially enable the export mango fruits to all quarantine-enforcing countries.
检疫处理使芒果能够出口到对果蝇实施检疫的世界各地。在冷检疫期间，温度低于12°C储存的芒果中冷害普遍存在。因此，本研究考察了冷激处理以及可食用涂层与珍珠棉泡沫网包装相结合在提高娜奥米芒果果实冷出口期间抗性方面的潜在作用。
研究了2016年和2017年季节冷检疫对‘娜奥米’芒果果实品质的影响。在这方面，芒果果实用3%的海藻酸钠、1%的SemperfreshTM进行涂膜，并包装在珍珠棉泡沫网中，以减少冷检疫期间的冷害。处理后的果实先在0°C下储存4小时，然后在20°C下转移20小时（冷激处理），之后在2±1°C和90 - 95%相对湿度下储存15天（检疫处理）。而对照果实直接在2±1°C和90 - 95%相对湿度下储存15天。此后，所有果实都在20±2°C和70 - 75%相对湿度下储存7天作为货架期，以模拟销售期。
所有应用处理均显著降低了果实失重率（%）、呼吸速率，延缓了可溶性固形物损失率（%）、可滴定酸度（%），在保持硬度（磅/平方英寸）、果皮颜色h°、维生素C、总酚、类黄酮含量、膜稳定性指数（MSI %）、高抗氧化能力以及延缓果实货架期损失方面比对照具有更好的潜力。
得出结论，1%的SemperfreshTM与珍珠棉泡沫网包装相结合的可食用涂层在控制采后冷害和保持果实品质方面具有良好潜力，是所有测试参数中最有效的处理方法。它有可能使芒果果实出口到所有实施检疫的国家。
