Comportamiento de características fisicoquímicas durante la maduración del mango Tommy Atkins luego de cosechado

Contenido principal del artículo

Autores

Rafael Villamizar-Vargas https://orcid.org/0000-0001-6959-0086
Cristina Quiceno-Gómez https://orcid.org/0000-0001-8036-0687
German Giraldo-Giraldo https://orcid.org/0000-0003-1193-2391

Detalles del artículo

Licencia

Creative Commons License
Esta obra está bajo licencia internacional Creative Commons Reconocimiento-NoComercial 4.0.

Los autores conservan los derechos de autor y ceden a la revista el derecho de la primera publicación, con el trabajo registrado con la Licencia Creative Commons Atribución-NoComercial 4.0 Internacional., que permite a terceros utilizar lo publicado siempre y cuando mencionen la autoría del trabajo y a la primera publicación en esta revista.

Se recomienda a los autores incluir su trabajo en redes sociales como Researchgate y repositorios institucionales una vez publicado el artículo o hecho visible en la página de la revista, sin olvidar incluir el identificador de documento digital y el nombre de la revista.

 

Referencias

1. AOAC. 1980. Official method 20.013. Moisture in plants. Official Methods of Analysis. AOAC. A. International

2. BOUDHRIOUA, N.; MICHON, C.; CUVELIER, G.; BONAZZI, C. 2002. Influence of ripeness and air temperature on changes in banana texture during drying. J. Food Eng. 55:115-121. https://doi.org/10.1016/S0260-8774(02)00025-0

3. BRUMMELL, D.; HARPSTER, M. 2001. Cell wall metabolism in fruit softening and quality and its manipulation in transgenic plants. Plant Molecular Biology. 47(1-2):311-339

4. CORREA, C. 2008. Riqueza química del mango. Rev. Universidad Eafit. (Colombia). 83:79-82
5. CROSA, M.J.; SKERL, V.; CADENAZZI, M.; OLAZÁBAL, L.; SILVA, R.; SUBURÚ, G.; TORRES, M. 2014. Changes produced in oils during vacuum and traditional frying of potato chips. Food Chemistry. 146(1):603-607. https://doi.org/10.1016/j.foodchem.2013.08.132

6. DA SILVA, P.; MOREIRA, R. 2008. Vacuum frying of high-quality fruit and vegetable-based snacks. LWT - Food Science and Technology. 41: 1758-1767

7. DESHPANDE, A.B.; CHIDLEY, H.G.; OAK, P.S.; PUJARI, K.P.; GIRI, A.P.; GUPTA, V.S. 2016. Data on changes in the fatty acid composition during fruit development and ripening of three mango cultivars (Alphonso, Pairi and Kent) varying in lactone content. Data in Brief. 9:480-491. https://doi.org/10.1016/j.dib.2016.09.018

8. ELSHETAWY, H.; MOSSAD, A.; ELHELEW, W.; FARINA, V. 2016. Comparative study on the quality characteristics of some Egyptian mango cultivars used for food. Annals of Agriculture Science. 61(1):49-56. https://doi.org/10.1016/j.aoas.2016.04.001

9. JAGTIANI, J.; CHAN, H.; SAKAI, W. 1988. Tropical fruit processing. Academic Press, Inc. (New York, U.S.A.). p.9-43

10. KAYS, S. 1991. Postharvest physiology of perishable plant products. Van Nostrand Reinhold Book. p.149-316

11. KITTUR, F.S.; SAROJA HABIBUNNISA, N.S.; THARANATHAN, R.N. 2001. Polysaccharide-based composite coating formulations for shelf-life extension of fresh banana and mango. European Food Research and Technology. 213(4-5):306-311. https://doi.org/10.1007/s002170100363

12. KHORSHIDI, J.; TABATABAEI, M.F.; AHMADI, F.M. 2010. Storage temperature effects on the postharvest quality of apple (Malus domestica Borkh. cv. Red Delicious). New York Science J. 3(3):67-70

13. LOHANI, S.; TRIVEDI, P.; NATH, P. 2004. Changes in activities of cell wall hydrolases during ethylene-induced ripening in banana: effect of 1-MCP, ABA and IAA. Postharvest Biology and Technology. 31(2):119-126. https://doi.org/10.1016/j.postharvbio.2003.08.001

14. MA, X.; YONGLI, B.Z.; XU, W.; WU, H.; WANG, S. 2018. Carotenoid accumulation and expression of carotenoid biosynthesis genes in mango flesh during fruit development and ripening. Scientia Horticulturae 237:201-206. https://doi.org/10.1016/j.scienta.2018.04.009

15. MIM, F.; GALIB, S.; HASAN, M.; JERIN, S. 2018. Automatic detection of mango ripening stages – An application of information technology to botany. Scientia Horticulturae. 237:156-163. https://doi.org/10.1016/j.scienta.2018.03.057

16. MIZRACH, A. 2000. Determination of avocado and mango fruit properties by ultrasonic technique. Ultrasonics 38:717-722. https://doi.org/10.1016/S0041-624X(99)00154-7

17. NAMBI, V.E.; THANGAVEL, K.; RAJESWARI, K.A.; MANICKAVASAGAN, A. 2016. Texture and rheological changes of Indian mango cultivars during ripening. Postharvest Biology and Technology. 117:152-160. https://doi.org/10.1016/j.postharvbio.2016.02.009

18. NOOR, A.R.; MARIKKAR, J.M.; AMIN, I.; SHUHAIMI, M. 2015. A Review on Food Values of Selected Tropical Fruits’ Seeds. International J. Food Properties. 18(11):2380-2392. https://doi.org/10.1080/10942912.2014.980946

19. PURSEGLOVE, J.W. 1974. Dicotyledons (Tropical Crops) ISBN 13: 9780582466661.Publisher: Longman Higher Education.

20. RATTHAPHOL, M.; PEERASAK, CH.; IAN, W. 2016. Changing of physiochemical properties and color development of mango fruit sprayed methyl Jasmonate. Scientia Horticulturae 198:70-77. https://doi.org/10.1016/j.scienta.2015.11.033

21. SALUNKHE, D.K.; KADAM, S. 1995. Handbook of Fruit Science and Technology: Production, Composition, Storage, and Processing. CRC Press. (USA) 634 p

22. SEYMOUR, G.B.; TAYLOR, J.E.; TUCKER, G.A. 1993. Biochemistry of Fruit Ripening. Chapman & Hall. (Netherlands). 454p.

23. THARANATHAN, R.N.; YASHODA, H.M.; PRABHA, T.N. 2006. Mango (Mangifera indica L.), ‘The King of Fruits’— An Overview. Food Reviews International. 22(2):95-123. http://dx.doi.org/10.1080/87559120600574493

24. TUCKER, G.; GRIERSON, D. 1987. Fruit ripening. The Biochemistry of Plants. 12:265-318

24. VILLAMIZAR, R.H.; GIRALDO, G.A.; QUICENO, M.C. 2010. Obtención y caracterización de un pasabocas a partir de una pasta a base de mango mediante fritura por inmersión. Revista Tumbaga. 5:149-164

Descargas

La descarga de datos todavía no está disponible.