Dissertations / Theses on the topic 'Mango'
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Ledeker, Christie N. "Differences in sensory characteristics among various mango cultivars in the form of fresh sliced mango, mango purée, and mango sorbet." Thesis, Kansas State University, 2011. http://hdl.handle.net/2097/12125.
Full textFood Science Institute, Human Nutrition
Delores H. Chambers
Fresh mangoes are highly perishable, and therefore, they are often processed to extend shelf-life and facilitate exportation. Studying the transformation that mango cultivars undergo throughout processing can aid in selecting appropriate varieties for products. In the 1st part of this study, the flavor and texture properties of 4 mango cultivars available in the United States (U.S.) were analyzed. Highly trained descriptive panelists in the U.S. evaluated fresh, purée, and sorbet samples prepared from each cultivar. Purées were made by pulverizing mango flesh, passing it through a china cap, and heating it to 85 °C for 15 s. For the sorbets, purées were diluted with water (1:1), sucrose was added, and the bases were frozen in a batch ice cream freezer. Much of the texture variation among cultivars was lost after fresh samples were transformed into purées, whereas much of the flavor and texture variation among cultivars was lost once fresh mangoes and mango purées were transformed into sorbets. Compared to the other cultivars, Haden and Tommy Atkins underwent greater transformations in flavor throughout sorbet preparation, and processing reduced the intensities of some unpleasant flavors in these cultivars. Tommy Atkins was the only cultivar that had flavor differences from other cultivars when it was in sorbet. Results suggest that cultivar variation is generally not detectable in mango sorbet unless the cultivar has a distinct initial flavor. In the 2nd part of this study, descriptive panelists in Thailand evaluated the flavor and texture properties of fresh samples and purées prepared from 6 cultivars grown in Thailand. Thermal processing had unique effects on the flavor of each cultivar, especially Nam Dok Mai and Chok Anun; Nam Dok Mai significantly decreased in mango identity and peach flavors after processing, whereas Chok Anun significantly increased in sweet, mango identity, and pineapple flavors. Although a slight amount of flavor variation among cultivars was lost because of thermal processing, most of the texture variation was eliminated. Because of significant changes in flavor and texture after heat treatment of mango cultivars, manufacturers should select cultivars for mango purées based on their properties after thermal processing.
Alegre, Dextre Victor Hugo, Mamani Dashiell Dettmar Arias, Roque Jesús Augusto Bustillos, and Mollehuanca Luis Alberto Canaza. "Planeamiento estratégico del mango." Master's thesis, Pontificia Universidad Católica del Perú, 2013. http://tesis.pucp.edu.pe/repositorio/handle/123456789/8713.
Full textEl mango se ha convertido en el fruto tropical más valorado por sus beneficios nutricionales y características organolépticas. Por ello, se ha creado una oportunidad de negocio, debido al incremento de la demanda a nivel mundial por el consumo de frutas y vegetales. Dentro de este contexto, las exportaciones de mango peruano se vienen incrementando en los últimos años, lo cual beneficia a productores y exportadores peruanos, así como también a los países competidores. El Perú presenta ventajas comparativas tales como suelos fértiles, variedad de climas y ubicación geográfica; asimismo, el mango peruano tiene ventajas competitivas, como la excelente calidad del producto y sus propiedades organolépticas. En el análisis externo, se puede mencionar que el Perú presenta estabilidad política y lidera el crecimiento económico en la región, lo cual favorece a la cadena de valor del Mango peruano. Sin embargo, a partir del análisis interno, se ha planteado una serie de objetivos: (a) mejorar la asociatividad entre productores y exportadores, (b) incrementar el acceso al financiamiento, (c) ampliar la oferta exportable, (d) promover la implementación de certificaciones internacionales de calidad, (e) implementar programas de capacitación, y (f) incrementar el consumo interno. Por otro lado, los principales mercados del Mango peruano son EE.UU y Europa, cuyos principales abastecedores son México y Brasil respectivamente. En ese sentido, se requiere penetrar en los mercados, diversificar productos y desarrollar mercados en Asia, aprovechando la preferencia del Mango por los consumidores. En la presente tesis, se desarrolla el planeamiento estratégico del Mango en el Perú. Por ello, se ha hecho el análisis externo, interno, y competitivo del Mango para proponer estrategias, objetivos y políticas que conducirán hacia la visión deseada y convertir al Perú en el tercer exportador de mango a nivel mundial en el 2023, ya que actualmente en el 2013 es el sexto exportador mundial
The Mango has become the most valued tropical fruit for its nutritional benefits and organoleptic characteristics, creating business opportunities due to the global demand increase for the consumption of fruits and vegetables. Within this context, Peruvian Mango exports have been increasing in the last years benefiting Peruvian producers and exporters as well as the competing countries. Peru represents comparative advantages such as fertile land, varied climate and geographic location; likewise, the Peruvian Mango has competitive advantages such excellent product quality and organoleptic properties. In the external analysis it can be mentioned that Peru represents political stability and that it leads the economic growth in the region, which favors the Peruvian Mango value chain. However, from the internal analysis it is required to improve the partnership between producers and exporters, increase the access to financing, expand export supply, promote the implementation of international quality certifications, implement training programs and to increase domestic consumption. On the other hand, the main markets of the Peruvian Mango are the U.S.A. and Europe, being the main suppliers of these Mexico and Brazil, respectively. In that sense, it is required market penetration, products diversify and market development in Asia, taking advantage of the consumers’ preference for Mango. The present thesis describes the Strategic Planning of Mango in Peru, developing the external, internal and competitive analyses of mango in order to propose strategies, objectives and policies that will lead to the desired vision and turn Peru into the third mango exporter worldwide in the year 2023, being in 2013 the sixth global exporter
Tesis
Nguyen, Ha Xuan. "Pre-harvest and postharvest factors affecting skin colour and other quality attributes of "Kensington Pride" mango (Mangifera indica linn.)." Phd thesis, Faculty of Agriculture, 2003. http://hdl.handle.net/2123/17030.
Full textBelayneh, Teferi Yeshitela. "Effect of cultural practices and selected chemicals on flowering and fruit production in some mango (Mangifera indica L.) cultivars." Pretoria : [s.n.], 2004. http://upetd.up.ac.za/thesis/available/etd-01142005-085139.
Full textRoberts, Robin Elaine. "Understanding the hearts and minds of Chinese mango buyers." Thesis, Griffith University, 2012. http://hdl.handle.net/10072/366000.
Full textThesis (PhD Doctorate)
Doctor of Philosophy (PhD)
Griffith Business School
Griffith Business School
Full Text
Rezende, Trisha. "How to Peel a Mango." ScholarWorks@UNO, 2008. http://scholarworks.uno.edu/td/691.
Full textAugustyn, WA, BM Botha, S. Combrinck, and Plooy SW Du. "Correlation of volatile profiles of twenty mango cultivars with their susceptibilities to mango gall fly infestation." Elsevier, 2010. http://encore.tut.ac.za/iii/cpro/DigitalItemViewPage.external?sp=1001217.
Full textEstrada, Arnold B. "Epidemiology and control of mango anthracnose." Thesis, University of Kent, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.386138.
Full textSakimin, Siti Zaharah. "Hormonal regulation of mango fruit ripening." Thesis, Curtin University, 2011. http://hdl.handle.net/20.500.11937/2008.
Full textRuiz, González Brayan, and González Mishel Ruiz. "PLAN DE EXPORTACIÓN DE MANGO ATAULFO MEXICANO DE LA MEDIANA EMPRESA SABB, SOL Y MANGOS A ALEMANIA." Tesis de Licenciatura, Universidad Autónoma del Estado de México, 2017. http://hdl.handle.net/20.500.11799/70654.
Full textLwadya, Mujanay. "The drying characteristics of mango fruit strips." Pretoria : [S.n.], 2005. http://upetd.up.ac.za/thesis/available/etd-07092008-145646/.
Full textMuda, Pauziah. "Cell wall degradation during mango fruit ripening." Thesis, University of Nottingham, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.316943.
Full textCastro, Angulo Karen Vannesa, Yaringaño Pedro Blas Durand, Cavalié Verónica Echevarría, and Mejía Alexis Mijail Estrada. "Planeamiento estratégico del mango en el Perú." Master's thesis, Pontificia Universidad Católica del Perú, 2016. http://tesis.pucp.edu.pe/repositorio/handle/123456789/7643.
Full textEl mango del Perú ha registrado en los últimos años una dinámica de crecimiento en las exportaciones del 15.8% en promedio anual, entre 2002 y 2013. Los factores que han influenciado a esta dinámica positiva son: (a) la preocupación cada vez mayor por una alimentación saludable, (c) el posicionamiento del mango peruano como un producto que cumple los estándares de calidad internacional, y (c) la firma de tratados de libre comercio, promoviendo así la llegada a importantes mercados foráneos. Entre los años 2011 y el 2013 el Perú se ha ubicado entre el cuarto y sexto lugar como exportador de mango en el mundo. Los principales destinos del mango peruano son Países Bajos y Estados Unidos. En estos mercados se tiene como principales competidores a México y Brasil. Estos países cuentan con ventajas como extensiones de áreas de cultivo, cercanía a los países destino y permanente desarrollo industrial y comercial del sector. A pesar de esto el Perú en los últimos años ha logrado posicionar destacadamente este fruto tropical y se encuentra incursionando en nuevos mercados. El principal problema del sector es la presencia de varios intermediarios tanto a nivel local principalmente como de exportación. Esta situación y la débil capacidad de gestión empresarial del agricultor peruano generan un reducido nivel de rentabilidad y capacidad para insertarse en la dinámica creciente de exportación. En este sentido, el resultado del plan estratégico es incorporar al agricultor en la cadena de valor de la mediana y gran empresa exportadora a través de: (a) la implementación de buenas prácticas agrícolas, (b) la generación de sinergias entre agricultores que contribuya a fortalecer su capacidad de respuesta comercial, y (c) establecimiento de una asociación que potencie el desarrollo del sector
The Peruvian mango has registered in recent years a dynamic growth in exports 15.8% in annual average between 2002 and 2013. The factors that have influenced this positive trend are: (a) the growing concern about healthy nutrition, (b) the positioning of Peruvian mango as a product that meets the international quality standards, and (c) the signing of free trade agreements, have promoted arrival in important foreign markets. Between 2011 and 2013, Peru was ranked between the fourth and sixth mango exporter in the world. The main markets for Peruvian mango export are Netherlands and the United States. In these markets the main competitors are Mexico and Brazil. These countries have advantages as extensions of cultivated areas, proximity to destination countries and permanent industrial and commercial development of the sector. Despite this Peru in recent years has positioned outstandingly this tropical fruit and is entering into new markets. The main problem of the sector is the presence of several middlemen for both the local market mainly and for foreign. This situation and the weak business management skills of Peruvian farmer generate a reduced profitability and capacity to insert into the growing export dynamics. Because of this, the result of the strategic plan is to incorporate the farmer in the value chain of medium and large exporting company through: (a) the implementation of best practices in agriculture, (b) generating synergies between farmers to help strengthen their commercial response capacity, and (c) establishment of an association that enhances the development of the sector.
Tesis
Fuentes, John. "A Very Old Mango with Enormous Wounds." Miami University / OhioLINK, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=miami1564145121561127.
Full textPandit, S. S. "Genetic analysis of alphonso mango flavor biogenesis." Thesis(Ph.D.), CSIR-National Chemical Laboratory, Pune, 2008. http://dspace.ncl.res.in:8080/xmlui/handle/20.500.12252/2635.
Full textCosta, Daniel Luís Pinheiro da. "Estratégias de gestão da cadeia de suprimento da manga brasileira destinada ao mercado externo." Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/3/3148/tde-11122006-134209/.
Full textBrazil is one of the largest producers of tropical fruit in the world, with a production of more than 31 million tones. However, in spite of its large capacity, Brazil runs a trade deficit in fresh fruit. First, this research identifies the factors relevant to the exportation of fruit in the areas of production, processing, distribution, commercialization and consumption with the objective of understanding better the supply chain management of fruit growing for the foreign market. Some of the factors which considered are the operational stages of the international supply chain of Brazilian mango (foreign trade and logistics), operational peculiarities, the safety and quality of the mango, the best practices of fruit suppliers of the international market and the factors limiting the export of Brazilian mango to the principal international markets. After identification and analysis of the relevant factors, the focus becomes specifically the mango chain and, based on strategy and supply chain management theory, a model is proposed to guide the choice of management strategy of the supply chain of Brazilian mango for the foreign market. The model which is proposed takes into account the competitive strategy of the firm and the supply chain strategy to obtain the best alignment of the two for serving coherently the expectations of the target-market.
Mthembu, Gugulethu Jay. "Effects of irrigation and shading on fruit yield and quality in mango." Diss., University of Pretoria, 2002. http://hdl.handle.net/2263/29373.
Full textDissertation (M Inst Agrar (Horticultural Science))--University of Pretoria, 2006.
Plant Production and Soil Science
unrestricted
Diatta, Pierre Maurice. "TBD Economic Impact of Fruit Flies in Mango Production in Senegal: Ex-Post Analysis of mango losses in Ziguinchor (Casamance)." Thesis, Virginia Tech, 2016. http://hdl.handle.net/10919/82484.
Full textMaster of Science
Zunker, Katy. "Untersuchungen zur Allergenität der Mango und der Litchi." [S.l.] : [s.n.], 2001. http://www.sub.uni-hamburg.de/disse/563/Disse.pdf.
Full textPierre, Herma. "Mangiferin as a Biomarker for Mango Anthracnose Resistance." FIU Digital Commons, 2015. http://digitalcommons.fiu.edu/etd/2247.
Full textDowns, Susan L. "Cell wall degrading enzymes in mango fruit cultivars." Thesis, University of Nottingham, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.267670.
Full textLos, Martin T. "Isolation and characterisation of #beta#-galactosidases in mango." Thesis, University of Nottingham, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.339578.
Full textCastillo, Mata Adrian Elías, Ipenza María Antonieta Herrera, Zuasnabar Pierre Oliver Mendoza, and Encabo Alfredo Alonso Ulloa. "Planeamiento estratégico para la industria del mango peruano." Master's thesis, Pontificia Universidad Católica del Perú, 2018. http://tesis.pucp.edu.pe/repositorio/handle/123456789/11837.
Full textGlobally, the main mango producers are India and China, followed by Thailand and Indonesia, while in Latin America, Mexico stands out as the world's 8th largest producer and the first exporter to the United States. On the other hand, Peru is located in the 18th place, cultivating different varieties of mangoes, among which are grafted or improved, such as Hade, Kent and Tommy Atkins that have international demand and are therefore exported. The demand for this fruit is growing and the Peruvian Mango Industry should take this opportunity to position itself among the world's two leading exporters, supplying various markets such as South Korea, Japan and China, as well as the markets currently served, which are Holland and the United States. By the year 2027, the aim is to lead exports in monetary terms, which will increase the volume of production and employment, as well as the yield per hectare through training and the use of state-of-the-art technology, especially in irrigation. All this will lead the Peruvian Mango Industry to see its profitability increase, benefiting both large companies and traditional producers. This will be achieved by implementing strategies that have been extensively discussed in this document, such as: (a) developing the US market for processed foods; (b) penetrate Asian markets with fresh mango; (c) developing organic mango crops; (d) integrate vertically with retailers and wholesalers to encourage the consumption of Peruvian mango in the national market; (e) vertically integrated forward, so that each farmer association or cooperative has its own marketing unit to reduce the number of intermediaries and increase profitability; and (f) horizontally integrate all small mango producers into associations that allow them access to financing, technology and markets
Tesis
Benavente, Alva Marco Antonio, Curay Ángel Calderón, Rivas Daniel Noé Rivadeneira, and Arana Karla Cristina Rodriguez. "Planeamiento estratégico del mango en la región Lambayeque." Master's thesis, Pontificia Universidad Católica del Perú, 2012. http://tesis.pucp.edu.pe/repositorio/handle/123456789/4594.
Full textThe agro-export sector is experiencing in recent years a significant growth trend, mainly due to increased global demand as a result of new consumer preferences that generate great business opportunities for Peru, particularly in the Lambayeque region. In 2011, the most important markets are demanding food that is healthy, natural and of good quality, such as fruits and vegetables. The mango is being recognized as one of the most valuable tropical fruits worldwide, this is reflected in its growing demand. In the same fashion, Peru has had a progressive growth of the cultivated area and the level of exports, with the Piura region being the main example of this growth. Moreover, Peru has competitive and comparative advantages for the development of the mango sector, such as the commercial opening, the variety of climates, and its higher level of productivity that allows it to offer a quality product, however, it has not been able to take advantage of these strengths due to a significant fragmentation of the agriculture in general, as well as a low level of collaboration among producers. It should be noted that a percentage greater than 90% of the mango exports from Peru is sold to markets in Europe and the U.S., where it competes with major exporters like Mexico and Brazil, which decreases mango prices worldwide. To counter this, new markets are being introduced with better trading conditions that can be fulfilled. The Lambayeque region has geographical and climatic characteristics very conducive to making agriculture one of the main production activities that promote the creation of direct and indirect employment, however, these capabilities have not generated a stage of development in the same magnitude as Piura, nationally, or Mexico and Brazil, internationally. This thesis develops the Strategic Plan for the mango in the Lambayeque region, and is a valuable management tool where the critical factors for the development of mango are identified, which are related to increased exports, strict phytosanitary control, technological improvements, optimal development of the harvest phase, cultivation and marketing of mango, improved partnerships among producers, and integration of the entire chain, including the participation of the regional government and the related government entities. To do this, we establish long-term goals and strategies that shall be implemented to achieve the desired future.
Tesis
Damaske, Michael Andreas Christian. "Water relations in mango (Mangifera indica L.) trees." Diss., University of Pretoria, 2010. http://hdl.handle.net/2263/28875.
Full textSouza, Jackson Mirellys Azevêdo [UNESP]. "Fenologia, produção e qualidade dos frutos de cultivares de mangueira em condições subtropicais." Universidade Estadual Paulista (UNESP), 2014. http://hdl.handle.net/11449/93555.
Full textDevido à enorme diversidade de cultivares e híbridos, assim como diferentes condições edafoclimáticas, o estudo do comportamento das cultivares de mangueira nas distintas regiões produtoras é de grande importância. Diante do exposto, objetivou-se neste trabalho avaliar a fenologia, a produção e a qualidade dos frutos de cultivares de mangueira em condições subtropicais do estado de São Paulo. O experimento foi realizado na Fazenda Experimental São Manuel da Faculdade de Ciências Agronômicas da UNESP em São Manuel-SP. Foram avaliadas as cultivares Espada Vermelha, Keitt e Palmer. O delineamento experimental adotado foi em blocos casualizados, utilizando-se uma planta por parcela e 10 repetições. A fenologia foi avaliada considerando-se o número de dias para formação da panícula e das fases de desenvolvimento dos frutos, além da curva de crescimento dos mesmos e a exigência térmica. As avaliações referentes à produção foram: número de frutos produzidos por planta e por panícula; porcentagem de abortamento, produção, produtividade, eficiência produtiva e sazonalidade de produção. Quanto à análise física dos frutos, foram avaliados os diâmetros longitudinal e transversal, o formato e a massa do fruto, o rendimento de polpa, casca e caroço, calibre e cor da casca e da polpa. Em relação às características químicas e bioquímicas, avaliou-se: acidez titulável, sólidos solúveis, “Ratio”, índice tecnológico, teor de ácido ascórbico, açucares redutor, não-redutor e total, carotenóides, atividade antioxidante, flavonóides e polifenóis. Com base nos resultados observou-se que as três cultivares avaliadas possuem duração dos estádios fenológicos distintas. A cultivar Keitt apresenta maior número de dias e maior exigência térmica para atingir a maturidade fisiológica dos frutos. As curvas de crescimento dos frutos de ‘Espada Vermelha’, Keitt’ e...
Due to the enormous diversity of cultivars and hybrids, as well as different environmental conditions, the study of the performance of mango cultivars in different regions is of great importance. Given the above, this study aimed to assess the phenology, production and fruit quality of mango cultivars in subtropical conditions of the state of São Paulo. The experiment was conducted at the Experimental Farm of San Manuel Faculty of Agricultural Sciences, UNESP in São Manuel-SP. The Espada Vermelha, Keitt and Palmer were evaluated. The experimental design was randomized blocks, with one plant per plot and 10 repetitions. Phenology was evaluated by considering the number of days and the panicle formation stage of fruit development, plus the growth of the same and the thermal demand curve. For the production was evaluated: number of fruits per plant and per panicle, percentage of abortion of fruits, production, productivity, production efficiency and seasonality of production. For the physical analysis of the fruits were evaluated: longitudinal and transverse diameters, the shape and weight of the fruit, the yield of pulp, peel and seed, size and color of the skin and pulp. Regarding the chemical and biochemical characteristics were assessed: titratable acidity, soluble solids, Ratio, technological index, ascorbic acid, reducing sugars, non-reducing sugars, total sugars, total carotenoids, antioxidant activity, flavonoids and polyphenols. Based on the results it was observed that the three cultivars have different duration of phenological stages. The cultivar Keitt had the greatest number of days and thermal requirement to reach physiological maturity of the fruit. The growth curves of the fruit of ‘Espada Vermelha’, ‘Keitt’ and ‘Palmer’ behave the same way as a function of days after anthesis, and follow sigmoidal model. The 'Palmer' is a cultivar with better performance, with the highest ...
Cruz, Juliana Nunes da. "Estudo de tratamentos fitossanitários na manga (Mangífera indica L.) para exportação." Universidade de São Paulo, 2010. http://www.teses.usp.br/teses/disponiveis/85/85131/tde-12082011-092015/.
Full textThe purpose of the present study was to verify and compare the chemical and physical-chemical behaviour of mango cv. Tommy Atkins subjected to hydrothermal treatment and irradiation at doses 0.4 and 1.0 kGy, to complement the studies by SABATO et al (2009) in the real transport of irradiated mangoes from Brazil to Canada. These studies allowed to compare the performance of irradiation with heat treatment on the preservation of the characteristics of mango for export. For these reason fruits were divided into groups: control, heat bath (46 ° C for 90 min), at dose 0.4 kGy and at dose 1.0 kGy. The fruits were stored at low temperature (11 ° C ± 2) for 14 days, and then at room temperature (23 ° C ± 2) until the end of its useful life. During the period of cold storage the analysis were performed at intervals of 7 days and every 3 days when kept at room temperature. The results indicated that the dose of 1.0 kGy was the only group that kept the fruit with the skin color on stage 3 throughout the experimental period, but provided a greater loss of texture degradation and the levels of total acidity in the fruits with green skin. It was noted that only the control group showed higher levels of citric acid and succinic acid in the last day of the experiment. There were no significant differences in soluble solids, total sugars and evaluation of weight in relation to treatments. The analysis of visual observation indicated that the heat bath group was the one with the highest number of fruit drop by decomposition with approximately 55%. It was concluded that irradiation is more effective in preserving the quality of mangoes cv. Tommy Atkins, reducing the appearance of rot or shriveling in relation to heat treatment. However, the preservation of the skin of fruit is not concurrently influenced by its intrinsic nature, since, internally, the fruits continue their normal maturation, independent of the applied dose.
Souza, Jackson Mirellys Azevêdo 1989. "Fenologia, produção e qualidade dos frutos de cultivares de mangueira em condições subtropicais /." Botucatu :, 2014. http://hdl.handle.net/11449/93555.
Full textBanca: Marco Antonio Tecchio
Banca: Elma Machado Ataíde
Resumo: Devido à enorme diversidade de cultivares e híbridos, assim como diferentes condições edafoclimáticas, o estudo do comportamento das cultivares de mangueira nas distintas regiões produtoras é de grande importância. Diante do exposto, objetivou-se neste trabalho avaliar a fenologia, a produção e a qualidade dos frutos de cultivares de mangueira em condições subtropicais do estado de São Paulo. O experimento foi realizado na Fazenda Experimental São Manuel da Faculdade de Ciências Agronômicas da UNESP em São Manuel-SP. Foram avaliadas as cultivares Espada Vermelha, Keitt e Palmer. O delineamento experimental adotado foi em blocos casualizados, utilizando-se uma planta por parcela e 10 repetições. A fenologia foi avaliada considerando-se o número de dias para formação da panícula e das fases de desenvolvimento dos frutos, além da curva de crescimento dos mesmos e a exigência térmica. As avaliações referentes à produção foram: número de frutos produzidos por planta e por panícula; porcentagem de abortamento, produção, produtividade, eficiência produtiva e sazonalidade de produção. Quanto à análise física dos frutos, foram avaliados os diâmetros longitudinal e transversal, o formato e a massa do fruto, o rendimento de polpa, casca e caroço, calibre e cor da casca e da polpa. Em relação às características químicas e bioquímicas, avaliou-se: acidez titulável, sólidos solúveis, "Ratio", índice tecnológico, teor de ácido ascórbico, açucares redutor, não-redutor e total, carotenóides, atividade antioxidante, flavonóides e polifenóis. Com base nos resultados observou-se que as três cultivares avaliadas possuem duração dos estádios fenológicos distintas. A cultivar Keitt apresenta maior número de dias e maior exigência térmica para atingir a maturidade fisiológica dos frutos. As curvas de crescimento dos frutos de 'Espada Vermelha', Keitt' e ...
Abstract: Due to the enormous diversity of cultivars and hybrids, as well as different environmental conditions, the study of the performance of mango cultivars in different regions is of great importance. Given the above, this study aimed to assess the phenology, production and fruit quality of mango cultivars in subtropical conditions of the state of São Paulo. The experiment was conducted at the Experimental Farm of San Manuel Faculty of Agricultural Sciences, UNESP in São Manuel-SP. The Espada Vermelha, Keitt and Palmer were evaluated. The experimental design was randomized blocks, with one plant per plot and 10 repetitions. Phenology was evaluated by considering the number of days and the panicle formation stage of fruit development, plus the growth of the same and the thermal demand curve. For the production was evaluated: number of fruits per plant and per panicle, percentage of abortion of fruits, production, productivity, production efficiency and seasonality of production. For the physical analysis of the fruits were evaluated: longitudinal and transverse diameters, the shape and weight of the fruit, the yield of pulp, peel and seed, size and color of the skin and pulp. Regarding the chemical and biochemical characteristics were assessed: titratable acidity, soluble solids, Ratio, technological index, ascorbic acid, reducing sugars, non-reducing sugars, total sugars, total carotenoids, antioxidant activity, flavonoids and polyphenols. Based on the results it was observed that the three cultivars have different duration of phenological stages. The cultivar Keitt had the greatest number of days and thermal requirement to reach physiological maturity of the fruit. The growth curves of the fruit of 'Espada Vermelha', 'Keitt' and 'Palmer' behave the same way as a function of days after anthesis, and follow sigmoidal model. The 'Palmer' is a cultivar with better performance, with the highest ...
Mestre
Silva, Josiane Pereira da. "Efeito de atmosferas hiperbáricas na pós-colheita de manga palmer /." Jaboticabal, 2016. http://hdl.handle.net/11449/150308.
Full textCoorientador: Giuseppina Pace Pereira Lima
Banca: Clément Vigneault
Banca: Kelly Magalhães Marques
Banca: Renata Aparecida de Andrade
Banca: Teresinha de Jesus Deleo Rodrigues
Resumo: O objetivo do presente trabalho foi estudar o efeito de atmosfera hiperbárica na conservação pós-colheita de manga 'Palmer'. Os experimentos foram realizados no Laboratório de Pós-colheita da FCAV-UNESP, Câmpus de Jaboticabal. Foram utilizadas mangas 'Palmer' no estádio de maturação fisiológica, procedentes de pomares da empresa Ogata Citrus, no município de Taquaritinga-SP. Na primeira etapa os tratamentos consistiram em colocar os frutos em câmaras hiperbáricas e aplicar cinco níveis de pressão (1, 2, 4, 6 e 8 atm) à 22±1 °C e de 1 atm à 12°C. A umidade relativa (interior das câmaras) foi equilibrada a 98-100%. As mangas foram armazenadas por 2, 4 e 6 dias. Ao término de cada período de armazenamento, um lote dos frutos foi avaliado imediatamente e outro lote mantido em local com condição de ambiente (22 °C, 51-53%UR, a 1 atm) por mais 3 dias. Na segunda etapa os tratamentos consistiram em submeter as mangas às condições de pressão de 1, 2, 4, 6 e 8 atm e temperatura de 12±1 ºC. A umidade relativa do interior das câmaras foi equilibrada a 98-100% e o armazenamento foi realizado por 6 e 12 dias, nos diferentes níveis de pressão. Ao término de cada período hiperbárico, um lote dos frutos foi avaliado imediatamente e outro lote mantido em local com condição de ambiente (22 °C, 83-87% UR, a 1 atm) por mais 2 e 4 dias. Foram realizadas análises quanto a perda de massa fresca, firmeza, coloração da casca e da polpa, ácido ascórbico, teores de sólidos solúveis, acidez titulável, a... (Resumo completo, clicar acesso eletrônico abaixo)
Abstract: The purpose of the present work was to study the effect of hyperbaric atmospheres in the postharvest conservation of 'Palmer' mango. The experiments were carried out in the Post-Harvest Laboratory of FCAV-UNESP, Jaboticabal Campus. Palmer' mangoes were used at the stage of physiological maturation, from orchards of the Ogata Citrus Company, in the city of Taquaritinga-SP. In the first stage the treatments consisted in placing the fruits in hyperbaric chambers and applying five pressure levels (1, 2, 4, 6 and 8 atm) at 22 ± 1 °C and 1 atm at 12 °C. The relative humidity (inside the chambers) was balanced at 98-100%. Mangoes were stored for 2, 4 and 6 days. At the end of each storage period, one batch of the fruits was evaluated immediately and another batch kept in a room with ambient condition (22 °C, 51-53% RH, 1 atm) for a further 3 days. In the second stage the treatments consisted in subjecting the mangoes to pressure conditions of 1, 2, 4, 6 and 8 atm and a temperature of 12 ± 1 ºC. The relative humidity inside the chambers was equilibrated to 98-100% and storage was performed for 6 and 12 days at different pressure levels. At the end of each hyperbaric period, one batch of the fruits was evaluated immediately and another batch kept in a room with ambient condition (22 °C, 83-87% RH, 1 atm) for another 2 and 4 days. Fresh mass loss, skin and pulp color, ascorbic acid, soluble solids content, titratable acidity, total antioxidant activity, phenols, total carotenoids, soluble sugars, polyamines, enzymatic activity and respiratory rate were analyzed. The pressure of 8 atm slowed the ripening of the fruits under ambient conditions and at 12 °C, with lower mass loss, lower SS content and higher AT, lower amount of β-carotene, lower sugar content and reduction of respiratory rate.
Doutor
Moreno, Tinjaca Maria Alexandra. "Effect of electron beam irradiation on quality and shelf-life of Tommy Atkins mango (Mangifera indica l.) and blueberry (Vaccinium corymbsum l.)." Texas A&M University, 2005. http://hdl.handle.net/1969.1/4726.
Full textBalayara, Assa. "An Invasive Fruit Fly, Bactrocera dorsalis (Tephritidae), on Mango in Senegal: Impact on Mango Crop Production and Value, Marketing Practices, and Management." Thesis, Virginia Tech, 2016. http://hdl.handle.net/10919/81513.
Full textMaster of Science in Life Sciences
Servakaranpalayam, S. Sivakumar. "Potential applications of hyperspectral imaging for the determination of total soluble solids, water content and firmness in mango." Thesis, McGill University, 2006. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=98796.
Full textZainal, Zamri. "Molecular biology of mango (Mangifera indica L.) fruit ripening." Thesis, University of Nottingham, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.319645.
Full textBrinson, Kenneth. "Changes in cell wall of mango fruit during ripening." Thesis, Royal Holloway, University of London, 1985. http://repository.royalholloway.ac.uk/items/9ed78b9d-10cc-43c4-8ffa-eb6c36f34534/1/.
Full textJohn, Melford Apti. "Post-harvest changes in cell walls of mango fruits." Thesis, Royal Holloway, University of London, 1985. http://repository.royalholloway.ac.uk/items/e6f2ec32-7c86-4106-a945-0ac589c09f14/1/.
Full textJacobs, Rene. "Characterisation of Botryosphaeria species from mango in South Africa." Diss., University of Pretoria, 2002. http://hdl.handle.net/2263/28434.
Full textSanders, Gina Mercia. "Detection of Xanthomonas Campestris PV. magniferaeindicae in mango plants." Diss., University of Pretoria, 1993. http://hdl.handle.net/2263/39792.
Full textDissertation (MSc Agric)--University of Pretoria, 1993.
gm2014
Microbiology and Plant Pathology
Unrestricted
Vithana, Mekhala Dinushi Kananke. "Regulation of Health-Promoting Compounds in Ripe Mango Fruit." Thesis, Curtin University, 2017. http://hdl.handle.net/20.500.11937/66127.
Full textKulkarni, R. "Molecular and biochemical analysis of mango (CV..alphonso) flavor." Thesis(Ph.D.), CSIR-National Chemical Laboratory, Pune, 2011. http://dspace.ncl.res.in:8080/xmlui/handle/20.500.12252/3824.
Full textSalazar, Chacon Neil Fernando. "Projeto racional de caixa de madeira para manga (Mangifera Indica L.)." [s.n.], 2006. http://repositorio.unicamp.br/jspui/handle/REPOSIP/257066.
Full textDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia Agricola
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Resumo: No Brasil as perdas de produtos hortícolas são significativas e dentre as principais causas cita-se o uso de caixas inadequadas e a ausência da cadeia do frio. As caixas para produtos hortícolas disponíveis no mercado, em sua maioria, são desenvolvidas de forma empírica, sem atender às exigências estruturais e área efetiva de aberturas, para facilitar a troca de calor e ventilação. Este trabalho propõe um método de projeto de caixas para mangas (Mangifera Indica L.), baseado em simulação computacional, otimização e validação experimental, buscando minimizar o volume de material construtivo das caixas (madeira de reflorestamento Pinnus Elliotti), associado a aspectos estruturais, ergonômicos e distribuição da área efetiva de aberturas. Foram projetados e construídos três protótipos de caixas, de ripas retas com diferentes configurações e área efetiva de aberturas (54% e 36%). A eficiência do resfriamento das mangas (variedade Tommy Atkins) foi avaliada através da determinação do tempo de resfriamento de 6 kg de frutas, acondicionadas nos três modelos desenvolvidos, e submetidas ao resfriamento rápido num sistema com ar forçado e duas vazões de ar (0,22 m3 s- 1 e 0,43 m3 s-1), a uma temperatura de 6ºC e umidade relativa média de 85±2,1%. O tempo de resfriamento das frutas também foi determinado quando a mesma quantidade foi condicionada nas caixas de papelão usadas comercialmente (7% e 0% de área efetiva de abertura). Foi aplicado o Método dos Elementos Finitos implementado no programa ANSYS, para o dimensionamento e otimização estrutural do modelo com o melhor comportamento com relação ao resfriamento. Todas caixas de madeira contendo frutas foram submetidas a ensaios de vibração, por um período de duas horas e uma freqüência de 20 Hz. Não houve diferença significativa no meio tempo de resfriamento dos frutos acondicionados nas caixas de madeira (38,00±1,70 min), no entanto na comparação com as caixas de papelão a diferença foi significativa (82,74±29,58 min). O modelo escolhido para a otimização estrutural possuía 36% de área efetiva de aberturas e duas ripas laterais. Após a otimização a diminuição de volume total de material foi de 60% e a redução da seção transversal das colunas da ordem de 83%, com relação às condições iniciais de projeto. Não houve indícios de danos mecânicos nas frutas depois de submetidas à vibração. A simulação computacional para o estudo estrutural, acoplada a algoritmos de otimização, pode ser usada como ferramenta de apoio para desenvolver projetos de caixas de madeira, com grande aproximação, atendendo a critérios geométricos, ergonômicos e térmicos
Abstract: Horticulture product losses in Brazil are significant and among the main causes for this are the use of inappropriate boxes and the absence of the cold chain. Most of the boxes available in the market for horticulture products are developed empirically without satisfying structural demands and the openings effective area for to facilitate the exchange of heat and ventilation. This study proposes a project method for mango boxes (Mangifera Indica L.) based on computer simulations, optimization and experimental validation, seeking to minimize the amount of construction material for the boxes (reforestation wood - Pinnus Elliotti) associated with structural and ergonomic aspects and the openings effective area. Three box prototypes were designed and built using straight laths with different configurations and openings effective area (54% and 36%). The cooling efficiency the mango (Tommy Atkins variety) was evaluated by determining the cooling time for 6 kg of fruit packed in the three different models and submitted to cooling in a forced-air system and two air flows (0.22 m3 s- 1 and 0.43 m3 s-1), at a temperature of 6ºC and average relative humidity of 85±2.1%. Fruit cooling time was also determined when the same amount was packed in the commercially used cardboard boxes (7% and 0% of openings effective area). The Finite Element Method was applied, implemented in the ANSYS program, for the dimensioning and structural optimization of the model with the best behavior in relation to cooling. All wooden boxes with fruit underwent vibration testing for a two hour period at a frequency of 20 Hz. There was no significant difference in average cooling time for fruit packed in the wooden boxes (36.08±1.44 min); however, the difference was significant in comparison to the cardboard boxes (82.63±29.64 min). The model chosen for structural optimization had a 36% openings effective area and two side laths. After optimization, the reduction in total volume of material was 60% and the reduction in the cross section for columns was about 83% compared to the project¿s initial conditions. There was no indication of mechanical damage in the fruit after it underwent vibration testing. Computer simulations for the structural study, together with optimization algorithms, can be used as an effective support tool to develop projects for wooden boxes, with geometric, ergonomic and thermal criteria
Mestrado
Tecnologia Pós-Colheita
Mestre em Engenharia Agrícola
Oliveira, Silvana Belem. "Desenvolvimento de tecnologia alternativa para concentração de polpa de manga." [s.n.], 2011. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255546.
Full textDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: O presente trabalho teve como objetivo o desenvolvimento de uma tecnologia mais simples para concentração de produtos viscosos e obtenção de polpa concentrada de manga com maior retenção das características sensoriais e nutricionais e boa aceitação do produto por parte dos consumidores. A polpa integral de manga sofreu tratamento enzimático e centrifugação variando-se o número de gravidades e o tempo na centrífuga. Foram separadas duas frações, a polpa precipitada e o suco clarificado de manga. A melhor condição para separação das frações da polpa de manga integral escolhida foi tempo de centrifugação de 15 minutos, número de gravidades 5000G e concentração de pectinase de 16ppm, para obtenção de um rendimento ao redor de 75% de suco clarificado. O suco clarificado foi concentrado por 2,5h quando atingiu 60°Brix. Após isto, o mesmo foi reconstituído com proporções diferentes de polpa precipitada (1= 30%, 2= 67% e 3= 0% de polpa precipitada adicionada), sendo a formulação que obedeceu às frações originais das partes separadas (67% de polpa precipitada) obteve menor brix (29,8°Brix) e diferença total de cor e melhores resultados para teor de carotenóides e fibras. Foram elaborados néctares a partir dos concentrados obtidos e submetidos a análise sensorial. A formulação B (maior teor de polpa precipitada) apresentou os melhores resultados para todos os atributos
Abstract: This study aimed to develop a simpler technology for concentration of viscous products and obtaining concentrated mango pulp with better retention of nutritional and sensory characteristics and good product acceptance by consumers. The whole pulp mango enzyme treatment and centrifugation suffered varying the number of severity and duration of the centrifuge. Two fractions were separated, the pulp and precipitated clarified juice of mango. The best condition for separation of fractions of mango pulp was chosen integral centrifugation time of 15 minutes, number and severity 5000G pectinase concentration of 16ppm, to obtain a yield around 75% of clear juice. The clarified juice was concentrated by 2.5 h when it reached 60 ° Brix. After that, it was reconstituted with different ratios of precipitated pulp (a = 30%, 67% and 2 = 3 = 0% pulp precipitated added), and the formulation that followed the original fractions of the separate parts (67% pulp precipitated) had lower Brix (29.8 ° Brix) and total color difference and better results for carotenoids and fiber. Nectars were prepared from the concentrates obtained and subjected to sensory analysis. Formulation B (higher pulp content hasty) showed the best results for all attributes
Mestrado
Engenharia de Alimentos
Mestre em Tecnologia de Alimentos
Cadena, Rafael Silva 1983. "Néctar de manga (Mangífera indica L.) adoçado com diferentes edulcorantes : perfil sensorial descritivo, tempo-intensidade e estudos de consumidor." [s.n.], 2012. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254263.
Full textTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: O consumo de frutas e vegetais tem sido associado com a baixa incidência de doenças degenerativas, pois efeitos protetores estão associados com componentes antioxidantes contidos nestes alimentos. Atrelado a isto, o mercado de sucos e néctares de frutas está sob um aumento significativo, o que tem atraído a atenção de agricultores, distribuidores e da indústria deste produto para saciar esta demanda. Entretanto, estes produtos estão associados à alta ingestão de sacarose proveniente da adição em sua elaboração, o que pode acarretar o desenvolvimento de doenças relacionadas ao consumo excessivo de calorias. A partir disto, este estudo objetivou analisar a aplicação de novos edulcorantes de em néctar de manga pelo estudo de perfil sensorial e físico-químico ao longo do tempo de estocagem. Neste estudo foram utilizadas amostras de néctar de manga elaboradas com polpa de manga congelada e água (1:1) adoçadas com sacarose, sucralose, estévia com 97% de rebaudiosídeo, neotame, blend acessulfame-K/sucralose/neotame (100:50:1) e blend taumatina/sucralose (1:1), totalizando 6 amostras. O perfil físico-químico foi determinado por meio da análise de pH, acidez titulável, cor (L*, a*, b*) e sólidos solúveis (ºBrix). A análise sensorial foi composta por testes descritivos, Análise Descritiva Quantitativa (ADQ) e Análise Tempo-intensidade, além de testes afetivos com escala hedônica e escala do ideal. Além destes, para o estabelecimento de equivalência de doçura foi utilizado o teste sensorial Estimação de Magnitude. A análise estatística foi composta por Análise de Variância (ANOVA), Teste de média de Tukey com nível de significância de 5% para as análises físico-químicas, ADQ, análise tempointensidade e teste afetivo com escala hedônica. O teste com escala do ideal foi analisado por distribuição em histogramas e os dados de estimação de magnitude utilizaram regressão linear em sua análise. Os provadores estabeleceram o valor de 6,8% de sacarose como a quantidade ideal para a intensidade de gosto doce. O neotame foi o edulcorante que apresentou maior poder adoçante, sendo 6026 mais doce que a sacarose, seguindo pela sucralose (627), blend taumatina/sucralose (549), blend acessulfame-K/sucralose/neotame (259) e estévia (134). Os testes físico-químicos e, em especial, a ADQ identificaram a sucralose como o edulcorante que melhor substituiu a sacarose, pois foi o aditivo que apresentou o menor número de diferenças em relação à amostra controle. A análise tempo-intensidade e os testes afetivos também identificaram a amostra sucralose com o melhor perfil relacionado ao estímulo gosto doce, com grande semelhança ao ocorrido com a sacarose e sendo esta a amostra com maior grau de aceitação no tempo zero e a única que se manteve desta forma após os 120 dias de estocagem. Em conclusão, a estévia apresentou melhorias em seu perfil quando comparadas a outros estudos, mas ainda abaixo do esperado para um substituinte de sacarose. A taumatina, uma proteína de origem vegetal apresentou bom perfil e é um aditivo que necessita de maiores estudos para melhoria de sua tecnologia. E, por fim, a sucralose, como já afirmado em outros trabalhos, é o edulcorante que melhor substitui a sacarose em sucos tropicais, sem sofrer alterações significativas após processamento térmico e ao longo do tempo de estocagem
Abstract: The consumption of fruits and vegetable has been associated with low incidence of degenerative diseases, because protective effects has been linked with antioxidant compounds contained in these foods. Attached to this, the consumer market of fruit juices and nectars under a significant increase, which has attracted the attention of producers of these products to satisfy this demand. However, these products are associated with the high ingestion of sucrose from de addition in the elaboration, which may result in the development of diseases associated with the high consumption of calorie. From that, this study aimed to analyze the application of high intensity sweeteners in mango nectar by the sensory and physical-chemical profile during the storage time. Mango nectar samples were prepared with unsweetened mango frozen pulp and water (1:1). The samples were sweetened with different high intensity sweeteners and sucrose. The sweeteners were: Neotame; Sucralose; Stevia with 97% of Rebaudioside; 1:1 Thaumatin/Sucralose blend; 100:50:1 Acesulfame-K/Sucralose/Neotame blend. The physical-chemical profile was determined by: pH, titratable acidity, color (L*, a*, b*), solids soluble (ºBrix). The sensory analysis was composed by descriptive analysis, Quantitative Descriptive Analysis (QDA) and Time-intensity Analysis (T-I), also consumer test with hedonic scale e just-about-right (JAR) scale. Magnitude estimation method was applied to establish the relative sweetness with sucrose. Statistical analysis was composed by analysis of variance and Tukey means test with 5% of significant level to physical-chemical, QDA, T-I analysis, and consumer test. The JAR scale test was analyzed by histograms distribution and the results of magnitude estimation method through linear regression. The ideal sweetness analysis revealed that 6.8% was the ideal concentration of sucrose in the mango nectar. The relative sweetness analysis showed that Neotame presented the highest sweetening power, being 6026 times sweeter than sucrose, followed by Sucralose (627), Thaumatin/Sucralose blend 1:1 (549), Acesulfame-K/Sucralose/Neotame blend 100:50:1 (259) and Stevia (134). The physical-chemical analysis and, in special, the QDA identified sucralose as the best sweetener which best sucrose substitutes, since this additive presented less differences in relation to control sample. T-I analysis and consumers test also identified the sample sucralose with best profile in relation to the sweet stimulus, with great similarity to control sample and being the sample with higher acceptability in initial time and the only one that has remained this way after 120 days of storage. In conclusion, the stevia presented improvements in its sensory profile when compared with others studies,although still lower than expected to a sucrose substitute. The thaumatin, a vegetal protein, presented good sensory profile and is a additive that requires more studies to improve its knowledges. The sucralose, as founded in other studies, is the sweetener that best replace sucrose in tropical fruit juice, with no significant change after heat treatment and during the storage time
Doutorado
Consumo e Qualidade de Alimentos
Doutor em Alimentos e Nutrição
Sugai, Aurea Yuki. "Processamento descontínuo de purê de manga (Mangífera indica Linn.), variedade Haden: estudo da viabilidade do produto para pronto consumo." Universidade de São Paulo, 2002. http://www.teses.usp.br/teses/disponiveis/3/3137/tde-05052003-151029/.
Full textIn this research project, the viability of 'Haden' mango puree (Mangifera indica Linn.) as a ready-to-serve product was studied. The ripening process of the fruti was studied to determine the adequate stage for the puree production. Firmness, pH, total acidity expressed as citric acid percentage, soluble solids and pectin content of the fruti pulps were analyzed. results showed that color of skin is a good parameter to indicate the mangoes ripening stage. Four different heat treatments were applied to the acidified puree: 25.5 minutes at 65°C; 16.0 minutes at 75°C; 4.0 minutes at 80°C and 2.5 minutes at 95°C. Non treated and treated puree were maintained under refrigeration for 36 days. pH, titrable acidity, molds and yeast analyses were carried out weekly. Although statistical analyses indicate significant difference among pH and acidity values in relation to storage time and heat treatment, the puree presented acceptable values by Brazilian legislation for mango puree consumed as beverage (pH between 3,3 and 4,5 and mininum total acidity of 0,32% of citric acid). Heat treated puree showed microbiological stability, presenting zero count of these microorganisms during the storage time. The study of rheological behavior of treated and non treated purees revealed non Newtonian character of shear thinning nature. Even though the heat treatments presented very distinct F values, the physical chemical analyses, the mold and yeast counts and the rheological behavior showed that there was difference among the final products. This indicates that the stability os the puree can be achieved applying the heat treatment with the smallest F value, that is 25.5 minutes at 65°C. Consumer acceptance test of puree treated in these conditions presented high level of acceptance, which reinforces the viability of this puree as a ready-to-serve product.
Tasneem, Azra. "Postharvest treatments to reduce chilling injury symptoms in stored mangoes." Thesis, McGill University, 2004. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=81444.
Full textExperiments were performed to assess and compare the potential of the above-mentioned postharvest treatments to reduce the CI symptoms on mango cv. Kent. The obtained results indicated that MJ- and DPA-treatments gave significantly greater percentage of marketable fruits.
Experiments were also conducted with mangoes cv. Tommy Atkins treated with MJ and DPA before storing at low temperatures (1, 4, 7 and 10°C). The chemical treatments were successful at reducing CI symptoms of mangoes. Fruit decay was reduced during subsequent ripening. MJ-treated fruits had lower mass loss and higher total soluble solids (TSS) than the control treatment. The overall quality of MJ- and DPA-treated fruits was good with lower surface pitting and scalding compared with the control treatment. The best results were obtained at storage temperatures of 7 and 10°C. Both MJ and DPA postharvest treatments can reduce CI symptoms in mangoes cvs. Kent and Tommy Atkins when the mangoes are stored at below critical temperature.
Salinas-Roca, Blanca. "Preserving natural attributes of mango products by non-thermal technologies." Doctoral thesis, Universitat de Lleida, 2017. http://hdl.handle.net/10803/405840.
Full textConsumers are currently demanding safe, healthy and novel fruit products, such as ready-to-eat, with natural attributes. Therefore, the aim of the present doctoral thesis was to assess the impact of non-thermal treatments on quality properties of various mango products: fresh-cut, juice and puree. On one hand, the effect of different polysaccharide-based coatings, alginate (AL), chitosan (CH), pectin (PE) and carboxymethylcellulose (CMC) was evaluated on the quality preservation of fresh-cut mango. Also in fresh-cut mango, the effect of pulsed light (PL) combined with AL coating and malic acid (MA) dipping extended preservation of natural attributes throughout 14 days. On the other hand, the influence of high intensity pulsed electric fields (HIPEF) at 35 kV/cm, 4 μs- bipolar pulses, 200 Hz and 50-2000 μs in mango juice was studied in the reduction of Listeria innocua population, enzymatic activities, physicochemical and sensorial attributes as well as the content of bioactive compounds. In this sense, phenolic content in mango juice treated with HIPEF (1800 μs) was improved after 59 days. Finally, the impact of high hydrostatic pressure (HHP) treatments (400, 450, 500 MPa for 0 to 16 min at 34 or 59°C) on physicochemical, enzymatic properties and bioactive compounds of mango puree was observed. This research reveals the feasibility of preserving fruit products by non-thermal technologies.
Los consumidores piden nuevos productos a base de frutas, como los listos para el consumo, seguros, saludables y con propiedades similares a los naturales. Por lo tanto, el objeto de estudio de la presente tesis doctoral fue evaluar el impacto de tratamientos no térmicos en la calidad de diversos productos de mango: cortado, zumo y puré. Por un lado, el efecto de diferentes recubrimientos a base de polisacáridos, alginato (AL), quitosano (CH), pectina (PE) y carboximetilcelulosa (CMC) se evaluó en la conservación de la calidad del mango cortado. También, el efecto de los pulsos de luz (PL) combinado con el recubrimiento AL y la inmersión en ácido málico (MA) permitió alargar la conservación de los atributos naturales durante 14 días. Por otro lado, se estudió en el zumo de mango la influencia de los pulsos eléctricos de alta intensidad de campo (HIPEF) a 35 kV/cm, 4 μs- pulso bipolar, 200 Hz y 50- 2000 μs en la reducción de población de Listeria innocua, la actividad enzimática, las propiedades sensoriales así como el contenido de bioactivos. En este sentido el contenido de fenoles en el zumo de mango tratado por HIPEF (1800 μs) mejoró después de 59 días. Finalmente, el impacto del tratamiento por alta presión hidrostática (HHP) (400, 450, 500 MPa de 0 a 16 min a 34 o 59°C) se observó en las propiedades fisicoquímicas y enzimáticas y en el contenido de compuestos bioactivos en el puré de mango. La presente investigación muestra la viabilidad de la conservación de derivados de frutas mediante tecnologías no térmicas.
Castro, Monroe Carlos Sergio, Neyra Rafael Jiménez, Bustamante Leslie Betza Yrigoyen, and Bustamante Pamela Ivone Yrigoyen. "Planeamiento estratégico del mango en la región Piura 2017-2022." Master's thesis, Pontificia Universidad Católica del Perú, 2018. http://tesis.pucp.edu.pe/repositorio/handle/123456789/12629.
Full textMango has been recognized worldwide as one of the most valued tropical fruits, reflecting the progressive growth of its demand in recent years, with the Piura Region being the main exponent of this growth, giving it a predominant role at the national level, not only for its important growth trend, but also because its development contributes to the economic and social growth of the country. Although the Piura Region presents competitive and comparative advantages for the development of the mango sector thanks to its fertile soils, variety of climates, its geographical characteristics and its commercial window; these advantages are overshadowed by internal weaknesses in the sector, such as the lack of investment in infrastructure and technology, as well as the low level of association among mango producers. The present work develops the strategic planning of the Mango Sector of the Piura Region, for which an external, internal, and competitive analysis of mango in the region has been carried out, making it possible to establish long-term objectives and strategies that must be implemented to consolidate Piura as the main mango producing and exporting region from Peru, to the year 2022. The importance of this work lies in the fact that the activity of the sector is concentrated in the rural areas of Piura, where the largest proportion of the region's poverty is gathered, therefore, the present work seeks to generate an impulse in the progressive growth in the quality of life of the producers, the creation of new and better jobs and in the increase of the income for the Piura Region.
Tesis
ORDOÑEZ, REYES DANIELA. "EXTRACCIÓN DE MANGIFERINA A PARTIR DE CÁSCARA DE MANGO ATAULFO." Tesis de Licenciatura, Universidad Autónoma del Estado de México, 2021. http://hdl.handle.net/20.500.11799/110398.
Full textEn el presente trabajo se llevó a cabo la extracción de mangiferina de la cáscara de mango Ataulfo. La mangiferina, es un polifenol clasificado como una xantona, tiene presencia en todas las partes del árbol y fruto del mango, ha surgido un interés a partir de su uso como suplemento nutricional y fitomedicinal, en el área de la salud se ha corroborado su efectividad para aminorar daños ocasionados por enfermedades crónico-degenerativas: cáncer, diabetes, problemas cardiovasculares u obesidad. La extracción se llevó a cabo mediante el proceso de extracción sólido–líquido utilizando el equipo Soxhlet. Para la extracción y purificación de la mangiferina se siguió la metodología desarrollada por Forero & Pulido (2016) quienes extrajeron la misma molécula, pero de la corteza del árbol de mango. En este trabajo se modificó la cantidad de reactivos y se cambió la matriz, empleando cáscara seca de mango Ataulfo, molida y clasificada en dos distribuciones de tamaño de partícula; (DTP), la DTP1 de: 4.76 mm - 3.35mm y la segunda DTP2: de 2.36 mm – 2.0 m. La mangiferina se identificó en el extracto acuoso mediante espectrofotometría UV-Vis e Infrarrojo. Los resultados muestran que la cantidad de extracto total de la DTP2 es 9.5 % mayor que la de la DTP1. En cuanto el rendimiento, sigue la misma premisa, es 2.035 % mayor con la DTP2 respecto de la DTP1.
Bispo, Wilka Messner da Silva. "Physiological and biochemical aspects of the mango-Ceratocystis fimbriata interaction." Universidade Federal de Viçosa, 2014. http://www.locus.ufv.br/handle/123456789/7183.
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Conselho Nacional de Desenvolvimento Científico e Tecnológico
A seca-da-mangueira, causada por Ceratocystis fimbriata Ellis & Halsted, tem grande impacto econômico, sendo uma das doenças que mais afeta a produção de manga no mundo. Observações empíricas têm mostrado grande variabilidade entre as cultivares em termos de seu nível basal de resistência à seca-da-mangueira, no entanto, poucos esforços tem sido realizados no sentido de elucidar os mecanismos fisiológicos envolvidos na resposta do hospedeiro ao processo de infecção. Considerando a lacuna de informações existente na literatura acerca da fisiologia da doença, este estudo teve como objetivo principal, investigar alterações fisiológicas nas plantas das cultivares de manga Ubá, Tommy Atkins e Palmer, as quais apresentam diferentes níveis de resistência basal à seca-da-mangueira. As relações entre a severidade da doença e as mudanças fisiológicas do hospedeiro foram avaliadas em três experimentos distintos, em que a cv. Ubá, considerada resistente, confrontou as cvs. Tommy Atkins (moderadamente resistente) e Palmer (suscetível). Os dois primeiros experimentos compararam o comportamento das cvs. Ubá e Tommy Atkins em relação às possíveis alterações no status hídrico das plantas e na ativação do sistema antioxidativo em resposta a infecção por C. fimbriata. Em suma, diminuições mais pronunciadas na condutância hidráulica aparente, na assimilação líquida de CO2 e na condutância estomática foram observadas na cv. Tommy Atkins, bem como a diminuição na concentração de clorofila e aumentos na concentração de aminoácidos livres totais, prolina e peroxidação lipídica. Plantas da cv. Tommy Atkins também apresentaram aumentos mais significativos na atividade das enzimas dismutase do superóxido (SOD), peroxidases não-específicas (POX), peroxidase do ascorbato (APX), peroxidase daglutationa (GPX) e redutase da glutationa (GR), e concentrações de metabolitos (peróxido de hidrogênio e compostos fenólicos totais) relacionados às respostas ao estresse oxidativo. Essas modificações foram mínimas na cv. Ubá. Maior severidade da doença foi também encontrada nas plantas da cv. Palmer durante o terceiro experimento, quando comparada com a cv. Ubá. Além de reduzido desempenho fotossintético, a cv. Palmer mostrou a diminuição das concentrações foliares de amido e aumento na concentração de hexoses, em consonância com a reduzida atividade da pirofosforilase da ADP-glucose (AGPase) e um aumento na atividade de ambas as invertases, ácida e alcalina, o que sugere a necessidade osmólitos para a manutenção da turgescência celular e proteção de membranas e proteínas devido aos maiores danos sofridos por esta cultivar. As amostras foliares da cv. Ubá não apresentaram alterações nas concentrações de carboidratos e atividade de enzimas, como as envolvidas na síntese de amido (AGPase) e sacarose (sintase da sacarose fosfato, SPS). No entanto, ao longo do experimento, observou-se redução na concentração de amido nos tecidos caulinares, sugerindo um aumento da remobilização de reservas para a produção de compostos de defesa no local da infecção. Conclui-se, então, que os sintomas da doença desenvolveram-se mais rapidamente nas cvs. Tommy Atkins e Palmer e foram associados às maiores restrições nas relações hídricas e trocas gasosas, além de sintomas de estresse oxidativo, quando em estádios mais avançados da infecção fúngica. Em contraste, a cv. Ubá mostrou-se capaz de atuar diretamente no local da infecção, adiando a colonização do patógeno pelos tecidos e o desenvolvimento dos sintomas de murcha.
The mango (Mangifera indica L.) wilt, caused by Ceratocystis fimbriata Ellis & Halsted, has great economic impact, being one of the most important diseases affecting mango production worldwide. Empirical observations have shown great variability among mango cultivars in terms of their basal level of resistance to the mango wilt; nevertheless, to date, few attempts have been made to elucidate the physiological mechanisms underlying how mango respond to fungal infection. Considering the lack of information about the mango wilt physiology, this study aimed to investigate some physiological alterations in mango plants from cultivars Ubá, Tommy Atkins and Palmer, which present different levels of basal resistance to the mango wilt. The relationships between disease severity and the host physiological changes were assessed in three distinct experiments, in which cv. Ubá, considered resistant, confronted both cvs. Tommy Atkins (moderately resistant) and Palmer (susceptible). The first two experiments confronted cvs. Ubá and Tommy Atkins for the possible changes in plant water relations and the differences in the antioxidative responses upon fungal inoculation. The more pronounced decreases in apparent hydraulic conductance, net CO2 assimilation rate and stomatal conductance were observed in cv. Tommy Atkins relative to cv. Ubá upon fungal inoculation, as well as decreases in total chlorophyll concentration and increases in total free amino acids, proline concentration and lipid peroxidation. Plants from cv. Tommy Atkins also presented more prominent increases in the activity of the superoxide dismutase (SOD), non- specific peroxidases (POX), ascorbate peroxidase (APX), glutathione peroxidase (GPX) and glutathione reductase (GR) enzymes and concentrations of metabolites (hydrogen peroxide and total phenolics) related to the oxidative stress responses. These modifications were minimal in cv. Ubá. Greater disease severity was also found for plants from cv. Palmer in the third experiment when compared to cv. Ubá. In addition to reduced photosynthetic performance, leaves from cv. Palmer showed decreased concentrations of starch and increases in hexoses concentrations as disease progressed, in accordance with the reduced activity of ADP-glucose pyrophosphorylase (AGPase) and increased activity of both acid and alkaline invertases, suggesting the need for osmolytes to maintain cell turgor and the protection of membranes and proteins due to the higher damages. By contrast, leaf samples from cv. Ubá showed no changes in carbohydrates concentration and on the activity of enzymes, such as those involved in the synthesis of starch (AGPase) and sucrose (sucrose phosphate synthase, SPS). Nevertheless, throughout the experiment, reduced starch concentrations were found in the stem tissues of cv. Ubá suggesting an increased remobilization of reserves for the production of defense compounds at the infection sites. It can be concluded that disease symptoms developed faster on plants from cv. Tommy Atkins and Palmer and were associated with a more pronounced impairment of water relations and gas exchange coupled with symptoms of oxidative stress at advanced stages of fungal infection. In sharp contrast, cv. Ubá was better able to act locally at the site of infection, postponing pathogen spread and the development of wilt symptoms.
Umbelino, Daniela Cardoso. "Caracterização sensorial por analise descritiva quantitativa e analise tempo-intensidade de suco e de polpa de manga (Mangifera indica L.) adoçados com diferentes edulcorantes." [s.n.], 2005. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254238.
Full textTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: O Brasil possui um grande potencial de produção de sucos de frutas tropicais, entre os quais destaca-se o suco de manga. Por outro lado, a preocupação com a saúde impulsionou a pesquisa e o desenvolvimento de alimentos de baixa caloria e adoçantes não calóricos. Os edulcorantes podem produzir características sensoriais indesejáveis, sendo necessário estudá-los, individualmente, no alimento ou bebida aos quais são adicionados. Este trabalho teve por objetivo estudar o comportamento do suco de manga concentrado e da polpa de manga congelada, ambos reconstituídos e adoçados com diferentes edulcorantes (mistura ciclamato/sacarina 2:1, aspartame, sucralose e extrato de folhas de estévia) e com sacarose, sob o ponto de vista físico-químico e sensorial. Foram realizadas determinações fisico-químicas (pH, acidez titulável, sólidos solúveis e totais, açúcares redutores e não-redutores, e cor), determinação de doçura equivalente, análise descritiva quantitativa (ADQ), análise tempo-intensidade (ATI) e análise de aceitação. Os dados obtidos na análise descritiva quantitativa, e os dados dos parâmetros obtidos nas curvas tempo-intensidade foram avaliados através de análise de variância (ANOVA), testes de médias de Tukey e análise de componentes principais (ACP). Todas as análises estatísticas foram realizadas utilizando-se o programa SAS. A concentração ideal de sacarose a ser adicionada ao suco e à polpa de manga foi de 8 e 7,5%, respectivamente. A estévia apresentou o menor poder edulcorante e a maior diferença de potência em suco e em polpa de manga. Os demais edulcorantes apresentaram comportamentos semelhantes em suco e em polpa de manga em relação ao poder edulcorante, sendo a maior potência exibida pela sucralose. Na análise descritiva quantitativa, a estévia caracterizou-se por apresentar níveis elevados de doçura residual, amargor e amargor residual. A análise tempo-intensidade avaliou os estímulos doce, amargo e sabor de fruta, em suco e em polpa de manga. Na análise tempo-intensidade, a estévia apresentou a maior intensidade máxima para os estímulos doce e amargo, e esta característica persistiu por um longo período, confirmando a presença de doçura e de amargor residual intenso na amostra. A sacarose caracterizou-se por apresentar gosto doce limpo, sem residual amargo. Em relação ao estímulo sabor de fruta, a sacarose exibiu a maior intensidade máxima, e o aspartame o maior tempo total de duração do estímulo, indicando potencialização do sabor de fruta por este edulcorante. O aspartame e a sucralose foram os edulcorantes, cujo comportamento sensorial mais se aproximou ao da sacarose, na análise descritiva quantitativa e na análise tempo-intensidade. As maiores médias de aceitação, em relação ao sabor e à impressão global, foram exibidas pelas amostras adoçadas com sacarose, aspartame e sucralose, indicado que a aceitação do produto está diretamente relacionada à intensidade de doçura residual, amargor e amargor residual presentes no produto
Abstract: Brazil has a great potential for tropical fruit juice production, amongst which mango deserves special attention. In addition concern about health given inpetus to research and development on low calorie foods and non-caloric sweeteners. Alternative sweeteners can produce a variety of indesirable sensory characteristics, it being necessary to study them individually in the specific food or beverage. The objective of this study was to sensorially evaluate, industrialized reconstituted mango juice and mango pulp, sweetened with various edulcorants (mixture of cyclamate/saccharin 2:1, aspartame, sucralose and stevioside leaf extract) and sucrose. Physicochemical (pH, titratable acidity, total and soluble solids, reducing and non-reducing sugars and colour) determinations were carried out and also sensory analysis such as ideal sweetness using the just-about-right scale, sweetness equivalents, quantitative descriptive analysis, time-intensity analysis and acceptability of the sweetened mango juice and pulp with sucrose and with the edulcorants cited above. The quantitative descriptive analysis, time intensity analysis and acceptance test data were evaluated by the analysis of variance (ANOVA), Tukey¿s Test and the principal component analysis. The statistical analysis was carried out using the SAS program. The optimum sucrose concentration was 8% in mango juice and 7.5% in mango pulp. The results showed that sucralose had the greatest potency amongst the four intensity sweeteners tested in mango juice and pulp, while stevia leaf extract exhibited the smallest. Stevioside leaf extract was characterized by a strong bitter taste, sweet aftertaste and bitter aftertaste in the quantitative descriptive analysis. Sweetness, bitterness and fruitiness were evaluated by time-intensity methodology for mango juice and pulp. Stevioside leaf extract time-intensity curves showed a significantly longer sweet and bitter aftertaste than other sweeteners. Sucrose displayed a clean sweet taste with no unpleasant aftertaste. Sucrose had a higher intensity of fruit flavor and aspartame elicited significantly longer persistence of fruitiness, suggesting an intensification effect. The sensorial profiles of aspartame and sucralose were similar to that of sucrose in the quantitative descriptive analysis and time-intensity analysis. The acceptance test showed that the formulations with sucrose, aspartame and sucralose were similar in all attributes and had the highest acceptability. This observation suggests that the acceptance of a sweetener is related to the intensity of sweet aftertaste, bitter and bitter aftertaste
Doutorado
Consumo e Qualidade de Alimentos
Doutor em Alimentos e Nutrição
Silva, Ana Paula Fioravante Bernardes. "Perfil de carboidratos de diferentes cultivares de manga durante o desenvolvimento e amadurecimento." Universidade de São Paulo, 2000. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-11022015-081839/.
Full textThe mango ripening process and the associated physiological and biochemical changes is still poorly known. Also is unknown if the bulk of sugar is accumulated prior or after the onset of ripening. The aim of this work was to evaluate the soluble sugars, starch and ascorbic acid content during the growth and ripening of several mango varietes. The sucrose-phosphate synthase (SPS) and sucrose synthase (SS) activities were evaluated in Van Dyke mango variety. The post harvest respiration and ethylene profiles of the Van Dyke, Tommy Atkins and Haden varieties were analyzed after harvesting. The results shown that the changes on total sugar profiles were highly dependent on the cultivar and physiogical maturity. Sucrose was the predominant sugar in ali analyzed varieties. The fructose amount was 2,5 to 48 times higher than glucose being the predominant hexoses in ripe fruit. The starch content of any variety of harvested mango is too low, with values under 3,0%. The sucrose related enzymes (SPS and SS), showed an increasing activity during the post-harvest ripening of Van Dyke\'s cultivar. For most varieties, the ascorbic acid content decreased before the harvest point, except for Keitt and Tommy Atkins mangos. The highest ascorbic acid content was found in the ripened Tommy fruit. One increase in the ethylene was not detected after harvesting. More than one respiration peak was detected for Haden and Van Dyke\'s varieties, this result is different of the other climacteric fruit\'s one.