Regulation of fruit softening, colour development and quality in controlled atmosphere stored mango

259 Pages·2016·1.77 MB·English

School of Science
Department of Environment and Agriculture

Regulation of fruit softening, colour development and quality in
controlled atmosphere stored mango

Maria Fransisca Sumual

This thesis is presented for the degree of
Doctor of Philosophy
of
Curtin University

October 2015
Declaration
Declaration

To the best of my knowledge and belief this thesis contains no material previously
published by any other person except where due the acknowledgement has been
made.
This thesis contains no material which has been accepted for the award of any other
degree or diploma in any university.

Signature: ____________________________

Date: ____________________________

i
Dedication
Dedication

This is dedicated to my family Kaligis – Sumual

ii
Acknowledgements
Acknowledgements

I bow my head to praise the Almighty God who gave me life and knowledge.
I am heartily thankful to my supervisor Professor Dr. Zora Singh for his
encouragement, confidence, sympathetic guidance and support from the initial to the
final stage of my doctoral program. I wish to convey my sincere gratitude to Dr. S.
C. Tan, my associate supervisor for the invaluable suggestions and support to
achieve my goal.
I would like to acknowledge Technological and Professional Skills
Development Sector Project (TPSDP) Sam Ratulangi University under the
auspicious of Asian Development Bank for awarding me the scholarship. I also
gratefully acknowledge Curtin University, Perth - WA and DIKTI, Departemen
Pendidikan Nasional for taking part in providing the scholarship for the completion
of my degree.
It is a pleasure to thank those who made this research possible: Mr. Bob
Frayne for technical help at Department of Agriculture and Food Western Australia
(DAFWA) for providing access to controlled atmosphere storage facility; Mrs. Alicia
Pasznicki, ex-laboratory manager, and Ms. Susan Petersen, laboratory manager, for
the technical assistance; and Mr. Peter Vedeniapine from AgroFresh Inc. for a gift
sample of SmartFresh™ (1-methylcyclopropene) and the technical advice. It is an
honor for me to express my profound gratitude to Dr. Sukvinder Pal Singh for his
suggestions on draft of my thesis. Thanks to my lab-mates Dr. W. Z. Wan Sembok,
Dr. T. Pham, Dr. S. Z. Sakimin, Dr. K. T. H. Dang, Dr. H. Brar, and Dr. A. S. Khan
for their friendship and encouragement during my studies.
My special thanks to my husband, James Bright Kaligis, and our children:
Diego Valentino and Desiree Caroline whose love, understanding, patience, and
encouragement made it all worthwhile. I also thank my daughter-in-law Maya Maria
Kumarurung for her prayer and wonderful support.
Finally, I profoundly thank my parents who always pray for the
accomplishment of my PhD degree.
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Table of contents
Table of contents
Page
Declaration i
Dedication ii
Acknowledgments iii
Table of contents iv
List of tables xii
List of figures xiv
List of symbols and abbreviations xviii
Abstract 1
Chapter 1. General introduction 3
Chapter 2. General literature review 6
2.1. Introduction 6
2.2. Mango fruit ripening 9
2.2.1. Respiration 10
2.2.2. Ethylene 12
2.2.3. Colour 13
2.2.4. Texture 15
2.2.5. Compositional changes 18
2.3. Controlled atmosphere 24
2.3.1. Effect of CA storage on carbohydrate and organic acid metabolism 25
2.3.2. Effect of CA storage on fruit texture 27
2.3.3. Effect of CA storage on colour changes 27
2.3.4. Effect of CA storage on nutritional quality 28
2.4. Roles of methyl jasmonate (MJ) on textural and biochemical changes 29
2.4.1. Endogenous methyl jasmonate 30
2.4.2. Exogenous application of methyl jasmonat e 31
2.4.2.1. Ethylene production and respiration 31
2.4.2.2. Fruit softening 32
2.4.2.3. Fruit quality 32
2.5. Roles of polyamines on textural and biochemical changes 33
2.5.1. Endogenous polyamines 34
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Table of contents
2.5.2. Exogenous application of polyamines 36
2.5.2.1. Ethylene production and respiration 37
2.5.2.2. Fruit softening 37
2.5.2.3. Fruit quality 38
2.6. Effects of 1-methylcyclopropene (1 -MCP) on textural and biochemical
changes 39
2.6.1. Ethylene production and respiration 40
2.6.2. Fruit softening 41
2.6.3. Fruit quality 43
Chapter 3. General materials and methods 45
3.1. Fruit materials 45
3.2. Chemicals 45
3.2.1. Chemicals for protein and enzyme s analysis 45
3.2.2. Chemicals for skin pigment analysis 45
3.2.3. Chemical for organic acids and sugars analysis 45
3.2.4. Chemicals for other quality analysis 46
3.2.5. Fruit storage and ripening 46
3.3. Measurement of fruit texture 46
3.3.1. Non-destructive method 46
3.3.2. Destructive methods 46
3.3.2.1. Fruit firmness measurement using pressure tester 46
3.3.2.2. Texture profile analysis 46
3.4. Determination of the activity of fruit softening enzyme s 47
3.4.1. Extraction of exo-polygalacturonase (EC 3.2.1.76) and endo-
polygalacturonase (EC 3.2.1.15) 48
3.4.1.1. Determination of exo-polygalacturonase (EC 3.2.1.67) activity 48
3.4.1.2. Determination of endo-polygalacturonase (EC 3.2.1.15) activity 48
3.4.2. Extraction and determination of the activity of pectin esterase (EC
3.1.1.11) 49
3.4.3. Estimation of protein content 49
3.5. Fruit colour assessment 49
3.5.1. Subjective visual colour assessment 49
3.5.2. Spectrophotometric assessment 50
3.6. Skin pigment analysis 50
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Table of contents
3.7. HPLC analysis of sugars and organic acids 50
3.7.1. Sugars analysis 51
3.7.2. Organic acids analysis 52
3.8. Determination of total carotenoid in pulp 52
3.9. Ascorbic acid analysis 52
3.10. Estimation of total antioxidants 53
3.11. Statistical analysis 53
Chapter 4. Effects of atmosphere composition on softening, colour
development, and quality during storage and ripening of mango fruit 54
4.1. Introduction 55
4.2. Materials and methods 57
4.2.1. Fruit and experimental conditions 57
4.2.1.1. Experiment 1: Controlled atmosphere storage of ‘Kensington Pride’
mango 57
4.2.1.2. Experiment 2: The influence of controlled atmosphere storage on
ripening of ‘Kensington Pride’ mango 57
4.2.2. Measurement of fruit firmness 58
4.2.3. Fruit softening enzyme activities analysis 58
4.2.4. Fruit colour assessment 58
4.2.5. Skin pigment analysis 58
4.2.6. HPLC analysis of sugars and organic acids 58
4.2.7. Pulp ascorbic acid analysis 58
4.2.8. Pulp total carotenoid analysis 59
4.2.9. Determination of total antioxidants 59
4.2.10. Statistical analysis 59
4.3. Results 59
4.3.1. Experiment 1: Controlled atmosphere storage of ‘Kensington Pride’
mango 59
4.3.1.1. Fruit firmness 59
4.3.1.2. Fruit softening enzyme activities 60
4.3.1.2.1. Exo- and endo-polygalacturonase enzyme activities 60
4.3.1.2.2. Pectine esterase enzyme activity 62
4.3.1.3. Fruit colour 63
4.3.1.4. Fruit skin pigments 63
4.3.1.5. Sugars and organic acid s 65
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Table of contents
4.3.1.5.1. Sugars 65
4.3.1.5.2. Organic acids 66
4.3.1.6. Carotenoids, ascorbic acid, and total antioxidants in mango pulp 69
4.3.2. Experiment 2: The influence of controlled atmosphere storage on
ripening of ‘Kensington Pride’ mango 74
4.3.2.1. Fruit firmness 74
4.3.2.2. Fruit softening enzyme activities 74
4.3.2.2.1. Exo- and endo-polygalacturonase enzyme activities 74
4.3.2.2.2. Pectin esterase enzyme activity 77
4.3.2.3. Fruit colour 78
4.3.2.4. Fruit skin pigment 78
4.3.2.5. Sugars ando rganic acids 81
4.3.2.5.1. Sugars 81
4.3.2.5.2. Organic acids 83
4.3.2.6. Carotenoids, ascorbic acid, and total antioxidants in mango pulp 85
4.4. Discussion 90
4.4.1. Fruit softening 90
4.4.2. Fruit colour and pigments 91
4.4.3. Sugars and organic acids 92
4.4.4. Pulp carotenoids, ascorbic acid, and total antioxidants levels 94
Chapter 5. Effects of methyl jasmonate on softening, colour development,
and quality of ‘Kensington Pride’ mango fruit during controlled
atmosphere storage 96
5.1. Introduction 96
5.2. Materials and methods 98
5.2.1. Fruit and experimental conditions 98
5.2.2. Measurement of fruit texture profile 99
5.2.3. Fruit s oftening enzyme activity analysi s 99
5.2.3.1. Extraction and determination of pectolytic enzymes activity 99
5.2.3.2. Protein analysis 99
5.2.4. Fruit colour assessment 99
5.2.5. Skin pigment analysis 99
5.2.6. Sugars and organic acids analyssi 100
5.2.7. Pulp total carotenoids analysis 100
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Table of contents
5.2.8. Ascorbic acid analysis 100
5.2.9. Determination of total antioxidants 100
5.2.10. Statistical analysis 100
5.3. Results 100
5.3.1. Texture profiles 100
5.3.2. Fruit softening enzymes 101
5.3.2.1. Exo- and endo-polygalacturonase enzyme activities 101
5.3.2.2. Pectin esterase enzyme activity 103
5.3.3. Fruit colour 105
5.3.4. Fruit skin pigments 107
5.3.5. Sugars and organic acids 108
5.3.5.1. Sugars 108
5.3.5.2. Organic acids concentrations 111
5.3.6. Carotenoids, ascorbic acid, and total antioxidants in mango pulp 113
5.4. Discussion 116
5.4.1. Fruit texture and softening enzymes 116
5.4.2. Fruit skin colour and pigments 118
5.4.3. Sugars and organic acids 119
5.4.4. Carotenoids, ascorbic acid and total antioxidants in mango pulp 122
Chapter 6. Controlled atmosphere storage of ‘Kensington Pride’ mango
(Mangifera indica L.) pre-treated with putrescine 124
6.1. Introduction 124
6.2. Materials and methods 126
6.2.1. Fruit and experimental conditions 126
6.2.2. Measurement of fruit texture profile 127
6.2.3. Fruit softening enzyme activity analysis 127
6.2.3.1. Extraction and determination of pectolytic enzyme activity 127
6.2.3.2. Protein analysis 127
6.2.4. Fruit colour assessment 127
6.2.5. Skin pigment analysis 127
6.2.6. Sugars and organic acids analys is 127
6.2.7. Pulp total carotenoids analysis 128
6.2.8. Ascorbic acid analysis 128
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Table of contents
6.2.9. Determination of total antioxidants 128
6.2.10.Statistical analysis 128
6.3. Results 128
6.3.1. Texture profile during storage 128
6.3.2. Fruit softening enzyme activity during storage 129
6.3.2.1. Exo- and endo-polygalacturonase enzyme activities 129
6.3.2.2. Pectin esterase enzyme activity 130
6.3.3. Correlation analysis of fruit firmness and softening enzymes 131
6.3.4. Fruit skin colour 134
6.3.5. Skin pigments during storage 134
6.3.6. Sugars in mango pulp during storage 137
6.3.7. Organic acids in mango pulp during storage 138
6.3.8. Carotenoids, ascorbic acid and total antioxidants in mango pulp 140
6.4. Discussion 143
6.4.1. Fruit texture and softening enzymes 143
6.4.2. Fruit skin colour and pigment s 145
6.4.3. Sugars and organic acids in mango pul p 146
6.4.4. Carotenoids, ascorbic acid, and total antioxidants in mango pu lp 148
Chapter 7. Effect of 1-methylcyclopropene combined with controlled
atmosphere storage on ripening quality of ‘Kensington Pride’ mango 150
7.1. Introduction 151
7.2. Materials and methods 153
7.2.1. Fruit material 153
7.2.2. Experiments 153
7.2.2.1. Experiment 1: Effect of pre-storage treatment of 1-MCP on fruit
softening, colour development and nutritional quality in ‘Kensington Pride’
mango during controlled atmosphere storag e 153
7.2.2.2. Experiment 2: The quality of ripe ‘Kensington Pride’ mango as
affected by 1-MCP treatment combined with CA storage 154
7.2.3. Analysis of fruit texture 154
7.2.4. Determination of fruit softening enzymes activities 154
7.2.5. Protein determination 154
7.2.6. Fruit colour assessment 154
7.2.7. Determination of skin pigments concentration 155
7.2.8. Determination ofs ugars and organic acid s 155
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