THAI NGUYEN UNIVERSITY UNIVERSITY OF AGRICULTURE AND FORESTRY PHAM THI THU HANG TOPIC TITLE: EFFECT OF ELECTRON BEAM ON QUALITY AND POSTHARVEST DISEASES OF THAI MANGO BACHELOR THESIS Study Mode: Full – time Major: Food Technology Faculty: Biotechnology and Food Technology Batch: 2014 – 2018 Thai Nguyen, 28/06/2018 THAI NGUYEN UNIVERSITY UNIVERSITY OF AGRICULTURE AND FORESTRY PHAM THI THU HANG TOPIC TITLE: EFFECT OF ELECTRON BEAM ON QUALITY AND POSTHARVEST DISEASES OF THAI MANGO BACHELOR THESIS Study Mode: Full – time Major: Food Technology Faculty: Biotechnology and Food Technology Batch: 2014 – 2018 Advisor: Assoc. Pongphen Jitareerat Dr. Kanlaya Sripong Msc. Nguyen Trung Truc Dr.
Luong Hung Tien Thai Nguyen, 28/06/2018 i DOCUMENTATION PAGE WITH ABSTRACT Thai Nguyen University of Agriculture and Forestry Major Food Technology Student name Pham Thi Thu Hang Student ID DTN 1453170052 Effect of Electron Beam on quality and postharvest Thesis Title diseases of Thai mango Assoc. Pongphen Jitareerat Dr. Kanlaya Sripong Supervisors Msc. Nguyen Trung Truc Dr.
Luong Hung Tien Abstract: “Nam Dok Mai Si Thong” is one of the most popular mango varieties in Thailand, which has the potential to become a major export mango in this country. However, also the same other mango varieties, “Nam Dok Mai” mango is also easily catches postharvest diseases and has short shelf-life. And this has given the big postharvest and economic losses for this fruit. Thus, this research is to study the effect of E-beam on quality to extend shelf-life and delay postharvest diseases to “Nam Dok Mai Si Thong” mango.
Fruits were irradiated at dose 0.0 kGy, then stored at 13oC for 16 day and evaluated at days 0, 4, 8, 12 and 16. Nonirradiated mangoes served as controls. E-Beam irradiation has potential delayed the ripening process through the values of firmness, respiration rate, ethylene production, titratable acidity, and total soluble solids. E-Beam at dose of 0.5 kGy has the lowest weight loss, but 1.0 kGy delay the ripening progress of mango is best.
E-Beam irradiation up to 2.0 kGy doesn’t effect on Total Ascobic acid content. E-Beam at dose of 0.5 kGy sample improve the quality of mango, enhanced control postharvest diseases on mango. Summary, Electron beam irradiation of “Nam Dok Mai Si Thong” mangoes at 0.5 kGy is the recommended treatment to maintain the overall fruit quality attributes, extend shelf-life and delay postharvest diseases. ii Electron Beam irradiation, “Nam Dok Mai Si Thong” Keywords: mango, quality, antioxidant, plant defense enzyme.
Number of pages: 22 Date of Submission: 28/06/2018 iii ACKNOWLEDGMENTS To completed this bachelor thesis, in addition to my own efforts, I have received great encouragement and help from many individuals and groups during the internship since December 18th, 2017 to May 27th, 2018. Firstly, I would like to express my gratitude to the both of my supervisors Assoc. Pongphen Jitareerat, Dr. Kanlaya Sripong, Msc.
Nguyen Trung Truc from School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi (KMUTT), Bangkok, Thailand and Dr. Luong Hung Tien from Department of Food Technology, Faculty of Biotechnology and Food Technology, Thai Nguyen University of Agriculture and Forestry (TUAF), Thai Nguyen City, Vietnam, who help and give me the best conditions to complete the bachelor thesis. Special thank goes to the Postharvest Technology Laboratory members for motivating and teaching me about lab research works. Moreover, I would like to thank my family, my friends for supporting me as an internship at KMUTT.
I sincerely thank all lecturers at Faculty of Biotechnology and Food Technology, TUAF, I also thank the Vietnamese students and my friends in Thailand for helping me during this internship. iv CONTENTS PAGE DOCUMENTATION PAGE WITH ABSTRACT .v LIST OF FIGURES. vii LIST OF TABLES. viii LIST OF ABBREVIATIONS.
Material and equipment. Mango sample preparation. Storage and sampling. Change of color.
Respiration rate and ethylene production. Total soluble solids (TSS). Total Ascorbic acid content determination. Total Phenolic compounds determination.
Plant defense enzyme. Assays of Phenylalanine Ammonia Lyase (PAL) activity. Assays of β-1,3-glucanase and Chitinase activities. Assays of Peroxidase enzyme activity .10 RESULTS AND DISCUSSION .1 Color change of peel.
Color change of pulp. Respiration rate and ethylene production. Total soluble solids. Total Ascorbic acid content.
Total Phenolic compounds. Plant defense enzyme. Phenylalanine Ammonia Lysae (PAL) activity .23 vi LIST OF FIGURES FIGURES PAGE Figure 3. Effect of E-beam on Respiration rate of mango during storage at 13oC.
Non-treated E-beam fruits were used as the control. Effect of E-beam on Ethylene production of mango during storage at 13oC. Non-treated E-beam fruits were used as the control. Effect of E-beam on Total soluble solids of mango during storage at 130C.
Non-treated E-beam fruits were used as the control. Effect of E-beam on Phenolic compounds of mango during storage at 13oC. Non-treated E-beam fruits were used as the control. Effect of E-beam on PAL activity of mango fruit during storage at 13oC.
Non-treated E-beam fruits were used as the control. Effect of E-beam on β-1,3-Glucanase activity of mango during storage at 13oC. Non-treated E-beam fruits were used as the control.21 vii LIST OF TABLES TABLE PAGE Table 3. Effect of E-beam on Color parameter of mango peel during storage at 13oC.
Effect of E-beam on Color parameter of mango pulp during storage at 13oC. Effect of E-beam on Weight loss of mango during storage at 13oC. Effect of E-beam on Firmness of mango during storage at 13oC. Effect of E-beam on Titratable acidity of mango during storage at 13oC.
Effect of E-beam on Vitamin C content of mango during storage at 13oC .18 viii LIST OF ABBREVIATIONS E-Beam Electron Beam ppm Part Per Million mg Milligram g Gram µL Microliter mL Milliliter M Mol mM Millimolar Hr Hour Min Minute rpm Revolutions Per Minute a* Redness (+red, -green) b* Yellowness (+yellow, -blue) L* Lightness nm Nanometer U Units TSS Total soluble solids TA Titratable acidity AA Ascorbic acid PAL Phenylalanine ammonia lyase PVPP Polyvinylpolypyrrolidone PPO Polyphenol oxidase PAs Polyamines ROS Reactive oxygen species SAM S-Adenosyl methionine ACC Aminocyclopropane-1-carboxylate oxidase ix PART 1 INTRODUCTION 1. Rationale Mango (Mangifera indica L.) is one of the most important and popular tropical fruits consumed worldwide. It is grown for commercial purpose in more than 80 countries and is consumed in two main forms, fresh and processed products (Vijayanand et al. It’s also considered one of the most attractive fruits, because it has favorite flavor, good taste and valuable pigments (for instance, carotenoid) (Ulloa et al., 2009), dietary fiber, vitamins, especially vitamin C (28 – 37%) (Moreno et al., 2007), (Zheng et al.
Moreover, it is considered a rich source of antioxidants, phytochemical (Kim et al., 2007), phenolic, like flavonoids, a component having strong antioxidant activity (Prior et al. Hence, mango has become a significantly essential fruit crop in various countries, particularly Thailand. Global mango production in 2010 exceeded 31.82 million tons (Liu et al. In 2015, mango was an important exporting fruit of Thailand with the national total production reached 33,000 tons (Jongsri et al.
However, mango is easily catches postharvest diseases, which leads to postharvest loss with very large volume, up to about 25 – 30% (Mahto and Das, 2013). These postharvest diseases are anthracnose and stem-end rot, which influence mangoes quality and shorten their shelf-life. While anthracnose in mangoes fruit is caused by a common fungus, Colletotrichum gloeosporioides (Penz.) (Fitzell et al. and Haggag, 2010), (Zainuri et al., 2001); Lasioidplodia theobromae can be a reason of stem-end rot pathogens (Alvindia and Acda, 2015), (Johnson et al., 1992), (Kobiler et al.
Additionally, these are main causes of postharvest diseases in Thailand exporting mangoes (Jitareerat et al. On the other hand, mango is a climacteric fruit (Sane et al., 2005), which means it can continue the process of life due to the respiratory after detached from the parent plant. That make it soft and ripen quickly during postharvest storage (Prasanna et al. With ambient temperature conditions, mango can be ripe within 4 days after harvesting.
When it is totally ripe, the quality will be rapidly decrease (Kim et al. Therefore, mango is climacteric fruit with short ripen time. It is this short ripen time that 1 affects to storage and delivery, which has negative influence on mango’s economic value, limits potential marketing opportunities in domestic and foreign markets. To solve the above problems, some postharvest technologies have been used to control postharvest diseases and maintain quality for mangoes such as using organic acids to delay ripening and control postharvest diseases caused by Alternaria alternata, Collectotrichum gloeosporioides and Lasiodiplodia spp (Kobiler et al., 2001), (Prusky et al., 2006), (Zheng et al., 2007); plant hormone application; for example, salicylic acid increasing activity of plant defense enzymes (phenylalanine ammonia lyase, β-1,3- glucanase activities) in mango fruit (Zeng et al., 2006); effect of chitosan on postharvest disease and quality of mango, investigated by Jitareerat et al., (2007); UV and gamma irradiation, which have been reported to be able to delay the anthracnose disease in mango (Aguilar et al., 2001), (Sripong et al., 2015), (Terao et al.
Beside the use of Electron beam (E- beam) in foods, vegetables and fruits as a food-processing technique to maintain quality, extending shelf life, sprout inhibition, insects disinfection, microorganism elimination and improving disinfection and pasteurization treatments (Moreno et al., 2006), (Reyes and Cisneros-Zevallos, 2007), has been also known for many years. E-beam irradiation is a process that involves using high energy electrons to treat (irradiate) an object for a variety of purposes. E-beams have superior dose rate to gamma rays, the penetration depth can be increased by converting E-beams to X-rays, furthermore, its cost is lower than gamma irradiation (Cleland, 1983). On other hand, Chemical treatment of mangoes is not legal in the U.
due to Environmental Protection Agency’s ban for ethylene dibromide, one of the major pesticides used to kill insects in imported fruits and vegetables, so alternative methods must to be investigated to control infestation and contamination with pathogens (Moreno et al. As a result, E-beams irradiation is necessary for agricultural products to be exported to the U. Currently, a variety of research about E-beams with the aim to preserve quality, extend shelf-life related to the inactivation of food borne pathogens, maintain antioxidant and nutrition, reduce the changes of sensory quality, volatile compounds on foods, vegetables and fruits have been done. Particularly, several research on mango such as: Optimizing Electron Beam Irradiation Of “Tommy Atkins” Mangoes 2 (Mangifera indica L.) (Moreno et al., 2007); effects of Electron Beam Irradiation on Physical, Textural, and Microstructural Properties of “Tommy Atkins” Mangoes (Mangifera indica L.) (Moreno et al., 2006); Electron-Beam Ionizing Radiation Stress Effects on Mango Fruit (Mangifera indica L.) Antioxidant Constituents before and during Postharvest Storage (Reyes and Cisneros-Zevallos, 2007).
Nevertheless, there is currently no information on the impact of E-beams irradiation on antioxidants and postharvest diseases of Thai mango. Therefore, the aim of this research is to study the effect of E-beam on quality and postharvest diseases of Thai mango. Hypothesis - E-beam irradiation has a better effect on delay the ripening, softening and extending the mango’s storage life than the control treatment. - E-beam irradiation has influence on antioxidants of mango fruit.
- E-beam irradiation indirectly affects postharvest diseases to mango fruit by introduction of plant defense enzymes. Research objectives - To study the Effect of E-beam on quality to extend shelf-life and control postharvest diseases of Thai mango. Material and equipment 2. Mango sample preparation Mango (cv.
Nam Dok Mai Si Thong) is harvested from a commercial orchard located in Ratchaburi province, Thailand (90 – 100 days after fruit set). Fruit are selected for uniformity in size, color, shape, free of physical damage and symptoms of disease. After buying, it will be cut stem, is surface sterilized with a solution of 100 ppm sodium hypochlorite and dry naturally in air at ambient temperature conditions at ambient temperature. Then it is covered by fruit foam net and packed in carton.