According to the international market of tropical fruits, the most important products are mango, pineapple, papaya, and avocado ( FAO, 2010 ). In 2014, the global mango production was 45 million t, and 3.87% of this production was from Mexico
Martha Edith López-López, José Ángel López-Valenzuela, Francisco Delgado-Vargas, Gabriela López-Angulo, Armando Carrillo-López, Lidia Elena Ayón-Reyna and Misael Odín Vega-García
Stephen R. Delwiche, Weena Mekwatanakarn and Chien Y. Wang
The United States imports nearly all of the mangoes that its population consumes, estimated in value for 2006 (the latest available year) at $226 million ( U.S. Department of Agriculture, 2007 ). Because sources are nondomestic (with Mexico, Haiti
Zhengke Zhang, Zhaoyin Gao, Min Li, Meijiao Hu, Hui Gao, Dongping Yang and Bo Yang
The sensitivity of mango ( Mangifera indica L.) fruit to CI when exposed to temperature below 13 °C limits the use of refrigeration to extend its storage and shelf life ( Nair and Singh, 2003 ). CI symptoms of mango fruit are mainly manifested as
Jan Narciso and Anne Plotto
A comparison of sanitizers for fresh-cut mango (Mangifera indica cv. Keitt) was made. Mangos were obtained from a farm in Homestead, Fla., and stored at 15 °C until processed. Before cutting, fruit were dipped in solutions of either sodium hypochlorite (NaOCl) (200 ppm) or peroxyacetic acid (100 ppm). The cut pieces were dipped in acidified sodium chlorite (NaClO2) (200 ppm, pH 2.6) or dilute peroxyacetic acid (50 ppm) for 30 seconds. Resulting cut slices were placed in polystyrene clamshell food containers and stored at 5 °C for 21 days. Samples in the clamshells were tested for changes in microbial stability and for quality parameters every 7 days. Results showed that even though the fruit slices were sanitized after cutting, cut fruit microbial populations were related to the method of whole fruit sanitation. After 15-21 days in storage at 5 °C, cut slices from whole fruit sanitized with peroxyacetic acid that were subsequently treated with dilute peroxyacetic acid or acidified NaClO2 had less contamination [<1 colony-forming unit (cfu) per gram] than samples cut from whole fruit sanitized with NaOCl (<1000 to 3700 cfu/g). These data demonstrate that the method of whole fruit sanitation plays a role in determining the cleanliness of the cut fruit. These sanitizer systems (peroxyacetic acid on whole fruit followed by peroxyacetic acid or acidified NaClO2 on cut slices) effectively reduced microbial growth and kept microbial counts low on cut fruit surfaces for 21 days when compared to cut fruit slices from NaOCl-treated whole fruit.
R. López-Gómez and M.A. Gómez-Lim
A rapid and simple procedure is described for efficiently extracting intact RNA from mango (Mangifera indica L. cv. Manila) mesocarp, a tissue rich in polysaccharides. The RNA can be used for in vitro translation, northern blots, and cDNA synthesis. This method is applicable to other fleshy fruits rich in polysaccharides.
J.A. López-Valenzuela, O. Martínez and O. Paredes-López
1 To whom reprint requests should be addressed. We thank A. Ireta-Ojeda (Campo Experimental Valle de Culiacan, INIFAP, Mexico) for providing mango germplasm and acknowledge financial support by the Consejo
Simon A. Mng’omba and Elsa S. du Toit
(such as the use of lemon rootstocks for orange trees), alkalinity tolerance ( Colla et al., 2010 ), and improving fruit productivity ( Mitani et al., 2008 ; Mng’omba, 2007 ). Many tropical and subtropical fruit trees (such as mango, avocado, citrus
Chemda Degani, Ruth El-Batsri and Shmuel Gazit
Forty-one (Mangifera indica L.) cultivars were characterized electrophoretically using the isozyme systems aconitase, isocitrate dehydrogenase, leucine aminopeptidase, phosphoglucose isomerase, phosphoglucomutase, and triosephosphate isomerase. The outcross origin of some of the mango cultivars was supported by the isozymic banding patterns. Reported parentage of some other cultivars was not consistent with their isozymic banding patterns.
Michael H. Hagemann, Malte G. Roemer, Julian Kofler, Martin Hegele and Jens N. Wünsche
The worldwide production of mango ( Mangifera indica L.) is frequently reduced by severe losses of fruit numbers throughout the growing season, a phenomenon that is referred to as premature fruit drop ( Singh et al., 2005 ). Mango produces an
Jorge A. Osuna-Garcia, Jeffrey K. Brecht, Donald J. Huber and Yolanda Nolasco-Gonzalez
Mango has one of the highest import volumes in the world. In 2009, 860,000 t of mangoes with a value of $1012 million were traded (Food and Agriculture Organization of the United Nations, 2011). The main importer countries are the United States