Mango is a tropical fruit known for its rapid respiratory peak, which significantly affects its shelf life. To extend storage duration, it's essential to manage or suppress this respiratory surge effectively. Based on comprehensive domestic and international research, several strategies have been identified to control or reduce the respiration peak in mangoes:
1. **Low-temperature storage** is one of the most effective methods. However, it's crucial to maintain an appropriate temperature. Storing ripe mangoes at temperatures below 8°C can cause the peel to shrink, making it difficult for the fruit to ripen properly when returned to room temperature. According to Liu Xiujuan (1991), the safest temperature range for most mango varieties is between 10°C and 12.8°C. The ISO (1980) guidelines recommend storing ripe mangoes at 9–13°C with a relative humidity of 85–90% to maintain quality and delay spoilage.
2. **Modified atmosphere storage** involves controlling the levels of oxygen and carbon dioxide around the fruit. By maintaining a low-oxygen environment (around 5% Oâ‚‚) and a high-carbon-dioxide atmosphere (about 10% COâ‚‚), the respiration rate of mangoes can be significantly reduced, thereby extending their shelf life.
3. **Ethylene absorption** is another important technique. Ethylene is a natural plant hormone that accelerates ripening and the respiratory peak. Using ethylene adsorbents such as perlite or vermiculite soaked in saturated potassium permanganate solution helps absorb excess ethylene, delaying the onset of the respiratory peak and improving storage performance.
4. **Packaging with polyethylene plastic film** also plays a role in slowing down the respiratory process. The film creates a microclimate around the fruit, reducing gas exchange and helping to maintain freshness for a longer period.
These methods are often used in combination to achieve the best results in mango preservation. Understanding and applying these techniques can greatly enhance the post-harvest management of mangoes, ensuring better quality and longer storage life for consumers.
Polysaccharide
Polysaccharide is a glycosidic bond bonded sugar chain, at least more than 10 monosaccharides composed of polymerized sugar polymer carbohydrates, can be used in the general formula (C6H10O5) n said. Polysaccharides composed of the same monosaccharides known as homopolysaccharides, such as starch, cellulose and glycogen; polysaccharides composed of different monosaccharides known as heteropolysaccharides, such as gum arabic is composed of pentose and galactose. Polysaccharide is not a pure chemical substance, but a mixture of substances with different degrees of polymerization. Polysaccharides are generally insoluble in water, have no sweet taste, cannot form crystals, and have no reducibility or change of spin. Polysaccharides are also glycosides, so they can be hydrolyzed, and in the process of hydrolysis, they tend to produce a series of intermediate products, and eventually completely hydrolyzed to obtain monosaccharides.
Edible mushroom polysaccharide;Wolfberry polysaccharide;Jujube polysaccharide
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