The ripe look and quality of mango are market requirements. Faced with the demands, some sellers use accelerated mango ripening methods to sell their stock quickly. Like these, the sellers of the city of Man use a method of rapid ripening of mangoes with the ashes of cooked wood. The main objective of this study is to evaluate the influence of this accelerated ripening method on the organoleptic quality of mangoes (Mangifera indica) in the city of Man. The harvested mangoes were sprinkled with cooked wood ashes, packed and kept in a dark place in the laboratory. Physical and biochemical analyzes were determined. The analyzes revealed rapid ripening of the treated mangoes (2 to 3 days) whereas the untreated mangoes ripen between 5 and 8 days. During storage, we noticed losses in mass, firmness, dry matter, starch content and phenolic compounds but on the other hand an increase in soluble dry extract, pH, reducing sugar content, the transfer of the green to dark red skin color of stored mangoes. This method used makes it possible to obtain mangoes which ripen quickly and of good organoleptic quality.
| Published in | Journal of Food and Nutrition Sciences (Volume 10, Issue 2) |
| DOI | 10.11648/j.jfns.20221002.12 |
| Page(s) | 42-46 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Mangoes, Keitt, Kent, Wood Ash, Accelerated Ripening, Man
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APA Style
Kouadio Kouakou Kouassi Armand, Koné Mohamed Ba, Soro Lêniféré Chantal, Ocho-Anin Atchibri Louise. (2022). Accelerated Ripening of Mangoes in the Commune of Man. Journal of Food and Nutrition Sciences, 10(2), 42-46. https://doi.org/10.11648/j.jfns.20221002.12
ACS Style
Kouadio Kouakou Kouassi Armand; Koné Mohamed Ba; Soro Lêniféré Chantal; Ocho-Anin Atchibri Louise. Accelerated Ripening of Mangoes in the Commune of Man. J. Food Nutr. Sci. 2022, 10(2), 42-46. doi: 10.11648/j.jfns.20221002.12
AMA Style
Kouadio Kouakou Kouassi Armand, Koné Mohamed Ba, Soro Lêniféré Chantal, Ocho-Anin Atchibri Louise. Accelerated Ripening of Mangoes in the Commune of Man. J Food Nutr Sci. 2022;10(2):42-46. doi: 10.11648/j.jfns.20221002.12
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Download@article{10.11648/j.jfns.20221002.12,
author = {Kouadio Kouakou Kouassi Armand and Koné Mohamed Ba and Soro Lêniféré Chantal and Ocho-Anin Atchibri Louise},
title = {Accelerated Ripening of Mangoes in the Commune of Man},
journal = {Journal of Food and Nutrition Sciences},
volume = {10},
number = {2},
pages = {42-46},
doi = {10.11648/j.jfns.20221002.12},
url = {https://doi.org/10.11648/j.jfns.20221002.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20221002.12},
abstract = {The ripe look and quality of mango are market requirements. Faced with the demands, some sellers use accelerated mango ripening methods to sell their stock quickly. Like these, the sellers of the city of Man use a method of rapid ripening of mangoes with the ashes of cooked wood. The main objective of this study is to evaluate the influence of this accelerated ripening method on the organoleptic quality of mangoes (Mangifera indica) in the city of Man. The harvested mangoes were sprinkled with cooked wood ashes, packed and kept in a dark place in the laboratory. Physical and biochemical analyzes were determined. The analyzes revealed rapid ripening of the treated mangoes (2 to 3 days) whereas the untreated mangoes ripen between 5 and 8 days. During storage, we noticed losses in mass, firmness, dry matter, starch content and phenolic compounds but on the other hand an increase in soluble dry extract, pH, reducing sugar content, the transfer of the green to dark red skin color of stored mangoes. This method used makes it possible to obtain mangoes which ripen quickly and of good organoleptic quality.},
year = {2022}
}
TY - JOUR T1 - Accelerated Ripening of Mangoes in the Commune of Man AU - Kouadio Kouakou Kouassi Armand AU - Koné Mohamed Ba AU - Soro Lêniféré Chantal AU - Ocho-Anin Atchibri Louise Y1 - 2022/04/14 PY - 2022 N1 - https://doi.org/10.11648/j.jfns.20221002.12 DO - 10.11648/j.jfns.20221002.12 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 42 EP - 46 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20221002.12 AB - The ripe look and quality of mango are market requirements. Faced with the demands, some sellers use accelerated mango ripening methods to sell their stock quickly. Like these, the sellers of the city of Man use a method of rapid ripening of mangoes with the ashes of cooked wood. The main objective of this study is to evaluate the influence of this accelerated ripening method on the organoleptic quality of mangoes (Mangifera indica) in the city of Man. The harvested mangoes were sprinkled with cooked wood ashes, packed and kept in a dark place in the laboratory. Physical and biochemical analyzes were determined. The analyzes revealed rapid ripening of the treated mangoes (2 to 3 days) whereas the untreated mangoes ripen between 5 and 8 days. During storage, we noticed losses in mass, firmness, dry matter, starch content and phenolic compounds but on the other hand an increase in soluble dry extract, pH, reducing sugar content, the transfer of the green to dark red skin color of stored mangoes. This method used makes it possible to obtain mangoes which ripen quickly and of good organoleptic quality. VL - 10 IS - 2 ER -
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