Curtin University Homepage
  • Library
  • Help
    • Admin

    espace - Curtin’s institutional repository

    JavaScript is disabled for your browser. Some features of this site may not work without it.
    View Item 
    • espace Home
    • espace
    • Curtin Research Publications
    • View Item
    • espace Home
    • espace
    • Curtin Research Publications
    • View Item

    Mango: Postharvest biology and biotechnology

    Access Status
    Fulltext not available
    Authors
    Singh, Zora
    Singh, R.
    Sane, V.
    Nath, P.
    Date
    2013
    Type
    Journal Article
    
    Metadata
    Show full item record
    Citation
    Singh, Zora and Singh, Rajesh K. and Sane, Vidhu A. and Nath, Pravendra. 2013. Mango: Postharvest biology and biotechnology. Critical Reviews in Plant Sciences. 32 (4): pp. 217-236.
    Source Title
    Critical Reviews in Plant Sciences
    DOI
    10.1080/07352689.2012.743399
    ISSN
    07352689
    URI
    http://hdl.handle.net/20.500.11937/6392
    Collection
    • Curtin Research Publications
    Abstract

    Mango is one of the choicest fruits in the world and popular due to its delicate taste, pleasant aroma and nutritional value. Mango is indigenous to north-east India and north Burma, but now grown in over 90 countries. In the past two decades, mango production has increased appreciably with international trade jumping approximately four-fold valued close to US$ 950 million. Mango belongs to the category of climacteric fruits and its ripening is initiated and proceeded by a burst in ethylene production and a dramatic rise in the rate of respiration. Although there are a few hundred mango cultivars grown in the Indian subcontinent and other parts of the world, the most popular cultivars are generally highly perishable and ripen within 7 to 9 days of harvest at ambient temperature. Currently, the export potential and international trade of mango is limited due to several factors such as its perishable nature, disease and pest infestation, and susceptibility of certain premium cultivars to chilling injury when stored at low temperatures. Efforts are ongoing to develop technologies for improved storage and packaging, and overcome limitations encountered during storage and transit. Controlled atmosphere (CA) and hypobaric storage of mango are powerful means to overcome its perishable nature.The composition of CA varies among cultivars to ensure its original taste, flavor and aroma. Edible coating on the fruit skin may further cut down the rate of deterioration. Recently, significant advances have been made in understanding ripening characteristics of mango at the molecular level. Candidate genes related to ethylene biosynthesis and signalling, cell wall modification, aroma production and stress response have been cloned and characterized for future use in mango improvement. Efforts are also being made to establish a suitable transformation and plant regeneration system so that transgenic mango with added value and increased shelf life for long distance transportation could be developed.

    Related items

    Showing items related by title, author, creator and subject.

    • Hormonal regulation of mango fruit ripening
      Sakimin, Siti Zaharah (2011)
      Mango fruit ripen quickly. It is highly perishable. Short shelf life of mango fruit limits its transportation to distant domestic and international markets. The objective of my research was to elucidate the role of changes ...
    • Influence of maturity stage at harvest and ethylene application on colour and quality of controlled atmosphere-stored mango fruit
      Dang, Khuyen; Singh, Zora; Tan, S. (2008)
      Short storage life of mango (Mangifera indica L.) fruit limits its export to distant markets. Sea transport of mango is more economical but requires a longerperiod of transportation than airfreight. Controlled atmosphere ...
    • Aroma volatiles emissions from mango fruit: a closer look at various pre-and postharvest regulatory factors
      Singh, Zora (2011)
      Flavour is comprised of aroma and taste. Volatile compounds are the major constituents of fruit aroma, which are important in defining fruit quality and influencing consumer preferences. This paper will present the ...
    Advanced search

    Browse

    Communities & CollectionsIssue DateAuthorTitleSubjectDocument TypeThis CollectionIssue DateAuthorTitleSubjectDocument Type

    My Account

    Admin

    Statistics

    Most Popular ItemsStatistics by CountryMost Popular Authors

    Follow Curtin

    • 
    • 
    • 
    • 
    • 

    CRICOS Provider Code: 00301JABN: 99 143 842 569TEQSA: PRV12158

    Copyright | Disclaimer | Privacy statement | Accessibility

    Curtin would like to pay respect to the Aboriginal and Torres Strait Islander members of our community by acknowledging the traditional owners of the land on which the Perth campus is located, the Whadjuk people of the Nyungar Nation; and on our Kalgoorlie campus, the Wongutha people of the North-Eastern Goldfields.