[en] This paper evaluates the chemical characteristics and the mangoes sensorial quality after treatments with different doses of gamma radiation and during a period of storage, with constant conditions of temperature and relative humidity. (author)

[en] Control of postharvest diseases of carabao mangoes by gamma radiation has been the subject of several local studies, notably that of Herrera and Valencia (1964) and Pablo et al (1971) which showed dose levels of 16.6 Kr. and 60 Kr. respectively, to be effective in extending the market life. The wide range of resorted effective dose levels for mangoes prompted this investigation which aimed to establish the pre-dominant spoilage-causing micro-organisms and the effectivity of irradiation in controlling or delaying the growth of these micro-organisms. (author)

[en] Published in summary form only

[en] High intensity pulsed UV Light is a non-thermal treatment used in sanitization of fruits and vegetables. In this work, we have applied high intensity pulsed UV light as a pretreatment for convective air-drying evaluating the benefits of the pretreatment to the drying process and to the nutritional quality of the dried product. Mangoes were subjected to pulses of UV light. The pretreated samples were further dried in a convective oven- drier until 90% of the initial water content has been removed. Drying kinetics, water apparent diffusivity, vitamin B, vitamin C content and total carotenoids content were analyzed. Pulsed UV light showed to be an interesting pretreatment for mangoes given the higher nutritional content of the dried product. (Author)

No abstract available

[en] Taxonomy of the causal fungus of mango malformation (MM) disease has passed through different phases. The fungus at first named as F. moniliforme was elevated to species level as F. subglutinans. Two new species viz. Fusarium mangiferae and F. sterilihyphosum Britz. found responsible for causing MM have been characterized in South Africa in the year 2002. Presence of F. mangiferae in Asian clade emphasized the need to confirm the specific species in the mango orchards of Pakistan. The assay of malformed parts of mango varieties obtained from five districts of the Punjab province of Pakistan revealed the association of four fungi viz., F. mangiferae, F. pallidoroseum, F. equiseti and Alternaria alternata while F. mangiferae proved to be the major infecting fungus. The colonies of F. mangiferae were tinged with purple and rosy buff color on Potato dextrose agar (PDA) medium. Macroconidia were four celled with dorsal and ventral surfaces almost parallel. Maximum within tissue infection (40.53%) in five districts was caused by F. mangiferae. The present studies reveal the infectivity and dominant association of F. mangiferae with malformed tissues of diverse origins. (author)

[en] This work aims to study the effect of partial substitution of meat with gamma irradiated sunflower meal in the manufacturing of sausage. On the sensory and physical properties of manufactured sausage, Therefore, sunflower meal sample was divided into four groups and exposed to gamma irradiation at doses 0 , 4 , 8 and 12 kGy ( for improving the digestibility and functional properties protein of sunflower meal ). The polyphenol content in-vitro protein digestibility (I.V.P.D), water absorption fat absorption and emulsion capacity of irradiated sunflower meal were determined .The obtained results indicated that the 12 kGy gamma irradiation dose was the most effective treatment for removing the total polyphenol as the removal percentage reached to 100%, and sequently increased the protein digestibility of sunflower to 83.24%, also the water fat absorption and emulsion capacity were markedly increased. Therefore the irradiated sample at 12 kGy was chosen for the treatment of sunflower meal using in manufacturing sausage at 2, 4 and 8% substitution level .The organoleptic evaluation of sausage samples under investigation showed that the sausage contained irradiated sunflower meal at dose of 12 kGy at 2% substitution level attained high scores in color and aroma and had the highest scores in taste and texture in comparison with the control (natural sausage ). Also it could be concluded that 2% irradiated sunflower meal at dose of 12 kGy might be used as a replacer of frozen meat in manufacturing of sausage without any adverse effect on its sensory, physical and chemical properties.

No abstract available

[en] The raw seed kernels of local mango (MSK) varieties (Magnifera indica L.) were analyzed for composition, levels of trypsin inhibitors, tannins, cyanogenetic glucosides, in vitro protein digestibility and apparent metabolizable energy (AMEn) as being effected by boiling, autoclaving as well as irradiation processing at doses 5, 10, 15, and 20 kGy. The air-dry mango kernels contained 70, 128, and 67 g kg^-1 of crude protein, crude fat, and tannins, respectively. Compared with raw samples, the contents of trypsin inhibitory activity (30 TIU g^-1) and cyanogenetic glucosides, as hydrocyanic acid, (71 mg kg^-1) were lowered by boiling, autoclaving and radiation treatments. Only boiling and autoclaving lowered tannin content (67.2 g kg^-1 in raw kernel), but irradiation does not introduce any effect. The in vitro protein digestibility and AMEn values of raw MSK were low and the processing methods enhanced the in vitro protein digestibility and AMEn of MSK. The improvements paralleled reductions in trypsin inhibitory activity, cyanogenetic glucosides and tannin contents. Greater improvements were noticed with boiling and autoclaving than with irradiation alone. While autoclaving for 30min plus irradiation treatment up to 20 kGy maximized the in vitro protein digestibility and AMEn value by 139% and 72%, respectively. These results indicate that tannins, trypsin inhibitors and cyanogenetic glucosides, are responsible for poor nutritive value of MSK. The results suggested that the combination of autoclaving for 30 min plus irradiation treatment up to 20 kGy upgraded the nutritive value and that this method is more effective in processing MSK to be used as animal feed.

[en] The mango weevil is one of the most important mango insect pests. Although it is of lesser importance in the case of early maturing cultivars, it is of greater significance in late maturing cultivars. In these cultivars most of the insects are in die adult beetle stage at harvesting. The beetles are then inclined to leave the seed and tunnel through the edible portion of the fruit, leaving an unsightly scar on the outside of the fruit. This also serves as a suitable site for secondary fungal development. By spraying the mango trees during the winter, or early spring, the beetle population may be significantly reduced. Orchard sanitation and the destruction of the pips which are usually scattered over the farm, also contributes markedly to the reduction of the beetle population. Radurisation of matured, i.e. marketable fruit, protects it from damage in that it prevents the emergence of the weevil. The most effective dosages ranged from 0,5 to 0,85 kGy. Dosages in excess of 0,85 kGy tended to be phytotoxic to the fruit. It is hoped that this research will lead to commercial radurisation treatments