Retention of green color on the bruised skin surface was evident on mangoes dropped at the MG stage. Subtending bruised flesh was characterized by a white mass of unhydrolyzed starch. Fruit...

Bruising in mangoes is caused by tissue damage, which affects texture, color, aroma, and flavor. Vibrations, impacts, and pressure during transport and storage can lead to these damages (Le et al., 2022). Therefore, developing a fast and accurate detection system to assess cold injury and bruising symptoms in mangoes is crucial.

2020年1月1日 · Fresh fruits are susceptible to bruising, a common type of mechanical damage during harvest and at all stages of postharvest handling. In quest of developing and adoption of strategies to reduce bruise damage, it is of utmost importance to understand major factors influencing bruise susceptibility of fresh produce at these stages.

2011年6月1日 · Mangoes are tropical/sub tropical fruit with a highly significant economic importance. Preferable quality attributes include freedom from external damages such as bruises, latex or sap injury and decay, uniform weight, colour, aroma, firmness (with little give away, not soft), shape and size.

2010年2月1日 · This paper deals with some recent work reported on quality parameters, harvesting and post-harvest treatments in relation to quality of mango fruits and reviews on some of the potential non ...

This study examined how bruising affects the quality of 'Carabao' mango fruit in the Philippines. Bruising was assessed based on the harvest method, height the fruit was dropped from, and interaction between ripeness stage (mature green, more yellow than green, and fully yellow) and height dropped (up to 1.5 meters).

Bruise Injury and Its Effect on 'Carabao' Mango Fruit Quality . Angelyn T. Lacap 1, Emma Ruth V. Bayogan 1 *, Leizel B. Secretaria 1, Daryl C. Joyce 2,3, Jennifer H. Ekman 4, and Adam D. Goldwater 4. 1 College of Science and Mathematics, University of the Philippines Mindanao Mintal, Tugbok District, Davao City 8022 Philippines

Fruit dropped at the MYG stage had soft and opaque bruised flesh. Those dropped at the FY stage had transparent jelly-like bruised flesh beneath the impact site. This study on 'Carabao' mango fruit illustrates that the extent of damage appeared throughout the ripe stage, especially if the fruit does not sustain a crack when dropped.

The postharvest quality of ‘Carabao’ mango in Samal Island, Philippines, was assessed after harvest and fruit bruising through different drop heights (0, 1, 2, 3, 4, or 5 m) as well as combination of drop heights (0, 0.5, 1.0, or 1.5 m) and maturity

Bruising in mangoes is caused by tissue damage, which affects texture, color, aroma, and flavor. Vibrations, impacts, and pressure during transport and storage can lead to these damages (Le et al., 2022). Therefore, developing a fast and accurate detection system to assess cold injury and bruising symptoms in mangoes is crucial.