Mango Fruits(芒果水果)研究综述
Mango Fruits 芒果水果 - This study aimed to evaluate the effects of CaCl2 in hot water on organoleptic and biochemical characteristics of mango fruits for extension of shelf-life. [1] This study aims to investigate the effects of fucoidan coatings on the shelf-life of mango fruits. [2] These coatings also reduced weight loss and maintained titratable acidity in mango fruits. [3] Mango fruits being climacteric have a short shelf life; and post-harvest dipping is considered as one of the most popular techniques to prolong its shelf life dipping based on starch, olive oil, beeswax and sodium benzoate have been evaluated with reference to the shelf life and quality of mango Naomi cultivar fruit harvested at full stage of maturity. [4] It was concluded that spraying 5 and 20 mM H2O2 once a week, two times before anthesis (5 th of March and 13th of March) and eight times after anthesis (from 20th of April to 15th of June)maximized the yield, productivity and fruit quality of Mango fruits under field conditions. [5] In conclusion, mango fruits with ethephon treatment packed in fiber bag (without hole) enhances quality and ripening of mango whereas under controlled condition and without hole plastic packaging mangoes had low quality performance in terms of physio-chemical properties. [6] The cultivation of mango fruits is increasing in the Mediterranean areas, including Italy, where a niche production has developed in the Tyrrhenian coast of Sicily. [7] The oviposition in mango fruits (11. [8] Evaluation of bio-control agents against anthracnose disease development on mango fruit revealed that dip treatment of mango fruits in spore suspension (1. [9] Therefore, the current study explains the response of both Bactrocera species on banana, guava, and mango fruits. [10] The current study is the first report of metabolites reglation by mango fruits. [11] Mangiferin is a natural glucosylxanthone extracted from mango fruits and leaves, which has anti‐apoptotic and anti‐inflammatory properties in experimental cardiovascular diseases. [12] This study was performed to assess the response of the physico-biochemical quality parameters of mango fruits to different doses of irrigation in a Mediterranean subtropical area in Spain. [13] Carotenoids are considered to be important components in mango fruits. [14] The effect of treatment with pomegranate peel extract enriched chitosan–pullulan composite edible coating on the shelf life of mango fruits during 18 days of storage period at room (23 °C) and cold (4 °C) temperature was evaluated. [15] In this study, previously undescribed two sterols (1–2) and one terpenoid (10), as well as ten known phytochemicals (3–9, 11–13), were isolated and identified from mango fruits. [16] tubercularis infestations on mango fruits. [17] The quality of mango fruits is greatly affected by postharvest factors, especially temperature and fruit treatment. [18] Mango fruits were coated with the developed and pre-characterized CMC-AgNPs and guar gum-AgNPs, and then packed and stored at 13 °C for 4 weeks. [19] In this study, the symptoms of anthracnose were observed on mango fruits in orchards in Indramayu, Indonesia. [20] Fusarium pseudocircinatum, Alternaria alternata, Neofusicocum kwambonambiense, Cladosporium pseudocladosporioides, and Colletotrichum gloeosporioides were isolated from mango fruits and its mycelial growth was 100% inhibited with 5 μL of thyme oil. [21] The CMCS/Pul-8 %GEO film showed effective preservations on mango fruits during 15 days of storage at 25 ± 1 °C, based on the characterization by fruits weight loss, firmness, titratable acidity, soluble solids. [22] This could increase the marketing and storage periods for later selling and processing, respectively, of mango fruits. [23] Thus, this review focuses on the performance and importance of essential macro and micronutrients to improve the yield and quality of mango fruits. [24] The fruit fly Anastrepha obliqua is an economically important pest for mango fruits in Mexico. [25] A completely randomized block design with a split plot arrangement was used to compare the effect of spraying and immersion of ‘Van Dyke' mango fruits at maturity or 15 days later in calcium chloride at different concentrations (0. [26] Mango fruits were mainly infested by Bactrocera zonata. [27] The objective of this study was to evaluate the effect of cytokinin (BAP) and gibberellin (GA3) applications on the growth, physicochemical characteristics and production of ‘Tommy Atkins’ mango fruits. [28] A non-destructive technique should be developed for performance analysis of mango fruits because the spongy tissue or internal defects could lower the quality of mango fruit and incur a lack of productivity. [29] Approximately 45 % of mango fruits were affected with the disease. [30] 0 tonne desiccant evaporative cooling storage structure for mango fruits was studied. [31] A study was undertaken on how the business model would play a big role in providing markets for the mango fruits in Zambia. [32] Film coating of biopolymers was further applied on mango fruits, and the efficacy of coating materials in post-harvest shelf life and maintaining quality parameters of mango were then determined. [33] The mango fruits were bagged at marble stage (40 days from fruit set) with different types of bags which constituted the various treatments viz: T1: Brown paper bag; T2: White paper bag; T3: Polythene bag T4: Muslin cloth bag; T5: No bagging (control). [34] Two models have been implemented to classify the mango fruits into mature (ripe) and immature (unripe) fruits. [35] subtilis QST 713 (Serenade®, Bayer AgroSciences) at different times in the development of mango fruits for the control of postharvest diseases. [36] This paper presents the application of the new technology on production of mango fruits at out of its normal seasons, by using growth regulator in North Lombok, as well as presentation of its benefits and potentials for several aspects of mango production, mango producers, and the regions. [37] Researching techniques of image processing, collecting and building a database of images of a number of mango fruits in Vietnam; studying the approaches and techniques for assessing the quality of mango fruit, checking the surface of mango fruit with deep, wilted, spongy, deformed mangoes, ripening on mango fruit. [38] Resin canal discolouration (RCD) NDASH a quality defect that appears during fruit ripening, reduces the market price and consumer appeal of mango fruits. [39] Mango fruits ‘Gedong’ were placed in boxes having as the inner parts corrugated cardboard covered with ethylene absorbers. [40] Purpose: A large quantity of mango fruits is lost annually in Adamawa State due to poor harvesting method, sizing, handling, packaging, transportation and storage, and therefore, amelioration becomes necessary. [41] The mango fruits were immersed with CaNPs with AA at the diff ;erent concentration (0, 6, and 9 mM) and stored at low temperature (6 °C and 95% RH) for 35 days. [42] pulcherrima suspension presented an additive effect, increasing the efficacy in controlling the disease and maintaining the storage quality of mango fruits. [43] Anthracnose disease caused by Colletotrichum gloeosporioides is one of an important fungal pathogen on mango fruits during the pre harvest or post harvest stage. [44] However, the quality of mango fruits is mainly deteriorated by insect-pests complex. [45] Mango fruits as a climacteric high-nutritional tropical fruit being climatic have a limited shelf life and the maintenance of its quality is still a major challenge for the consumers. [46] The increased voltinism of fruit fly species due to increased temperature may lead to ≃5% higher infestation of mango fruits in India by the year 2050. [47] Generally, the values of lipid parameters and haematological indices suggest that artificial ripening especially by the use of carbide may not be a good candidate in the ripening of mango fruits. [48] 002) due to crop-foraging of mango fruits. [49] Exemplary transmission electron micrographs of the plastids from mamey sapote and mango fruits are presented. [50]本研究旨在评估热水中的氯化钙对芒果果实感官和生化特性的影响，以延长芒果的保质期。 [1] 本研究旨在研究褐藻糖胶涂层对芒果果实保质期的影响。 [2] 这些涂层还减少了芒果果实的重量损失并保持了可滴定的酸度。 [3] 更年期的芒果果实保质期短；收获后浸渍被认为是最流行的延长保质期的技术之一 以淀粉、橄榄油、蜂蜡和苯甲酸钠为基础的浸渍已参考芒果 Naomi 品种果实的保质期和质量进行了评估。成熟阶段。 [4] 得出的结论是，每周喷洒一次 5 和 20 mM H2O2，在开花前两次（3 月 5 日和 3 月 13 日）和开花后八次（从 4 月 20 日至 6 月 15 日）最大限度地提高产量、生产力和果实田间条件下芒果果实品质。 [5] 总之，用乙烯利处理包装在纤维袋（无孔）中的芒果果实提高了芒果的品质和成熟度，而在受控条件下和无孔塑料包装的芒果在理化性能方面的品质表现较差。 [6] 在包括意大利在内的地中海地区，芒果果实的种植正在增加，在西西里岛的第勒尼安海岸已经发展出小众生产。 [7] 芒果果实的产卵 (11. [8] 对芒果果实炭疽病发展的生物防治剂的评估表明，芒果果实在孢子悬浮液中浸渍处理（1. [9] 因此，目前的研究解释了两种实蝇对香蕉、番石榴和芒果果实的反应。 [10] 目前的研究是芒果果实代谢物调节的第一份报告。 [11] 芒果苷是一种从芒果果实和叶子中提取的天然葡糖基黄酮，在实验性心血管疾病中具有抗凋亡和抗炎特性。 [12] 本研究旨在评估西班牙地中海亚热带地区芒果果实的物理生化质量参数对不同灌溉剂量的响应。 [13] 类胡萝卜素被认为是芒果果实中的重要成分。 [14] 评估了富含石榴皮提取物的壳聚糖-普鲁兰复合食用涂层处理对芒果果实在室温（23°C）和冷（4°C）温度下储存18天的保质期的影响。 [15] 在这项研究中，从芒果果实中分离和鉴定了以前未描述的两种甾醇 (1-2) 和一种萜类化合物 (10)，以及十种已知的植物化学物质 (3-9, 11-13)。 [16] 芒果果实上的结核杆菌侵染。 [17] 芒果果实的品质受采后因素影响很大，尤其是温度和果实处理。 [18] 芒果果实用开发和预表征的 CMC-AgNPs 和瓜尔胶-AgNPs 包被，然后在 13°C 下包装和储存 4 周。 [19] 在这项研究中，在印度尼西亚 Indramayu 果园的芒果果实上观察到炭疽病的症状。 [20] 从芒果果实中分离出Fusarium pseudocircinatum、Alternaria alternata、Neofusicocum kwambonambiense、Cladosporium pseudocladosporioides和Colletotrichum gloeosporioides，5 μL百里香油100%抑制其菌丝生长。 [21] 基于水果重量损失、硬度、可滴定酸度、可溶性固体的表征，CMCS/Pul-8 %GEO 薄膜在 25 ± 1 °C 下储存 15 天期间对芒果果实表现出有效的保鲜效果。 [22] 这可能会增加芒果果实后期销售和加工的营销和储存期。 [23] 因此，本综述重点关注必需的大量和微量营养素对提高芒果果实产量和质量的作用和重要性。 [24] 果蝇 Anastrepha obliqua 是墨西哥芒果果实的重要经济害虫。 [25] 采用裂区排列的完全随机区组设计，比较‘Van Dyke’芒果成熟期或15天后喷洒和浸泡不同浓度氯化钙（0. [26] 芒果果实主要被小实蝇侵染。 [27] 本研究的目的是评估细胞分裂素 (BAP) 和赤霉素 (GA3) 应用对‘Tommy Atkins’芒果果实的生长、理化特性和产量的影响。 [28] 应开发一种非破坏性技术来分析芒果果实的性能，因为海绵组织或内部缺陷会降低芒果果实的质量并导致生产力不足。 [29] 大约 45% 的芒果果实感染了这种疾病。 [30] 研究了芒果果实0吨干燥剂蒸发冷却贮藏结构。 [31] 对商业模式如何在为赞比亚芒果果实提供市场方面发挥重要作用进行了一项研究。 [32] 生物聚合物薄膜包衣进一步应用于芒果果实，然后确定包衣材料在芒果采后保质期和保持质量参数方面的功效。 [33] 芒果果实在大理石阶段（坐果后 40 天）用不同类型的袋子装袋，构成各种处理，即： T1：牛皮纸袋； T2：白纸袋； T3：聚乙烯袋 T4：细布袋； T5：没有装袋（对照）。 [34] 已经实施了两个模型来将芒果果实分为成熟（成熟）和未成熟（未成熟）果实。 [35] subtilis QST 713 (Serenade®, Bayer AgroSciences) 在芒果果实发育的不同时期用于控制采后病害。 [36] 本文介绍了该新技术在非正常季节芒果果实生产中的应用，在北龙目岛使用生长调节剂，并介绍了该技术在芒果生产、芒果生产商和芒果生产的多个方面的益处和潜力。地区。 [37] 研究图像处理技术，收集和建立越南一些芒果果实的图像数据库；研究芒果果实品质评价的方法和技术，检查芒果果实表面深、枯萎、松软、变形的芒果，芒果果实成熟度。 [38] 树脂管变色 (RCD) NDASH 一种在果实成熟过程中出现的质量缺陷，降低了芒果果实的市场价格和消费者吸引力。 [39] 芒果果实“格东”被放置在盒子里，盒子的内部是瓦楞纸板，上面覆盖着乙烯吸收剂。 [40] 目的：由于采收方法、分级、处理、包装、运输和储存不当，阿达马瓦州每年都会损失大量芒果果实，因此需要进行改良。 [41] 芒果果实用不同浓度（0、6 和 9 mM）的含 AA 的 CaNPs 浸泡，并在低温（6 °C 和 95% RH）下储存 35 天。 [42] pulcherrima 悬浮液具有累加作用，可提高防治病害和保持芒果果实贮藏品质的功效。 [43] 由胶孢炭疽菌引起的炭疽病是芒果采收前或采后阶段的重要真菌病原菌之一。 [44] 然而，芒果果实的品质主要受害虫复合体的影响。 [45] 芒果果实作为具有气候变化的高营养热带水果，保质期有限，保持其品质仍是消费者面临的一大挑战。 [46] 到 2050 年，由于温度升高导致果蝇种类增加，可能导致印度芒果果实的侵染率增加 5%。 [47] 一般来说，脂质参数和血液学指标的值表明，人工催熟，尤其是使用碳化物催熟可能不是芒果果实催熟的好选择。 [48] 002）由于芒果果实的作物觅食。 [49] 展示了来自mamey sapote 和芒果果实的质体的示例性透射电子显微照片。 [50]
Wrapping Mango Fruits 包裹芒果果实
More so, farmers should design mango gardens with appropriate trees density as well as encourage gardeners to use bags for wrapping mango fruits in farming in order to increase economic efficiency. [1] Particularly, policy solutions were recommended that farmers should design Chu-mango gardens with appropriate trees density as well as encourage gardeners to use bags for wrapping mango fruits in farming in order to increase profit efficiency. [2]更重要的是，农民应设计树木密度适当的芒果园，并鼓励园丁在种植时使用袋子包裹芒果果实，以提高经济效益。 [1] 特别是，建议农民应设计出适宜树木密度的楚芒果园，并鼓励园丁在种植时使用袋子包裹芒果果实，以提高盈利效率。 [2]
Intact Mango Fruits 完整的芒果果实
Absorbance spectra of 186 intact mango fruits with four different cultivars were acquired and recorded in wavelength ranging from 1000–2500 nm. [1] The main purpose of this present study is to apply the near infrared spectroscopy as a rapid and simultaneous method in determining inner quality parameters of intact mango fruits as vitamin C and total acidity. [2]在 1000-2500 nm 的波长范围内采集并记录了 4 个不同品种的 186 个完整芒果果实的吸光度光谱。 [1] 本研究的主要目的是应用近红外光谱作为一种快速同时测定完整芒果果实内部质量参数（如维生素 C 和总酸度）的方法。 [2]
mango fruits cv
In July 2019, mango fruits cv. [1] Mango fruits Cv. [2]2019 年 7 月，芒果果实 cv. [1] 芒果果实 Cv. [2]
mango fruits treated
Further studies on commercial grade fruits ripened with these agents are required to differentiate among nutritional elements of mango fruits treated under different ripening agents as well as to confirm the presence/absence of health hazardous elements. [1] The control fruits (treated with distilled water) and the mango fruits treated with different concentrations of chitosan (0. [2]需要对用这些试剂催熟的商业级水果进行进一步研究，以区分在不同催熟剂下处理的芒果果实的营养成分，并确认是否存在对健康有害的元素。 [1] nan [2]