Evaluation of quality attributes and consumer preference of fresh or imported mangoes in Italy

Giorgia Liguori; Giuseppe Sortino; Giuseppe Gianguzzi; Paolo Inglese; Vittorio Farina; Giorgia Liguori; Giuseppe Sortino; Giuseppe Gianguzzi; Paolo Inglese; Vittorio Farina

doi:10.3934/agrfood.2018.4.426

AIMS Agriculture and Food

2018, Volume 3, Issue 4: 426-440. doi: 10.3934/agrfood.2018.4.426

Previous Article Next Article

Research article Special Issues

Evaluation of quality attributes and consumer preference of fresh or imported mangoes in Italy

Department of Agricultural, Food and Forest Sciences, Università degli Studi di Palermo, viale delle Scienze ed. 4, 90128 Palermo, Italy

Received: 25 July 2018 Accepted: 12 November 2018 Published: 19 November 2018

Mango is a climacteric fruit with a very short shelf-life due to its rapid ripeness after harvest. Generally, fruit from tropical countries and directed to longer transportation (EU markets), are in general harvested firm, before complete ripening (mature-green stage). This harvest practice usefully for mango fruit storability and transportability, generally causes fruits quality and taste decrease. The present study was conducted to evaluate quality attributes and consumer preference of fresh or imported mangoes in Italy. Mango fruit imported from abroad (cv Keitt, Kent and Osteen) were collected from 2 different large-scale organized distribution markets (LD). Mango fruits (cv Keitt, Kent and Osteen) produced in Italy, were harvested from a commercial orchard (Furiano, Messina), at mature-green (GR) and mature-ripe stage (MR). Imported and local mango fruits were analyzed in terms of firmness, total soluble solids content (TSS), titratable acidity (TA) and flesh disorders. Both categories of mango fruits (imported and local) were subjected to sensory evaluation and consumer acceptability. Our results confirmed that mango ripening leads to increased expression of quality and sensory attributes, as well as, aromas, tropical flavor, and taste. Mango fruit harvested in Italy (local) showed the best quality performances in terms of weight, firmness, TSS and TA. Sensorial analysis and consumer test, confirmed this behavior, in fact, these quality attributes, were perceived by the trained panel and by the consumers, that preferred local mango fruits.
- Mangifera indica,
- local production,
- quality perception,
- sensory analysis,
- in-store consumer test
Citation: Giorgia Liguori, Giuseppe Sortino, Giuseppe Gianguzzi, Paolo Inglese, Vittorio Farina. Evaluation of quality attributes and consumer preference of fresh or imported mangoes in Italy[J]. AIMS Agriculture and Food, 2018, 3(4): 426-440. doi: 10.3934/agrfood.2018.4.426

Related Papers:

Abstract

Mango is a climacteric fruit with a very short shelf-life due to its rapid ripeness after harvest. Generally, fruit from tropical countries and directed to longer transportation (EU markets), are in general harvested firm, before complete ripening (mature-green stage). This harvest practice usefully for mango fruit storability and transportability, generally causes fruits quality and taste decrease. The present study was conducted to evaluate quality attributes and consumer preference of fresh or imported mangoes in Italy. Mango fruit imported from abroad (cv Keitt, Kent and Osteen) were collected from 2 different large-scale organized distribution markets (LD). Mango fruits (cv Keitt, Kent and Osteen) produced in Italy, were harvested from a commercial orchard (Furiano, Messina), at mature-green (GR) and mature-ripe stage (MR). Imported and local mango fruits were analyzed in terms of firmness, total soluble solids content (TSS), titratable acidity (TA) and flesh disorders. Both categories of mango fruits (imported and local) were subjected to sensory evaluation and consumer acceptability. Our results confirmed that mango ripening leads to increased expression of quality and sensory attributes, as well as, aromas, tropical flavor, and taste. Mango fruit harvested in Italy (local) showed the best quality performances in terms of weight, firmness, TSS and TA. Sensorial analysis and consumer test, confirmed this behavior, in fact, these quality attributes, were perceived by the trained panel and by the consumers, that preferred local mango fruits.

References

[1]	FAO (2016) Food and Agriculture Organization of the United Nations>-FAO Statistics. Rome, Italy. Accessed 2018, October 17. Available from: http://faostat.fao.org/.
[2]	Nassur R, Gonzalez-Moscoso S, Crisosto GM et al. (2015) Describing quality and sensory attributes of 3 mango (Mangifera indica L.) cultivars at 3 ripeness stages based on firmness. J Food Sci 80: S2055–S2063.
[3]	Tharanathan RN, Hosakote YM, Prabha TN (2006) Mango (Mangifera indica L.), "The king of fruits"-An overview. Food Rev Int 22: 95
[4]	Sortino G, Caviglia V, Liguori G, Quality changes of tropical and subtropical fresh-cut fruits mix in modified atmosphere packaging. Chem Eng Trans 58: 397–402.
[5]	Farina V, Antonio D, Mazzaglia A, et al. (2017) Chemical-physical and nutritional characteristics of mature-green and mature-ripe 'Kensington Pride' mango fruit cultivated in Mediterranean area during cold storage. Fruits 72: 221–229. doi: 10.17660/th2017/72.4.4
[6]	Mossad A, El Helew WK, Elsheshtawy H, et al. (2016) Mass modelling by dimension attributes for Mango (Mangifera indica cv. Zebdia) relevant to post-harvest and food plants engineering. Agric Eng Int CIGR J 18: 219–229.
[7]	Nunes MCN, Emond JP, Brecht JK, et al. (2007) Quality curves for mango fruit stored at chilling and non chilling temperatures. J Food Qual 30: 104–120. doi: 10.1111/j.1745-4557.2007.00109.x
[8]	Medlicott AP, Reynolds SB, New SW, et al. (1988) Harvest maturity effects on mango fruit ripening. Trop Agric 65: 153–157.
[9]	Kalra SK, Tandon DK, Singh BP Handbook of fruit science and technology, In: Salunkhe DK, Kadam SS, Production, Composition, Storage and Processing, Eds., Marcel Dekker Inc, New York: 123–170.
[10]	FAO (2003) Food and Agriculture Organization of the United Nations-Medium-term prospects for agricultural commodities. FAO commodities and trade technical papers No.1. Rome, Italy: FAO.
[11]	Sabbe S, Verbeke W, Van Damme P (2008) Familiarity and purchasing intention of Belgian consumers for fresh and processed tropical fruit products. Brit Food J 110: 805–818. doi: 10.1108/00070700810893331
[12]	Sabbe S, Verbeke W, Van Damme P (2009) Confirmation/disconfirmation of consumers' expectations about fresh and processed tropical fruit products. Int J Food Sci Technol 44: 539–551. doi: 10.1111/j.1365-2621.2008.01842.x
[13]	Akhtar S, Mahmood S, Naz S, et al. (2009) Sensory evaluation of mangoes (Mangifera indica L.) grown in different regions of Pakistan. Pakistan J Bot 41: 2821–2829.
[14]	Cheema GS, Dani PG (1934) Report on export of mango to Europe in 1932-3. Bombay Dep Agr Bull 170: 259–325.
[15]	Palapol Y, Ketsa S, Stevenson D, et al. (2009) Colour development and quality of mangosteen (Garcinia mangostana L.) fruit during ripening and after harvest. Postharv Biol Technol 51: 349–353.
[16]	Jain NL, Krishnamurthy GV, Lal GC (1959) Non-volatile organic acids in unripe pickling mangoes and salted mango slices by paper chromatography. Food Sci 3: 115–118.
[17]	Ruiz-Capillas C, Moral A (2003) Use of semitrained panel members in the sensory evaluation of hake (Merluccius merluccius L.) analyzed statistically. J Food Quality 26: 181–195. doi: 10.1111/j.1745-4557.2003.tb00237.x
[18]	Liguori G, Inglese P, Corona O, et al. (2017) Effects of 1-Methylcyclopropene on postharvest quality traits, antioxidant activity and ascorbic acid content of mature-ripe mango fruits. Fruits 72: 238–246.
[19]	Crisosto CH, Bremer V, Ferguson L, et al. (2010) Evaluating quality attributes of four fresh fig (Ficus carica L.) cultivars harvested at two maturity stages. HortSci 45: 707–710.
[20]	Sortino G, Allegra A, Inglese P, et al. (2016) Influence of an evoked pleasant consumption context on consumers' hedonic evaluation for minimally processed cactus pear (Opuntia ficus-indica) fruit. Acta Hortic 1141: 327–334.
[21]	Liguori G, Sortino G, De Pasquale C, et al. (2015) Effects of modified atmosphere packaging on quality parameters of minimally processed table grapes during cold storage. Advances Hort Sci 29: 152–154.
[22]	Liguori G, Sortino G, Gentile C, et al. (2018) Quality changes in fresh-cut mango cubes submitted to different gas partial pressure of active MAPs. Acta Hortic 1194: 1181–1186.
[23]	Ingrassia M, Chironi S, Allegra A, et al. (2017) Consumer preferences for fig fruit (Ficus carica L.) quality attributes and postharvest storage at low temperature by in-store survey and focus group. Acta Hortic 1173: 383–388.

Reader Comments

Your name:*

Email:*
© 2018 the Author(s), licensee AIMS Press. This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0)