Application of differential scanning calorimetry in the study of avocado and mango fruit responses to hypoxia.
Yahia E. M., Domínguez M. R.
Author Affiliation: Centro de Investigación et Alimentación y Desarrollo, Apartado Postal 1735, Hermosillo, Sonora, 83000, Mexico.
: 206-209
Abstract : Differential Scanning Calorimetry (DSC) was used to study the differences in response to hypoxia between Hass avocado and Keitt mango fruits, and to relate this to their sensitivity/tolerance to hypoxia. Fresh or lyophilized tissues of fruits stored in air or in an insecticidal atmosphere ( 0.3% O2 for mangoes and 0.5% for avocados) and were scanned at 10-145°C at a rate of 10°C/min. There were qualitative and quantitative differences between thermograms. More heat was produced by fresh than by lyophilized tissue samples. However, there were fewer endotherms in thermograms of fresh tissue samples than in those of lyophilized tissue samples. Avocado thermograms showed a major endotherm at ~15° and 2 minor endotherms at ~105-110°. In addition, mango heating thermograms showed another major endotherm at ~80°. This endotherm was not present in the heating thermograms of avocado, and might represent a contributing factor to the tolerance of mango of hypoxic insecticidal atmospheres.