Using microorganisms can develop into a promising strategy for increasing photosynthetic activity and greater accumulation of assimilates in crops. This study aimed to evaluate the effects of Rhodopseudomonas palustris on fruit yield and quality of ‘Keitt’ Mangoes grown under semi-arid environmental conditions. The experiment was carried out simultaneously in two Mango orchards in Petrolina, Pernambuco, Brazil. The study comprised a randomized block design with treatments distributed in 7 treatments, 4 replications, and 3 plants per plot. The treatments consisted of different strategies for applying R. palustris. These treatments were T1) control treatment; T2) 1.43 × 107 CFU/plant via fertigation; T3) 2.85 × 107 CFU/plant via fertigation; T4) 4.27 × 107 CFU/plant via fertigation; T5) 5.70 × 107 CFU/plant via fertigation; T6) 1.43 × 107 CFU/plant via fertigation + 1.43 × 107 CFU/plant via leaf spray; T7) 2.85 × 107 CFU/plant via fertigation + 1.43 × 107 CFU/plant via leaf spray. The treatments were a pplied monthly, totaling seven applications. We evaluated fruit yield (Mg ha-1), longitudinal diameter, ventral diameter and transverse diameter, fruit mass, pulp firmness, pulp percentage, soluble solids (SS), pH, titratable acidity (TA), SS/TA ratio, and dry pulp mass. R. palustris improved Mango yield and fruit quality characteristics regarding longitudinal and transversal diameters and the SS/TA ratio. Mango plants treated with R. palustris at 1.43 × 107 CFU/plant via fertigation (T2) produced 10 Mg ha-1 more than the control group, without loss of fruit quality while considering the European market demand.

The study of Mango (Mangifera indica L.) cultivars in different regions is of great importance, due to the enormous diversity of cultivars and hybrids, as well as different soil and climatic conditions. The aim of this study was to evaluate the physicochemical characteristics and bioactive compounds of Mango fruits under subtropical conditions.The experiment was conducted at the Sao Manuel Experimental Farm, School of Agriculture, Botucatu, Sao Paulo State University (UNESP), Brazil. Espada Vermelha, Keitt and Palmer cultivars were evaluated. For physical analysis, weight, longitudinal and transverse diameters, fruit shape, pulp yield, peel, seed, peel color and pulp color were evaluated. Regarding chemical characteristics and bioactive compounds, titratable acidity, soluble solids, SS/TA ratio (relationship between soluble solids and titratable acidity), reducing sugars, non-reducer, total ascorbic acid, carotenoids, flavonoids, polyphenols and antioxidant activity were determined. The results showed that Palmer and Keitt cultivars had higher physical quality, such as higher pulp yield, analyzed under subtropical conditions of Brazil. However, Palmer cultivar had higher chemical quality, which was observed in the values of SS/TA ratio, high antioxidant capacity, high ascorbic acid content, greater amount of total polyphenols, and suitable quantities of flavonoids and sugars.

Purpose: Mango is an invaluable and climacteric fruit with a short shelf life. Minimally fresh‐cut Mango fruit market is growing very fast, particularly in Europe and the United States, and recently in Asian countries and the Middle East. Consumers demand high quality in fresh-cut fruit. Research method: Effect of different post-cutting chemical treatments including calcium chloride (CaCl2), ascorbic acid (AA), salicylic acid (SA), oxalic acid (OA) and citric acid (CA) on the quality maintenance and extending the shelf life of fresh-cut were evaluated. Treated slices were placed into the Polypropylene (PP) containers with lids (Passive MAP) and stored at 4±1 °C for two weeks. Findings: The results showed that the highest firmness (7.01 N) was recorded in CaCl2 treated fresh-cut Mangoes at the end of storage. The TSS significantly was lower in all treated fresh-cuts compared to the control. Besides, treated Mango slices with AA, SA, and OA had a higher antioxidant activity than other treatments and control. Interestingly, Mango slices that were treated with CaCl2 had a higher texture (4.33) value compared to the control and other treatments. The AA and CaCl2 treatments maintained the fresh-cut taste compared to the control and other chemical treatments after 14 days of cold storage. The highest shelf life was observed in CaCl2 (17.5 days) and SA (17.0 days) treatments. The hue values were best maintained in OA and CA treatments. Moreover, the total aerobic mesophilic bacterial and fungal counts remained below detection limits at the end of storage. Limitations: No limitations were found to report. Originality/Value: In conclusion, CaCl2, AA and SA were better treatments for fresh-cut Mangoes because higher acceptability and sensorial quality and also longer shelf life.

To estimate quantitative and quality of agricultural products, a non-destructive technique as image processing would be very useful and practical. This research examined the estimation of chilling injury in Mango fruit using image processing technique. The experiment was arranged as factorial in completely randomized design with two factors; temperature (5, 15 and 24º C) and observation (7 observation in 48hrs. interval), and three replications. Analysis of variance revealed significant differences between treatments for some quantative and quality traits of fruit such as total acid (TA), total soluble solids (TSS) and fruit firmness. The results showed positive significant correlation between TSS and image character “ a*” and “ L*” (r = 0. 545** and r = 0. 548**, respectively). There was negative significant correlation between fruit firmness and image characters “ a*” and “ L*” (r =-0. 534** and r =-0. 548**, respectively). In dertructive methed (laboratory) fruit characteristics changed after fourth and fifth observations when fruit internal characteristics have been affected. However, image processing revealed the differences between treatments in second observation.