Plant Foods for Human Nutrition

, Volume 68, Issue 2, pp 137–144 | Cite as

Effect of High Hydrostatic Pressure on the Physiology of Manila Mango

  • M. A. Vargas-Ortiz
  • J. De la Cruz-Medina
  • J. J. Espinosa de los Monteros
  • R. M. Oliart-Ros
  • A. Rebolledo-Martinez
  • J. A. Ramírez
  • H. S. García
Original Paper


Manila mangoes (Mangifera indica L.) have sensory characteristics that make them attractive for consumption as a fresh fruit. A large portion of the annual yield of this fruit is infested by the Mexican fruit fly (Anastrepha ludens), adversely impacting the quality of the crop. Hence, it is necessary to develop economically viable postharvest treatments to reduce the damage caused by this insect. Currently, high hydrostatic pressures are used to guarantee the safety of many processed foods. The objective of this work was to assess the effects of high hydrostatic pressure on mangoes at their physiological maturity. High hydrostatic pressures were applied to mangoes at three levels: 50, 100 and 200 megapascals applied for four different time periods (0, 5, 10 and 20 min). Physiologically mature mangoes were more resistant to changes in response to the pressure of 50 MPa. Reduction of physiological activity by application of high hydrostatic pressure opens a new avenue for the research on treatments intended to enhance preservation of whole fresh fruit.


Hydrostatic pressure Manila mango Physiology 



1-aminocyclopropane-1-carboxylate oxidase

Hue degree angle values


Hydrostatic pressure


Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias






Control group



The authors gratefully acknowledge the financial support of PROMEP (Mexico) through a network grant for utilization of agricultural resources.

Conflict of interest

The authors declare that they have no conflict of interest.


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Copyright information

© Springer Science+Business Media New York 2013

Authors and Affiliations

  • M. A. Vargas-Ortiz
    • 1
  • J. De la Cruz-Medina
    • 1
  • J. J. Espinosa de los Monteros
    • 1
  • R. M. Oliart-Ros
    • 1
  • A. Rebolledo-Martinez
    • 2
  • J. A. Ramírez
    • 3
  • H. S. García
    • 1
  1. 1.Unidad de Investigación y Desarrollo de AlimentosInstituto Tecnológico de VeracruzVeracruzMéxico
  2. 2.Campo Experimental CotaxtlaINIFAPVeracruz-CordobaMéxico
  3. 3.Centro de Excelencia. Dirección General de Innovación Tecnológica, Universidad Autónoma de TamaulipasCentro Universitario Cd.VictoriaMéxico

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