• Microbiology and Biotechnology Letters
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• v.43 no.2
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• pp.120-125
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• 2015

In this study, the probiotification of mango juice was carried out by lactic acid bacteria fermentation. Mango juice fermentation was performed at 30℃ for 72 h under micro-aerophilic conditions. The microbial population, pH, titrable acidity, sugar, and organic acid metabolism were measured during the fermentation period and the viability of the strains was determined under the storage conditions at 4℃ for 4 weeks. The lactic acid bacteria reduced the pH to as low as 3.2 from 4.5 within 72 h of fermentation. The substrate concentration was reduced to 5.8% (w/v) from 12% (w/v). Lactobacillus plantarum exhibited the fastest utilization of sugar and reduction of pH in the mango juice when compared to the other strains used. The viability of the cells was maintained at 1.0 × 10⁷ CFU/ml throughout the storage period. From this investigation, it can be concluded that mango juice is suitable for the production of probiotic beverage.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.28-28
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• 2022

This paper presents the first genome assemblies of Philippine mangoes that provide valuable reference for varietal improvement and genomic studies on mango and related fruit crops. WE sequenced whole genomes of3 species, Mangifera odorata (Huani), Mangifera altissima (Paho), and Mangifera indica 'Carabao' (Sweet Elena). 'Carabao' is the major export variety of the Philippines; Paho is identified as vulnerable by the IUCN Red List of Threatened Species; Huani has fruit sap acrid which is the primary defense mechanism against insects and birds. We used Falcon, a diploid aware -de novo assembler to assemble SMRT generated long-read sequences. Falcon-unzip was employed to phase the output assembly producing larger contig sets (primary contigs) and shorter contigs corresponding to haplotypes (haplotigs). Assembly statistics were generated by comparing the assembly to a reference genome, Tommy Atkins, using Quality Assessment Tool (QUAST). Moreover, the extent of duplication and completeness of gene content was measured using Benchmarking Universal Single-Copy Orthologs (BUSCO). Draft assemblies with high duplications were processed using Purge Haplotigs and Purge Dups to lessen duplications with minimal impact on genome completeness. De novo assemblies of Huani, Paho and 'Carabao' were then generated with primary contig sizes of 463.64 Mb, 508.95 Mb and 401.51 Mb respectively. These draft assemblies of Huani, Paho and 'Carabao' showed 96.90%, 95.17% and 99.07% complete BUSCOs respectively which is comparable to 'Tommy Atkins' genome (98.6%). Using two mango transcriptome data (pooled RNA-seq from different mango varieties and tissues), 91-96% or 24-30 million reads were successfully mapped back for each generated assembly indicating high degree of completeness. The results obtained demonstrated the highly contiguous, phased, and near complete genome assembly of three Philippine mango species for structural and functional annotation of gene units, especially those with economic importance.

• Korean Journal of Food Science and Technology
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• v.47 no.2
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• pp.191-197
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• 2015

We investigated the physicochemical properties and volatile flavor compounds in Taiwan Apple Mango (TAM) and Philippines Carabao Mango (PCM). The volatile flavor compounds were extracted using solid-phase microextraction (SPME) and analyzed by GC/MS. TAM and PCM have significantly different chemical composition, except for their crude ash. The moisture and crude fat contents were higher in TAM, whereas the crude protein and carbohydrate contents were higher in PCM. The major free sugars in order of concentration were sucrose, fructose, and glucose. We identified 56 and 59 volatile flavor compounds in TAM and PCM, respectively. Terpenes and their derivatives comprised 94.42% of the volatile flavor compounds in TAM, but only 63.79% of those in PCM. The acidic compound contents were higher in PCM than in TAM. ${\delta}$-3-Carene was the dominant flavor compound in these two mango cultivars. ${\alpha}$-Copaene, ${\alpha}$-guaiene, germacrene D, ${\alpha}$-bulnesene, and ${\gamma}$-gurjunene were found only in TAM, whereas ${\beta}$-myrcene, ${\alpha}$-phellandrene, ${\beta}$-phellandrene, ${\alpha}$-terpinolene, and cis-3-hexenyl butyrate were identified in PCM. Based on the results, we suggest that these compounds might contribute to the distinguishing flavor properties in different varieties of mango.

• Journal of Ecology and Environment
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• v.46 no.3
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• pp.154-160
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• 2022

Background: The mango is one of the essential fruit trees for the economy of Thailand. Mango pollination relies primarily on insects. Other external forces, such as wind, are less efficient since pollen is sticky and aggregating. There is only one report from Thailand on the use of bees as mango pollinators. The study of the behavior and pollination efficiency of honey bees (Apis mellifera) and stingless bees (Tetragonula laeviceps species complex) was conducted in Nam Dokmai mango plantings in Phrao and Mae Taeng districts, Chiang Mai province, between February and March 2019. Results: Our results reveal that the honey bees commenced foraging earlier than the stingless bee. The number of flowers visited within 1 minute by honey bees was higher than that visited by stingless bees. The average numbers of honey bees and stingless bees that flew out of the hive per minute from 7 a.m. and 6 p.m. in the Phrao district were 4.21 ± 1.62 and 9.88 ± 7.63 bees/min, respectively, i.e., higher than those observed in Mae Taeng, which were 3.46 ± 1.13 and 1.23 ± 1.20 bees/min, respectively. The numbers of fruits per tree were significantly higher in the honey bee and stingless bee treatments (T1 and T2) than in the open pollination treatment (T3). The number of fruits between T1 and T2 treatments was not different. In the pollinator exclusion treatment (T4), no fruit was produced. Fruit size factors were not significantly different among T1, T2, and T3 treatments. Conclusions: Our results showed that insect pollination is crucial for mango production, especially with the Nam Dokmai variety in Northern Thailand. As pollinator exclusion treatment showed no fruit set, and pollinator treatment significantly increased the fruit sets compared to open access plots, a managed pollinator program would benefit the mango growers for better productivity. Both the honey bee and the stingless bee were shown to be effective as pollinators.

• Korean journal of applied entomology
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• v.52 no.1
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• pp.45-51
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• 2013

Tropical plants of mango(Mangefera indica), dragon fruit(Hylocereus undatus), and atemoya(Annona cherimola ${\times}$ A. squamosa) are cultivated in Jeju, Korea. A pest survey on those tropical fruits was conducted from 2008 to 2011. Major pests of Mango were thrips, aphid, mealybug, and lepidoptera species. Thrips palmi and Scirtothrips dorsalis were the most important pests in mango fields. T. palmi mainly injured the leaf but S. dorsalis injured the leaf and fruit. Lepidoptera mango pests injured leaves but some larva of Adoxophyes honmai injured fruit surface around the stem. Aphid pests, Aphis gossypii and Myzus persicae, injured the shoots and Pseudococcus kraunhiae occurred on the stem and fruit. Ant species, A. gossypii, and S. litura, were important pests on dragon fruit. Ants and aphid occurred and injured the stem, flower, and fruit. Spodoptera litura larva severely injured the stem. Among the atemoya pests, S. litura and Homona magnanima caused severe damage.

• Korean Journal of Agricultural and Forest Meteorology
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• v.23 no.4
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• pp.349-355
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• 2021

The effect of night temperature was investigated on mango (Mangifera indica cv. Irwin) for setting appropriate night temperature and managing mango cultivation in a greenhouse. Different night temperatures (10, 15, and 20℃) were treated from budding to fruit development in mango trees. As night temperature increased, the initiation of flowering, full blooming, fruiting, and fruit development tended to be accelerated. There were no significant differences in the growth of shoots flushed after the fruit harvest among trees treated with different night temperatures. The lengths of the flower stalk were the shortest at 10℃ of night temperature; however, there were no significant differences between 15℃ and 20℃ of the night temperature. The length, diameter, and weight of mango fruits were higher at 15℃ and 20℃ than 10℃. Soluble solid contents and acidities showed no difference; the firmness and skin color were better as the night temperature increased. Accordingly, setting the minimum night temperatures to 15℃ or 20℃ can increase the number of fruits and produce high-quality fruits when cultivating mango in the greenhouse. Even the minimum night temperature to 15℃ can reduce heating costs in the greenhouse.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1625-1625
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• 2001

The calibration equations for Brix value determination of intact mango were developed using the NIR spectra in a short wavelength region from 700 to 1100 nm. Multiple linear regression (MLR) and partial least square regression (PLS) was used for the calibration. It was found that the best wavelength region for PLS calibration from 900 to 1000 nm was similar to the wavelength region selected by MLR from 906 nm to 996 nm. Both MLR and selected region PLS provided sufficiently accurate prediction equations for Brix determination of intact mango. For MLR, the prediction results were SEP = 0.45 Brix and Bias = -0.04 Brix while PLS prediction results were SEP : 0.46 Brix and Bias = -0.2 Brix. It was concluded that MLR and PLS would have similar abilities in making calibration equation for Brix determination of intact mango if the appropriate wavelengths or wavelength region were selected. The appropriate wavelength region for PLS regression could be assumed by using the wavelength region selected by MLR in place of random selection, The relationship between calibration results of MLR and PLS regression is discussed.

• Food Science of Animal Resources
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• v.42 no.1
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• pp.61-72
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• 2022

Antioxidants present in fruits and vegetables have a potential to reduce disease risk, and increase the shelf life of food products by reducing lipid oxidation. The effect of marination with antioxidants-rich fruit juices on quality characteristics of vacuum-packed chicken wings were examined during frozen storage. Chicken wings were mixed separately with marinades containing pineapple juice, June plum juice, and mango juice and kept for 12 h and 24 h. Three best marination conditions were selected based on a sensory evaluation. Antioxidant activity and total phenolic content of fruit juices, and marinade uptake, and marinade loss of marinated chicken wings were determined. In addition, vacuum packed marinated chicken wings were tested for pH, water holding capacity (WHC), 2-thiobarbituric acid reactive substances (TBARS) value and antioxidant activity over a 4-wk frozen storage. The best sensory properties were reported from chicken wings marinated with pineapple juice for 24 h, mango juice for 24 h, and June plum juice for 12 h (p<0.05) compared to other marinade-time combinations. Mango juice showed the highest antioxidant activity (92.2%) and total phenolic content (38.45 ㎍/mL; p<0.05) compared to other fruit juices. The pH and WHC of vacuumpacked chicken wings were slightly decreased over the frozen storage (p<0.05). Moreover, chicken wings marinated with mango juice had the lowest TBARS values and the highest 2,2-diphenyl-1-picryl-hydrazyl-hydrate free radical scavenging activity. In conclusion, mango juice was selected among tested as the most effective marinade for enhancing the oxidative stability of lipid while maintaining the other meat quality traits of vacuum-packed chicken wings.

• The Korean Journal of Food And Nutrition
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• v.35 no.6
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• pp.473-480
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• 2022

This study aimed to develop an optimal processing method for the production of apple-mango jelly for domestic suppliers, by analyzing the quality attributes of the jelly. According to the central composite design, a total of 11 experimental points were designed including the content of apple-mango juice (X₁), and the sugar content (X₂). The responses were analyzed including the color values (CIE Lab and color difference), physicochemical properties (water activity, sweetness, pH, and total acidity), and textural properties (hardness and gel strength). Regression analysis was conducted, except for total acidity, and showed no significant difference for all the experimental points (p<0.05). Quadratic model was derived for all responses with an R square value ranging from 0.8590 to 0.9978. Based on regression model, the appropriate mixing ratio of apple-mango jelly was found to be 31.11% of apple mango juice and 14.65% of sugar. Through this study, the possibility for developing jelly product using apple-mango was confirmed, and it is expected that these findings will contribute to the improvement of the agricultural industry.

• Proceedings of the KIEE Conference
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• 2007.04a
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• pp.426-429
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• 2007

When a fire happens in builds or apartments, peoples are tend to be caught in dangerous situations owing to the failure of searching escape route to the outside. In this work, an efficient fire detection and alarm system which makes it possible for the escapers to take adequate actions is proposed. The proposed system consists of two parts. One is fire detection modules which are located at each compartments in a building. The other is fire warning modules equipped with portable flashes having ability of visual/voice warning. Fire detection information is transmitted between each modules wirelessly. In this work, an efficient communication protocol for sensor network-based fire detection system is proposed and its feasibility is verified by practical experiments using MANGO ZDK Development tools