1

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15

16

17

18

19

20

21

22

2

23

24

25

26

27

28

29

30

31

32

33

34

35

36

37

38

39

40

41

42

3

43

44

45

46

47

48

49

50

51 52

53

54

55

56

57

58

59

60

61

4

62

63

64

65

66

67

68

69

70

71

72

73

74

75

76

77

78

79

5

80

81

82

83

84

85

86

87

88

89

90

91

92

93

94

95

96

97

6

98

99

100

101

102

103

104

105

106

107

108

109

110

111

• 112

• 113

• 114

7

115

116

117

118

119

120

121

122

123

124

125

126

127

128

129

130

131

132

8

133

134

135

136

137

138

139

140

141

142

143

144

145

146

147

148

149

150

9

151

152

153

154

155

156

157

158

159

160

161

162

163

164

165

166

167

168

10

169

170

171

172

173

174

175

176

177

178

179

180

181

182

183

184

185

186

11

187

188

189

190

191

192

193

194

195

196

197

198

199

200

201

202

203

204

12

205

206

207

208

209

210

211

212

213

214

215

216

217

218

219

220

221

222

223

13

224

225

226

227

228

229

230

231

232

233

234

235

236

237

238

239

240

241

242

14

243

244

245

246

247

248

249

250

251

252

253

254

255

256

257

258

259

260

15

261

262

263

264

265

266

267

268

269

270

271

272

273

274

275

276

277

278

16

279

280

281

282

283

284

285

286

287

288

289

290

291

292

293

294

295

296

17

297

298

299

300

301

302

303

304

305

306

307

308

309

310

311

312

313

18

314

315

316

317

318

319

320

321

322

323

324

325

326

327

328

329

330

19

331

332

333

334

335

336

337

338

339

340

341

342

343

344

345

346

347

348

349

0

100

200

300

400

500

600

700

800

900

1000

Control Control FT PATM PATM FT P50 P50 FT P10 P10 FT

T 1 (

ms)

a

bc

ab

cd cd

de e

e

20

350

351

352

353

354

355

356

357

358

359

360

361

362

363

364

365

366

367

368

369

370

371

372

373

374

21

375

376

377

378

379

380

381

382

383

384

385

386

387

388

389

390

391

392

393

394

22

395

396

397

398

399

23

400

401

402

24

403

404

405

406

407

408

409

410

411

412

413

414

415

416

417

418

419

420

421

422

423

25

424

425

426

427

428

429

Table 1. Average T2 relaxation times and percent relative areas (RA) of mango samples after 430

different treatments. Untreated (Control); samples infused with 0.001 U/mL of PME + 1% 431

(w/w) CaCl2 solution at atmospheric pressure (PATM), at 50 kPa (P50), at 10 kPa (P10). 432

433

434

26

435

436

1. Hau J, Hau S, Hau AM and Oppen MV, An Analysis of the World Market for Mangos and its 437

Importance for Developing, in Conference on International Agricultural Research for Development, 438

Ed, Göttingen, pp 1-11 (2003). 439

2. Geethalakshmi R, Mangoes: New Varieties to step up exports, in FACTS FOR YOU, Ed, pp 440

16-19 (2011). 441

3. Sriwimon W and Boonsupthip W, Utilization of partially ripe mangoes for freezing 442

preservation by impregnation of mango juice and sugars. Lwt-Food Sci Technol 44:375-383 (2011). 443

4. Charles F, Vidal V, Olive F, Filgueiras H and Sallanon H, Pulsed light treatment as new 444

method to maintain physical and nutritional quality of fresh-cut mangoes. Innov Food Sci Emerg 445

18:190-195 (2013). 446

5. Siddiq M, Sogi DS and Dolan KD, Antioxidant properties, total phenolics, and quality of 447

fresh-cut 'Tommy Atkins' mangoes as affected by different pre-treatments. Lwt-Food Sci Technol 448

53:156-162 (2013). 449

6. Sirijariyawat A, Charoenrein S and Barrett DM, Texture improvement of fresh and frozen 450

mangoes with pectin methylesterase and calcium infusion. J Sci Food Agr 92:2581-2586 (2012). 451

7. Fraeye I, Knockaert G, Van Buggenhout S, Duvetter T, Hendrickx M and Van Loey A, 452

Enzyme infusion and thermal processing of strawberries: Pectin conversions related to firmness 453

evolution. Food Chem 114:1371-1379 (2009). 454

8. Pinheiro SCF and Almeida DPF, Modulation of tomato pericarp firmness through pH and 455

calcium: Implications for the texture of fresh-cut fruit. Postharvest Biol Tec 47:119-125 (2008). 456

9. Draye M and Van Cutsern P, Pectin methylesterases induce an abrupt increase of acidic pectin 457

during strawberry fruit ripening. J Plant Physiol 165:1152-1160 (2008). 458

10. Guillemin A, Guillon F, Degraeve P, Rondeau C, Devaux MF, Huber F, Badel E, Saurel R and 459

Lahaye M, Firming of fruit tissues by vacuum-infusion of pectin methylesterase: Visualisation of 460

enzyme action. Food Chem 109:368-378 (2008). 461

27

11. Grant GT, Morris ER, Rees DA, Smith PJC and Thom D, Biological Interactions between 462

Polysaccharides and Divalent Cations - Egg-Box Model. Febs Lett 32:195-198 (1973). 463

12. Mariette F, Collewet G, Davenel A, Lucas T and Musse M, Quantitative MRI in Food Science 464

& Food Engineering, in eMagRes. John Wiley & Sons, Ltd (2007). 465

13. Zhang L and McCarthy MJ, Black heart characterization and detection in pomegranate using 466

NMR relaxometry and MR imaging. Postharvest Biol Tec 67:96-101 (2012). 467

14. Zhang L and McCarthy MJ, Effect of controlled atmosphere storage on pomegranate quality 468

investigated by two dimensional NMR correlation spectroscopy. LWT - Food Science and Technology 469

54:302-306 (2013). 470

15. Venturi L and Hills B, Spatially resolved multidimensional cross-correlation relaxometry. 471

Magn Reson Imaging 28:171-177 (2010). 472

16. Marigheto N, Venturi L and Hills B, Two-dimensional NMR relaxation studies of apple 473

quality. Postharvest Biol Tec 48:331-340 (2008). 474

17. Marigheto N, Duarte S and Hills BP, NMR relaxation study of avocado quality. Appl Magn 475

Reson 29:687-701 (2005). 476

18. Hernandez-Sanchez N, Hills BP, Barreiro P and Marigheto N, An NMR study on internal 477

browning in pears. Postharvest Biol Tec 44:260-270 (2007). 478

19. Hills B, Costa A, Marigheto N and Wright K, T-1-T-2 NMR correlation studies of high-479

pressure-processed starch and potato tissue. Appl Magn Reson 28:13-27 (2005). 480

20. Oztop MH, Rosenberg M, Rosenberg Y, McCarthy KL and McCarthy MJ, Magnetic 481

Resonance Imaging (MRI) and Relaxation Spectrum Analysis as Methods to Investigate Swelling in 482

Whey Protein Gels. J Food Sci 75:E508-E515 (2010). 483

21. Van As H, Intact plant MRI for the study of cell water relations, membrane permeability, cell-484

to-cell and long distance water transport. J Exp Bot 58:743-756 (2007). 485

22. Belton PS and Ratcliffe RG, Nmr and Compartmentation in Biological Tissues. Prog Nucl 486

Mag Res Sp 17:241-279 (1985). 487

23. Hills B, Magnetic Resonance Imaging in Food Science. Wiley (1998). 488

28

24. Ersus S, Oztop MH, McCarthy MJ and Barrett DM, Disintegration Efficiency of Pulsed 489

Electric Field Induced Effects on Onion (Allium cepa L.) Tissues as a Function of Pulse Protocol and 490

Determination of Cell Integrity by 1H-NMR Relaxometry. J Food Sci 75:E444-E452 (2010). 491

25. Belton P and Capozzi F, Magnetic resonance in food science - meeting the challenge. Magn 492

Reson Chem 49:S1-S1 (2011). 493

26. Musse M, Quellec S, Cambert M, Devaux MF, Lahaye M and Mariette F, Monitoring the 494

postharvest ripening of tomato fruit using quantitative MRI and NMR relaxometry. Postharvest Biol 495

Tec 53:22-35 (2009). 496

27. Musse M, Quellec S, Devaux MF, Cambert M, Lahaye M and Mariette F, An investigation of 497

the structural aspects of the tomato fruit by means of quantitative nuclear magnetic resonance imaging. 498

Magn Reson Imaging 27:709-719 (2009). 499

28. Mariette F, NMR relaxation of dairy products. Modern Magnetic Resonance, :1697–1701 500

(2008). 501

29. Tellier C, Mariette F, Guillement JP and Marchal P, Evolution of Water Proton Nuclear 502

Magnetic-Relaxation during Milk Coagulation and Syneresis - Structural Implications. J Agr Food 503

Chem 41:2259-2266 (1993). 504

30. Venu K, Denisov VP and Halle B, Water H-1 magnetic relaxation dispersion in protein 505

solutions. A quantitative assessment of internal hydration, proton exchange, and cross-relaxation. J Am 506

Chem Soc 119:3122-3134 (1997). 507

31. Chassagne-Berces S, Poirier C, Devaux MF, Fonseca F, Lahaye M, Pigorini G, Girault C, 508

Marin M and Guillon F, Changes in texture, cellular structure and cell wall composition in apple tissue 509

as a result of freezing. Food Res Int 42:788-797 (2009). 510

32. Fraeye I, Knockaert G, Van Buggenhout S, Duvetter T, Hendrickx M and Van Loey A, 511

Enzyme infusion prior to thermal/high pressure processing of strawberries: Mechanistic insight into 512

firmness evolution. Innov Food Sci Emerg 11:23-31 (2010). 513

33. Ortiz A, Graell J and Lara I, Cell wall-modifying enzymes and firmness loss in ripening 514

'Golden Reinders' apples: A comparison between calcium dips and ULO storage. Food Chem 515

128:1072-1079 (2011). 516

29

517