Storage Time as an Index for Varietal Prediction of Mango Ripening: A Systemic Approach Validated on Five Senegalese Varieties.

species presents a wide varietal diversity in terms of fruit size and morphology and also of physicochemical and organoleptic properties of the pulp. In Senegal, in addition to the well-known export varieties, such as 'Kent', local varieties have been little studied particularly during ripening. This study aims to propose prediction models integrating variables deduced from varietal characteristics.

Impact of Special Drying Schemes on Color Stability of Mangoes with Different Maturity Degrees.

A previous study demonstrated that the color of 4 mm mango slices is altered very slightly by drying for 5 h at 60 °C, 30% RH and 1 m/s. The objectives of this complementary study were to determine the impact of various drying procedures encountered in the drying units on color alterations of sulfite-free mango slices from heterogeneous raw material due to variable maturity degrees of mangoes. Drying procedures with various temperature/humidity/duration combinations were performed to analyze their effects on the color of natural dried mangoes according to the degree of fruit maturity.

Impact of Preharvest and Postharvest on Color Changes during Convective Drying of Mangoes.

The purpose of this study was to evaluate the impact of the harvest stage, ripening conditions and maturity on color changes of cv. 'Cogshall' and cv. 'Kent' variety mangoes during drying.

Changing Social Norms: the Importance of "Organized Diffusion" for Scaling Up Community Health Promotion and Women Empowerment Interventions.

Some harmful practices are sustained by social norms-collective beliefs about what people expect from each other. Practitioners and researchers alike have been investigating the potential of social norms theory to inform the design of effective interventions addressing these practices in low- and middle-income countries. One approach commonly used to facilitate social norms change is community-based dialogs and trainings.

Chemical-sensory properties and consumer preference of hibiscus beverages produced by improved industrial processes.

The need to increase sustainability and add value to traditional foods claiming health benefits led to the introduction of key improvements in the production of hibiscus beverages in Senegal. The physicochemical and sensory properties of three resulting products (an under-vacuum concentrate, a dilute-to-taste syrup and a ready-to-drink infusion) were assessed, vis-à-vis those of conventionally manufactured beverages, and their impact on local consumer preference determined (n=146). New beverages had more intense, redder colour and higher monomeric anthocyanin content, total phenolic content and antioxidant capacity.

Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks.

Chemical composition of Hibiscus drinks (Koor and Vimto varieties, commercial and traditional, infusions and syrups) (n=8) was related to sensory evaluation and acceptance. Significant correlations between chemical composition and sensory perception of drinks were found (i.e.

Impact of the extraction procedure on the kinetics of anthocyanin and colour degradation of roselle extracts during storage.

Background: The stability of anthocyanins and colour of aqueous extracts from roselle (Hibiscus sabdariffa L.) was investigated during storage at 4-45 °C. The effect of the extraction procedure (cold or hot extraction with or without pasteurisation) on the kinetic behaviour was determined.

Identification and thermal degradation kinetics of chlorophyll pigments and ascorbic acid from ditax nectar (Detarium senegalense J.F. Gmel).

Detarium senegalense J.F. Gmel (ditax) is a forest tree found in Senegal the fruits of which are characterized by an attractive green flesh with a high amount in ascorbic acid.

Thermal degradation kinetics of anthocyanins from blood orange, blackberry, and roselle using the arrhenius, eyring, and ball models.

Anthocyanin stability was assessed over temperatures ranging from 30 to 90 degrees C for seven products: blood orange juice [Citrus sinensis (L.) Osbeck]; two tropical highland blackberry juices (Rubus adenotrichus Schlech.), one with high content and the other with low content of suspended insoluble solids (SIS); and four roselle extracts (Hibiscus sabdariffa L.