Effect of Polyethylene Packaging and Coating Having Fungicide, Ethylene Absorbent and Antiripening Agent on the Overall Physico-Chemical Composition of Chaunsa White Variety of Mango at Ambient Temperature During Storage

Abstract

2 Abstract: Effect of polyethylene packaging and coating having fungicide, ethylene absorbent and antiripening agent on the physico-chemical composition such as weight loss, Total Soluble Solids (TSS), pH, Titratable Acidity (TA) and Ascorbic Acid (AA) of Chaunsa white commercial variety of mango was investigated at ambient temperature (28-33 C and 56.7-69.7% relative humidity) during storage. It was examined that o uncoated fruit packed in polyethylene or coating emulsions having fungicide, ethylene absorbent and antiripening agent had significant effect (p<0.05) on overall physico-chemical constituents of Chaunsa at ambient temperature during storage. It was investigated that treated fruit packed in polyethylene had minimum weight loss ranged from 1.92-3.98 %, lower TSS (15.17-18.43%), lower pH (3.88-4.4), higher retention of TA (0.81-0.97%) and lower AA (19.81-30.91 mg/100 g) with an average mean of 3.20, 15.84, 3.99, 0.87 and 24.48 respectively at ambient temperature during storage. On the other hand the control (T ) had 1 highest weight loss (9.39%), TSS (20.83%), pH (4.91), lowest TA (0.44%) and highest AA (42.06 mg/100 g) respectively during storage. The coated fruit packed in polyethylene had minimum weight loss, slower increase of TSS, pH, higher retention of acidity and slower increase in AA respectively of fruit during the storage period. Whereas, fruit packed only in polyethylene had lowest weight loss, higher TSS, pH, highest retention of acidity and higher AA respectively. It is obvious from these studies that coated fruit having other protective chemicals when packaged in polyethylene had played a very effective role to control compositional changes by delaying the ripening process and with a minimum quality loss during 30 days of storage at ambient temperature, as compared to the control sample that had greater compositional changes with maximum quality loss during storage at ambient temperature. The control fruit were unacceptable after 12 days of their storage due to its unattractive skin, brown pulp color and poor taste as compared to treated fruit having good keeping quality even after one month of their storage.