Abstract
The mango is an important tropical fruit in the world, but it is easily perishable after harvest. In order to investigate the effect of the compound preservation technology on the physiology and quality of mangoes during transportation and storage, mangoes were treated with different packaging and preservation methods. All mangoes were subjected to simulated transportation by a vibration table for 24 h (180 r/min, 13 °C), and stored at 13 °C. The changes in the color, physicochemical characteristics, quality, and antioxidant-related enzymes of the mangoes were measured. The results show that the shelf life of inflatable bag packing (CK) was only 24 d, while the other treatments could be 30 d. The inflatable bag packing with modified atmosphere packaging (MAP) treatment (HPM) had the lowest yellowing degree (12.5%), disease index (34.4%), and mass loss (2.95%), at 30 d. Compared with the CK, the compound treatment containing MAP prolonged the peak respiration of the mangoes by 6 d and suppressed the increase in the total soluble solids and relative conductivity. Meanwhile, the HPM could effectively maintain moisture content, firmness, titratable acid, vitamin C, and the peroxidase and superoxide dismutase content, indicating that the treatment could maintain the better quality and antioxidation ability of mangoes. In summary, the MAP compound treatment better maintained the commercial characteristics of the mangoes, followed by the edible coating compound treatment. The results provide a theoretical reference for mango cushioning packaging and postharvest storage technology.
Highlights
Mango (Mangifera indica L.) is one of the most important tropical fruits in the world because of its economic importance in international trade [1]
We focused on the protective effect of the above three compound preservation technologies on mangoes during transportation and storage at a low temperature (13 ◦C), and the changes in the physiology and quality parameters of the mangoes
The lowest yellowing degree was found in the HPM (12.5%), but it did not produce a significant difference from the HM at Days 18 to 30
Summary
Mango (Mangifera indica L.) is one of the most important tropical fruits in the world because of its economic importance in international trade [1]. Mangoes are perishable fruits, and fungal infestation (e.g., Colletotrichum gloeosporioides Penz., and Botryodiplodia theobromae Pat.) is one of the main reasons for the loss of commercial characteristics [4,5]. Nutrients, such as the vitamins, titratable acids, and total soluble solids in mangoes, decline rapidly after the peak of respiration [6]. Mangoes need to be transported over long distances before being sold at the terminal. The mechanical damage in this process accelerates the rate of ripening and aging, decreasing the shelf life of mangoes [7,8]
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