EXTENDING THE SHELF LIFE OF LOCAL MANGO FRUITS WITH HANDLING METHODS AND CALCIUM CHLORIDE

Abstract

This study is aimed at developing cost-effective methods of prolonging the shelf life of Magniferea indica L. (mango) fruits that were bought from farms in Oyo state to be sold in Lagos. Fruits were transported either under cool (23 - 26 ºC) or under warm (32 - 36 ºC) condition for about 5 hours from Ogbomosho, Oyo state to Akoka, Lagos state. Upon arrival in Lagos, fruits were either washed with tap water or left unwashed and then stored indoor or outdoor. Some of the washed fruits were treated with 2.5%, 5.0%, 7.5%, 10.0% and 15.0% of calcium chloride solutions by dipping for 30 minutes. Transport under cool condition was able to prolong the shelf life of the mango fruits for 1.20 to 2.80 days depending on if the fruits were stored outdoor or indoor on arrival. Indoor storage further extended the shelf life of fruits for 0.65 to 2.25 days depending on how the fruits were transported. Calcium chloride coat of 5% had the highest shelf life extension of 14.25, increasing the shelf life of the fruits by 5 days. The combination of transport under cool condition, washing and coating with 5% calcium chloride and storing indoor was able to get the shelf life of the mango fruits to be 14.25 days as against the 3.80 days of fruits transported under warm condition, not washed, not coated and stored outdoor. Even without calcium chloride, combination of other handling methods still prolonged shelf life to 9.25 days