Supply Chain Management of Mango (Mangifera indica L.) Fruit: A Review With a Focus on Product Quality During Postharvest

Truong Dang Le,Thanh Viet Nguyen,Tri Nhut Pham,Nguyen Mai Lan,Ha Thanh Toan,Nguyen Van Muoi

doi:10.3389/fsufs.2021.799431

Abstract

Mango (Mangifera indicaL.) is a widely consumed fruit in tropical/subtropical regions around the world due to its excellent flavor and taste, and valuable source of nutrients and phytochemical compounds. As a climacteric fruit, mango is easily perishable after harvesting due to the ripening process, environmental conditions, and improper postharvest handling, leading to significant quality losses as well as economic loss throughout a supply chain. Postharvest losses are attributed to harvesting at an improper maturity stage, poor postharvest pretreatment, improper packing and packaging, inappropriate storage temperature and distribution conditions. These caused mechanical damage, sap burn, spongy tissue, weight loss, fruit softening, decay, chilling injury, and postharvest diseases. Currently, each step in the supply chain has been applied many postharvest technologies to reduce the quality losses of mango fruits as well as improving their marketability with the highest retention of quality. This review documented available possible causes for the quality losses and observed the physicochemical changes of mango fruit when applying postharvest technologies at each critical step in the mango supply chain from harvesting, pre-treatment, packaging, storage, to distribution. The summarized information is expected to provide comprehensive quality changes of mango fruits and point out the proper technology at each step of the supply chain.

Highlights

Mango (Mangifera indica L.), belonging to the Anacardiaceae family, is one of the most vital fruit worldwide in both producing and consuming countries due to its characteristic flavor, taste, and nutritional aspects (Tharanathan et al, 2006; Ntsoane et al, 2019)
Rotting disease fungi such as Botryosphaeria dothidea, Lasiodiplodia theobromae, Alternaria alternata, and Colletotrichum gloeosporioides were eradicated during 15 days of storage by applying an UV-C irradiation (253 nm) of < 3 kJ/m2 (González-Aguilar et al, 2007)
It is highly necessary to employ a suitable approach at each processing step in the supply chain to maintain the quality of mango fruits, resulting in a constructed quality assurance system to maintain the high quality of mango until reaching the consumer level

Summary

Introduction

Mango (Mangifera indica L.), belonging to the Anacardiaceae family, is one of the most vital fruit worldwide in both producing and consuming countries due to its characteristic flavor, taste, and nutritional aspects (Tharanathan et al, 2006; Ntsoane et al, 2019). Mangoes experience various physicochemical changes which are susceptible to perishability under environmental conditions such as microorganism infection, climacteric respiration, postharvest handling, and storage (Wei et al, 2021). This inherent nature of mango leads to a noticeable amount of postharvest losses during the supply chain (Ntsoane et al, 2019). Postharvest technologies, packhouse management were noted to show significant impacts on the retention of mango quality throughout the supply chain (Sivakumar et al, 2011)

Objectives

Methods

Findings

Conclusion