Abstract
Mango is an economically important fruit crop but with a very short shelf life of about 4–9 days in ambient and between 2 and 3 weeks in cold storage. Extending the shelf life and marketing period of mango fruit requires application of quality preservation technologies. This study aimed at evaluating the effect of innovative waxing options on shelf life and postharvest quality of “ngowe” mango fruits stored under different storage conditions. A homogenous sample of mango fruits, variety “ngowe” harvested at mature green stage were subjected to two waxing treatments, namely Shellac or Decco wax™. The waxes were applied by dipping the fruits in wax for five seconds followed by air drying. The waxed fruits were then packed in carton boxes and stored either at ambient room temperature (25°C) or cold room (12°C). Random samples of three fruits from each treatment and storage conditions were taken for measurement of attributes associated with ripening after every 3 and 7 days for ambient and cold storage, respectively. These included cumulative weight loss, respiration, peel firmness, total soluble solids (TSS), total titratable acidity (TTA) and beta carotene content. Results from the study showed that waxing with either Shellac or Decco wax was effective in prolonging shelf life of “ngowe” mango fruits by 3 and 6 days in ambient and cold storage respectively. Untreated fruits in ambient storage lost 5.3% of the initial weight by day 7 compared to an average of 4.5% for the waxed fruit (day 10). Waxed fruits in ambient had low CO2 concentration (59.53 ml/kg hr) compared to a high (88.11 ml/kg hr) CO2 concentration for the untreated fruits. Similarly, other ripening related changes including brix, color, and firmness were significantly slowed down by waxing, especially under cold storage. Findings from this study show the effectiveness of waxing in delaying mango fruit ripening. Waxing can therefore be used to extend the shelf life and marketing period for mango fruit.
Highlights
Mango (Mangifera indica L.) fruit is consumed globally due to its delicious taste and nutritional value [1]
The coating forms a thin lm around the surface of produce which creates a modi ed internal environment [14]. e coating applied limits the amount of water leaving the produce through transpiration by reducing the number and sizes of the lenticels, leading to a water saturated internal environment and regulates gaseous exchange on the surface of the fruit leading to a high CO2 and low O2 levels inside the fruit [15]. e low oxygen conditions created by waxing a ects physiological processes such as respiration and enzyme mediated processes such as the ethylene biosynthesis pathway. e low O2 condition has been reported to limit activities of 1-Aminocyclopropene-1-Carboxylic acid (ACC) oxidase [16] the enzyme that catalyzes the conversion of ACC to ethylene
Cumulative Weight Loss. ere was a gradual weight loss in all the fruits in the di erent storage conditions but the loss was signi cantly ( < 0.05) higher for the untreated fruits compared to the waxed fruits (Figures 1(a) and 1(b))
Summary
Mango (Mangifera indica L.) fruit is consumed globally due to its delicious taste and nutritional value (carotenoids, ascorbic acids, quercetin and mangiferin) [1]. In order to extend shelf life and preserve postharvest quality of mango fruits, various postharvest technologies such as Controlled Atmosphere Storage (CAS) [7], modi ed atmosphere packaging [8], evaporative cooling [8], and cold storage [9], among others have been found to be bene cial. Some of these postharvest technologies have been reported to have negative e ects on mangoes such as chilling injury, gas injury [10], fear of environmental pollution, and limited accessibility by small holder farmers many of whom are in developing countries.
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