The potential of the ZECC–washing combination to extending the mango’s shelf life

Abstract

A combination of Zero Energy Cool Chamber (ZECC) and postharvest technology is applied to avoid quality loss and maintain the firmness mangoes. The aim of the present study is to evaluate the combination of ZECC and washing to remove fungus treats on mangoes. The washing applies the water and detergent + Ca(OH)2 (Calcium Hydroxide). The observed parameters are the visual appearance of fruit surface, color, sap, and dirt. The washing treatment of 1% detergent + 0.5% Ca(OH)2 demonstrated the best mango performance by visualizing smoother surface, less discoloration, and clean from sap and dirt. These results provide the potential of the ZECC–washing combination to extending the mango’s shelf life.