Effect of modified atmosphere packaging and edible wax coating on shelflife of mango

Abstract

Mangoes (Mangifera indica) are an important tropical fruit crop with good potential for expanded markets outside of the growing regions. Mango fruits are climacteric and ripen rapidly in about three to nine days after harvest. This short period seriously limits the long distance commercial transport of this fruit. Fruit sensitivity to decay, low temperature and general fruit perishability due to the rapid ripening and softening limits the storage, handling and transport potential. Hence a study has been undertaken to analyse the effect of MAP and edible wax coating on shelflife of mango. The effect of edible coating (1% bee wax in rice bran oil) and MAP on shelflife extension of mango fruit was investigated. The physical and biochemical quality parameters such as titratable acidity, TSS, physiological loss in weight, respiration and skin colour were monitored. The analysis was carried out under ambient (26 ± 4oC, 75 ± 4% RH) and cold (13 ± 1oC, 95 ± 2% RH) storage conditions. This study showed that use of edible coating along with MAP condition could reduce the respiration rate and there by extend the shelflife by one to three weeks. From the studies it was able to conclude that bee wax coated mango fruits in combination with MAP condition created by LDPE bags of 210 ± 2 gauge thickness without perforation could store mangoes for 20 days in cold storage under set condition with acceptable quality, while the fruits under ambient condition of same treatment lasted only for seven days.