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.
