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Effects of different coating materials on shelf life and quality of mango

Creator: Hasan, M.Z.
Creator: Islam, M.A.
Creator: Hera, M.H.R.
Creator: Morshed, M.N.
Creator: Hassan, M.K.
Year: 2020
Language: English
Publisher: Academic Journals Inc.
Copyright: CIMMYT manages Intellectual Assets as International Public Goods. The user is free to download, print, store and share this work. In case you want to translate or create any other derivative work and share or distribute such translation/derivative work, please contact indicating the work you want to use and the kind of use you intend; CIMMYT will contact you with the suitable license for that purpose
Type: Article
Place of Publication: USA
Pages: 1-10
Issue: 1
Volume: 10
Keywords: Shelf Life
Keywords: Coating Materials
Keywords: Total Soluble Solids
Keywords: Titratable Acidity
Description: Background and Objective: Mango fruits being climacteric have a short shelf life and coating is considered as one of the most popular techniques to prolong its shelf life. This study was carried out to compare chitosan with different other coating materials in order to extend shelf life and to maintain quality of mango. Materials and Methods: The experiment was laid out in RCBD and comprised eight treatments viz., control, fruit coating with 2% chitosan, paraffin wax, almond oil, olive oil, sesame oil, coconut oil and mustard oil. Results: Some of the attributes such as; total weight loss, total soluble solids, moisture content, disease incidence and disease severity increased, while dry matter content, titratable acidity and vitamin C content decreased with the increase in duration of storage. In case of weight loss, the highest rate was observed in control, while lowest was in paraffin coating. The highest total soluble solids (14.67%) was noticed in fruits coated with 2% chitosan and the lowest (12.67%) was in olive oil coating and mustard oil coating at the 8th day of storage. Highest moisture content was recorded in almond, sesame and coconut oil coated fruits and lowest moisture content (83.67%) was observed in fruits coated with 2% chitosan. No treatment fruits were more susceptible to postharvest diseases. Shelf life varied with paraffin coating had the longest shelf life (12 days). Conclusion: Almond oil and paraffin coating gave the best result in reduction of disease, reduction of weight loss and firmness respectively, which resulted, prolonged shelf life of mango.
Agrovoc: ACIDITY
ISSN: 1996-0735
Journal: Trends in Horticultural Research

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  • Sustainable Intensification
    Sustainable intensification agriculture including topics on cropping systems, agronomy, soil, mechanization, precision agriculture, etc.

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