Postharvest Quality and Shelf Life of Mango (Mangifera indica L.) Fruit as Affected by Various Coatings. Issue 1 (10th August 2012)

• Record Type: Journal Article
• Authors: Bibi, Farzana; Baloch, Musa Kaleem
• Is Part Of: Journal of food processing and preservation. Volume 38:Issue 1(2014:Feb.)
• Page Start: 499
• Page End: 507
• Publication Date: 2012-08-10
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/j.1745-4549.2012.00800.x
• Languages: English
• ISSNs: 0145-8892

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <sec id="jfpp800-sec-0001" sec-type="section"> <p>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. Coatings based on starch, olive oil, beeswax and sodium benzoate have been evaluated with reference to the shelf life and quality of mango (Langra and Samar Bahisht Chaunsa) fruit harvested at hard green stage of maturity. The fruit was stored at various temperatures until they ripen. The fruit analyzed for quality parameters at the harvest stage, at the time of ripening of control and at the ripened stage indicated that every coating has a significant impact on the quality and shelf life of the fruit in most of the cases under the limit of <italic>P</italic> < 0.05. The weight loss and waste percent were the lowest, and the shelf life was the longest in beeswax coating, whereas the quality was best in the case of starch‐based coating as compared with others.</p> </sec> <sec id="jfpp800-sec-0002" sec-type="section"> <title>Practical Applications</title> <p>Mango (<italic>Mangifera indica</italic> L.) fruit being a climacteric has a short shelf life. Due to this reason, a significant percentage of this fruit is wasted. The following steps have been taken to prolong the shelf life and reduce the wastage. Two varieties of mango fruit, namely Langra and Samar Bahisht Chaunsa, were harvested at hard green stage of maturity. The samples were coated with starch‐, olive oil‐, beeswax‐ and sodium benzoate‐based coatings. Based on the results obtained for weight loss, waste percent, organoleptic and chemical characteristics, it was concluded that the impact of coating as well as storage temperature on the quality and shelf life of the fruit was significantly different in most of the cases. It was also noted that the shelf life was the longest, and weight loss and waste percentage were the lowest in the case of fruit coated with beeswax, whereas the starch‐coated fruit was best in quality as compared with others.</p> </sec> </abstract>