Effects of packaging and waxing on fruit quality and shelf life of some introduced mango cultivars

Mohamed f E. Elkashif, Omiama M. E. Abdelfadil, Osman M. Elamin

Abstract


Mango is one of the most important fruit crops in the Sudan. It is annually exported to Saudi Arabia, Gulf States and Western Europe. Recently, some internationally popular cultivars have been introduced to the Sudan. The objective of this research was to determine the effects of packaging and waxing on postharvest fruit quality and shelf life of some introduced mango cultivars from South Africa. Treatments consisted of three introduced mango cultivars; Tommy Atkins, Kent and Keitt and the local cultivar Abusamaka. Packaging treatments consisted of intact polyethylene film, perforated film, waxing and control. Treatments were arranged in a completely randomized design with three replicates. Data taken consisted of weight loss, total soluble solids (TSS), titratable acidity (TA), vitamin C and shelf life. Results showed that Abusamaka cultivar had the highest weight loss and Keitt had the lowest in both seasons. Packaging mango fruits in intact polymeric film resulted in the lowest weight loss, followed by perforated film, waxing and the highest weight loss was recorded for the control in both seasons. Abusamaka cultivar had the highest vitamin C and TA contents but had the lowest TSS content. However, Tommy Atkins had the highest TSS content but the lowest vitamin C and TA contents in both seasons. The longest shelf life was shown by Keitt cultivar, followed by Kent, Abusamaka and the shortest shelf life was recorded for Tommy Atkins in both seasons. Packaging mango fruits in intact polymeric film resulted in the lowest TSS, the highest TA, the highest vitamin C content and the longest shelf life. However, the highest TSS, the lowest TA, the lowest vitamin C and the shortest shelf life were recorded for the control. It is recommended to grow Keitt cultivar, harvest fruits at the mature green stage and package them in intact polymeric film or waxed to increase their shelf life and improve their quality.


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