Abstract
Mango is one of the most economically important fruit facing greater problems in storage and transportation to long distance market because of its perishable nature. Evidence suggested that application of edible coatings is a key step to reduce loss of perishable commodities. In line with this, Beeswax and chitosan at different concentrations (0.5%, 1.5% and 2%), and two mango varieties (Apple and Tommy Atkins) were evaluated using completely randomized design (CRD) in three replications. Application of beeswax and chitosan at (2%) significantly reduced physiological weight loss (%), total soluble solid (°Brix), titratable acidity (%), pH, disease incidence (%), disease index (%), maintained Firmness (N) and prolonged shelf-life of fruits compared with untreated control. It was concluded that edible coatings used in the present study have a good potential in maintaining the fruit quality and beeswax at 2% being the most effective treatment on all parameters tested.
1. Introduction
Mango (Mangifera indica L.) as an emerging tropical export fruit is produced in over 90 countries worldwide with a production of over 28.51 million metric tons (Akurugu et al., 2016). Asia accounts for approximately 77% of global mango production. America and Africa account for approximately 13% and 10%, respectively (Kummu et al., 2012). Ethiopia has a diverse agro-ecology that can grow various fruit crops with a huge potential for mango production as well (Berhe et al., 2010). More than 47 thousand hectares of land is under fruit crops in Ethiopia and mangoes cover 12.61% of the fruit crop area (Yeshitela and Nessel, 2003).
4. Conclusions
In an effort to maintain the freshness and shelf-life of mango fruits, edible coating at different concentration were tested and demonstrated great potential to be used in maintaining the overall quality compared with untreated control. The study indicated that beeswax and chitosan coating effectively delayed ripening of both ‘Apple’ and ‘Tommy Atkins’ mango fruits as indicated by reduction of weight loss, the retention of firmness. Furthermore, the change in TA and TSS in the mango fruits were significantly inhibited by the beeswax and chitosan coating compared with untreated control. Both edible coatings with different concentrations not only maintained the freshness of the fruits during first three weeks of storage but also controlledthe occurrence of disease. Although every coating has its impact on the quality and shelf life of the fruits beeswax at 2% outweighs other treatments in terms of maintaining the freshness and controlling the occurrence of disease. Therefore, mango handlers could easily adapt the technology to treat fresh mangoes in order to transport to long distance without affecting its quality if treated carefully with appropriate type of wax coat and concentration.
