Effect of various storage temperatures (13, 20, 27 and 34 °C) on biochemical, physical and physiological changes of mango fruits (Mangifera indica cv. 'Nam Dok Mai Si Thong') was investigated. Mangoes stored at low temperature revealed a decrease in their respiration rates. The lower respiration rates delayed ripening, ethylene production, weight loss, peel and flesh color changes, firmness, and total soluble solid content (SSC) as well as titratable acidity (TA). A second-order kinetic model, a Gaussian model, and a first-order kinetic model fitted well with response quality parameters on firmness, SSC and TA. The Arrhenius function was used to calculate the activation energies (Ea) of mango qualities including firmness, SSC and TA, which were 46.45, 43.05 and 54.22 kJ mol -1 , respectively. These activation energies indicate a moderate temperature sensitivity of ripeness response and represent a good predictive tool for mango quality estimation along the food supply chain. The data reveal that stored mango fruit at 13 °C effectively prolongs the quality attributes and extends the shelf life of mango fruit.

Postharvest life extension of fresh-cut mango (Mangifera indica cv. Fa-Lun) using chitosan and carboxymethyl chitosan (CMCH) coating was studied. Fresh-cut mango was treated with chitosan and carboxymethyl chitosan solution of 0.5-1.5% w/v, after that fresh-cut mango was placed on foam tray, over-wrapped with PVC film and then stored at 6 °C. Weight loss, texture analysis, soluble solid content, color and sensory quality were evaluated. The shelf life of non-coated fresh-cut mango was only 2 days while that of fresh-cut mango coated with chitosan and carboxymethyl chitosan was 4 and 6 days, respectively. Effect of chitosan concentration on quality of fresh-cut mango was significantly different but of carboxmethyl chitosan concentration was not. In this study, Coating with carboxymethyl chitosan could extend shelf life of fresh-cut mango by delayed flesh browning which correlated to the sensory score.

Day-to-day advancements in food science and technology have increased. Indicators, especially biopolymer-incorporated organic dye indicators, are useful for monitoring the ripeness quality of agricultural fruit products. In this investigation, methylcellulose films—containing pH dye-based indicators that change color depending on the carbon dioxide (CO2) levels—were prepared. The level of CO2 on the inside of the packaging container indicated the ripeness of the fruit. Changes in the CO2 level, caused by the ripeness metabolite during storage, altered the pH. The methylcellulose-based film contained pH-sensitive dyes (bromothymol blue and methyl red), which responded (through visible color change) to CO2 levels produced by ripeness metabolites formed during respiration. The indicator solution and indicator label were monitored for their response to CO2. In addition, a kinetic approach was used to correlate the response of the indicator label to the changes in mango ripeness. Color changes (the total color difference of a mixed pH dye-based indicator), correlated well with the CO2 levels in mango fruit. In the ‘Nam Dok Mai Si Thong’ mango fruit model, the indicator response correlated with respiration patterns in real-time monitoring of ripeness at various constant temperatures. Based on the storage test, the indicator labels exhibited color changes from blue, through light bright green, to yellow, when exposed to CO2 during storage time, confirming the minimal, half-ripe, and fully-ripe levels of mango fruit, respectively. The firmness and titratable acidity (TA) of the fruit decreased from 44.54 to 2.01 N, and 2.84 to 0.21%, respectively, whereas the soluble solid contents (SSC) increased from 10.70 to 18.26% when the fruit ripened. Overall, we believe that the application of prepared methylcellulose-based CO2 indicator film can be helpful in monitoring the ripeness stage, or quality of, mango and other fruits, with the naked eye, in the food packaging system.