Conservation of 'Tommy Atkins' Mangoes Stored Under Passive Modified Atmosphere

Abstract

For climacteric fruits, such as mango, losses have been reported from harvest to fruit consumption. Thus, controlled refrigeration and passive modified atmosphere have been used in combination with edible and biodegradable coatings or plastic packaging to minimise these losses. The present study aimed to evaluate the influence of carnauba wax and Xtend plastic packaging film, with and without refrigerated storage, on the post-harvest preservation of 'Tommy Atkins' mangoes. The fruits were coated with carnauba wax and/or wrapped in Xtend bags and then stored at 12 ± 1 and 25 ± 3 °C for 21 days. The weight loss, fruit firmness, total soluble solids, titratable acidity, vitamin C content, and the CO2 concentration inside the package were determined at 7-day intervals. Cold storage was observed to slow down the rate of degradation and to reduce adverse degradation reactions. By coating the fruits with carnauba wax, packaging them with Xtend plastic and keeping them under refrigeration, it was possible to store the mangoes at 12 ± 1 °C for 21 days. In this way, the CO2 concentration was reduced, mass loss and acidity were decreased, and the fruit firmness was preserved.

Recent Advances on Postharvest Technologies of Mango Fruit: A Review

“…The storage temperature may determine the success of MAP storage. Increased weight loss has been reported in 'Tommy Atkins' mangoes wrapped in flexible Xtend® and stored at 25°C compared to those at 12°C for twenty-one days (Costa et al, 2018). These studies highlight the importance of cold storage in decreasing weight loss and fruit spoilage in MAP.…”

“…In these storage conditions, the oxygen (O 2 ) concentration is reduced while carbon dioxide (CO 2 ) is increased to extend fruit shelf-life. The benefits of decreasing O 2 and increasing CO 2 levels include the reduction of respiration rate, which slows down the metabolic processes, resulting in reduced fruit senescence (Costa et al, 2018;Ntsoane et al, 2019a).…”

Preservation of Quality and Bioactive Compounds in Mangoes Using Chitosan-Graphene-Oxide-Based Biodegradable Packaging

“…'Tommy Atkins' mangoes are characterized by a dark-red, blush skin color that covers much of the fruit's surface, with green and orange-yellow accents [23]. Mango ripening is accompanied by color changes from green to yellow-orange in the skin as a result of chlorophyll degradation concomitant with the accumulation of carotenoids in the mesocarp tissue [39]. However, the skin color may not have a good relationship with the internal quality of the fruit in some mango varieties [40].…”

Application of biodegradable coatings on ‘Tommy Atkins’ mango for export

“…Despite this importance, growers face a huge challenge with postharvest losses of the fruit, which result from the biochemical processes and physiological deterioration that occur during ripening. These processes reduce moisture content and lead to the appearance of wrinkles and wilting, substantially reducing the commercial value of fruits [4,5].…”