Studying the incorporation of different additives to the fruit wrappers to increase shelf-life of local mangoes

Abstract

Mangoes are prone to develop postharvest spoilage during storage period. There are numerous factors contributing to spoilage such as temperature, humidity and fungal attack. In this research, chitin and CaCl2 had been employed as fruits additive material. Then, polyethylene bag and biodegradable garbage bag were selected as fruit wrapping materials. This research also has investigated the effect of hot water treatment to the shelf life of mangoes. The influence of altering different treatments in terms of weight loss percentage, pH value of the mango juice, Total Soluble Solid (TSS) of mango juice and ascorbic acid content of the mango was examined at the constant room temperature and relative humidity. Postharvest spoilage was reduced by coating them with different coating materials and wrapped with different wrapping materials single or in combination. Furthermore, coatings such as 2 % chitin and 2 % CaCl2 were investigated for their capacity to preserve the quality of mangoes. Mangoes were given Hot water Treatment (HWT) of 50 0C for 30 minutes and then wrapped with polyethylene bag and biodegradable garbage bag see the effect on shelf life of mangoes. Mangoes without HWT, coating and wrappers served as control. It was observed that HWT –treated mangoes wrapped with fruit wrappers such as polyethylene bag and biodegradable garbage bag that were incorporated with chitin and CaCl2 increased shelf life by 2 weeks at relative humidity 64.5 % and air condition room temperature at 25 0C. Then, the result show that for the biodegradable garbage bag is selected because it more environmental friendly.