Abstract:
Mango is climacteric fruit and perishable which is susceptible to mechanical injury,
pest invasion and disease infection that will result in shortening the shelf life of the fruits. The present investigation was therefore carried out to study the effect of hot water treatment (HWT) and packaging on extend the shelf life of mango fruits stored
under ambient temperature (24±1°C) over a storage period of 18 days. The fruits were treated with hot water (55°C, 5min), PVC film or combination of both treatments. Weight loss, increased total soluble solid, skin coloration and pulp firmness changes
appear to be the primary symptoms for deterioration in quality. Hence, evaluation of fruit quality and ripening based on the mentioned parameters was recorded every three
days throughout the storage period. From the result of the study, there was no significant difference (P>0.05) on the pulp firmness between the treated fruits and
untreated fruits (control). Yet, the pulp firmness tended to be higher in treated fruits as compared to untreated fruits. This indicated that there was slightly retention of pulp firmness in treated fruits. All the treatments had positive effect on the shelf life of fruits. However, HWT + PVC film was reported superior to all other treatments.
HWT + PVC film proved useful for reducing weight loss, retaining skin coloration as
well as total soluble solid during the storage period.
