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Effects of Different Coating Materials on Shelf Life and Quality of Mango

Md. Zafrul Hasan
AD
Bangladesh Agricultural Development Corporation, Dhaka, Bangladesh

Md. Amirul Islam
Sustainable Intensification Program, International Maize and Wheat Improvement Center, Bangladesh

Md. Hasibur Rahaman Hera
Plant Pathology Division, Bangladesh Rice Research Institute, 1701 Gazipur, Bangladesh

Md. Niaz Morshed
Adaptive Research Division, Bangladesh Rice Research Institute, 1701 Gazipur, Bangladesh

Md. Kamrul Hassan
Department of Horticulture, Bangladesh Agricultural University, 2202 Mymensingh, Bangladesh

Abstract/ Executive Summary:

Background and Objective: Mango fruits being climacteric have a short shelf life and coating is considered as one of the most popular techniques to prolong its shelf life. This study was carried out to compare chitosan with different other coating materials in order to extend shelf life and to maintain quality of mango. Materials and Methods: The experiment was laid out in RCBD and comprised eight treatments viz., control, fruit coating with 2% chitosan, paraffin wax, almond oil, olive oil, sesame oil, coconut oil and mustard oil. Results: Some of the attributes such as; total weight loss, total soluble solids, moisture content, disease incidence and disease severity increased, while dry matter content, titratable acidity and vitamin C content decreased with the increase in duration of storage. In case of weight loss, the highest rate was observed in control, while lowest was in paraffin coating. The highest total soluble solids (14.67%) was noticed in fruits coated with 2% chitosan and the lowest (12.67%) was in olive oil coating and mustard oil coating at the 8th day of storage. Highest moisture content was recorded in almond, sesame and coconut oil coated fruits and lowest moisture content (83.67%) was observed in fruits coated with 2% chitosan. No treatment fruits were more susceptible to postharvest diseases. Shelf life varied with paraffin coating had the longest shelf life (12 days). Conclusion: Almond oil and paraffin coating gave the best result in reduction of disease, reduction of weight loss and firmness respectively, which resulted, prolonged shelf life of mango.

Keywords: Shelf life, Mangifera indica, Coating materials, Total soluble solids, Titratable acidity

Location: Department of Horticulture, BAU, Mymensingh

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Mango

Objectives:

This present study was aimed (a) to compare chitosan with other coating materials in prolonging shelf life and quality of mango and (b) to investigate the physico-chemical and microbial attributes of mango as affected by coating materials.

Methodology:

Experimental location: The experiment was carried out at the laboratories of the Department of Horticulture and the Department of Biochemistry and Molecular Biology, Bangladesh Agricultural University, Mymensingh during the period from July-October, 2017. The temperature and relative humidity of the storage room were recorded during this period. Experiment details: The single-factor experiment was laid out in the completely randomized design with three replications of 5 fruits. A total of 120 fruits of more or less similar shape and size and free of visible disease symptoms were harvested. The skin adherences, dots and latex were cleaned by gently wiping the fruits with moist and clean towel. There were 8 treatments combinations. Each treatment combination comprised 15 fruits. The experimental materials were mature hard fruits of variety Ashwina. Mangoes used in this experiment were collected from Chapai Nawabganj on 20 July, 2017. The experimental treatments for this study are:

T₀	:	Control
T₁	:	Fruits coated with 2% chitosan
T₂	:	Fruits coated with paraffin
T₃	:	Fruits coated with almond oil
T₄	:	Fruits coated with olive oil
T₅	:	Fruits coated with sesame oil
T₆	:	Fruits coated with coconut oil and
T₇	:	Fruits coated mustard oil

Fifteen fruits were randomly selected from the experimental fruit lot for each of the coating materials. The selected fruits were then individually coated with oils and placed on the laboratory table at ambient condition for observation. Methods of application of postharvest treatments: The postharvest treatments were randomly assigned to the experimental fruits. The treated fruits were kept on brown papers that were previously placed on laboratory table at ambient condition. About 120 fruits were randomly divided to place 15 fruits in each treatment for this experiment. Then the fruits were subjected to the following treatments as per the experimental design:

•	Control: Fruits of each variety were randomly selected from the lot and the fruits were kept on brown paper placed on the laboratory table at ambient conditions
•	Chitosan treatment: Chitosan was isolated by using the method of Hossain and Iqbal¹⁰. Chitosan 2.0% solutions were prepared using 0.6% acetic acid, adding 25% glycerol (w/w chitosan) as plasticizer. Solution was thoroughly mixed, filtered and the pH was adjusted to 5.6 using 1 M sodium hydroxide Mango fingers which were washed and dry were dipped into the solution for 5 min until enough amount of solution was being absorbed. Uncoated mangoes (control samples) were immersed in a 0.6% glacial acetic acid solution at pH 5.6 for the same duration of time. The treated and control samples were dried in conditions i.e., 26±2°C and 40-50% relative humidity. Then, the treated samples control and coated mangoes were placed in the laboratory at ambient conditions
•	Paraffin coating: Randomly selected mango fingers were immersed into paraffin for coating the fruits. Care has been taken during the immersion for the formation of very thin transparent paraffin layer. The paraffin coated fruits were then immediately placed on the brown paper on the laboratory table at ambient condition for observation
•	Oil coating: Five different oils (almond, olive, sesame, coconut and mustard) have been used for postharvest treatment of mango. The mango fingers were coated with oils by hands wearing gloves to prevent any transfer of pathogen from hand to the fruits. Then the coated mangoes were placed on the brown paper in the laboratory

Data collection: In this experiment the following parameters were studied:

•	Physical parameters i.e., colour, firmness, weight loss, moisture content, dry matter content
•	Chemical parameters i.e., total soluble solids, titratable acidity, vitamin C content
•	Microbial characters i.e., disease incidence (%) and disease severity (%) and shelf life. During the entire period of storage, the experimental fruits was observed every day and data were recorded each alternate day

Methods of studying parameters listed above
Physical parameters

•

Colour and firmness: Days required to reach different stages of colour and firmness during storage and ripening. Both were determined objectively using numerical rating scale of 1-7 and 1-5, respectively:

•

Estimation of total weight loss, moisture content and dry matter content: Total weight loss (%) was calculated at 2 days intervals. Ten gram of fruit pulp was weighed in a porcelain crucible (which was previously cleaned, dried and weighed) from each treatment and replications. The crucible was placed in electric oven at 80°C for 72 h until the weight became constant. It was then cooled in desiccators and weighed again.

Source of Information: Trends in Horticultural Research, 10: 1-10.

Article Link (Online Journal): DOI: 10.3923/thr.2020.1.10

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Shelf life varied significantly among the coating treatments and paraffin coating had the longest shelf life (12 days) followed by almond oil and chitosan (10.67 days). It was found that the postharvest coating treatments caused significant effects on peel color, firmness, moisture, dry matter content, weight loss, TSS content, disease incidence, severity, shelf life of mango and others characteristics of postharvest characteristics. Almond oil coating gave the best result in respect of reduction of disease severity and incidence and paraffin coating produced the best result, especially in relation to the reduction of weight loss and firmness which ultimately resulted in prolonged shelf life of mango.

Knowledge Management: Journal