The Effect of Waxing Options on Shelf Life and Postharvest Quality of “ngowe” Mango Fruits under Different Storage Conditions
Mango is an economically important fruit crop but with a very short shelf life of about 4–9 days in ambient and between 2 and 3 weeks in cold storage. Extending the shelf life and marketing period of mango fruit requires application of quality preservation technologies. This study aimed at evaluatin...
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| Language: | English |
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Wiley
2019-01-01
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| Series: | Advances in Agriculture |
| Online Access: | http://dx.doi.org/10.1155/2019/5085636 |
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| author | Benson Maina Jane Ambuko Margaret J. Hutchinson Willis O. Owino |
| author_facet | Benson Maina Jane Ambuko Margaret J. Hutchinson Willis O. Owino |
| author_sort | Benson Maina |
| collection | DOAJ |
| description | Mango is an economically important fruit crop but with a very short shelf life of about 4–9 days in ambient and between 2 and 3 weeks in cold storage. Extending the shelf life and marketing period of mango fruit requires application of quality preservation technologies. This study aimed at evaluating the effect of innovative waxing options on shelf life and postharvest quality of “ngowe” mango fruits stored under different storage conditions. A homogenous sample of mango fruits, variety “ngowe” harvested at mature green stage were subjected to two waxing treatments, namely Shellac or Decco wax™. The waxes were applied by dipping the fruits in wax for five seconds followed by air drying. The waxed fruits were then packed in carton boxes and stored either at ambient room temperature (25°C) or cold room (12°C). Random samples of three fruits from each treatment and storage conditions were taken for measurement of attributes associated with ripening after every 3 and 7 days for ambient and cold storage, respectively. These included cumulative weight loss, respiration, peel firmness, total soluble solids (TSS), total titratable acidity (TTA) and beta carotene content. Results from the study showed that waxing with either Shellac or Decco wax was effective in prolonging shelf life of “ngowe” mango fruits by 3 and 6 days in ambient and cold storage respectively. Untreated fruits in ambient storage lost 5.3% of the initial weight by day 7 compared to an average of 4.5% for the waxed fruit (day 10). Waxed fruits in ambient had low CO2 concentration (59.53 ml/kg hr) compared to a high (88.11 ml/kg hr) CO2 concentration for the untreated fruits. Similarly, other ripening related changes including brix, color, and firmness were significantly slowed down by waxing, especially under cold storage. Findings from this study show the effectiveness of waxing in delaying mango fruit ripening. Waxing can therefore be used to extend the shelf life and marketing period for mango fruit. |
| format | Article |
| id | doaj-art-7b00b67b030c4f938b0fc7fb6397b849 |
| institution | Kabale University |
| issn | 2356-654X 2314-7539 |
| language | English |
| publishDate | 2019-01-01 |
| publisher | Wiley |
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| series | Advances in Agriculture |
| spelling | doaj-art-7b00b67b030c4f938b0fc7fb6397b8492025-02-03T01:06:55ZengWileyAdvances in Agriculture2356-654X2314-75392019-01-01201910.1155/2019/50856365085636The Effect of Waxing Options on Shelf Life and Postharvest Quality of “ngowe” Mango Fruits under Different Storage ConditionsBenson Maina0Jane Ambuko1Margaret J. Hutchinson2Willis O. Owino3Department of Plant Science and Crop Protection, Faculty of Agriculture, University of Nairobi, Nairobi 29053-00625, KenyaDepartment of Plant Science and Crop Protection, Faculty of Agriculture, University of Nairobi, Nairobi 29053-00625, KenyaDepartment of Plant Science and Crop Protection, Faculty of Agriculture, University of Nairobi, Nairobi 29053-00625, KenyaDepartment of Food Science and Technology, Faculty of Agriculture, Jomo Kenyatta University of Agriculture and Technology, Nairobi 62000-00200, KenyaMango is an economically important fruit crop but with a very short shelf life of about 4–9 days in ambient and between 2 and 3 weeks in cold storage. Extending the shelf life and marketing period of mango fruit requires application of quality preservation technologies. This study aimed at evaluating the effect of innovative waxing options on shelf life and postharvest quality of “ngowe” mango fruits stored under different storage conditions. A homogenous sample of mango fruits, variety “ngowe” harvested at mature green stage were subjected to two waxing treatments, namely Shellac or Decco wax™. The waxes were applied by dipping the fruits in wax for five seconds followed by air drying. The waxed fruits were then packed in carton boxes and stored either at ambient room temperature (25°C) or cold room (12°C). Random samples of three fruits from each treatment and storage conditions were taken for measurement of attributes associated with ripening after every 3 and 7 days for ambient and cold storage, respectively. These included cumulative weight loss, respiration, peel firmness, total soluble solids (TSS), total titratable acidity (TTA) and beta carotene content. Results from the study showed that waxing with either Shellac or Decco wax was effective in prolonging shelf life of “ngowe” mango fruits by 3 and 6 days in ambient and cold storage respectively. Untreated fruits in ambient storage lost 5.3% of the initial weight by day 7 compared to an average of 4.5% for the waxed fruit (day 10). Waxed fruits in ambient had low CO2 concentration (59.53 ml/kg hr) compared to a high (88.11 ml/kg hr) CO2 concentration for the untreated fruits. Similarly, other ripening related changes including brix, color, and firmness were significantly slowed down by waxing, especially under cold storage. Findings from this study show the effectiveness of waxing in delaying mango fruit ripening. Waxing can therefore be used to extend the shelf life and marketing period for mango fruit.http://dx.doi.org/10.1155/2019/5085636 |
| spellingShingle | Benson Maina Jane Ambuko Margaret J. Hutchinson Willis O. Owino The Effect of Waxing Options on Shelf Life and Postharvest Quality of “ngowe” Mango Fruits under Different Storage Conditions Advances in Agriculture |
| title | The Effect of Waxing Options on Shelf Life and Postharvest Quality of “ngowe” Mango Fruits under Different Storage Conditions |
| title_full | The Effect of Waxing Options on Shelf Life and Postharvest Quality of “ngowe” Mango Fruits under Different Storage Conditions |
| title_fullStr | The Effect of Waxing Options on Shelf Life and Postharvest Quality of “ngowe” Mango Fruits under Different Storage Conditions |
| title_full_unstemmed | The Effect of Waxing Options on Shelf Life and Postharvest Quality of “ngowe” Mango Fruits under Different Storage Conditions |
| title_short | The Effect of Waxing Options on Shelf Life and Postharvest Quality of “ngowe” Mango Fruits under Different Storage Conditions |
| title_sort | effect of waxing options on shelf life and postharvest quality of ngowe mango fruits under different storage conditions |
| url | http://dx.doi.org/10.1155/2019/5085636 |
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