Effects of Aloe vera gel coatings and storage temperature on quality of mango (Mangifera indica L.) fruits.
Sophia O., Robert G. M., Ngwela W. J.
Author Affiliation: Department of Crops, Horticulture and Soils Sciences, Egerton University, Egerton, Kenya.
Annals of Biological Research 6 : 1-6
Abstract : Mango (Mangifera indica L.) is a popular and economically important tropical fruit throughout the world due to its excellent nutritional composition, eating and visual qualities. However, the fruit is highly perishable and as a result high post-harvest losses continue to be reported especially in Africa. In order to address this problem, 4 concentrations of Aloe vera (AG) (0, 25, 50 and 75%) and chitosan (1%) were tested at two temperature levels (room temperature (15-22°C) and 13°C) to determine their effect on the postharvest life of mango (var. 'ngowe'). The experimental design was a 5 by 2 factorial experiment embedded in a complete randomized design with three replications. Data were recorded on weight loss, Total soluble solids, firmness and pH among others. The results showed that at 13°C temperature, aloe concentrations significantly increased the shelf life evidenced by reduced percentage weight loss. Fruit firmness and totals soluble solids concentration and pH were also maintained for longer periods in these treatments. Aloe vera gel as a coating and storage temperature of 13°C for maintaining quality of mango fruits hence reduced postharvest losses.