Shelf-life extension of Alphonso mangoes by surface coating of sucrose ester.
Kolekar T. G., Phadnis S. P., Kumar A., Jadhav S. J.
Author Affiliation: Vasantdada Sugar Institute, Manjari (Bk), Tal. Haveli, Pune 412?307, India.
Indian Journal of Plant Physiology 35 : 44-47
Abstract : The harvest season for cv. Alphonso is only about 6 weeks during the hot months of May and June and the shelf-life is barely 6 days. The effects on ripening and storability of sucrose ester coatings (1.0 or 1.5% by volume) were investigated. Mature green fruits were dipped for 1-3 s, air-dried and stored at room temperature together with untreated control fruits for up to 30 days. Various physical and chemical tests were performed at 3-day intervals. Control fruits were ripe and of good eating quality on day 6 and remained acceptable until day 15, despite being slightly overripe on that date; thereafter they deteriorated rapidly. The initial rates of decrease in total acidity and reducing sugars were significantly higher in controls than in treated fruits. The initial rate of increase in total sugars with the onset of ripening was also greater in the controls. The rate of sugar formation was dependent on the sucrose ester concentration used in treatments. A 10-fold drop in the total acidity occurred in 6, 12 and 15 days in controls, 1%-treated and 1.5%-treated fruits, respectively. The minimum concentration of reducing sugars, coupled with the maximum concentration of total sugars (predominantly sucrose), was also recorded on these 3 dates.