Packaging materials affect physiological weight loss fruit colour and quality of mango during storage.
Zora Singh, Janes J., Suresh Nair
Author Affiliation: Department of Horticulture, Curtin University of Technology, GPO Box U1987, Perth, Western Australia 6845, Australia.
: 603-604
Abstract : Mature green fruits of mango cv. Kensington Pride were treated with a fungicide solution containing Sportak before wrapping in 18 different types of paper or bags. Unwrapped and wrapped fruits were stored for 32 days at 13°C. Fruits were removed from storage and allowed to ripen at 22°C. Polyethylene long life individual bags or low density polyethylene individual bags were more effective than all the other treatments in reducing the rate of fruits softening during storage. Fruit colour development was reduced in wrapped fruits stored for 32 days. Most of the wrapping papers or bags significantly reduced the percentage of physiological weight loss in the fruits. Total soluble solids content of ripe fruits was improved when the fruits were stored and packed in bags and papers.