Studies on packaging of mango (Mangifera indica L.)

Abstract

An investigation to compare the effect of combination of post harvest dip treatments with waxol (3%) and hot water with waxol, with or without wrapping in tissue paper and polyethylene film on physic-chemical changes and keeping quality of Alphonso mangoes during storage at room temperature was made. It was observed that combination treatment of hot water alone followed with wrapping in polyethylene (HDPE) delayed ripening as compared to the unwrapped fruit of the corresponding treatment. Weight loss was reduced by more than 50% in the wrapped fruits. Spoilage was high (20%) in polyethylene wrapped fruits. Wrappers had to be removed after 10 or 15 days of storage for further ripening of the fruit at ambient conditions of storage. Organoleptic evaluation of the ripe fruits in waxol with hot water treatment showed good colour, texture and taste as compared to the control fruits which had shriveled by 15th day of storage.