Effects of Different Carbon Dioxide-Modified Atmosphere Packaging and Low-Temperature Storage at 13 °C on the Quality and Metabolism in Mango (Mangifera indica L.)

Abstract

Mangoes (Mangifera indica L.) were stored under four different carbon dioxide-modified atmosphere packaging (MAP) combinations at 13 ± 1 °C to investigate their effects on moisture distribution and content, physiological metabolism, as well as fruit quality. The mangoes stored under C7 combination (7% CO2 + 3% O2 + 90% N2) maintained respiration rate, inhibited the increase in 1-aminocyclocarboxylic acid-1-carboxylic acid synthase (ACS) content, and slowed down the senescence process of the fruit. The mangoes subjected to C7 combination also maintained higher firmness, protopectin, and free moisture content. The C7 combination suppressed the increase in soluble pectin and malondialdehyde (MDA) content, with the lowest weight loss. The yellowing rate of the mango pulp preserved under the C7 combination condition was significantly reduced, and the loss of vitamin C was reduced from the 0th to 6th day of storage. The treatment with lower carbon dioxide content was not as effective as C7 combination. In conclusion, 7% CO2 + 3% O2 + 90% N2 MAP conditions delayed pulp yellowing and biochemical characteristics and maintained firmness and free moisture content along with better quality of mango for 30 days at low temperature.

Supply Chain Management of Mango (Mangifera indica L.) Fruit: A Review With a Focus on Product Quality During Postharvest

“…The ideal gas compositions for the storage of Shelly mango varied from 5-8% O 2 , 5-9% CO 2 , 86-91% N 2 were reported to maintain the quality and prolong the shelf-life of this variety by retarding ripening and weight loss, softening and chlorophyll decomposition (Ntsoane et al, 2020). Similar findings were found in many previously reported studies in the use of controlled atmosphere storage (Nair and Singh, 2003;Lalel and Singh, 2006;Singh and Zaharah, 2013;Wei et al, 2021). However, a very low O 2 concentration or very high CO 2 concentration in controlled atmosphere storage could lead to adverse effects such as discoloration of the peel, uneven ripening, higher susceptibility to decay, and development of offflavor (Sudhakar Rao and Gopalakrishna Rao, 2008;Singh and Zaharah, 2015).…”

“…For delaying ripening, an advanced technology used in packaging is the use of modified atmosphere packaging (MAP). MAP, which has been considered an effective approach to preserve the high quality of fruit with extended shelf-life, is the introduction of high CO 2 and low O 2 surrounding fruit inside the package (Ntsoane et al, 2019;Wei et al, 2021). As a consequence, MAP delays the ripening process of mango fruit due to the elevated CO 2 level and attenuated O 2 level which mitigate the respiration rate of mango and ethylene production .…”

“…MAP has been demonstrated to show a positive effect on retaining the high quality of mango fruit during the supply chain. The quality changes of mango during ripening are dependent on types of packaging and CO 2 : O 2 ratios in the package (Martínez-Ferrer et al, 2002;Wei et al, 2021). Mango, in the study of Boonruang et al (2012), was observed to have an extended shelf-life up to 40 days with HPNE packaging (4 kPa O 2 + 5 kPa CO 2 ), 35 days with HNP packaging (5 kPa O 2 + 5 kPa CO 2 ) and 30 days with HMP packaging (9 kPa O 2 + 17 kPa CO 2 ) compared to the unpacked mango, shown in Table 4.…”

“…Low temperature has been found to attenuate the mango catabolism and delay ripening (Sudhakar Rao and Gopalakrishna Rao, 2008). Cold storage with a suitable temperature range of 10-13 • C depending on mango cultivars could extend the shelf-life for 2-3 weeks (Singh and Zaharah, 2013;Wei et al, 2021). However, in developing countries, weak infrastructure and low affordability in constructing cold storage rooms may hinder the retention of mango quality during storage.…”

“…However, mango is a climacteric fruit that ripens rapidly at ambient temperature . During ripening, mangoes experience various physicochemical changes which are susceptible to perishability under environmental conditions such as microorganism infection, climacteric respiration, postharvest handling, and storage (Wei et al, 2021). This inherent nature of mango leads to a noticeable amount of postharvest losses during the supply chain (Ntsoane et al, 2019).…”