Effects of different plant leaf extracts on postharvest life and quality of mango (Mangiferaindica L.)

Abstract

An experiment was carried out to investigate the efficacy of plant leaf extracts on elongation of shelf life and maintenance of quality of harvested mangoes. Freshly harvested mature green mangoes cv. 'Calcuttia maldah' of uniform size and weight were dipped in 50% concentration of different plant leaf extracts and stored in ambient condition (32±2ºC and 65±5 % RH). The treatments were leaf extracts from five different plants viz. neem (Azadirachta indica), chinaberry (Melia azadirach), lantana (Lantana camara), ashok (Polyalthea longifolia) and cinnamomum (Cinnamomum zeylanicum) while control was the other treatment. In addition, carbendazim (fungicide) was also kept as a benchmark treatment. Each treatment composed of 5 mangoes and replicated thrice.For each replication destructive sample was also kept. The treatment with neem leaf extract gave the most promising result as there was minimum physiological weight loss, maximum ascorbic acid content, maximum acidity and minimum pH. Similarly, shelf life, total soluble solids, freshness and firmness were highest in neem leaf extract treated fruits next to the carbendazim treated fruits. Control was the most ineffective of all the treatment regarding all the parameters.

Evaluating the efficacy of different botanicals on prolonging shelf life and maintaining quality of mandarin (Citrus reticulate Blanco var. Banshkharka Local)

“…Botanicals were able to retain postharvest quality of Kinnow fruits without any adverse effect on quality parameters such as TSS and TA (Jhalegar et al, 2014). It is in accordance with the findings of Nxumalo and Fawole (2022) in Passion fruit, Kubheka et al (2020) in Avocado and Shrestha et al (2018) in Mango on maintaining their physiochemical properties.…”

“…The botanical extracts can help to reduce the use of harmful chemicals in postharvest treatment of fruits as these extracts have several anti-microbial properties (Shrestha et al, 2018). Many plant parts (seed extracts, leaf extracts and whole plant) are used as an edible coating material which mostly contain polysaccharides, proteins and lipids (Bai et al, 2003) and have qualities that couldn't be synthesized artificially (Falcao-Rodrigues et al, 2007).…”

Effect of Different Post-Harvest Treatments on Quality and Shelf Life of Tomato (Lycopersicon esculentum Mill.) Fruits During Storage

“…This reduction of acids decreases the desirability of fruits (Genanew, 2013). Shrestha et al (2018) noted a similar trend of decreasing titratable acidity during storage time in Mango fruit treated with neem leaf extract due to their impact on the use of organic acids in respiration, which inhibited starch The effects of GA 3 , CaCl 2 , Aloe gel, and NLE on the pH of tomato fruit were varying with days after treatment. The pH of the fruits treated with various substances was found to be lower than that of the control set.…”

Effect of different plant extracts and their antimicrobial properties against Penicillium expansum and shelf life of apple

“…Initially there is lower TSS percentage of around 16 in all grapes. The initial increase in TSS may be due to accumulation of sugar as a result of hydrolysis of insoluble polysaccharides (starch) into simple sugars (Shrestha et al, 2018) [26] . The increase in TSS of fruits attributed to the breakdown of starch (Beaudry et al, 1989) [4] into sugars (Crouch, 2003) or the hydrolysis of cell wall polysaccharides (Ben and Gaweda, 1985) [5] .…”