Quality and Storability of Mango During Zero Energy Cool Chamber (ZECC)

Abstract

Many researchhavefound thatthe use of zero energy coolchamber (ZECC) extend the shelf life of stored fruits and vegetables. There is a lack of study conducted in Indonesia about the use of ZECC to keep mangos after harvesting though. The present study, therefore, was aimed to understand the quality and storability of stored mangos in ZECC. Three different storage containers, a ZECC, ambient, and refrigerator with different average RH and temperature, were used to place selected ripe mangos (Mangifera indica L) that were manually harvested from farmers’ field nearby. The ZECC was set up at the residential complex for lecturer of Hasanuddin University as the experiment site. Results showed that mangos inside ZECC were acceptable until eleven days of storage after considering both quality and sensory evaluation. The result suggests that ZECC can maintain mango’s quality and extend its shelf life, which reveals that ZECC seems promisingfor commercial application

Performance of a fabricated solar-powered vapour compression cooler in maintaining post-harvest quality of French beans in Kenya

“…cooler had less weight loss, only losing 2.8% weight, compared with a 5% weight loss for those stored in a conventional field shed. Similar results were reported by Dirpan et al (2018) where the loss in weight of mangoes was lower (3.1%) in cold storage when compared to 14.5% in storage at ambient conditions. The physiological loss of weight for French beans is a result of both the evaporation of water and respiratory losses (Olosunde et al, 2015).…”

Quality Evaluation of Mango Stored in Evaporative Coolers

“…The percentage weight loss increased with increase in storage period [19]. The increase in weight loss with storage period may be due to reduction in moisture content on respiration [10]. .…”

“…Similarly, the ascorbic acid content of mango fruits stored in ABBEC were significantly higher than those in NBBEC and ambient storage conditions. This could be due to the relatively lower temperature and higher relative humidity which retards senescence through reduced respiration rate and other undesirable metabolic changes [10]. Bhushan [2] and Hossain et al [20] reported slightly lower values of 16 mg/100 g and within the range of 2.1 to 10.4 mg/100 g respectively.…”

“…The loss of firmness in ambient storage was due to cell wall digestion by pectin esterase, polygalacturonase and other enzymes, and this process increased with increase in storage temperature [10]. According to Narayana et al [18] and Shahnawaz et al [34], the loss of water from mango fruit due to respiration and transpiration results in loss of weight, shriveling and deteriorative appearance.…”

“…The results showed that tin-in-pot was better than the pot-in-pot for mango storage as it retained freshness. Dirpan et al [10] also conducted an experiment on the evaporative cooling of mango. The results showed that mango stored inside the zero energy cool chamber (ZECC) were acceptable in quality and sensory evaluation after eleven days of storage.…”