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Hindawi Advances in Agriculture Volume 2019, Article ID 5085636, 9 pages https://doi.org/10.1155/2019/5085636 Research Article The Effect of Waxing Options on Shelf Life and Postharvest Quality of “ngowe” Mango Fruits under Different Storage Conditions 1 1 1 2 Benson Maina , Jane Ambuko , Margaret J. Hutchinson, and Willis O. Owino Department of Plant Science and Crop Protection, Faculty of Agriculture, University of Nairobi, Nairobi 29053-00625, Kenya Department of Food Science and Technology, Faculty of Agriculture, Jomo Kenyatta University of Agriculture and Technology, Nairobi 62000-00200, Kenya Correspondence should be addressed to Benson Maina; mainabenson866@gmail.com Received 15 February 2019; Revised 26 May 2019; Accepted 28 May 2019; Published 4 December 2019 Academic Editor: Ayman Suleiman Copyright © 2019 Benson Maina et al. �is is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Mango is an economically important fruit crop but with a very short shelf life of about 4–9 days in ambient and between 2 and 3 weeks in cold storage. Extending the shelf life and marketing period of mango fruit requires application of quality preservation technologies. �is study aimed at evaluating the eŠect of innovative waxing options on shelf life and postharvest quality of “ngowe” mango fruits stored under diŠerent storage conditions. A homogenous sample of mango fruits, variety “ngowe” harvested at mature green stage were subjected to two waxing treatments, namely Shellac or Decco wax™. �e waxes were applied by dipping the fruits in wax for “ve seconds followed by air drying. �e waxed fruits were then packed in carton boxes and stored either at ambient room temperature (25°C) or cold room (12°C). Random samples of three fruits from each treatment and storage conditions were taken for measurement of attributes associated with ripening a™er every 3 and 7 days for ambient and cold storage, respectively. �ese included cumulative weight loss, respiration, peel “rmness, total soluble solids (TSS), total titratable acidity (TTA) and beta carotene content. Results from the study showed that waxing with either Shellac or Decco wax was eŠective in prolonging shelf life of “ngowe” mango fruits by 3 and 6 days in ambient and cold storage respectively. Untreated fruits in ambient storage lost 5.3% of the initial weight by day 7 compared to an average of 4.5% for the waxed fruit (day 10). Waxed fruits in ambient had low CO concentration (59.53 ml/kg hr) compared to a high (88.11 ml/kg hr) CO concentration for the untreated fruits. Similarly, other ripening related changes including brix, color, and “rmness were signi“cantly slowed down by waxing, especially under cold storage. Findings from this study show the eŠectiveness of waxing in delaying mango fruit ripening. Waxing can therefore be used to extend the shelf life and marketing period for mango fruit. shrinking, and loss of nutritional value such as vitamin C. Others 1. Introduction include loss of salable weight and discount selling due to poor Mango (Mangifera indica L.) fruit is consumed globally due to looking fruits. In order to extend shelf life and preserve posthar- its delicious taste and nutritional value (carotenoids, ascorbic vest quality of mango fruits, various postharvest technologies acids, quercetin and mangiferin) [1]. However, mango has a very such as Controlled Atmosphere Storage (CAS) [7], modi“ed short shelf life depending on harvest maturity and storage con- atmosphere packaging [8], evaporative cooling [8], and cold ditions [2–4]. Its perishability is further exacerbated by poor storage [9], among others have been found to be bene“cial. postharvest handling operations (inducing damage that leads to However, some of these postharvest technologies have been rots) and limited postharvest technologies to delay ripening. reported to have negative eŠects on mangoes such as chilling Handling operations during harvesting and packing of fruits, injury, gas injury [10], fear of environmental pollution, and lim- causes breaks on the skin and loss of cuticle thus predisposing ited accessibility by small holder farmers many of whom are in the fruits to quick deterioration due to high water loss, high developing countries. �ese challenges have therefore necessi- respiration, and pathological attack [5, 6]. Water loss from tated research on alternative postharvest technologies which mango fruits leads to loss in “rmness, loss in gloss value due to would be aŠordable, accessible, and easy to use. Recently, there 2 Advances in Agriculture has been a great interest in biopolymer based coatings due to solution (50% diluted in water) was used to brush dirt on the their environmental friendly nature and with a potential to be fruits, a™er which they were dipped in hot water (45–55°C) for used in food industry. Such include the use of waxes which has 10 seconds, removed and placed on wire shelves for air drying. been shown to be a simple and versatile postharvest technology, 2.2.2. Treatment. �e fruits were then batched into three reported to have bene“cial eŠects on postharvest handling of groups for diŠerent treatments which included untreated, other perishable commodities including coating citrus and 5% Shellac wax and Decco Wax. Wax was applied by dipping apples with carnauba and shellac, and apricots with sucrose fatty the fruits in bowls containing the diŠerent waxes and placed acid esters [11, 12], among others. However, if the wax composite on wire shelves for drying. A™er drying, the fruits were is not well prepared, it can be detrimental as it can completely packed in open carton boxes and stored at ambient room block fruit respiration leading to a quick deterioration [13]. temperature (25°C) or under cold storage (12°C). �ree fruits �e function of waxing to extend shelf life and maintain from each treatment and storage conditions were randomly postharvest quality is based on the modi“cation of the inter - sampled a™er every 3 and 7 days in ambient and cold storage nal gas and moisture composition of the produce. Waxing respectively for analysis of attributes associated with ripening can be applied by either spraying or dipping. Upon drying, and quality. �ese included weight loss, “rmness, respiration, the coating forms a thin “lm around the surface of produce beta carotene, total soluble solids and total titratable acidity. which then creates a modi“ed internal environment [14]. �e �ree replicates of sixty fruits were used per treatment in all coating applied limits the amount of water leaving the pro- experiments. Completely Randomized Design with factorial duce through transpiration by reducing the number and sizes arrangement was used as the study design. of the lenticels, thus leading to a water saturated internal Treatment protocol was designed by United Phosphorous environment and also regulates gaseous exchange on the sur- Limited. face of the fruit leading to a high CO and low O levels inside 2 2 the fruit [15]. �e low oxygen conditions created by waxing 2.3. Assessment of Shelf Life and Postharvest Quality aŠects physiological processes such as respiration and enzyme mediated processes such as the ethylene biosynthesis path- 2.3.1. Cumulative Weight Loss. Mass loss for 5 fruits was taken way. �e low O condition has been reported to limit activities and recorded using a digital balance (Model Libror AEG-220, of 1-Aminocyclopropene-1-Carboxylic acid (ACC) oxidase Shimadzu Corp. Kyoto, Japan). �e initial weight (1) of each [16] the enzyme that catalyzes the conversion of ACC to eth - fruit (marked) at day 0 and the new weight of the same (2) ylene. Low activities of the enzymes involved in the degra- was taken for the subsequent days. �e formula; dation of chlorophyll and cell wall degradation have also been (1 − 2) reported to occur with low O conditions [17, 18]. 2 Cumulative Weight loss % = ∗ 100. (1) In order to realize the bene“cial eŠect of waxing, it is important to match the commodity’s characteristics to those 2.3.2. Respiration. Mass loss for 5 individual fruits (marked of the waxing material. Furthermore, the eŠectiveness of the at day 0) from each treatment and storage condition was taken waxing material could be improved by addition of active ingre- and recorded using a digital balance (Model Libror AEG-220, dients such as fungicides which help to deter fungal attack [19, Shimadzu Corp. Kyoto, Japan) each sampling day. �e fruits 20]. �e objective of this study was to investigate the eŠect of were then separately incubated in air tight jars “tted with a two types of waxes (Decco and Shellac wax) on postharvest CO gas sensor (Model CM-0187 Cozir AMB, UK) for 2 hours. quality preservation and shelf life extension of ngowe mango, Gas sample from the headspace was read by the CO sensor a popular mango variety in Kenya. and a graph drawn from which the slope was used to calculate the amount of CO in ml per Kg Hour. �e following formula was used to calculate CO produced: 2. Materials and Methods × Volume of vessel (2) Respiration = , Time × 2.1. Materials. “Ngowe” mango fruits at mature green stage (color around seed turning cream/yellow) were harvested where G—slope of the curve; M—mass of fruits in kilogram. from commercial farms in Machakos County, Kenya. �e fruits were packed in plastic crates lined with wet paper for 2.3.3. Peel Firmness. Five fruits randomly selected from each treatment and storage conditions were sampled and an average cushioning and transported to the postharvest laboratory in the University of Nairobi. of two measurements of “rmness along the equatorial area recorded. A penetrometer (CR_100D, Sun Scienti“c Co. Ltd, Decco wax, Decco clear (food brush sanitizer) and Decco spark (disinfectant) were obtained from United phosphorus Japan) having a 5 mm probe was used to puncture the fruits and the maximum force required to puncture the fruit was Limited, while shellac wax was obtained in ®akes form from a commercial trader and the ®akes dissolved in 0.01 N sodium recorded. Firmness was expressed as Newton (N). hydroxide to make a concentration of 5%, w/w. 2.3.4. Pulp Color. Pulp color change in the fruit was measured 2.2. Method at 2 diŠerent spots along the equator using Minolta color diŠerence meter (Model CR-200, Osaka, Osaka Japan) 2.2.1. Pre-Treatment. In the laboratory, the fruits were sorted for which had been calibrated on a white and black standard uniformity and then washed with disinfectant water containing tile. To access the pulp, the fruit was cut open longitudinally. calcium chloride (0.18 g/L). A “ne brush dipped in Decco clear Advances in Agriculture 3 �e L∗, a∗ and b∗ values were recorded and used to calculate under cold storage had signi“cantly ( < 0.05) lower weight the hue angle (H) using the below formula: loss compared to the ambient stored fruits each sampling day. A combination of waxing and cold storage further reduced the weight loss by almost half when compared with fruits that Hue angle () = Hue angle (0) = arctan for + + values. were waxed and stored in ambient. Under ambient storage conditions, untreated fruits lost 5.3% of the initial weight (3) (day 7) compared to an average of 4.5% for the treated fruits 3 days later (Figure 1(a)). For the cold stored fruits, untreated 2.3.5. Total Titratable Acidity. �e TTA was determined by fruits lost 3.8% of the initial weight by end of storage period titration. Ten grams of the fruit pulp was ground and diluted (day 22) compared to an average of 3.65% for the treated fruits with 90 mL of distilled water. 10 ml of the dilute solution was 6 days later (Figure 1(b)). Decco wax performed slightly better obtained, mixed with 2-3 drops of phenolphthalein indicator in ambient storage conditions but there was no signi“cant (colorless in acid medium) for titration against 0.1 N sodium ( < 0.05) diŠerence with 5% Shellac wax. Waxing mango hydroxide with constant shaking, till the mixture showed helped to reduce weight loss in both storage conditions and it appearance of pink color. �e TTA was expressed as percentage showed to be more eŠective when combined with cold storage citric acid content of the fruit juice. conditions. % Citric acid equivalent 3.2. Respiration Rate. �e rate of Carbon dioxide concentration Sample reading(ml) ∗ Dilution factor (4) is an indicator of the metabolic activity which signals on = . Sample weight mg∗ Citric factor (0.00064) ∗ 100 the possible shelf life of a given produce. Carbon dioxide concentration increased in all fruits as ripening progressed during the storage period (Figures 2(a) and 2(b)), but 2.3.6. Total Soluble Solids. An Atago hand refractometer (Model the rate was slower for the waxed fruits compared to un 500, Atago, Tokyo, Japan) was used to determine the TSS levels. waxed fruits. Fruits under cold storage had signi“cantly Fruits from each treatment were randomly picked and a blender ( < 0.05) low respiration rate compared to ambient stored used to macerate the pulp. �e pulp was then placed on the glass fruits, each sampling day. In ambient storage conditions, prism and an average of three readings recorded. CO concentration for the untreated fruits rapidly increased to a high peak of 88.11 ml/kg hr (day 7) compared to a low 2.3.7. Determination of β-carotene Content. �e β-carotene average peak of 59.53 ml/kg hr (day 10) for the treated fruits content was determined by a modi“ed chromatographic (Figure 2(b)). Unlike the ambient stored fruits (treated and procedure [34]. A sample of 5 g was macerated in pestle and untreated) whose respiratory peak appeared on the same day mortar. A spatula of celite was then added and extracted using (Figure 2(a)), the treated fruit’s CO concentration peak under 50 mL acetone until the residue became white. Partitioning cold storage appeared 7 days (Figure 2(b)). �e untreated was done using 30 mL of petroleum ether in a separating respiratory level reached a high peak of 39.94 ml/kg hr (day funnel. Distilled water (200 ml) was then added along the walls 8) and therea™er declined through out to the end of storage of the funnel. �e two phases were separated and the lower period compared to the waxed fruits which had a smaller aqueous phase discarded. Acetone residues were removed by average peak of 30.19 ml/kg hr, which occurred 7 days later washing three times with distilled water without discarding and then remained fairly constant throughout the storage the upper phase. Sodium Sulphate (anhydrous) was added period (Figure 2(b)). Waxing reduced respiration rate of the to remove water and the extracts were stored in sample mangos in both storage conditions but the eŠect was more in bottles in a dark cabinet. β-carotene content was determined ambient stored fruits. using ultraviolet visible spectrophotometer (Model UV mini 1240, Kyoto Shimadzu) and absorbance read at 440 nm. �e 3.3. Changes in Peel Firmness. In both storage conditions, β-carotene content was calculated using the following equation: a general decrease in peel “rmness was observed regardless of treatment, but the rate was slower for the treated fruits compared to untreated (Figures 3(a) and 3(b)). A combination × (ml) × 10 Carotenoid content = , of cold storage and waxing further delayed “rmness loss. Under (5) 1%/1cm × g ambient storage conditions, untreated “ngowe” mango fruits’ “rmness decreased from an initial 105.68 N to 10.2 N by end where A = absorbance; volume = total volume of extract (50 or of storage period (day 7) compared to an average of 19.13 N 1% 25 ml); A 1 cm = absorption coe¶cient of β-carotene in PE for the treated fruits which occurred 3 days later (Figure 3(a)). (2592). For the cold stored fruits, untreated fruit’s “rmness decreased to 14.6 N compared to an average of 18.77 N for the treated fruits which occurred 6 days later (Figure 3(b)). 3. Results 3.1. Cumulative Weight Loss. �ere was a gradual weight loss 3.4. Changes in Pulp Hue. A general decrease in pulp Hue in all the fruits in the diŠerent storage conditions but the loss angle was observed in all fruits as ripening progressed was signi“cantly ( < 0.05) higher for the untreated fruits irrespective of treatment or storage conditions. Cold storage compared to the waxed fruits (Figures 1(a) and 1(b)). Fruits (12°C) signi“cantly ( < 0.05) delayed color development 4 Advances in Agriculture 8 8 7 7 6 6 5 5 4 4 3 3 2 2 1 1 0 0 037 10 08 15 22 28 Days in storage Days in storage Untreated Untreated Decco wax Decco wax 5% Shellac wax 5% Shellac wax (b) (a) F¸¹º»¼ 1: Changes in cumulative weight loss (%) for “ngowe” mango fruits which were treated with either 5% Shellac wax or Decco wax or le™ Untreated (Control) and stored at ambient room temperature, 25°C (a) or cold room, 12°C, (b) top bars represent least signi“cant diŠerence (LSD) of means ( = 0.05). 140 140 0 08 15 22 28 03 71 0 Days in storage Days in storage Untreated Untreated Decco wax Decco wax 5% Shellac wax 5% Shellac wax (b) (a) F¸¹º»¼ 2: Changes in CO concentration (ml/kg hr) for “ngowe” mango fruits which were treated with either 5% Shellac wax, Decco wax or le™ Untreated (Control) and stored at ambient room temperature, 25°C (a) or cold room, 12°C, (b) top bars represent least signi“cant diŠerence (LSD) of means ( = 0.05). compared to ambient storage (25°C). Waxing delayed color 3.5. Total Titratable Acidity (TTA). A general decrease in TTA change in the fruits stored in cold storage (Table 1) compared content was observed in all fruits as ripening progressed, but to the waxed ambient stored (25°C) fruits (Table 2). �ere the rate was signi“cantly ( < 0.05%) lower in cold storage was no signi“cant ( < 0.05) diŠerence between waxed and compared to ambient storage (Tables 3 and 4). A combination un waxed fruits in cold storage up to day 15. �e hue angle of waxing and cold storage further delayed TTA reduction for the untreated “ngowe” mango fruits stored in ambient compared to ambient storage conditions. Under ambient stor- decreased from an initial 92.51° to–76.38° compared to an age conditions, untreated “ngowe” mango fruit lost 86.35% average of 82.19° for the treated fruits which occurred 3 days equivalent of citric acid by day 7 compared to an average of later. For the “ngowe” mango fruits in cold storage, untreated 62.78% for the treated fruits that occurred by day 10 (Table 3). pulp hue decreased to 78.39° (day 22) compared to an average For the cold stored “ngowe” mango, untreated fruits lost 1.45% of 81.71° for the treated fruits which occurred 6 days later. more citric acid 6 days earlier than thetreated (Table 4). CO production (ml/kg hr) Cumulative weight loss (%) Cumulative weight loss (%) CO production (ml/kg hr) 2 Advances in Agriculture 5 140 140 03 71 0 08 15 22 28 Days in storage Days in storage Untreated Untreated Decco wa Decco wa 5% Shellac wax 5% Shellac wax (a) (b) F¸¹º»¼ 3: Changes in Peel “rmness (N) for “ngowe” mango fruits which were treated with either 5% Shellac wax, Decco wax or le™ Untreated (Control) and stored at ambient room temperature, 25°C (a) or cold room, 12°C, (b) top bars represent least signi“cant diŠerence (LSD) of means ( = 0.05). T½¾¿¼ 1: Changes in Pulp color (H°) for “ngowe” mango fruits T½¾¿¼ 3: Changes in Total Titratable acidity (% citric acid) for which were treated with either 5% Shellac wax, Mango Decco wax “ngowe” mango fruits which were treated with either 5% Sh ellac or le™ Untreated (Control) and stored in cold storage (12°C). wax or Decco wax, le™ Untreated (Control) and stored in cold storage (12°C). Days in storage Treatment Days in storage 0 8 15 22 28 Treatment 0 3 7 10 92.51a 83.7a 81.69a 78.39a Untreated 0.755a 0.378a 0.103a 92.51a 84.86a 85.55a 84.48b 80.6a Untreated 5% Shellac wax 0.755a 1.15b 0.18a 0.288a 5% Shellac wax Decco wax 92.51a 83.48a 83.9a 81.68b 81.66a 0.755a 1.133c 0.467b 0.274a Decco wax Mean 92.51 84.01 83.75 81.98 82.27 0.755 0.887 0.25 0.281 Means LSDs 1.093 4.264 4.626 1.878 3.329 LSDs Means within each column followed by diŠerent letter diŠer signi“cantly at 0.265 0.230 0.112 0.081 ( < 0.05). Means within each column followed by diŠerent letter diŠer signi“cantly at ( < 0.05). T½¾¿¼ 2: Changes in Pulp color (H°) for “ngowe” mango fruits T½¾¿¼ 4: Changes in Total Titratable acidity (% citric acid) for which were treated with either 5% Shellac wax, Mango Decco wax “ngowe” mango fruits which were treated with either 5% Shellac or le™ Untreated (Control) and stored at ambient (25°C). wax, Decco wax or le™ Untreated (Control) and stored in cold stor- age (12°C). Days in storage Treatment Days in storage 0 3 7 10 Treatment 0 8 15 22 28 Untreated 115.42a 81.8a 76.38a 0.755a 0.352a 0.395a 0.205a Untreated 5% Shellac wax 115.42a 89.3b 80.78b 81.05a 0.755a 0.778b 0.66b 0.404b 0.244a 5% Shellac wax Decco wax 115.42a 85.8b 81.19b 82.57a 0.755a 0.667b 0.533c 0.364b 0.222a Decco wax Mean 115.42 85.63 79.45 81.81 0.742 0.599 0.531 0.324 0.233 Means LSDs 2.196 3.543 2.844 4.92 LSDs 0.2529 0.106 0.065 0.118 0.049 Means within each column followed by diŠerent letter diŠer signi“cantly at ( < 0.05). Means within each column followed by diŠerent letter diŠer signi“cantly at ( < 0.05). 3.6. Changes in Total Soluble Solids (TSS). An increase in TSS was observed in fruits in both storage conditions, but untreated fruits by day 7 compared to a low level of 18.5°brix the rate was slower in cold storage compared to ambient and 19.4°brix for 5% Shellac wax and Decco wax, respectively, storage (Tables 5 and 6). A combination of cold storage which occurred 3 days later (Table 5). TSS for the cold stored and waxing signi“cantly ( < 0.05) slowed TSS increase in “ngowe” mango fruits increased to a high level of 21.7°brix both storage conditions. In ambient, “ngowe” mango fruits (day 15) compared to the treated whose TSS levels increased TSS level increased from an initial 10.5°brix to 20.3°brix for to 19.55°brix (day 15) and 19.05°brix (day 22) for 5% Shellac Firmness (N) Firmness (N) 6 Advances in Agriculture T½¾¿¼ 5: Changes in total soluble solids (°Brix) for “ngowe” mango T½¾¿¼ 6: Changes in total soluble solids (°Brix) for “ngowe” mango fruits which were treated with either 5% Shellac wax, Decco wax or fruits which were treated with either 5% Shellac wax, Decco wax or le™ Untreated (Control) and stored in ambient (25°C). le™ Untreated (Control) and stored in cold storage (12°C). Days in storage Days in storage Treatment Treatment 0 3 7 10 0 8 15 22 28 10.5a 15.97a 20.03a 10.5a 18.37a 21.43a 16.54a Untreated Untreated 10.5a 13.43b 18.85a 18.5a 10.5a 16.5a 19.55b 15.9a 17.2a 5% Shellac wax 5% Shellac wax 10.5a 14.55b 19.15a 19.4a 10.5a 15.65a 15.45c 16.13a 22.2b Decco wax Decco wax 10.5 14.65 19.34 18.95 10.5 16.84 18.81 16.19 19.7 Mean Mean LSDs LSDs 1.427 1.647 1.889 3.258 1.427 2.866 2.055 2.984 3.082 Means within each column followed by diŠerent letter diŠer signi“cantly at Means within each column followed by diŠerent letter diŠer signi“cantly at ( < 0.05). ( < 0.05). wax and Decco wax, respectively (Table 6). Decco wax was low oxygen conditions created by waxing aŠects physiological eŠective in maintaining high TSS level throughout storage processes such as respiration and enzyme mediated processes (Tables 5 and 6). such as the ethylene biosynthesis pathway. 3.7. Changes in β-carotene Content. �ere was a gradual 4.1.1. Cumulative Weight Loss (%). Normally, water is lost by increase in β-carotene content as ripening progressed in all diŠusion through the skin to the atmosphere. Previous studies fruits, but the rate was slower in cold stored fruits compared to [21] have indicated that this is dependent on relative humidity, ambient stored fruits (Figures 4(a) and 4(b)). A combination temperature, air movement and atmospheric pressure. In the of waxing and cold storage further delayed β-carotene content current study, although all fruits gradually lost weight over time, development in the diŠerent storage conditions. β-carotene the loss was more drastic in the untreated fruits. Cold stored levels for the untreated ambient stored “ngowe” mango fruits fruits had lower water loss compared to ambient stored fruits increased rapidly from an initial 3.31 μg/100 mL to a high which could be attributed to low temperature that resulted in level of 5.30 μg/100 mL by day 7 compared to a low average of high humidity and also reduced enzymatic activity involved in 5.0 μg/100 mL for the treated fruits which occurred 3 days later breakdown of food reserves. Wax treated fruits were observed (Figure 4(a)). �e trend was similar for cold stored “ngowe” to have lower water loss which could be attributed to reduced mango fruits as the untreated fruit’s β-carotene content number and size of lenticels and also reduced respiration rate increased to a high of 11.09 μg/100 mL (day 22) compared to due to limited gaseous exchange on the surface of fruits that a low average level of 6.50 μg/100 mL (day 28) for the treated would otherwise lead to production and loss of metabolic water fruits (Figure 4(b)). [21]. �e eŠect of coating on reduced weight loss has also been reported in other fruits such as and mango [22]. 4. Discussion 4.1.2. Changes in Respiration. Reduced respiration rate is an indicator of low metabolic response due to low temperature 4.1. Physical and Physiological Changes. Storage temperature and O level. Fruits stored in ambient (25°C) exhibited higher is one of the most important factors that in®uences the respiration compared to those in cold storage (12°C). For deteriorative rate of harvested produce. For every 10°C every 10°C increase in temperature, the rate of deterioration increase in temperature, the rate of deterioration of most of most perishable commodities increases two to three-fold. perishable commodities increases two to three-fold. �e An increased rate in the rate of metabolism has been shown rate of respiration of harvested commodities increases with to result into quick deterioration of climacteric fruits such increase in temperature, thus contributing to a quicker as mango [23, 24]. Waxing with either Decco wax or Shellac senescence. Relative humidity (moisture content of the wax provided a protective covering on the fruit peel which atmosphere, expressed as a percentage) is retained depending provided a semi permeable membrane that acted as gas (CO on temperature and vapor pressure de“cit. Increase in and O ) barrier, therefore reducing the rate of respiration [12, temperature causes an increase in the capacity of the air to 25]. Results in the current study concurs with previous studies, hold moisture and this aŠects the rate at which water is lost where edible “lms reduced respiration rate in mango fruit from stored produce to the environment. Cuticle, a natural resulting in an extended shelf life [26, 27]. waxy layer that prevents water loss and gaseous exchange on the surface of produce is o™en lost during handling operations. 4.1.3. Changes in Pulp Color. Color change from green to orange Arti“cial waxing helps to reinforce the natural wax or replace is attributed to the loss of chlorophyll and appearance of other in cases where most of the cuticle has been removed. Waxing pigments [28]. In the present study, pulp hue angle decreased limits the amount of water leaving the produce through progressively with ripening in all fruits irrespective of treatment transpiration by reducing the number and sizes of the lenticels, and storage. Cold stored fruits retained higher peel color thus leading to a water saturated internal environment and (97.26°) compared to ambient stored fruits (87.12°). Further, also regulates gaseous exchange on the surface of the fruit waxing delayed the rate of chlorophyll breakdown compared to leading to a high CO and low O level inside the fruit [15]. �e 2 2 Advances in Agriculture 7 14 14 037 10 08 15 22 28 Days in storage Days in storage Untreated Untreated Decco wax Decco wax 5% Shellac Wax 5% Shellac Wax (a) (b) F¸¹º»¼ 4: Changes in Beta carotene (μg/100 mL) “ngowe” mango fruits which were treated with either 5% Shellac wax, Decco wax or le™ Untreated (Control) and stored at ambient room temperature, 25°C (a) or cold room, 12°C, (b) top bars represent least signi“cant diŠerence (LSD) of means ( = 0.05). untreated which can be attributed to reduced enzyme activity 4.2.2. Changes in Total Titratable Acidity. Untreated fruits due to modi“ed conditions of low O and high CO levels inside total titratable acidity reduced faster compared to Decco and 2 2 the coated fruits. �e results from this study are similar to those shellac wax treated fruits. �is could be due to the utilization reported on studies of other mango varieties [29, 30]. of the acid as a respiratory product during ripening [26], while the two coatings helped in maintaining TTA contents, 4.1.4. Changes in Firmness. Decrease in “rmness during an indicator that the coatings could delay the use of organic ripening is associated with activities of the enzymes involved in acid as a respiratory product. TTA reduction was slower in cell wall metabolism including pectin methylesterase (PME), cold stored fruits compared to the ambient stored fruits which polygalacturonase (PG), endo-B-1,4- glucanase (EGase) and could be attributed to reduced enzymatic activity due to low pectatelyase activities [17]. �e delayed loss in “rmness in temperature. the waxed fruits especially for the cold stored fruits, could be 4.2.3. Changes in Beta Carotene Content. The change attributed to reduced enzyme activity due to low temperature in color of the mango pulp (cream to yellow/orange) is and modi“ed conditions of low O and high CO created by the 2 2 attributed to accumulation of beta carotene. In the current coating, thus retaining membrane integrity longer. �e study study, beta carotene content increased with storage time con“rms other results reported on the eŠect of coating on and as the fruits ripened but the increase was gradual mango (Choke anan variety), whereby chitosan treated fruits for cold stored fruits compared to ambient stored, which retained high “rmness (45 N) compared to untreated fruit’s could be attributed to reduced enzymatic activities due to low “rmness (20 N) by end of storage period (day 28) [15]. low temperature. Beta carotene content development for 4.2. Changes in Postharvest Quality the waxed fruits in both storage conditions was delayed compared to untreated fruits probably due to delayed 4.2.1. Changes in Total Soluble Solids. Increase in total synthesis and accumulation of beta carotene as a result of soluble solids (TSS) during ripening is associated with the low O and high CO , which interfered with the enzymes breakdown of stored carbohydrates to yield respiratory 2 2 involved in the synthesis or unmasking of preexisting color substrates necessary for maintaining the metabolic activities pigments [32, 33]. [31]. In both storage conditions, TSS increased gradually for all fruits as ripening progressed, but the rate was relatively low each sampling day for the cold stored (12°C) fruits compared to ambient stored (25°C) fruits which could be attributed to 5. Conclusion reduced enzymatic activities due to low temperature. Further, �e “ndings from this study show that Decco wax and Shellac the cold stored waxed fruits had low TSS levels (19.7°brix) wax can delay mango fruit ripening and therefore extend the by day 28 compared to the untreated fruit’s high TSS levels shelf life and consequently the marketing period for the fruits. (21.43°brix) by day 15, which could be attributed to low O Waxing coupled with cold storage resulted in more than two and high CO concentration inside the fruits as created by times the storage period for mangoes under ambient storage. the coating. Related results have been reported on the eŠect �is implies that cold storage is important to realize the poten- of Chitosan on cold-stored mango where the untreated had tial bene“ts of waxing to preserve quality and extend the shelf high brix (22°brix) compared to low brix (11°brix) for the life of mango fruit. treated by end of storage period (day 28) [23]. 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Published: Dec 4, 2019
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