Phyu Phyu Lei Yi1*, Than Than Soe2 and Khin Thida Myint1
1Department of Horticulture, Yezin Agricultural University, Nay Pyi Taw, Myanmar
2Department of Food Science and Technology, Yezin Agricultural University, Nay Pyi Taw, Myanmar
*Corresponding Author: Phyu Phyu Lei Yi, Department of Horticulture, Yezin Agricultural University, Nay Pyi Taw, Myanmar.
Received: October 05, 2020; Published: November 07, 2020
The experiment was conducted to assess the postharvest quality and storage life of Sein Ta Lone mango affected by wrapping materials and storage temperature. It was carried out at the Laboratory of Department of Horticulture, Yezin Agricultural University during the mango harvest season of May 2018. Treatments were laid out in factorial arrangement, randomized complete block design with four replications. Factor A was the storage at controlled temperature (13˚C) and at room temperature (35 - 38˚C) and factor B was wrapping materials of white net sack, white fruit wrapping paper and without wrapping (control). Sein Ta Lone mangoes were collected from Myanadi mango orchard, Department of Agriculture, Myittha Township, Mandalay Region. The data on physiological weight loss (%), color index, fruit firmness (kgcm-2), total soluble solid (TSS%), total titratable acidity (TTA%), respiration rate (mg CO2 kg-1h-1), ethylene production rate (µl kg-1h-1) and shelf-life (days) were collected at two days intervals throughout the experiment. Control fruits stored at 13˚C significantly showed the longer shelf-life (14 days) than those under room temperature (7 days). The fruits wrapped with paper showed the longest shelf life of 16 days at 13˚C while the fruits wrapped with net sack maintained the longest shelf-life of 8 days at room temperature. The ethylene production and respiration rates of Sein Ta Lone mango under 13˚C were considerably lower than those of the fruits under room temperature but not significantly different among the treatments. The minimum respiration and ethylene production rate of unwrapped mangoes were 10.84 CO2 mg kg-1h-1 and 0.07ul kg-1h-1, respectively. The color value rapidly increased in all treatments stored at room temperature at 4 days after storage. However, the color development of the fruits stored at 13˚C gradually increased with lower value than that of those under room temperature. There were no significant differences in TTA% and TSS% among the treatments at respective temperatures. The results from this study revealed that net sack wrapping should be used at room temperature to protect injury and paper wrapping should be used in low temperature storage of 13˚C to absorb moisture and maintain fruit quality.
Keywords: Ethylene and Respiration Rate; Sein Ta Lone Mango; Postharvest Quality; Shelf-Life; Storage Temperature and Wrapping Materials
Citation: Phyu Phyu Lei Yi., et al. “Postharvest Quality of Sein Ta Lone Mango (Mangifera indica L.) as Affected by Different Wrapping Materials and Storage Temperature". Acta Scientific Agriculture 4.10 (2020): 07-13.
Copyright: © 2020 Phyu Phyu Lei Yi., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.