1Department of Dairy Science and Food Technology, Banaras Hindu University, Varanasi-221 005, Uttar Pradesh, India
2Department of Dairy and Food Microbiology, College of Dairy and Food Technology, Udaipur- 313 001, Rajasthan, India
3Department of Agricultural Engineering, Banaras Hindu University, Varanasi-221 005, Uttar Pradesh, India
*Corresponding Author: Kamalesh Kumar Meena, Department of Dairy and Food Microbiology, College of Dairy and Food Technology, Udaipur-313 001, Rajasthan, India, Email: kamleshrj14@gmail.com
Online published on 10 July, 2023.
Mango (Mangifera indica L), a perishable tropical climatic fruit, has a short post-harvest life. Modified atmospheric packaging is an efficient way to keep their quality safe during extended storage. This study aims to assess the efficacy of various combinations of gas concentrations under MAP.
Mature green mangoes were subjected to a hot water dip (40°C) for 30 min which was followed by packaging in polyethylene pouches under two different MAP gas concentrations and stored for 25 days at 10 and 15°C for physico-chemical analysis and texture profile analysis.
Warm water dip (40°C) for 30 min was the most effective post-harvest storage condition, followed by packaging in poly bags under MAP gas combination, i.e., O2- 7%: CO2- 50%. The keeping quality of 25 days was achieved significantly better than the control samples, which showed deterioration after 12 days of storage.
Carotenoid, Mango, Modified atmospheric packaging (MAP), Puncture strength, Shelf life
