Physicochemical Changes in ‘Kaew Kamin’ Mango Fruit Illuminated with UltraViolet-C (UV-C) during Storage

Authors
S. Promyou 1
S. Supapvanich 2
1 Department of Agricultural Education, Faculty of Industrial Education, King Mongkut’s Institute of Technology Ladkrabang, Ladkrabang, Bangkok, 10520, Thailand.
2 Faculty of Natural Resources and Agro-Industry, Kasetsart University, Chalermprakiat Sakon Nakhon province campus, Muang, Sakon Nakhon, 47000, Thailand.
Abstract
The effects of UV-C illumination at the dosage of 6.6 kJ m-2 on postharvest quality of mango fruit cv. ‘Kaew Kamin’ during storage at 25 or 12°C were investigated. The changes in fresh weight, texture, Ripening Index (RI), peel and pulp colours, visual appearance, Total Carotenoids (TC) and Ascorbic Acid (AsA) content were determined on days 0, 4, 8, 12 and 16 of storage. UV-C irradiation effectively maintained the fruit firmness and delayed the increase in RI and the loss of peel greenness over storage. No treatment had any effects on pulp yellowness over storage. The incorporation of UV-C illumination and refrigerated storage (12°C) prevented postharvest disease and maintained nutritional values such as TC and AsA content. In conclusion, UV-C irradiation appears an effective alternative approach to maintain postharvest quality and nutritional values and to extend shelf-life of ‘Kaew Kamin’ mango fruit.

Keywords

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Journal of Agricultural Science and Technology
Volume 18, Issue 1
January and February 2016
Pages 145-154