Sokoine University of Agriculture

Assessment and management of post harvest losses of fresh mango under small-scale business in Morogoro, Tanzania

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dc.contributor.author Msogoya, T. J.
dc.contributor.author Kimaro, E. S.
dc.date.accessioned 2019-07-26T16:10:03Z
dc.date.available 2019-07-26T16:10:03Z
dc.date.issued 2011
dc.identifier.issn 2071 - 7024
dc.identifier.uri http://www.suaire.sua.ac.tz/handle/123456789/2881
dc.description Journal of Animal & Plant Sciences, 2011. Vol. 11, Issue 1: 1358-1363 en_US
dc.description.abstract This study was conducted to assess postharvest losses and the effect of shade during wholesale market and hot water treatments on storage of mango cv. ‘Dodo’. To assess postharvest losses, mature fruits were packed on semi-rigid bamboo cartons, loaded on a truck without separators in between cartons and transported from Mkuyuni ward to Morogoro urban, Tanzania. The effect of heat stress during the wholesale market was evaluated by storing mango fruits under the sun, woven polypropylene shade and black net shade at Sokoine University of Agriculture. Mango fruits dipped in hot water at 60° C for 10 minutes were compared with untreated ones as control. Results showed that the fruit total postharvest losses were 43.8 % with the wholesale market, transport and harvest stages accounting for 30.6 %, 10.6 and 2.6 % of the total losses, respectively. The main features of fruit deterioration during the wholesale market stage were softening and microbial decay each accounting for 50.7 and 39.6 % of the total losses within the stage, respectively. Microbial decays of 7.2 % and mechanical injuries of 2.0 % were the major features of mango fruit deterioration during the transport and harvest stages. Storing fruits for three days under the woven polypropylene and black net shades significantly reduced fruit postharvest losses by 52.7 and 38 %, respectively in comparison with fruit storage under the sun. Hot water treatment reduced the incidence of microbial decay by 85 % and improved fruit total soluble solids content by 15 % in comparison to untreated fruits. However, hot water treatment reduced fruit firmness and shelflife by 56.0 and 71.4 %, respectively. In the short term, wholesale traders are advised to store fruits under the polypropylene shade while in the long term, municipal and council authorities are argued to construct cold storage facilities for fresh fruits. Furthermore, farmers are advised to disinfect mangoes with hot water, especially those purported for immediate marketing. en_US
dc.language.iso en en_US
dc.publisher JAPS en_US
dc.subject Fruit deterioration en_US
dc.subject Shade structure en_US
dc.subject Hot water treatment en_US
dc.subject Mango en_US
dc.title Assessment and management of post harvest losses of fresh mango under small-scale business in Morogoro, Tanzania en_US
dc.type Article en_US
dc.url http://www.biosciences.elewa.org/JAPS en_US


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