Effects of Hexanal and Calcium Chloride Post-Harvest Treatments in Management of Fresh Mango (Mangifera indica) Quality

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dc.contributor.authorBaltazari, Anna
dc.contributor.authorMtui, Hosea D.
dc.contributor.authorMwatawala, Maulid W.
dc.contributor.authorChove, Lucy M.
dc.contributor.authorMsogoya, Theodosy
dc.contributor.authorSamwel, Jaspa
dc.contributor.authorPaliyath, Gopinadhan
dc.contributor.authorSubramanian, Jayasankar
dc.date.accessioned2023-07-21T08:12:22Z
dc.date.available2023-07-21T08:12:22Z
dc.date.issued2022-07
dc.descriptionAvailble at https://link.springer.com/article/10.1007/s40003-022-00625-8en_US
dc.description.abstractAbstract Experiments were conducted at the Sokoine University of Agriculture to assess the effects of hexanal at (0.02%) (volume/volume) and calcium chloride (2%) (weight/volume), on post-harvest quality of mango (‘Palmer’ and ‘Apple’) under different storage conditions and durations. A three factors factorial experiment was used for each variety and replicated six times. The fruits were stored at ambient temperature (28 ± 2 °C) or reduced temperatures (18 ± 2 °C) storage conditions. Data included physiological weight loss (PWL), fruit firmness, total soluble solids (TSS), titrat- able acidity (TA), TSS/TA ratio, vitamin C, total flavonoids, reducing sugar and total sugars which was collected at 0, 4, 8 and 12 days after harvest. Results indicated that hexanal and calcium chloride significantly (p \ 0.001) reduced mango PWL and improved fruit firmness and TSS of both varieties compared to untreated fruits. Hexanal-treated fruits maintained high vitamin C, total flavonoids, total and reducing sugars irrespective of the storage conditions. Vitamin C and total flavonoids of mango fruits decreased with storage time, whereas total and reducing sugar contents increased with storage time. Both treatments maintained physico-chemical qualities of mango fruits, when stored under reduced temperature storage. Keywords; Physiological weight loss , Fruits firmness , Total soluble solids (TSS) , Titratable acidity (TA) ,TSS/TA ratio , Vitamin C , Flavonoids , Reducing sugar , Total sugaren_US
dc.description.sponsorshipCanadian International Food Security Research Fund (CIFSRF)-Canada, Global Affairs Canada, and the International Development and Research Centre (IDRC), Canada (-)en_US
dc.identifier.urihttp://www.suaire.sua.ac.tz/handle/123456789/5428
dc.publisherSpringeren_US
dc.subjectPhysiological weight lossen_US
dc.subjectFruits firmnessen_US
dc.subjectTotal soluble solids (TSS)en_US
dc.subjectTitratable acidity (TA)en_US
dc.subjectTSS/TA ratioen_US
dc.subjectVitamin Cen_US
dc.subjectFlavonoidsen_US
dc.subjectReducing sugaren_US
dc.subjectTotal sugaren_US
dc.titleEffects of Hexanal and Calcium Chloride Post-Harvest Treatments in Management of Fresh Mango (Mangifera indica) Qualityen_US
dc.typeArticleen_US
dc.urlAgric Res (March 2023) 12(1):104–115 https://doi.org/10.1007/s40003-022-00625-8en_US

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