Quality of mango fruits during storage: effect of synthetic and eco-friendly films

Mango (Mangifera indica) cv ‘Alphonso’ fruits, harvested 40–50 days after flowering, were stored at 27 ± 1 ◦C and 65% RH under three conditions of packaging: (1) perforated plastic boxes, (2) wax lined cartons sealed with low-density polyethylene (LDPE) film, and (3) wax lined cartons sealed with chitosan films. The weight loss, firmness, Hunter colour values and acidity were determined periodically during storage. Sensory analysis was carried out to determine colour, firmness, flavour qualities and also defective spots. Principal component analysis (PCA) of the results indicated that fruits stored in perforated
plastic boxes and LDPE film-sealed cartons differed significantly with respect to mango flavour, firmness
and development of defective spots, while those in chitosan film sealed cartons retained the desirable
qualities for a longer period (up to 20 days) without developing defective spots. The higher level of carbon
dioxide and lower level of oxygen, or lower rate of oxygen transmission, associated with chitosan films
delay ripening, and the higher water vapour transmission rate minimizes the rate of transpiration and
prevents condensation of water droplets on the film. This helps in establishing equilibrium moisture
content of mangoes in the cartons, which, in turn, extends the shelf life of fruits for a longer period.