Advertisement

Modified Atmosphere Packaging and Postharvest Treatments on Mango Preservation: A Review

  • Xiaowen Liu
  • Yabo Fu
  • Pengfei Guo
  • Wencai Xu
Conference paper
Part of the Lecture Notes in Electrical Engineering book series (LNEE, volume 477)

Abstract

This review provides various methods of postharvest treatment and modified atmosphere packaging (MAP) of mango fruit preservation. On the one hand, significant amount of postharvest storage research has been done in this area to improve shelf life and quality of fruit, especially, pulsed light, irradiation, hot water, bio-control agents, malicacid dipping and 1-MCP treatment. On the other hand, modified atmosphere technology has extensive application prospect in mango fruit preservation. Some comparison and effects of these techniques have been mentioned and recommended in this paper. The post-harvest treatments in combination with MAP could be used to inhibit browning, decay, and deterioration of mangoes.

Keywords

Postharvest treatment Modified atmosphere packaging Mango Preservation 

Notes

Acknowledgements

This work was supported by the National Key Scientific Instrument and Equipment Development Project (No. 2013YQ140517), National Key R&D Program (No. 2016YFC0204202) and Coordinative Innovation Project of Beijing Municipal Commission of Education.

References

  1. 1.
    Baloch MK, Bibi F (2012) Effect of harvesting and storage conditions on the post harvest quality and shelf life of mango (Mangifera indica L.) fruit. S Afr J Bot 83:109–116CrossRefGoogle Scholar
  2. 2.
    Tefera A, Seyoum T, Woldetsadik K (2007) Effect of disinfection, packaging, and storage environment on the shelf life of mango. Biosys Eng 96(2):201–212CrossRefGoogle Scholar
  3. 3.
    Day BPF, Gorris LGM (1992) Modified atmosphere packaging of fresh produce on the West European market. Int Food Manuf 44:35–37Google Scholar
  4. 4.
    Pesis E, Aharoni D, Aharon Z et al (2000) Modified atmosphere and modified humidity packaging alleviates chilling injury symptoms in mango fruit. Postharvest Biol Technol 19(1):93–101CrossRefGoogle Scholar
  5. 5.
    Salinas-Roca B, Soliva-Fortuny R, Welti-Chanes J et al (2016) Combined effect of pulsed light, edible coating and malic acid dipping to improve fresh-cut mango safety and quality. Food Control 66:190–197CrossRefGoogle Scholar
  6. 6.
    Charles F, Vidal V, Olive F et al (2013) Pulsed light treatment as new method to maintain physical and nutritional quality of fresh-cut mangoes. Innov Food Sci Emerg Technol 18:190–195CrossRefGoogle Scholar
  7. 7.
    Beckles DM (2012) Factors affecting the postharvest soluble solids and sugar content of tomato (Solanum lycopersicum L.) fruit. Postharvest Biol Technol 63(1):129–140CrossRefGoogle Scholar
  8. 8.
    Bower C (2007) Postharvest handling, storage, and treatment of fresh market berries. Food Sci Technol N Y Marcel Dekker 168:261CrossRefGoogle Scholar
  9. 9.
    González-Aguilar GA, Zavaleta-Gatica R, Tiznado-Hernández ME (2007) Improving postharvest quality of mango ‘Haden’ by UV-C treatment. Postharvest Biol Technol 45(1):108–116CrossRefGoogle Scholar
  10. 10.
    Sivakumar D, Fallik E (2013) Influence of heat treatments on quality retention of fresh and fresh-cut produce. Food Rev Int 29(3):294–320CrossRefGoogle Scholar
  11. 11.
    Aveno JL, Orden MEM (2004) Hot water treatment of mango: a study of four export corporations in the Philippines. KMITL Sci Technol J 4:1685–2044Google Scholar
  12. 12.
    Ozkan IA, Akbudak B, Akbudak N (2007) Microwave drying characteristics of spinach. J Food Eng 78(2):577–583CrossRefGoogle Scholar
  13. 13.
    El Ghaouth A, Wilson CL, Wisniewski M et al (2002) Biological control of postharvest diseases of citrus fruits. Marcel Dekker, New York, pp 289–312Google Scholar
  14. 14.
    Ricke SC (2003) Perspectives on the use of organic acids and short chain fatty acids as antimicrobials. Poult Sci 82:632–639CrossRefGoogle Scholar
  15. 15.
    Razzaq K, Singh Z, Khan AS et al (2016) Role of 1-MCP in regulating ‘Kensington Pride’ mango fruit softening and ripening. Plant Growth Regul 78(3):401–411CrossRefGoogle Scholar
  16. 16.
    Sanginga PC (2009) Innovation Africa: enriching farmers’ livelihoods. EarthscanGoogle Scholar
  17. 17.
    Lalel HJD, Singh Z, Tan SC (2003) Aroma volatiles production during fruit ripening of ‘Kensington Pride’ mango. Postharvest Biol Technol 27(3):323–336CrossRefGoogle Scholar
  18. 18.
    Kim Y, Brecht JK, Talcott ST (2007) Antioxidant phytochemical and fruit quality changes in mango (Mangifera indica L.) following hot water immersion and controlled atmosphere storage. Food Chem 105(4):1327–1334CrossRefGoogle Scholar
  19. 19.
    Kim K, Ng K, Rugg-Gunn PJ et al (2007) Recombination signatures distinguish embryonic stem cells derived by parthenogenesis and somatic cell nuclear transfer. Cell Stem Cell 1(3):346–352CrossRefGoogle Scholar
  20. 20.
    González-Aguilar GA, Wang CY, Buta JG (2000) Maintaining quality of fresh-cut mangoes using antibrowning agents and modified atmosphere packaging. J Agric Food Chem 48(9):4204–4208CrossRefGoogle Scholar
  21. 21.
    Martínez-Ferrer M, Harper C, Pérez-Muntoz F et al (2002) Modified atmosphere packaging of minimally processed mango and pineapple fruits. J Food Sci 67(9):3365–3371CrossRefGoogle Scholar
  22. 22.
    Chien PJ, Sheu F, Yang FH (2007) Effects of edible chitosan coating on quality and shelf life of sliced mango fruit. J Food Eng 78(1):225–229CrossRefGoogle Scholar

Copyright information

© Springer Nature Singapore Pte Ltd. 2018

Authors and Affiliations

  • Xiaowen Liu
    • 1
  • Yabo Fu
    • 1
  • Pengfei Guo
    • 1
  • Wencai Xu
    • 1
  1. 1.Beijing Key Laboratory of Printing and Packaging Materials and TechnologyBeijing Institute of Graphic CommunicationBeijingChina

Personalised recommendations