Effect of postharvest treatments on quality and shelf life of mango fruit cv. ‘Cat Chu’ at suboptimal temperature

Abstract

This research aimed to determine an appropriate postharvest treatment that inhibited decay, maintained
quality, and prolonged the storage life of the ‘Cat Chu’ mango. The mangoes were subjected to hot water dip
treatment at 53°C for 5 mins combined with natamycin (1000 ppm), fludioxonil (200 ppm), sodium benzoate
(2%), natamycin alone and untreated control. Mangoes were stored at 8°C for 35 days and ripened at 20°C for
5 days during the storage period. The results revealed that hot water treatment did not develop white-corky
pulp in mango during storage at 8°C for 28 days. Hot water treatment in combination with dipping natamycin
enhanced chilling tolerance and reduced decay of mango storage at 8°C for up to 28 days and ripening at 20°C.
This combination treatment inhibited the rot of mango and was lower than fludioxonil fungicide during storage.
Hence, hot water treatment in combination with natamycin stored at 8°C showed great potential to prolong the
storage life of Cat Chu mango by up to 28 days as a safe alternative to chemical fungicides.