ISSN: 0041-3216 (Online), 0041-3216 (Print)
Volume 95 Special Issue 1, Enhanced Preservation of Fruits Using Nanotechnology
The effects of hexanal incorporated composite material (HICM) made of banana fibre and polymers on extending the storage life of mango fruit (Mangifera indica L. var TEJC) in Sri Lanka
Maintaining the quality of perishable commodities during storage and transportation remains a challenge to the fruit and vegetable industry in many countries. In order to minimize post-harvest loss, a hexanal incorporated composite material (HICM) was created using hexanal, banana fibre, polymeric materials, and biopolymers. Efficacy of the HICM was tested on mango variety TEJC. Trials were conducted over two consecutive fruit seasons in 2016 and 2017. Six fruits were packed in corrugated cardboard cartons and eight cartons per treatment (with and without HICM) were stored at 13.5°C ? 2 ºC and 92% relative humidity. Quality observations for each treatment were recorded at 7-day intervals for 28 days. Higher retention of fruit firmness and marketability were observed in fruits packed with the HICM with 50% of the fruit marketable after 21 days storage at 13.5 ºC ? 2 ºC (p <.05). Control fruits were not marketable at 21 days. Qualitative headspace gas chromatography molecular spectroscopy (GCMS) analyses were executed to determine the stability of released hexanal and the fate of hexanal when absorbed into fruit. Hexyl esters and hexanoate esters were observed in the headspace of HICM-treated fruits. Results from this study indicate that HICM treatment could be used along with low temperature storage to promote the marketability of TEJC mangoes.
Keywords: Mango storage, hexanal, polymer composite, banana fibre, fruit firmness, post-harvest loss, Sri Lanka