| Abstract: | 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. Copyright © 2004 Society of Chemical Industry |
