Effects of UV-C and calcium ascorbate on postharvest quality of ‘Langra’ mango

Mango is known as one of the most important fruits for its delicious taste, flavor and high nutritional properties. However, due to the perishability and short shelf life of fruit, safe treatments are needed for increasing shelf life of fruit. This experiment carried out to elucidate effects of postharvest UV-C and calcium ascorbate (CaA) on quality of mango fruit during cold storage.

After preparing ‘Langra’ mango fruits were irradiated for 5 min in 5 or 10 kj/m2 UV-C or dipped for 5 min in 1.5% (CaA) or combination of calcium ascorbate and UV-C. Postharvest parameters including firmness, catalase and phenylalanine ammonia lyase activities, total phenolic content and antioxidant activities, firmness, soluble solid concentrations, ascorbic acid and sensory parameters were evaluated throughout 21 days of storage at 12◦C.

At the end of shelf life, CaA alone (1.5%), UV-C alone ( 5 or10 kj m‒2 ) or combination of UV-C with CaA maintained good firmness, increased catalase activity, phenylalanine ammonia lyase activity, total phenolic content and antioxidant activity but decreased soluble solid concentrations compared with the control. Sensory parameters, such as texture, flavor, appearance and overall quality were kept acceptable for marketability with these treatments.

 No limitations were encountered.

 Both UV-C and CaA showed potential for increasing marketability of mango with their generally recognized as safe status for consumers.