| dc.description.abstract | Post-harvest losses pose a significant challenge to global mango production, contributing to substantial economic losses and reduced availability of this vital tropical fruit. This study investigates the potential of plant extracts, specifically ginger and aloe Vera, as sustainable solutions to mitigate post-harvest losses and enhance mango shelf life. Notably, these extracts exhibit antimicrobial properties attributed to their bio active compounds, making them promising candidates for maintaining fruit quality. The research seeks to determine the effects of ginger and aloe Vera coatings on various mango varieties' shelf life and composition. With the rise in demand for environmentally-friendly and cost-effective post-harvest strategies, this study aims to shed light on the efficacy of these extracts in preserving mangoes, thereby contributing to food security and economic growth in developing countries.
The global significance of mango production, its origin in India, and its distribution across diverse regions underscore its crucial role in the fruit industry. However, post-harvest losses, attributed to poor handling, storage, and pests, pose formidable challenges. The present study centers on the application of plant extracts, notably ginger and aloe Vera, as innovative solutions to address mango post-harvest losses. These extracts exhibit antimicrobial properties that could potentially extend shelf life. The study's backdrop accentuates mangoes' nutritional value and their vulnerability to rapid deterioration. By reviewing previous research, the study underscores the promise of plant extracts in preserving mango quality. The outlined objectives and hypotheses align with the pursuit of sustainable solutions to enhance mango storage. Consequently, this research addresses the pressing need for cost-effective and environmentally friendly approaches to curb post-harvest losses and enhance mango availability.
This study aimed to investigate the effects of ginger, aloe Vera, and a mixture of both as coatings on the post-harvest quality and shelf life of mango fruits. The experiment was conducted using a Completely Randomized Design with four treatments: ginger extract, aloe Vera extract, a mixture of aloe Vera and ginger, and a control. Physiological weight loss, firmness, total soluble solids (TSS), titratable acidity, pH, vitamin C content, and acceptability were evaluated during storage. The results demonstrated that the coatings of ginger and a mixture of ginger and aloe Vera significantly reduced spoilage compared to untreated fruits over a 15-day storage period. TSS content initially increased due to hydrolysis of polysaccharides into sugars, followed by a gradual decline, possibly due to carbohydrate and pectin reduction. The coatings helped maintain acidity, with ginger extract-treated fruits showing the highest retention. pH evolution was moderated by the coatings, with ginger, aloe Vera, and a mixture of ginger and aloe Vera significantly slowing down increase compared to controls. The coatings also preserved firmness by minimizing cell turgidity loss and delaying enzymatic breakdown of cell walls. Ginger extract demonstrated the best overall performance in retaining biochemical characteristics. This study highlights the potential of natural plant extracts as effective coatings to extend shelf life and maintain post-harvest quality of mango fruits. | en_US |
