Izvorni znanstveni članak
https://doi.org/https://doi.org/10.5513/JCEA01/27.3.5051
Effects of postharvest treatments and storage temperatures on shelf-life extension of Keo Romeat mango (Mangifera indica L.)
In SOKRA
; Department of Food Engineering, Faculty of Agro-Industry, University of Kratie, Cambodia
*
Srun SOMALY
; Department of Food Engineering, Faculty of Agro-Industry, University of Kratie, Cambodia
Horn SARUN
; Centre for Agricultural and Environmental Studies, Faculty of Forestry Science, Royal University of Agriculture, Cambodia
Chhaun MOLIKOY
; Department of Crop Soil and Crop Production, Faculty of Agronomy, University of Kratie, Cambodia
Horn META
; Department of Food Engineering, Faculty of Agro-Industry, University of Kratie, Cambodia
Dyah WULANDARI
; Department of Food Technology, Faculty of Agricultural Technology, Soegijapranata Catholic University, Central Java 50219, Indonesia
* Dopisni autor.
Sažetak
The Keo Romeat mango (Mangifera indica L.) has a unique taste and is widely cultivated, especially in tropical regions. Mangoes deteriorate within a week during storage without preservation methods. CaCl2 and KMnO4 are known to be effective in preserving fruit quality. However, postharvest treatments alone are not the optimal method to preserve mango, while temperature is also one of the most effective factors for storage. This study aimed to assess the interaction and effect of postharvest treatments and temperature conditions. This study was conducted in a completely randomized design. The experiment included three treatments: no treatment (control), calcium chloride, and potassium permanganate, and each was stored under two temperature conditions, 10 ± 2 °C and 32 ± 2 °C. The results showed no significant interaction (P > 0.05) between postharvest treatments and storage temperature for weight loss, total soluble solids, and pH, except for acid concentration, which was significantly affected (P < 0.05). The efficacy of CaCl2 and KMnO4 did not differ significantly (P > 0.05), whereas 10 ± 2 °C and 32 ± 2 °C storage had significant differences (P < 0.05). CaCl2 RF indicated the optimal weight loss (3.50 ± 0.63%), total soluble solids (8.10 ± 0.10%), pH (3.27 ± 0.10), and acid concentration (8.75 ± 0.81%). The combination of CaCl2 treatment and storage at 10 ± 2 °C is recommended for maintaining the quality and extending the shelf life of mango.
Ključne riječi
Keo Romeat mango; postharvest treatments; calcium chloride; refrigerated storage; shelf-life extension
Hrčak ID:
351565
URI
Datum izdavanja:
1.10.2026.
Posjeta: 0 *