Changes of physico-chemical parameters in relation to storage time and temperature of mango fruit cv. Kent harvested in northern Côte d'Ivoire for export purposes
1 Department of Agronomy and Forestry, Training and Research Unit of Agronomic, Forest and Environmental Engineering, Man Polytechnic University, P.O. Box 20, Man, Côte d'Ivoire.
2 Department of Chemistry / Training and Research Unit science and technology, Man Polytechnic University, P.O. Box 20, Man, Côte d'Ivoire.
3 Department of Natural Sciences (SN), Laboratory of Biology and Improvement of Plant Production University Nangui Abrogoua, 02 P.O. Box 802 Abidjan, Côte d’Ivoire.
4 National Center for Agricultural Research, 01 BP 1740, Abidjan Côte d’Ivoire.
5 Department of Biotechnology and Environmental Engineering, Training and Research Unit of Environmental Sciences and Management (SGE), Abobo-Adjamé, Abidjan, Côte d’Ivoire.
Research Article
World Journal of Advanced Research and Reviews, 2022, 16(02), 058–073
Article DOI: 10.30574/wjarr.2022.16.2.1124
Publication history:
Received on 26 September 2022; revised on 30 October 2022; accepted on 02 November 2022
Abstract:
The aim of this study was to evaluate the physicochemical parameters of mangoes for export. The results revealed that mangoes lose firmness after three days of storage and the pulp turns yellow-orange. The sugar content increases progressively along storage time. However, phenylalanine ammonia-lyase (PAL) activity decreases with storage time confirming the decrease of phenol content. As for the activity of polyphenoloxidases (PPO) and peroxidases (POD), it increased during the storage of mangoes suggesting a degradation of phenolic compounds during storage. Furthermore, the study reported a loss of firmness inversely proportional to the time (7, 14, 21-days) and temperature (4, 10, 14 °C) of mango storage. The pulp of mangoes stored at low temperature started to show orange color after 14 days of storage at 10 °C and after 7 days of storage at 14 °C. The sugar content of mangoes stored at 14 °C was higher than that of mangoes stored at 4 and 10 °C. Similarly, phenol content, PAL, PPO and POD activities were lower at 4 and 10 °C and high when mangoes were stored at 14°C. Therefore, storage time and temperature influence harvested mangoes physico-chemical parameters of mangoes. High storage times and temperatures promote rapid ripening of mangoes by increasing sugar content and color, and decreasing pulp firmness. Furthermore, phenol synthesis decrease and oxidation increase was observed. Also, low temperatures delay ripening and preserve the quality of mangoes for up to 21 days. This makes it possible to envisage an export without deterioration of mangoes, which requires a maritime transport of 14 days.
Keywords:
Côte d’Ivoire; Cultivar Kent; Mango; Physicochemical parameter; Storage time; Temperature
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