Abstract

The effects of polythene packaging and washing were observed on fresh green unbruised wholesome mango fruits. Skin colour, weight changes, titratable acidity and the percentage of fruit that were spoiled were monitored. The samples were treated in four different ways: (i) washed and packaged in perforated polythene bags, (ii) unwashed and packaged, (iii) washed and unpackaged and (iv) the unwashed and unpackaged control. They were all placed in the fruit shed at an average ambient temperature of 31°C and pressure 70 mm/Hg. Packaging has weight loss reduction effect (by 22% in washed mangos, by 30% in the unwashed) while washing increased weight loss by 19% in the packaged mangos, but not significantly increased (7%) in unpackaged mangoes at p=0.05. The weight loss and spoilage were reduced by packaging. 

Key words: Mangifera indica, perforated polythene bags, shelf life, spoilage, packaging