Use of modified atmosphere packaging combined with essential oils for prolonging post-harvest shelf life of mango (cv. Banganapalli and cv. Totapuri)

This study aimed to evaluate the combined application of modified atmosphere packaging (MAP) with essential oil (EO) vapours (Thyme, Clove, and Cinnamon) on the shelf life extension of cv. Banganapalli and cv. Totapuri mango fruit. The fruit quality was evaluated in terms of postharvest disease incidence and severity, physicochemical and sensory parameters. Also, the antioxidant enzyme activities, total phenolic, and flavonoid contents, DPPH radical scavenging activity, weight loss, and CO2 evolution were studied. Our results demonstrated that MAP + thyme oil vapour (TO) treatment significantly (p < 0.05) reduced the incidence and severity of anthracnose, and loss of fruit firmness. The MAP + TO treatment enhanced the shelf life of cv. Banganapalli up to 26 +/- 2 days and cv. Totapuri up to 23 +/- 2 days. MAP + Cinnamon EO treated fruits exhibited a shelf life of 22 +/- 2 and 19 +/- 1 days for cv. Banganapalli and cv. Totapuri, respectively whereas MAP + Clove EO prolonged the shelf life of mango up to 21 +/- 2 days for cv. Banganapalli and 20 +/- 1 days for cv. Totapuri fruits. The results of this study showed that a MAP + EO treatment could effectively control postharvest decay and preserve the physicochemical quality of mango fruits, extending their shelf life.

Automated summary

The combined application of modified atmosphere packaging (MAP) with essential oil vapours was effective in extending the shelf life of Banganapalli and Totapuri mango fruits, reducing disease incidence and maintaining fruit quality. Thyme oil treatment showed the highest improvement in shelf life, followed by Cinnamon and Clove essential oils.