Quality Evaluation of Mango Stored in Evaporative Coolers
A. A. Balogun *
Institute of Food Security, University of Agriculture, Makurdi, Benue State, Nigeria.
C. C. Ariahu
College of Food Technology and Human Ecology, University of Agriculture, Makurdi, Benue State, Nigeria.
J. S. Alakali
Centre for Food Technology and Research, Benue State University, Makurdi, Benue State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Postharvest loss of fruit and vegetables especially mango, is a major challenge of agriculture. A research was therefore conducted to evaluate the quality of fresh mango fruits stored in two evaporative coolers, a non-cladded burnt-clay-brick (NBBEC) and an aluminum-cladded burnt-clay-brick evaporative coolers (ABBEC) to reduce postharvest loss. The physicochemical, microbiological and sensory attributes of mango stored in the coolers and in ambient were evaluated. Metabolic rates of mango were highest in ambient storage, intermediate in NBBEC with least values obtained in ABBEC. Beta carotene, ascorbic acid and acidity decreased while total soluble solids, pH and microbial load increased during storage. Mango stored in aluminum-cladded burnt-clay-brick evaporative cooler exhibited lower biochemical and physiological reaction rates hence tissue breakdown, colour changes, pH and titratable acidity were lower in ABBEC than in NBBEC and ambient storage conditions. ABBEC is therefore recommended for stop gap extension of shelf life of mango.
Keywords: Evaporative coolers, physicochemical, microbiological, sensory, mango.