Effect of microencapsulated essential oils on the storage life of mango fruit (Mangifera indica. L, cv Chaunsa)

摘要

Decay is an important factor that limits the storage life of fruits and vegetables after harvest and is responsible for significant economic losses. Control of postharvest decay in these products has been mostly dependent on the use of fungicides and pesticides. However, because of the negative effects of fungicides on the environment and human health, and the development of fungicide resistance by pathogens, there is an urgent need to seek alternatives. In this study, effects of Rosmarinus officinalis and Thymus vulgaris microencapsulated essential oils on storage life of mango fruits were investigated. Microencapsulated essential oils were prepared by simple coacervation method. The treatments were: control, (no microencapsulation), two g R. officinalis oil microencapsulated, two g T.vulgaris oil microencapsulated, one g R. officinalis oil microencapsul plus one g T. vulgaris oil microencapsul. The results showed a significant delay in weight loss, titritable acidity, total soluble solids, decaying percentage and firmness in treated mango fruits than the control. The lowest decay incidences also were found in treated fruits. Hence, it could be concluded that postharvest treatment with microencapsulated essential oils has the potential to control decaying incidence, prolong storage life and maintained internal quality of mango fruits. Industrial application of these treatments needs more experiments to found appropriated concentration and application methods.