Recent advances for postharvest protection and preservation of mango fruit: a review

• Published in: Food Research (Online) Vol. 8; no. 2; pp. 322 - 332
• Main Authors: Moreno-Hernandez, C.L., Zambrano-Zaragoza, M.L., Gonzalez-Estrada, R.R., Velazquez-Estrada, R.M., Sanchez-Burgos, J.A., Gutierrez-Martinez, P.
• Format: Journal Article
• Language: English
• Published: 06-04-2024
• ISSN: 2550-2166; 2550-2166
• DOI: 10.26656/fr.2017.8(2).105

Mango fruit is one of the most important cultivars in the world. In postharvest handling,
mango fruit can be affected by pathogens. Some of the phytopathogens that severely
attack mango fruit are the fungal Colletotrichum, Aspergillus, Alternaria and Botrytis. The
presence of these pathogens can generate postharvest losses between 5-30% of mango
production. Fungicides are used to control these microorganisms. To reduce and eradicate
its use in post-harvest, methods that are not harmful to the consumer have been developed
and are classified into chemical, physical and biological methods. The selection of a
postharvest method depends on its ability to adapt to an established process and its ability
to extend its shelf life. Different post-harvest methods have been applied to mango fruit,
including cold storage, hydrothermal treatment, UV, edible coatings and 1-MCP. The
result with the application of these methods has been efficient but increases with the
application of synergies between different postharvest methods. This review presents a
compilation and recent advances of the different postharvest control methods that have
been applied individually or in synergy in mango fruits to control and/or prevent the attack
of pathogens and preserve the quality parameters to extend the shelf life of the fruit.