Pre-storage anoxia treatment affects fruit quality, antioxidant properties, and shelf life of mango

Abstract

Effects of anoxia treatment on quality attributes, antioxidant properties, and shelf life in mango (Mangifera indica L. cv Nam Dok Mai and Mahachanok) were evaluated. Mango fruit were flushed with N₂ gas for to 24 h and stored at 14 ^oC for 25 d. Untreated fruit served as control. Both mango cultivars that treated with anoxia showed a minimal deterioration compared to that in the control. A 24 h anoxia treatment was effective in retarding fruit ripening as it maintained fruit firmness and acidity, and delayed color changes. Antioxidant properties measured as DPPH, total phenolic concentrations, and ferric reducing power were decreased along with storage time but, the values of anoxia treated fruit were significantly remained higher compared to that in the control. A-24 h anoxia treatment may be exploited for prolonging shelf life and enhancement of health promoting compounds in fruit.