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首页> 外文期刊>African Journal of Biotechnology >Effect of various concentrations of Aloe vera coating on postharvest quality and shelf life of mango (Mangifera indica L.) fruits Var. Ngowe
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Effect of various concentrations of Aloe vera coating on postharvest quality and shelf life of mango (Mangifera indica L.) fruits Var. Ngowe

机译：各种浓度的芦荟涂层对芒果（Mangifera indica L.）果实采后品质和货架期的影响。恩圭

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摘要

Mango (Mangifera indica L.) is a popular and economically important tropical fruit throughout the world due to its excellent nutritional composition, eating and visual qualities. However, the fruit is highly perishable and as a result high post-harvest losses continue to be reported especially in Africa. In order to address this problem, four concentrations of Aloe vera (AG) (0, 25, 50 and 75%) and chitosan (1%) were tested at two temperature levels (room temperature and 13°C) to determine their effect on the postharvest life of mango (var.’ngowe’). The experimental design was a 5 by 2 factorial experiment embedded in a complete randomized design with three replications. Data were recorded on weight loss, pH and total soluble solids (TSS) among others. The results show that at both temperatures 50 and 75% aloe concentrations significantly increased the shelf life evidenced by reduced percentage weight loss. Fruit firmness and total soluble solids concentration and pH were also maintained for longer periods in these treatments. Findings of this study demonstrate the potential of using A. vera gel at 50% as a coating for improved postharvest shelf life and maintaining quality of mango fruits hence reduced postharvest losses.
机译：芒果（Mangifera indica L.）由于其出色的营养成分，饮食和视觉品质，是全世界最受欢迎且在经济上很重要的热带水果。但是，这种水果极易腐烂，因此，据报收后损失仍然很高，尤其是在非洲。为了解决此问题，在两个温度水平（室温和13°C）下测试了四种浓度的芦荟（AG）（0、25、50和75％）和壳聚糖（1％），以确定它们对芒果收获后的生活（变种'ngowe'）。实验设计是嵌入到具有三个重复的完整随机设计中的5×2阶乘实验。记录了有关重量减轻，pH和总可溶性固形物（TSS）的数据。结果表明，在50％和75％的温度下，芦荟浓度均显着提高了保质期，这是由重量减少百分比降低所证明的。在这些处理中，水果的硬度，总可溶性固形物浓度和pH值也可以维持更长的时间。这项研究的结果表明，使用50％的维拉农杆菌凝胶作为包衣可以改善收获后的货架期并保持芒果果实的质量，从而减少收获后的损失。

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