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By Zinabu Hailu June, 2016 Addis Ababa, Ethiopia

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By Zinabu Hailu June, 2016 Addis Ababa, Ethiopia ADDIS ABABA UNIVERSITY ADDIS ABABA INSTITUTE OF TECHNOLOGY SCHOOL OF CHEMICAL AND BIOENGINEERING EFFECTS OF CONTROLLED ATMOSPHERE STORAGE AND TEMPERATURE ON QUALITY ATTRIBUTES OF MANGO By Zinabu Hailu June, 2016 Addis Ababa, Ethiopia ADDISABABAUNIVERSITY ADDIS ABABA INSTITUTE OF TECHNOLOGY SCHOOL OF CHEMICAL AND BIO ENGINEERING EFFECTS OF CONTROLLED ATMOSPHERE STORAGE AND TEMPERATURE ON QUALITY ATTRIBUTES OF MANGO By: Zinabu Hailu A Thesis Submitted to Addis Ababa Institute of Technology, School of Chemical and Bio Engineering in Partials Fulfillment of the Requirements for the Degree of Masters of Science in Food Engineering. Advisor: Eng.Teshome Worku (Assistant Professor) June, 2016 Addis Ababa, Ethiopia ii ADDISABABAUNIVERSITY ADDISABABAINSTITUTEOFTECHNOLOGY SCHOOL OF CHEMICAL AND BIO ENGINEERING EFFECTS OF CONTROLLED ATMOSPHERE STORAGE AND TEMPERATURES ON QUALITY ATTRIBUTES OF MANGO By: Zinabu Hailu Approved by the Examining Board: Chairman, Department’s Signature Date Graduate Committee: Eng.Teshome Worku Advisor Signature Date Dr. Ashagrie Zewdu External Examiner Signature Date Dr. Ing.Zebene Kifile Dr. Shimelis Admassu Internal Examiner Signature Date iii ACKNOWLEDGEMENTS Above of all, I thank the almighty God who gave me strength and encouragement and led me through all the rough and difficult times to complete this study I wish to express my deepest appreciation to my advisors, Mr. Teshome Worku for his endless help in correcting, commenting, and encouraging to accomplish this work. I also like to appreciate their patience in following up this work from the very beginning to the end. I am very grateful to Mr. Mekidim Asefa, for his assistance, invaluable comments and excellent supervision throughout my research work I also extend my appreciation to Addis Ababa Institute of Technology, School of Chemical and Bio Engineering Laboratory staff members for their technical assistance during experimental work. Finally, I would like to express my sincere gratitude to my families and friends who have been providing their support and encouragement. And also all others who directly and indirectly contributed to this manuscript are highly acknowledged for their voluntary participation. i TABLES OF CONTENT ACKNOWLEDGEMENTS ............................................................................................................. i TABLES OF CONTENT ................................................................................................................ ii LIST OF TABLES .......................................................................................................................... v LIST OF FIGURES ....................................................................................................................... vi ACRONYMS ................................................................................................................................ vii ABSTRACT ................................................................................................................................. viii CHAPTER I .................................................................................................................................... 1 1. INTRODUCTION ...................................................................................................................... 1 1.1 Back ground .......................................................................................................................... 1 1.2 Scope of the study ................................................................................................................. 3 1.3 Problem statement ................................................................................................................. 3 1.4 Objective ............................................................................................................................... 4 1.4.1 General objective ............................................................................................................ 4 1.4.2 Specific objectives .......................................................................................................... 4 1.5 Significance of Study ............................................................................................................ 4 CHAPTER II ................................................................................................................................... 5 2. LITERATURE REVIEW ........................................................................................................... 5 2.1 Origin and expansion of mango over the world .................................................................... 5 2.2 Varieties of mango ................................................................................................................ 5 2.2.1 Keitt ................................................................................................................................ 6 2.2.2 Kent ................................................................................................................................ 6 2.2.3 Tommy Atkins ................................................................................................................ 7 2.3 Cultivation Practice ............................................................................................................... 8 ii 2.3.1 Physicochemical characteristics ..................................................................................... 8 2.3.2 Pests and diseases ........................................................................................................... 9 2.3.3 Maturity and harvesting indices ................................................................................... 11 2.3.4 Harvesting ..................................................................................................................... 14 2.4 Post-Harvest Technology of Mango ................................................................................... 15 2.4.1 De-sapping .................................................................................................................... 15 2.4.2 Cleaning and washing of fruit ...................................................................................... 16 2.4.3 Hot water-treatment (HWT) ......................................................................................... 16 2.4.4 Sorting/grading ............................................................................................................. 16 2.4.5 Packaging and labeling ................................................................................................. 17 2.4.6 Loading and Transportation .......................................................................................... 17 2.5. Storage of Fruit................................................................................................................... 17 2.5.1 Storage at low temperature ........................................................................................... 18 2.5.2 Storage at low pressure ................................................................................................. 18 2.5.3 Storage by use of coating.............................................................................................. 19 2.5.4 Storage by using chemicals .......................................................................................... 19 2.5.5 Modified Atmosphere Packaging (MAP) ..................................................................... 20 2.5.6 Controlled Atmosphere Storage Technology ............................................................... 20 2.6 Application of CA storage................................................................................................... 21 2.6.1 CA in Managing Chilling Injury (CI) ........................................................................... 22 2.6.2 CAS in Managing Postharvest Diseases ....................................................................... 23 CHAPTER III ............................................................................................................................... 24 3. MATERIALS AND METHODS .............................................................................................. 24 3.1 Materials .............................................................................................................................. 24 3.1.1 Chemical and Reagents Used ....................................................................................... 24 iii 3.1.2 Equipment Required ..................................................................................................... 24 3.2 Methods ............................................................................................................................... 24 3.2.1 Raw Material Collection and Preparation .................................................................... 24 3.3 Method of analysis for quality attributes of mango ............................................................ 25 3.3.1 Color determination ...................................................................................................... 25 3.3.2 Titratable Acidity determination .................................................................................. 25 3.3.4 Weight loss ................................................................................................................... 26 3.3.5 Firmness measurement ................................................................................................
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