Journal of Experimental Agriculture International

42(1): 133-141, 2020; Article no.JEAI.53786 ISSN: 2457-0591 (Past name: American Journal of Experimental Agriculture, Past ISSN: 2231-0606)

Physicochemical Attributes in Fruit ( indica) as Influenced by Storage Temperature and Hot Water Treatment

Senewa Bobby Pholoma1,2*, Vallentino Emongor1 and Seoleseng Tshwenyane1

1Botswana University of Agricultural and Natural Resources, Gaborone, Botswana. 2Ministry of Agricultural Development and Food Security, Gaborone, Botswana.

Authors’ contributions

This work was carried in collaboration among all authors. Author SBP initiated, conducted the field experiment, collected, analyzed data and wrote the manuscript. Authors VE and ST edited the draft manuscript. All authors read the manuscript.

Article Information

DOI: 10.9734/JEAI/2020/v42i130459 Editor(s): (1) Dr. Crepin Bi Guime Pene, Director of Research and Development, SUCAFCI-SOMDIAA, Ivory Coast. (2) Dr. Mohamed Fadel, National Research Center, Egypt. (3) Dr. Vincenzo Tufarelli, University of Bari Aldo Moro, Italy. Reviewers: (1) Rosendo Balois Morales, Autonomous University of Nayarit, Mexico. (2) Pan Yong-Gui, Hainan University, China. (3) M. M. V. Baig, Yeshwant Mahavidyalaya, India. Complete Peer review History: http://www.sdiarticle4.com/review-history/53786

Received 03 December 2019 Accepted 10 February 2020 Original Research Article Published 06 March 2020

ABSTRACT

Background: The temperature being the most important environmental factor that influences the deterioration of perishable commodities. It is often critical that fresh produce rapidly reach the optimal pulp temperature for short term storage if it is to maintain its highest visual quality, flavour, texture and nutritional content (Kader, 2013). Aims: The effects of storage temperature and hot water at various temperature and duration on chemical and textural characteristics of the mango fruit were evaluated for the 2015/16 growing season in Botswana. Materials and Methods: The treatments were fruits dipped in distilled water at room temperature (25±2ºC- control), fruits dipped in hot water at 50 and 55ºC for a duration of 3, 5 and 10 minutes, and storage temperatures at 4, 7, 10, 13, or 25±2ºC, plus 95% RH. Results: The results showed that as the storage temperature and water temperature decreased, the proline content and electrolyte leakage increased significantly (P ≤ 0.0001). The interactions of ______

*Corresponding author: E-mail: [email protected];

Pholoma et al.; JEAI, 42(1): 133-141, 2020; Article no.JEAI.53786

storage temperature and hot water temperature, and duration in which mango fruit was treated with hot water, significantly (P ≤ 0.01) maintained vitamin C content, firmness and reduced fruit weight loss during storage and seven days after storage when the fruit was kept at room temperature. Conclusion: Chemical and physical attributes of Keitt mango fruits were significantly improved by the interactions between storage temperature, hot water temperature and duration.

Keywords: Membrane permeability; electrolyte leakage; chilling injury; electrolyte leakage; chilling injury; textural characteristics; proline content.

1. INTRODUCTION breakdown due to failure to carry normal metabolic processes (Han, et al. 2006). Various Mango ( L) belongs to the physiological, biochemical alteration and cellular Anacardiaceae family, also known as the cashew dysfunction occur in chilling sensitive species in family, with about 75 genera and 700 species, response to chilling stress [13]. These alterations mostly tropical with subtropical and temperate include increased membrane permeability and species [1,2]. Mango is one of the world’s most alteration of activities of membrane proteins. popular fruit crops cultivated in the tropical and Temperature management plays a critical role in subtropical climate [3,4]. Fresh mango has an ensuring that high-quality mangoes. Avoiding irresistible combination of flavours and textures high temperature and reducing temperature to that brings new excitement to recipes. Mangoes the optimum reduces the rate of physiological are an excellent source of vitamins A and C and and biochemical changes that occur in mango a good source of fibre. Many studies have shown after harvest, minimizes water loss from the fruit that free radicals in the living organisms cause and slows the growth of decay-causing micro- oxidative damage to different molecules such as organism like anthracnose [14]. However, there lipids, proteins, nucleic acids and these are is a limit to the low temperature that mango can involved in the interaction phases of many tolerate due to their susceptibility to chilling degenerative diseases. The mango peel extract injury, a disorder that results in flavour loss, exhibited good antioxidant activity in different surface blemishes and inhibition of ripening. Heat systems and thus may be used in nutraceuticals treatment induces heat shock proteins which [5,6]. In addition to that, mangoes are best noted protect the product from both heat and chilling for their vibrant flesh colour, juicy texture and injury, suppresses oxidative activity and maintain sweet flavour along with important nutrient membrane stability. High levels of reducing combination for their phytochemicals. Fruits are sugars and proline were also found to correlate living tissues and are diverse in morphology, positively with the resistance to chilling injury structure, composition and general physiology. [15]. The high levels of proline could be Due to high moisture content, active associated with the heat shock proteins which metabolisms, tender nature and rich in nutrients, assist in protection against stresses by they are vulnerable to dehydration, physiological controlling the proper folding and conformation of disorders, environmental stress, mechanical the cell membrane and enzymatic proteins. Since injury and pathological breakdown therefore low temperature can alter the solubility and usually considered to be highly perishable [7]. folding properties of many proteins, this Therefore, these characteristics limit the storage chaperone activity plays an important role for life of the fruits and vegetables and cause protection against chilling injury [16-18]. In significant deterioration following harvest. Most addition to that, mango shelf-life is reduced by fruits that originated from the tropical or high temperature and as such, there is a need to subtropical regions are chilling sensitive [8,9]. be conscious with the temperature at which Chilling injury is a storage disorder that occurs at mango is being stored to prolong its postharvest temperatures below the critical threshold but shelf-life and maintain its quality. Postharvest non-freezing temperature [10-12]. The problem losses resulting from chilling injury are higher limits the use of low storage temperature to than have been recognized. This dilemma results manage postharvest ripening because the in tremendous postharvest losses for chilling temperatures that are low enough to delay injury-sensitive crops (tropical crops). It is, ripening, decay and senescence may also be therefore, important to alleviate chilling injury in damaging to the fruit. Chilling injury is known to tropical crops but without compromising the significantly change the microstructure of the chemical and textural characteristics of the fruit tissue which in severe cases may lead to tissue hence the significance of the current study. The

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objective of the study is to evaluate the effects of % WL = (IAW – AAW) x 100/IAW storage temperature and hot water treatment and duration on the chemical and textural Where WL stands for weight loss, IAW for Initial characteristics of the mango fruit. average weight and AAW for actual average weight after storage. 2. MATERIALS AND METHODS 2.3.2 Fruit firmness 2.1 Experimental Site Mango fruit flesh firmness was determined using a hand-held Effegi penetrometer (Alfonsine, Italy) A laboratory experiment was conducted from with 8 mm tip diameter. Nine fruit per replicate February and May 2015 at Botswana University were used. Measurements were taken from two of Agricultural and Natural Resources, Sebele. opposite sides of the fruit (red and green) with Sebele lies about 10 km from the centre of skin removed. Gaborone city on latitude 24º34'S and longitude

25°57'E elevated at 994 m above sea level. 2.3.3 Electrolyte leakage

2.2 Experimental Design Electrolyte leakage was determined according to the method of Chan, et al. [19]. Five discs taken A factorial experiment (5 × 3× 3) laid down in with a 10 mm diameter cork borer from the peel randomized complete design was used with and pulp tissue, then sample tissues were rinsed three replications. The treatments were storage with deionized water to eliminate the electrolyte temperature, hot water at different temperatures at the cut surface. The samples were placed in a and time of exposure to hot water. The mango flask containing 25 ml of 0.4 M mannitol. fruits were dipped in distilled water at room Incubation for 30 minutes at 25ºC was done temperature (25ºC), mango fruits dipped in hot where the electrical conductivity was measured water at 50 and 55ºC; duration (time) in water in a suspending solution with an EC meter as an treatments were 3, 5 and 10 minutes, and initial reading. The samples in a flask were storage temperatures at 4, 7, 10, 13 and 25±2º heated at 98ºC for 15 minutes and the electrical C. Mango fruits dipped in water at various conductivity was re-measured after cooling. temperatures and durations were then stored in Membrane permeability was calculated using the the temperatures indicated above. In each formula given below: storage temperature, there were 135 fruits. Mango fruits were packed in perforated paper % Electrolyte leakage = IL initial x 100/IL final board cartons for each treatment. The mango cultivar Keitt was used for the study. The fruits Where IL initial stands for initial ion leakage were at physiological maturity with the flesh reading at initial temperature, and IL final for final yellow in colour but peel still green and hard. ion leakage reading at the final temperature.

2.3 Variable Assessment 2.3.4 Proline

Dependent variables analyzed were vitamin C Mango fruit pulp was cut and homogenized in 10 (ascorbic acid), fruit weight loss, fruit firmness, ml of 3% aqueous sulfosalicylic acid. The electrolyte leakage and proline content. The homogenate was filtered through Whatman filter above variables were determined both paper (grade 1). Then 2 ml of the filtrate was immediately after removal from cold storage and reacted with 2 ml acid-ninhydrin and 2 ml glacial after seven days’ storage at ambient temperature acetic acid in a test tube for an hour at 100ºC in (25± 2ºC). a water bath to develop the colours. Soon after removal from the water bath, the test tube was 2.3.1 Fruit weight loss cooled in an ice bath and proline extracted with 4 ml toluene, mixed vigorously with a test tube Nine mango fruits were weighed before and after stirrer for 15-20 seconds. The chromophore storage to calculate the per cent of the fresh containing toluene was aspirated from the weight loss. This was determined by subtracting aqueous phase, warmed to room temperature the actual average weights of the fruits in each and the absorbance was read in a UV 160 IPC replication. The formula below was used to spectrophotometer (Parnomex Inc. New Dehli) at calculate per cent weight loss. 520 nm using toluene as a blank. Proline content

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in mango fruit pulp was determined using the 3.2 Proline Content formula given below (Bates, et al. 1973): There was a significant (P ≤ 0.0001) effect of the µmole proline/g of fresh weight = (µg storage temperature and water temperature proline/ml × ml toluene /115.5 µg/mole) / (g interaction on mango proline content immediately sample) after removal from cold storage and seven days after cold storage on fruit held at room 2.4 Data Analysis temperature (Tables 1 and 2). As the storage temperature and water temperature decreased, The data collected were subjected to analysis of the proline content increased significantly (P ≤ variance (ANOVA) using the Statistical Analysis 0.0001). Mangoes dipped in water at 25ºC and System (SAS). Treatment means were separated stored at 4ºC, had the highest proline content of using the Least Significant Difference (LSD) at 25 µmole/g, while those dipped at 55ºC but P=0.05. stored at 13ºC had significantly (P ≤ 0.0049) lower proline content of 0.23 µmole/g. As storage 3. RESULTS AND DISCUSSION temperature decreased from 25 to 4ºC, irrespective of water temperature, the proline 3.1 Vitamin C Content content significantly (P ≤ 0.0001) increased from 0.71 to 18.82 µmole/g, respectively, accounting In the current study, storage temperature and for the 23.7-fold increase in proline content. water temperature interaction significantly (P ≤ Mango fruits stored in the non-chilling 0.0001) affected the vitamin C content of the temperatures of 13 and 25ºC and dipped in hot mango fruits (Tables 1 and 2), as the storage water at 50 or 55ºC had the lowest proline temperature and hot water temperature content in the range of 0.23-0.93 µmole/g. The increased, the vitamin C content decreased high proline content in mango fruit stored at 4, 7 significantly (P ≤ 0.0001). Also as the storage or 10ºC was attributed to chilling injury caused by temperature and duration in which mango fruit the low temperatures. The high accumulation of was held in hot water increased the vitamin C proline in mango fruit stored below 13ºC in the content significantly (P ≤ 0.0001) decreased current study was to enhance chilling injury (Table 1). Loss of vitamin C can occur by tolerance to ‘Keitt’ mango fruits [23,24]. High irreversible conversion of dehydroascorbic acid proline content in chilled mango fruit in the to 2,3-dioxo-L-gluconic acid, which is then further current study was also attributed to either metabolized. The reaction is pH-dependent, enhanced protein degradation at chilling being slow in acid pH, rapid at neutral pH and temperatures and/or proline synthesis extremely rapid at alkaline pH [20]. The decrease [25,23,26,24]. As the hot water temperature in vitamin C content with increase in storage and increased from 25ºC to either 50 or 55ºC, the the water temperature was attributed to decrease proline content decreased from 9.89 µmol/g to in juice pH and titrable acidity observed in the either 5.87 or 4.32 µmol/g, respectively. The current study since the loss in vitamin C is pH decrease in proline content at high water and temperature-dependent, having rapid loss of temperatures higher than 25ºC was attributed to vitamin C at higher fruit pH and temperature. by degradation of proline by the high Storage of fruits and vegetables at temperatures temperatures [23,26]. below 5ºC is reported to decrease the loss of vitamin C [10,20]. The rate of loss of vitamin C is 3.3 Fruit Weight Loss higher with higher storage temperature, an effect associated with loss of acidity [20]. Mangoes There was a significant (P ≤ 0.0001) effect on stored at 24-26ºC for 6 days has been reported mango fruit weight loss due to interaction to result in a drop in vitamin C content from the between the storage temperature and water initial 71 mg/100 g to 63.9 mg/100 g [20]. Lee temperature, storage temperature and water and Kader [21] reported that the loss of vitamin C treatment duration as well as water temperature in fresh commodities is enhanced by and water treatment duration (Table 1). As the extended storage and high temperature. Yousef, storage temperature and water temperature et al. [22] reported that ascorbic acid content increased, the percentage weight loss of the decreased gradually and significantly during fruits increased significantly (P ≤ 0.0001). Also, storage at 8, 10, 13ºC as well as in mango fruits the interaction of storage temperature and water dipped in hot water at 48 and 52ºC for 10 treatment duration significantly (P ≤ 0.0001) minutes. increased the mango fruit weight loss. As the

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storage temperature increased from 4 to 25ºC increase in fresh mass loss of mango fruit and water treatment duration increased from 3 to cultivar 'Copania’ throughout the storage period 10 minutes, the percentage weight loss of the and hot water treatments at 46 or 50ºC for 10 fruits significantly (P ≤ 0.001) increased. The minutes. The results of the current study are higher fresh weight loss of mango fruit at high further in line with Perez, et al. (2004) who found storage and water temperatures, and longer that, in avocado fruits, the mass losses were duration in hot water at 50 or 55ºC and their 4.3% at 20ºC for 8 days and 3% at 10ºC for 22 interactions was attributed to higher days. A significant effect of storage (P ≤ 0.05) on evapotranspiration rate and respiration rate at Dusheri cultivar of mango was observed and had the higher temperatures. Kumah, et al. [27] an increase of weight loss of 36% after 15 days reported that there was a gradual increase in the of storage [28]. Roongruangsri, et al. [29] cumulative weight loss in ‘Keitt’ mango fruit after reported that the percentage of weight loss the 4th day of storage and continued with the increased and moisture content of the peel rapid increase in weight until 21 days after decreased in two tangerine cultivars at a higher storage. Similarly to this finding, 'Keitt' mango temperature and longer duration of storage. Low- fruits in the present study treated in hot water for temperature storage at 5ºC, reduced the losses 52ºC for 5 minutes, 50ºC for 5 and 10 minutes, of tangerine fruit weight loss and moisture and 48ºC for 10 minutes showed a rapid content better than at 25ºC storage [29]. Wang increase in fruit weight loss in comparison to [30] found that weight loss was most severe in control fruit. According to Kumah, et al. [27], the squash stored at 15ºC than squash kept at 5ºC. sharp rise in cumulative weight loss was due to This weight loss was attributed to rapid high temperature and low relative humidity. ripening and senescence due to high Yousef, et al. [22] reported a progressive temperature [30].

Table 1. Effects of storage and hot water temperature, and hot water duration on mango chemical and textural characteristics immediately after removal from the storage regimes

Treatments Chemical and textural attributes Vit C Proline EL (%) Firmness Weight (mg/100 g) (µmole /g) (N) loss (%) Storage temperature °C 4 39.1a 16.82a 57.08a 67.34a 10.57e 7 32.76b 12.31b 48.77b 45.91b 12.49d 10 28.31cc 5.51c 44.95c 42.84c 13.44c 13 23.63dd 1.13d 35.31d 34.69d 14.80b 25 21.31d 0.72d 21.36e 34.16d 15.68a Significance ** ** ** ** ** Hot water °C 25 24.27aa 11.67aa 55.12a 45.62a 14.22a 50 23.23a 11.08a 47.67b 41.43b 14.96b 55 21.35b 10.89aa 40.44c 35.26c 15.20c Significance ** ** ** ** ** Hot water duration(minutes) 3 minutes 23.19a 8.05aa 42.92a 46.39aa 13.11c 5 minutes 22.98a 7.11aa 41.36b 45.84a 13.34b 10 minutes 22.67a 6.74a 40.19c 42.74b 13.74a Significance ns ns ** ** ** Interactions Storage temperature × hot water ** ** ** ** ** Storage temperature × hot water duration ** ns ** ns ** Hot water × hot water duration ns ns ns ** ** Storage temperature × hot water × hot water ns ns * * ** duration ** Highly significant at p<0.01, * significant at p<0.05 and ns non-significant at p˃0.05. Means separated using Least Significant Difference (LSD) Test at p≤0.05, Means within columns followed by the same letters are not significantly different

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Table 2. Effects of storage and hot water temperature and hot water duration on mango chemical and textural characteristics 7 days after storage at ambient temperature after immediate removal from different treatment temperatures

Treatment Chemical and textural attributes Vit C Proline EL Firmness (mg/100 g) (µmole /g) (%) (N) Storage temperature °C 4 28.89a 14.88a 59.98a 36.56a 7 24.78b 9.46b 51.29b 33.81b 10 21.51cc 1.47c 46.75c 28.38cc 13 21.49c 0.90dd 42.58d 27.48c 25 18.09d 0.69d 27.09e 23.08d Significance ** ** ** ** Hot water °C 25 20.36a 9.02a 52.87a 35.88a 50 18.01b 4.46b 44.33b 28.60b 55 17.21bb 2.95c 39.41c 25.10c Significance ** ** ** ** Hot water duration(minutes) 3 minutes 18.41aa 6.25a 47.76a 32.28a 5 minutes 18.02a 5.53b 45.89b 29.80b 10 minutes 17.96aa 4.65c 42.96c 27.50c Significance ns ** ** ** Interactions Storage temperature × hot water ** ** ** ** Storage temperature × hot water duration ns ** ns ns Hot water × hot water duration ns ns ns ** Storage temperature × hot water × hot water ns * ns * duration ** Highly significant at p<0.01, * significant at p<0.05 and ns non-significant at p˃0.05. Means separated using Least Significant Difference (LSD) Test at p≤0.05, Means within columns followed by the same letters are not significantly different

3.4 Electrolyte Leakage maintaining membrane integrity. As the duration in which mango fruit was held in hot water at 50 Membrane damage can be measured by the ion or 55ºC increased, the electrolyte leakage leakage, which in the present study the significantly (P ≤ 0.0001) decreased in the electrolyte leakage was significantly (P ≤ 0.0001) current study. Junmatong, et al. [31] reported higher in mango fruit stored in temperatures of 4, that the pulp and skin electrolyte leakage in ‘Nam 7 or 10ºC than fruit stored at 13 or 25ºC. Also, Dok Mai’ mango cultivar commonly grown in fruit treated with hot water at 50 or 55ºC, Thailand, increased during storage at 5ºC and irrespective of storage temperature, had lower rapidly increased when fruits were transferred to electrolyte leakage and chilling injury incidence room temperature. The increase in electrolyte and severity than fruit treated with water at 25ºC. leakage occurred before chilling injury symptoms As the storage temperature and water [31]. The results of the current study suggests temperature increased, the mango electrolyte that oxidative stress is an early response of leakage decreased on fruits assessed mango fruits to chilling injury as it initiates immediately after removal from storage membrane degradation causing lipid temperatures and those that were stored at room peroxidation. These findings are consistent with temperature for seven days after removal. Fruits those reported by several investigators who dipped in water at 25ºC and stored at 4ºC had reported that electrolyte leakage increased in the highest electrolyte leakage while those fruits , Wacheng, , Tainong and Nam treated with hot water at 50 and 55ºC and stored DOk Mai mango fruit cultivars during storage at at 13 and 25ºC had the lowest electrolyte 2-7ºC for 7-30 days [31-36]. Similarly, Zhao, et leakage, respectively. These results indicate the al. (2009) reported that the electrolyte leakage role of hot water treatment for up to 10 minutes in intensity reflected chilling injury development

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phase and a degree in tomato fruit. Although the dipping in hot water at 48 and 52ºC for 10 electrolyte leakage increased with decrease in minutes. In the current study, as the water storage temperature from 25 to 4ºC, electrolyte temperature increased from 25 to 55ºC, the fruit leakage decreased in mango fruits treated with firmness decreased significantly (P ≤ 0.0001) hot water for a longer duration of 10 minutes. It is from 46.5 N to 30.9 N after 28 days of storage. also suggested that the reduction in the As storage temperature increased from 4ºC to electrolyte leakage and chilling injury induced by 25ºC mango fruit firmness decreased from 45.9 hot water treatment in the current study was N to 30.2 N, while fruit stored at 4ºC but dipped attributed to the role of hot water at 50 or 55ºC in water at 25ºC or 55ºC had a firmness of 57.8 for a maximum duration of 10 minutes in N and 38.1 N, respectively. This finding is maintaining cell membrane integrity and reducing consistent with that of Tian, et al. [37] who lipid peroxidation of cell membranes. reported that increasing storage temperatures from 8 to 13ºC significantly decreased the 3.5 Fruit Firmness firmness of mango fruits. Heat air treatment of mangoes at 38ºC has been reported to The interaction between the storage temperature accelerate the softening of fruits due to changes and water temperature, as well as interaction in pectic components and activities of between the water temperature and water polygalacturonase, pectin methylesterase, and β- treatment duration significantly (P ≤ 0.0001) galactosidase in ‘Nam Dokmai’ mango fruit influenced the fruit firmness immediately after during storage at 25ºC [38]. Zhang, et al. [39] removal from storage and seven days after reported that the firmness in non-cold stored storage at room temperature (Tables 1 and 2). mango fruit declined rapidly from 74.8 n to 12.3 As the storage temperature and the water N after five days of storage at 20ºC. Jacobi and temperature increased, fruit firmness decreased Gille [40] suggested that the decrease in significantly (P ≤ 0.0001) immediately after cold Kengston mango fruit firmness following heat storage and seven days later at room treatment was attributed to an increase in activity temperature. There was also a significant (P ≤ of the enzymes pectin methylesterase, 0.0016) interaction between storage temperature polygalacturonase, galactosidase and β-1, 4- and water treatment duration on mango firmness gluconase. seven days after storage at room temperature (Table 2). As the storage temperature and water 4. CONCLUSION treatment duration increased, the fruit firmness This study showed that a combination of low- significantly (P ≤ 0.0001) decreased. Water temperature storage in the range of 7-10ºC and temperature and duration of hot water treatment hot water treatment of mango fruits at 50 or 55ºC interaction had a significant (P ≤ 0.0005) effect for 10 minutes was effective in maintaining the on the mango fruit firmness (Tables 1 and 2). As chemical and physical attributes of Keitt mango the water temperature and duration of hot water during storage and seven days after storage treatment increased, the fruit firmness decreased when fruit was kept at room temperature. significantly (P ≤ 0.0001) immediately after cold Chemical and physical attributes of Keitt mango storage and seven days after storage at room fruits were significantly improved by the temperature. The decrease in mango fruit interactions between storage temperature, hot firmness caused by the interactions of storage water temperature and duration. temperature and water temperature, storage temperature and duration in which mango fruit was dipped, and hot water temperature and COMPETING INTERESTS duration in which mango fruit was dipped was attributed to the role of temperature in fruit Authors have declared that no competing texture changes during ripening. The ripening interests exist. phenomenon in fruits is associated with loss of firmness. Yousef, et al. [22] reported that the REFERENCES firmness of mango fruits showed a gradual and significant reduction during storage at 8, 10, 1. Nakasone HY, Paull RE. Tropical Fruits, 13ºC for four weeks compared with untreated CAB international. United Kingdom; 1998. fruits (control). However, storage at 8ºC, was 2. Derese S, Guantai EM, Souaibou Y, Kuete more effective in keeping the fruits firmer after 28 V. Mangifera indica L.(Anacardiaceae). In days [22]. They further reported a decline in Medicinal spices and vegetables from mango fruit firmness in fruits stored at 10ºC after Africa. Academic Press. 2017;451-483.

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