Effectiveness of KMnO4 and activated carbon on the quality and storage properties of mango fruit

Abstract

Cat Hoa Loc mango (Mangifera indica L.) is a well-known variety in Vietnam because of its distinct taste and aroma. However, it has a short shelf life and can suffer post-harvest losses if not handled and packaged correctly. The demand for fresh Cat Hoa Loc mangoes has been increasing worldwide, and this has led to the development of effective handling methods to extend their shelf life. To address this issue, this study was conducted to evaluate the effectiveness of KMnO₄ and activated carbon in preserving the quality and shelf life of Cat Hoa Loc mangoes in Vietnam. The Cat Hoa Loc mango variety in Cao Lanh, Dong Thap province, was chosen for the study. The study used five replications of a completely randomized block design. Six different treatments with KMnO₄ and activated carbon (1:1 ratio) were tested, including 0; 4; 8; 12; 16; 20 g/box. Six mangoes were stored in perforated cartons (36x26x9 cm) at room temperature (28-30°C) during the study period. The study evaluated several parameters to assess the quality and shelf life of the mangoes, including weight loss, fruit firmness, browning index, respiration, ethylene release rate, soluble sugar, and vitamin C. The results showed that the quality of the mangoes was extended when treated with 12 g of KMnO₄ and activated carbon per box. This treatment resulted in the lowest physiological weight losses, respiration, and ethylene release rate. Furthermore, this treatment showed the highest fruit firmness, soluble sugar, and vitamin C content, as well as the longest shelf life at the end of the storage period.