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<p>Mangoes are climacteric fruits that are widely cultivated and consumed. For ripening mango fruits, a&#xa0;temperature of 18–22 °C and ethylene gas treatment are needed. We developed a&#xa0;phase change material (PCM)-based ripening chamber that maintains the desired temperature and humidity for ripening. The mango fruits were treated for 24 h, 48 h, or 72 h with 100 ppm ethylene gas generated in the developed ripening chamber, and the shelf life and physico-biochemical properties of the mango fruits were analyzed. The mango fruit shelf life after 24, 48, and 72 h of ethylene treatment was 13, 11, and 9&#xa0;days, respectively. Physiological weight loss was 27.5% and 25.8% on the 19th day in the 24 h-treated and control samples, respectively, whereas it was 17.5% and 15.9% on the 16th day in the 48 h-treated and control samples, respectively. Titratable acidity and vitamin&#xa0;C content decreased during ripening and storage. The total phenolic content was found to be 59.7 mg/100 g pulp, 65.4 mg/100 g pulp, and 59.3 mg/100 g pulp on the 19th day of storage in the 24, 48, and 72 h-treated samples, respectively. Non-reducing and total sugar contents were 24.3% and 25.4%, respectively, in the 24 h-treated samples on the 19th day of storage, whereas they were 31.7% and 32.6%, respectively, in the 48 h-treated samples. Additionally, in the 72 h-treated samples, the non-reducing and total sugar contents were 29.1% and 31.9%, respectively, on the 19th&#xa0;day of storage. Polyphenol oxidase activity was 159.6 U/mL and 132.5 U/mL in the 24 h-treated and control samples, respectively, on the 19th&#xa0;day of storage, whereas in the 48 h-treated and control samples, it was 154.3 U/mL and 112.4 U/mL, respectively. At 72 h, the concentrations of the treated and control samples were 108.9 U/mL and 64.8 U/mL, respectively. Among all treatments, 48‑h treatment was best for consumption, while 24‑h treatment was best for longer storage. The developed ripening chamber can be used by small vendors for on-site ripening and reduces the postharvest losses of mango fruits.</p>

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Development of a Phase Change Material-Based Assembled-Type Fruit Ripening Chamber and Evaluation of Mango Ripening, Shelf Life, and Physicochemical Properties

  • 期刊论文

  • 发表日期：

    2026年7月17日

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  • Mahesh K. Samota,
  • Sakharam Kale,
  • Amit Nath,
  • Varinda

摘要

Mangoes are climacteric fruits that are widely cultivated and consumed. For ripening mango fruits, a temperature of 18–22 °C and ethylene gas treatment are needed. We developed a phase change material (PCM)-based ripening chamber that maintains the desired temperature and humidity for ripening. The mango fruits were treated for 24 h, 48 h, or 72 h with 100 ppm ethylene gas generated in the developed ripening chamber, and the shelf life and physico-biochemical properties of the mango fruits were analyzed. The mango fruit shelf life after 24, 48, and 72 h of ethylene treatment was 13, 11, and 9 days, respectively. Physiological weight loss was 27.5% and 25.8% on the 19th day in the 24 h-treated and control samples, respectively, whereas it was 17.5% and 15.9% on the 16th day in the 48 h-treated and control samples, respectively. Titratable acidity and vitamin C content decreased during ripening and storage. The total phenolic content was found to be 59.7 mg/100 g pulp, 65.4 mg/100 g pulp, and 59.3 mg/100 g pulp on the 19th day of storage in the 24, 48, and 72 h-treated samples, respectively. Non-reducing and total sugar contents were 24.3% and 25.4%, respectively, in the 24 h-treated samples on the 19th day of storage, whereas they were 31.7% and 32.6%, respectively, in the 48 h-treated samples. Additionally, in the 72 h-treated samples, the non-reducing and total sugar contents were 29.1% and 31.9%, respectively, on the 19th day of storage. Polyphenol oxidase activity was 159.6 U/mL and 132.5 U/mL in the 24 h-treated and control samples, respectively, on the 19th day of storage, whereas in the 48 h-treated and control samples, it was 154.3 U/mL and 112.4 U/mL, respectively. At 72 h, the concentrations of the treated and control samples were 108.9 U/mL and 64.8 U/mL, respectively. Among all treatments, 48‑h treatment was best for consumption, while 24‑h treatment was best for longer storage. The developed ripening chamber can be used by small vendors for on-site ripening and reduces the postharvest losses of mango fruits.