Abstrato

Postharvest treatments and shelf life of some tropical fruits

Milkesa Feyera*, Tseganesh Abdo

Fruits are perishable horticultural crops grown in tropical and subtropical areas of the world. It is a richest source of micro nutrients and phytochemicals that contributed a significant role in human health. Mango, avocado, papaya, guava and pine apple are popular and economically important tropical fruits due to their essential nutritional properties and appreciated eating quality. However, in developing countries, up to 50% of those fruits are lost after harvest due to improper postharvest handling practices. Edible coating, dip in calcium chloride solution, hot water treatment and drying are easily applicable postharvest treatments used in the preservation of such tropical fruits. Shelf life of mangoes coated using edible coating material can be extended up to 18 days without rotting and developing unpleasant flavour relative to coated guava, papaya, avocado and pine apple fruits. Dipping harvested fruits in various concentration of calcium chloride solution exhibited different storage life. Consequently, mango fruits treated with 10% of calcium chloride solution preserved for 30 days at 12°C and 85-90% relative humidity. Guava fruits treated by hot water at 45°C for 3 minute last up to 31 days under room temperature. In this review maximum shelf life up to 9 months was found for Avocado fruit dried using freeze drying method.