Potential Techniques of Interactive Packaging in Cardboard Carton and Their Effect on Overall Quality Characteristics Such as Sugars, Colour, Texture, Taste and Flavour of Chaunsa White Variety of Mango at Ambient Temperature During Storage

Abstract

Potential techniques of Interactive Packaging in Cardboard Carton (IPCC) had significant effect (p<0.05) effect on overall quality characteristics such as Reducing Sugar (RS), Total Inert Sugar (TIS), Sucrose (SUC), Total Sugar (TS), Sugar Acid Ratio (SAR), Skin Colour (SKC), Flesh Colour (FLC), Texture (TEX), Taste (TAS) and Flavour (FLA) of Chaunsa white variety of Mango at ambient temperature (28-33^oC and 56.7-69.7% relative humidity) during storage. Whereas, the higher scores of organoleptic characteristics such as SKC score ranged from (4.09-5.01), FLC (4.01-5.02), TEX (4.48-5.27), TAS (3.81-5.20) and FLA (4.05-4.69) with an average mean of 4.53, 4.47, 5.03, 4.48 and 4.38 score respectively was observed in IPCC system up to end of storage. On the other hand the control sample (T1) comparatively had lower RS (9.66%), higher TIS (28.51%) except carton with highest percent (29.58%), highest SUC (19.83%), TS (29.38%), SAR (103.6), SKC score (5.82), FLC (4.55), TEX (4.98), TAS (4.67) and FLA score (4.81) respectively at earlier stage of storage. The present studies show that IPCC system having with other protective chemicals had a vital role in delaying the ripening process of mango fruit and extended storage life up to 25 days with minimum quality loss as compared to Control sample due to its unattractive skin, brown pulp color and poor taste was unacceptable after 12 days of their storage and had greater compositional changes with maximum quality loss during storage.