Innovative Approach of Active Packaging in Cardboard Carton and its Effect on Overall Quality Attributes Such as Weight Loss, Total Soluble Solids, pH, Acidity and Ascorbic Acid Contents of Chaunsa White Variety of Mango at Ambient Temperature During Stor

Abstract

Significant effect (p<0.05) of Innovative approach of Active packaging in Cardboard Carton (APCC) on overall quality attributes such as weight loss, Total Soluble Solids (TSS), pH, Titrate-able Acidity (TA) and Ascorbic Acid (AA) contents of Chaunsa white variety of Mango was investigated at ambient temperature (28-33^oC and 56.7-69.7% relative humidity) during storage. It was observed that the uncoated fruit packed in carton had comparatively higher percent weight loss (10.96%) than control (9.39%); however, after application of APCC system same packaging had significantly reduced the percent weight loss up to (6.89%). It was also noted that mango fruit undergone through APCC system showed a slower increase of TSS (16.44-20.76%), pH (3.98-4.83), slower decrease in TA (0.51-0.92%), or slower increased of AA (23.06-40.83 mg/100 g) during ripening with an average mean of 8.10%, 17.73%, 4.28, 0.75%, 25.47 mg/100 g respectively at later stage of storage as compared to control sample (T₁) had higher weight loss (9.39%), TSS (20.83%), highest pH value (4.91), lowest acidity (0.44%), highest AA (42.06 mg/100 g), respectively at much earlier during storage. It is clear from these studies that Innovative approach of APCC with other protective chemicals changes by delaying the ripening process and with a minimum quality loss, as compared to control sample had greater compositional changes with maximum quality loss during storage at ambient temperature. Due to unattractive skin, brown pulp color and poor taste the control fruit was unacceptable within two weeks of their storage.