Title: Managing Pericarp Hardening and Darkening of Mangosteen Fruit during Storage
Introduction:
Mangosteen fruit (Garcinia mangostana L.) is highly regarded for its delicious taste and potential health benefits. However, the fruit’s delicate nature makes it susceptible to pericarp hardening and darkening during storage, leading to a decline in quality. This article aims to discuss effective management strategies to prevent pericarp hardening and darkening, allowing consumers to enjoy the unique characteristics of mangosteen for a longer duration.
1. Harvesting and Handling Techniques:
To minimize pericarp hardening and darkening, the selection of ripe and mature mangosteen fruits during harvest is crucial. Fruits should be carefully picked, avoiding any damage to the delicate pericarp. Gentle handling and avoiding excessive pressure can help prevent unnecessary bruising or injury to the fruit, which can accelerate pericarp darkening.
2. Post-Harvest Cooling:
Rapid cooling of mangosteen fruits immediately after harvest is vital to slow down physiological processes and preserve quality. Cooling techniques such as hydrocooling or forced-air cooling can effectively lower the temperature of the fruit, reducing respiration rates and delaying pericarp hardening and darkening.
3. Modified Atmosphere Packaging (MAP):
Modified Atmosphere Packaging involves altering the gaseous composition surrounding the fruit to extend its shelf life. Packaging mangosteen in polyethylene bags with low oxygen and high carbon dioxide levels can help delay pericarp hardening and darkening. Careful monitoring of gas levels is essential to prevent the adverse effects of excessive carbon dioxide.
4. Controlled Atmosphere Storage (CAS):
Similar to MAP, Controlled Atmosphere Storage involves modifying the storage environment to manage gases and humidity levels effectively. Maintaining suitable temperature and relative humidity conditions can help delay pericarp hardening and darkening. Recommended conditions for mangosteen storage include a temperature range of 10-12°C with 90-95% relative humidity.
5. Application of Anti-browning Agents:
Various anti-browning agents can be used to minimize pericarp darkening in mangosteen. Treatments involving ascorbic acid, calcium chloride, citric acid, and other natural antioxidants have shown promising results in reducing enzymatic browning. However, careful consideration should be given to ensure the safety of these compounds for consumption.
6. Effective Pest and Disease Control:
Damage caused by pests or diseases can accelerate pericarp hardening and darkening in mangosteen. Implementing effective pest management strategies, including regular inspections, pest-proof storage facilities, and proper hygiene practices, can significantly reduce the occurrence of fruit damage and subsequent deteriorations.
Conclusion:
Pericarp hardening and darkening can significantly affect the quality and shelf life of mangosteen fruit during storage. By adopting appropriate harvesting techniques, post-harvest cooling methods, modified atmosphere packaging, controlled atmosphere storage, applying anti-browning agents, and ensuring effective pest and disease control, these undesirable changes can be effectively managed. Implementing these strategies will help preserve the appearance, taste, and overall quality of mangosteen for an extended period, ensuring consumer satisfaction and market value.