SHELF LIFE EXTENSIONS

OF MANGO USING CA FILMS

Kailash Sharma

Chandra Associates

www.chandraassociates.com

SHELF LIFE EXTENSIONS USING CA FILMS

Program Objective:

1. To maintain quality and freshness of Mango (raw) stored at

SRINIFOOD facility at 32-35°C temperature

2. To prove that designs with CA Film generate a shelf life greater

than that of design without films (control in air)

Designs Tested:

PROTOCOL E - CA Film based packaging, surface area 6.25 sq in.

PROTOCOL F – CA Film based packaging, surface area 12.5 sq in.

PROTOCOL G – CA Film based packaging , surface area 9 sq in.

PROTOCOL H – Control packaging without CA Film

MANGO ORCHARD - SRINIFOODS

Mango Ripeness Chart

Source: UC Davis

Mango Respiration Rate, 13 C

Mango 15 kg carton

DAY 1PROTOCOL LOSS (%)

E 0

F 0

G 0

H (control) 0

E F G

CONTROL -H

DAY 2PROTOCOL LOSS (%)

E 0

F 0

G 0

H (control) 0

E F G

CONTROL -H

DAY 4PROTOCOL LOSS (%)

E 0

F 0

G 0

H (control) 1

E F G

CONTROL -H

DAY 6

E F G CONTROL - H

PROTOCOL LOSS (%)

E 0.2

F 0.2

G 0.4

H (control) 30

DAY 7

E F G CONTROL - H

PROTOCOL LOSS (%)

E 9.4

F 0.6

G 0.4

H (control) 30

PROTOCOLS F & G were treated with 100 ppm ethylene solution

DAY 8

E F G

CONTROL -H

PROTOCOL LOSS (%)

E 9.8

F 2.4

G 2.8

H (control) 51

DAY 9

DAY 10

E F G

CONTROL -H

PROTOCOL LOSS (%)

E 26.8

F 27

G 37.4

H (control) 100

DAY 11

DAY 1 DAY 2 DAY 4

CONTROL, 35 C

CA FILMS, 35 C

DAY 8

CONCLUSIONS:

1. CA FILMS extends shelf life of raw Mango at 32-35 C to 8+ days.

2. Best Protocol for maximized shelf life extension is Protocol F

3. Protocol F allows:

a. Storage of raw mangos, stored in CA FILMS for 11 Days at 35 C