English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Mango is a highly perishable fruit and high post-harvest losses occur in Africa. In order to address this problem, 4 concentrations of Aloe vera gel (AG) (0, 25, 50 and 75%) and chitosan (1%) were tested at two temperature levels (room temperature 15-22°C and 13°C) to determine their effect on the postharvest life of mango (var.’Ngowe’). The experimental design was a 5 by 2 factorial experiment embedded in a complete randomized design with three replications. Data were recorded on titratable acidity, fruit colour, ascorbic acid and anthracnose disease incidence. The results showed that at both temperatures 50 and 75% Aloe concentrations significantly increased the shelf life evidenced by reduced decrease in titratable acidity. Fruit colour and ascorbic acid were also maintained for longer periods in these treatments. Findings of this study demonstrate the potential of using Aloe vera gel at 50% as a coating for improved postharvest shelf life and maintaining quality of mango fruits hence reduced postharvest losses.       Key words: Aloe vera gel, postharvest shelf life, mango.

Effect of Aloe vera gel coating on postharvest quality and shelf life of mango (Mangifera indica L.) fruits Var. Ngowe