Jackline Nduku Mutinda is a Master of Science, Horticulture student at the University of Nairobi. She has a Bachelors’ degree BSc. Agriculture (Crop Science) from the same University. She is a civil servant Machakos County Government, Department of Agriculture, Food Security and Cooperative Development
Abstract
The objectives of this study were to determine the efficacy of hexanal treatment in prolonging the shelf life of mango fruits and to determine the effects of hexanal treatment on the physical and biochemical attributes of mango. A laboratory experiment was performed to determine the efficacy of hexanal treatment in different concentrations as a postharvest dip on the physical quality and extension of storage life of mangoes. Further studies were carried out to determine the effects of hexanal treatment on the biochemical attributes of mango. The results showed that fruits treated with the EFF exhibited slowed ripening rate as compared to untreated fruits.Hexanal treatment slowed down the rate of cumulative weight loss by 5% -6%. It also delayed the drop in hue angle by 3-6 days as well as delayed drop in both peel and flesh firmness. This is indicative of slowed down ripening process resulting to prolonged shelf life. It was also observed that mangoes treated with 3% EFF had a longer shelf life by 3 days than those treated with 2% EFF indicating that 3% EFF was highly effective in prolonging the shelf life of the fruits. Hexanal treated fruits exhibited a slower ripening rate as well as a higher retention for sugars, vitamin C, Beta carotene and acidity. In some parameters such as TSS, Beta carotene, glucose and fructose content there was no significant difference between fruits from different varieties or even harvested from different zones.
Research Supervisors
- Prof. Margaret Jesang Hutchinson
2. Prof. Richard Nyankanga
