Physicochemical Changes in ‘Kaew Kamin’ Mango Fruit Illuminated with UltraViolet-C (UV-C) during Storage

The effects of UVC illumination at the dosage of 6.6 kJ m2 on postharvest quality of mango fruit cv. ‘Kaew Kamin’ during storage at 25 or 12°C were investigated. The changes in fresh weight, texture, Ripening Index (RI), peel and pulp colours, visual appearance, Total Carotenoids (TC) and Ascorbic Acid (AsA) content were determined on days 0, 4, 8, 12 and 16 of storage. UVC irradiation effectively maintained the fruit firmness and delayed the increase in RI and the loss of peel greenness over storage. No treatment had any effects on pulp yellowness over storage. The incorporation of UVC illumination and refrigerated storage (12°C) prevented postharvest disease and maintained nutritional values such as TC and AsA content. In conclusion, UVC irradiation appears an effective alternative approach to maintain postharvest quality and nutritional values and to extend shelflife of ‘Kaew Kamin’ mango fruit.