Role of UV Radiation Management Strategies: Towards Mitigating Postharvest Losses, Quality, Phenolic and Antioxidant Activity and Ripening Rate of Mango (Mangifera indica L) Cultivars

Abstract

Mango fruit is nutritious yet perishable; scientists are trying their best to extend its shelf life while keeping the quality of the fruit up to standard. During this study, the aim was to compare the quality, shelf life, and wastage of mango fruit exposed to ultraviolet (UV)-C radiation, both untreated and as it ripened at the tree. The fruits were harvested at the mature, hard green stage (untreated) and stored at 30 °C. Some of the harvested fruit was subjected to UV‑C radiation and stored at 30 °C until ripened. The results obtained were compared to the ones that ripened on the tree. The results showed that ‘S. B. Chaunsa’ mango fruits have higher amounts of total sugar, total carotenoids, pH, and total soluble solids. However, ‘Langra’ mango fruits have higher concentrations of ascorbic acid, titratable acidity, moisture content, and total soluble solids. The results concluded that the tree-ripened and UV-C-irradiated fruits were better in quality than the untreated ones, whereas the wastage was highest in tree-ripened and lowest in UV-C-treated fruit, irrespective of variety. The chemical constituents of fruit measured after 5 days of storage and at the ripened stage indicated that all chemical contents were highest in the case of fruit ripened on the tree (T3) and then were highest for T2, irrespective of the variety. The ‘S. B. Chaunsa’ mango fruit variety contains higher amounts of carotenoids (58.12 µg/g), ascorbic acid (171.7 mg/100 g), pH (3.48), and total solids (22.64%) than the ‘Langra’ variety. The total phenolic content was significantly increased in UV-C-treated (T2) and fruits repined on trees (T3) of the two varieties of mango fruits after 5 days of harvesting and at the ripening stage as compared to untreated fruits (T1). The most pronounced increases were detected in fruits treated with UV and also in the ‘S. B. Chaunsa’ variety. The antioxidant activity of UV-C-treated samples was significantly enhanced when compared to the corresponding controls. It was also noted that the ripening period was longer in ‘S. B. Chaunsa’ as compared to the ‘Langra’ variety. The rate of ripening of the fruit was estimated and found to be highest for untreated stored fruit as compared to other treatments for both varieties. The results showed that the waste percent was lowest in UV-C-treated fruit (T2) and highest in tree-ripened fruit (T3), irrespective of the variety. In conclusion, the fruit exposed to UV‑C radiation was the best option. UV‑C showed potential for increasing the quality, shelf life, and marketability of mangos, which are generally recognized as safe for consumers.