The effect of corrugated box containing orange oil to delay ripening in green mango and its mechanism of action
摘要
This study evaluated an active corrugated box with orange oil to control ripening and improve the quality of stored green mango. An orange oil emulsion (0, 100, 300, and 500 µl ml−1) was prepared and added into a rubberwood sawdust adsorber before placing it in the layer of the corrugated paper box (1 L). The malt extract agar containing the spore and mycelium of Lasiodiplodia theobromae was kept in an active box to evaluate against mould in vitro and the mango quality at room temperature (30 ± 2 °C). A corrugated box containing orange oil ≥ 100 µl ml−1 delayed L. theobromae growth of the spore and mycelium effectively; a higher amount of orange oil at 500 µl ml−1 delayed colour ripening, showed the highest reduced natural mould, and high antioxidants in the flesh with good mango quality after storage for 12 days at room temperature compared to control (spoilage at day 6). Therefore, this study has demonstrated the good potential of developing an active corrugated box using a rubberwood sawdust adsorber containing orange oil to control mould growth, delay the mango ripening by at least one stage and double the shelf life of the mango at room temperature.