Introducing in Côte D’ivoire a Simple Technique Contributing to the Post-Harvest Management of Mangoes (Mangifera indica L. 1753) Perishability and Browning by Targeting Polyphenol Oxidases (PPOs)

Abstract

Côte d'Ivoire is the leading exporter of Palmer and Keitt mangoes in sub-Saharan Africa. Despite the importance of the foreign exchange generated, these tropical fruits suffer enormous post-harvest losses due to their high perishability, mainly caused by enzymatic browning. In fact, the appearance of brown discolouration due to alterations, whether caused by mechanical, technological or natural treatment, is the cause of huge economic losses. To address this thorny problem and thereby improve export volumes, three technological treatments including steam bleaching, oven drying and osmotic dehydration were carried out on mango edible parts to inhibit polyphenol oxidases (PPOs), the key enzymes that catalyse enzymatic browning. The results showed that only oven drying at 60°C and steam bleaching at 60°C and 100°C had a significant effect on inactivating PPOs activity after only a few minutes. Osmotic dehydration maintained high levels of enzyme activity even after 24 hours of treatment. In conclusion, steam bleaching at 60°C for 7 minutes was found to be the best post-harvest management technique for Palmer and Keitt mangoes, as it contributed to both the preservation of marketable quality and the stability of organoleptic properties of the mango.