Effects of packaging in polyvinyl chloride (PVC) film on postharvest shelf-life of mango cv. Tommy Atkins stored under refrigeration were studied. Mangos at mature green color stage were individually sealed in 10mm thick film and stored for 28 days at 12ºC (80-90% RH). Non-sealed fruits served as control. During the storage period, sensory evaluation was carried out using an unstructured hedonic scale for overall acceptance of appearance and flavor, with 30 untrained assessors per session. Mangos were also analyzed for weight loss, titratable acidity, total soluble solids and vitamin C during storage time. The packed mangos had a shelf life of 21 days against 6 days of the control ones, and weight loss rates 3.5 times smaller than the control ones. There was no difference in vitamin C degradation rate between treatments. The combination of packaging with storage at 12ºC was efficient to extend shelf life by reducing metabolic activity and decay in mangos.
postharvest; sensory evaluation; vitamin C.
