Recent advances for postharvest protection and preservation of mango fruit: a review

Mango fruit is one of the most important cultivars in the world. In postharvest handling, mango fruit can be affected by pathogens. Some of the phytopathogens that severely attack mango fruit are the fungal Colletotrichum, Aspergillus, Alternaria and Botrytis. The presence of these pathogens can generate postharvest losses between 5-30% of mango production. Fungicides are used to control these microorganisms. To reduce and eradicate its use in post-harvest, methods that are not harmful to the consumer have been developed and are classified into chemical, physical and biological methods. The selection of a postharvest method depends on its ability to adapt to an established process and its ability to extend its shelf life. Different post-harvest methods have been applied to mango fruit, including cold storage, hydrothermal treatment, UV, edible coatings and 1-MCP. The result with the application of these methods has been efficient but increases with the application of synergies between different postharvest methods. This review presents a compilation and recent advances of the different postharvest control methods that have been applied individually or in synergy in mango fruits to control and/or prevent the attack of pathogens and preserve the quality parameters to extend the shelf life of the fruit.