Effect of Food Additives on Postharvest Pathogens and Preservation of Mango Fruit

The effects of 18 food additives on postharvest diseases and preservation of mango fruit were investigated. The results showed that all tested food additives in vitro significantly inhibited the five pathogens that caused mango postharvest diseases. Among these additives,sodium o-phenylphenate exhibited the lowest EC50and EC90of 5 pathogens,with the values reaching to 14.05 μg/mL and 49.06 μg/mL,respectively,followed by ferulic acid and sodium dehydroacetate. Furthermore,sodium dehydroacetate in vivo showed the optimal controlling effects on postharvest anthracnose and stem end rot in mango,in which the disease incidences was decreased by 83.52%and 59.32%,respectively. The inhibition efficacy by ferulic acid and cinnamic aldehyde was in the next place,but ferulic acid treatment showed an optimal efficacy in extending the shelf life of mango fruit(15.51 d),followed by sodium dehydroacetate and licorice antioxidant. In contrast,the sodium o-phenylphenate was able to bring about susceptibility of mango fruit to strong phytotoricity. Generally,postharvest application of sodium dehydroacetate,ferulic acid and cinnamic aldehyde could be potential strategies for mango preservation.