Development of Novel Hexanal Nano-fibre Matrix by Electrospinning for Shelf-life Extension of Mango Fruits
Development of Novel Hexanal Nano-fibre Matrix by Electrospinning for Shelf-life Extension of Mango Fruits |
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| © 2025 by IJETT Journal | ||
| Volume-73 Issue-3 |
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| Year of Publication : 2025 | ||
| Author : Kwaghgba Elijah Gbabe, Mike Ojotu Eke, Dinnah Ahure, Sylvester Obaike Adejo, Michael Ayodele Omodara, Kizhaera Sevathapandian Subramanian, M. Prasanthrajan and Jagatheesan Mohanraj |
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| DOI : 10.14445/22315381/IJETT-V73I3P132 | ||
How to Cite?
Kwaghgba Elijah Gbabe, Mike Ojotu Eke, Dinnah Ahure, Sylvester Obaike Adejo, Michael Ayodele Omodara, Kizhaera Sevathapandian Subramanian, M. Prasanthrajan and Jagatheesan Mohanraj, "Development of Novel Hexanal Nano-fibre Matrix by Electrospinning for Shelf-life Extension of Mango Fruits," International Journal of Engineering Trends and Technology, vol. 73, no. 3, pp. 461-472, 2025. Crossref, https://doi.org/10.14445/22315381/IJETT-V73I3P132
Abstract
The current work used electrospinning to create a unique hexanal nano-fibre matrix for the noncontact packaging of mango fruits to improve their shelf life during storage and transportation. Thus, the problem of colour spots is overcome, and the vaporisation of hexanal molecules on the surface of fruits is reduced during postharvest treatment. Hexanal release from the nano-fibre matrix was confirmed using gas chromatography-mass spectrometry. The scanning electron microscope exposed nanowires with diameters ranging from 195.5 to 345.8 nm. The FT-IR spectra revealed the distinctive peak of hexanal in the wavenumber region of 1894-1147cm-1. Applying the hexanal nano-fibre matrix to green matured mango fruits in ambient environments resulted in a 14-day shelf-life extension. In comparison, the control samples remained fresh for only 6 days. The effect of the hexanal nano-fibre on mango sensory qualities revealed that freshly picked mangoes scored higher values in appearance, color, texture, flavour, and overall acceptability than treated fruits. The treated fruits had better quality qualities than the control fruits, such as decreased physiological weight loss, increased firmness, lower percentage decay, higher pH, and better color.
Keywords
Electrospinning, Food security, Hexanal, Postharvest loss, Shelf life.
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