Mango (Mangifera indica L.) is an emerging fruit for tropical exports: it is grown in over 90 countries worldwide producing over 28.51 million tons. Asia accounts for approximately 77% of the global mango production, while America and Africa account respectively for 13 and 10%.
Ethiopia has diverse agricultural environments and can grow various fruit crops with a huge potential for mango production: over 47 thousand hectares are dedicated to fruit crops, 12.61% of which are dedicated to mango cultivation.
Mango fruits are delicious, with excellent flavor, an appealing aroma and are rich in carbohydrates, proteins, fats, minerals and vitamins - vitamin A (beta carotene), vitamin B1, vitamin B2 and vitamin C (ascorbic acid) in particular. As mangoes are rich in bioactive compounds, they are a good source of antioxidants and therefore help reduce the risk of certain forms of cancer, slow down the ageing process, improve lung function and reduce complications associated with diabetes.
Ethiopia has vast potential on the domestic market, mainly in densely populated urban areas and in the export markets due to its proximity to Saudi Arabia, Djibouti and Somalia.
Although Ethiopia has great potential to produce and export high-quality mangoes, the effective yields and fruit quality is low. This is mainly due to post-harvest loss caused by a poor management of the fruit. Considerable quantities are in fact lost before they reach the reference markets or consumers due to poor post-harvest handling and limited shelf-life.
Mangoes must therefore face considerable storage and transport problems due to their perishable nature. Researchers from Jimma University (Ethiopia) have shown how applying edible coating is essential to reduce the loss of perishable goods.
"We assessed the application of beeswax and chitosan at different concentrations (0.5%, 1.5% and 2%) on two mango varieties (Apple and Tommy Atkins). Beeswax and chitosan and 2% significantly reduced the loss of weight, Brix level, titratable acidity, pH and rot incidence and index while preserving firmness (N) and extending shelf-life. The edible coating used has good potential to preserve fruit quality and beeswax at 2% is the most effective treatment for all parameters tested."
