ANTIMICROBIAL SACHETS POST-HARVEST MANGO FRUITS

The present work aimed to develop sachets incorporated with essential oils to be stored with mangoes inside paper bags, as well as to assess both its antimicrobial and physicochemical properties. Oregano (Origanum vulgaris) and lemongrass (Cymbopogon citratus) essential oils were incorporated into sachets and their antimicrobial activity was tested for the fungi Colletotrichum gloeosporides, Lasiodiplodia theobromae, Xanthomonas campestris pv. mangiferae indica, and Alternaria alternate. Tommy Atkins mangoes were individually wrapped in paper bags containing antimicrobial sachets and maintained at 25 degrees C +/- 2 degrees C e RH 80% +/- 5%, for nine days. Both oregano and lemongrass essential oils were found to have little effect on mango skin color, firmness, soluble solids, titratable acidity and pH, indicating that their presence does not alter the physicochemical characteristics of mango pulp. Active sachets incorporated with either oregano or lemongrass essential oils showed efficiency, reducing the growth of the tested fungi, whereas lemongrass was found to be more efficient by decreasing about 2 log cycles both the mesophilic aerobes and molds and yeasts counts, when compared to the control treatment.