Abstract:

Ca-based bentonite was roasted at 200 or 400 ℃ for thermal activation. After diluted with water at a liquid/
solid ratio of 15:1, suspensions of the activated and non-activated bentonite were coated onto the surface of mangoes. The
treated mangoes were stored at 26 to 28 ℃ and measured for yellowing index, decay index, weight loss rate, the contents
of protopectin, soluble sugar and total acid and respiration rate. The results showed that the 200 ℃ activated bentonite
significantly decreased skin yellowing, decay incidence, weight loss rate, and slowed down protopectin degradation in
mango. Meanwhile, the occurrence of the respiration peak was delayed, and sugar accumulation and acid degradation were
retarded. Compared with treatment with nothing or the 400 ℃ activated bentonite, the 200 ℃ activated bentonite was more
effective in delaying their post-harvest ripening and thus achieving the purpose of preservation.

Key words: bentonite, activation, coating, mango, preservation