Postharvest quality issues in the local marketing of semi- processed mangoes: a case study of three sub-metros in Greater Accra.
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Date
2015-11-04
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Abstract
Fresh fruits promote good health but are highly perishable and affected by different microbial
contaminates from production up to consumption. A study was conducted to investigate the
postharvest quality issues in the local marketing of semi processed mangoes: A case study of the
Accra Municipality. Field survey was conducted in three towns including La-Dadekotopon,
Ledzokuku Krowor and Accra Metro. Interviews together with semi-structured questionnaires
were used in data collection from consumers and processors of mango fruits who were randomly
selected from each location. One hundred and fifty consumers; and Ninety processors were
interviewed from the towns. Food quality assessment was also conducted to assess the quality of
the fruit at the Food Research Institute (FRI) of the Council for Scientific and Industrial Research
(CSIR), near Legon, Accra between May to September, 2014. Fresh cut mango fruits from
different processor types were selected for the quality assessment study. The study showed that
consumers purchased fruits from wayside/hawkers (51%) and from local fruit stores and
supermarkets (49%). Quality traits consumers consider when purchasing fruits include softness,
colour, aroma, sweetness, and type of mango fruits; with sweetness and softness (71.3%) being
the most preferred traits consumers consider. Some of the barriers to the purchase of fresh cut
mango fruits according to consumers include price (45.3%), difficulty in choosing a ripe mango
fruit (11.4%), degree of blemish or defect (27.3%) and packaging and presentation (16.0%). Poor
handling of fresh cut fruits (37.1%), bacteria (31.9%), fungi (17.6%) and the use of contaminated
packaging material and knife (13.4%) were the cause of infections on fresh cut mango fruits. Keit
(81.0%), Kent (18.0%), Palma and Jafna (1.0%) were the mango types processors from the three
different locations processed. Keit was the most preferred mango for processing followed by
Kent, Palma and Jafna. Keit was common and liked my consumers. It was revealed that
processors are more likely to purchase fruits that are fully ripped for processing into fresh cuts.
Some of the activities fresh mango fruits are taken through before processing included washing of
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fruits with water (85.5%), washing of hands (46.7%), washing with salt water (7.8%) and the
cleaning of the processing tools (31.1%). Processing procedure for fresh cut mangoes included
washing of hands (53.3%), cleaning of tools (48.9%), peeling of fruits (55.6%), cutting peeled
fruits into smaller sizes (56.7%) and packaging of the fresh cut fruits into containers (42.2%).
Processors reported that decay/rot (27.8%), cracks (26.7%), sand burns (5.6%), and bruises
(36.7%) as defects on fruits purchased for processing. Insect bites (26.7), moulds (0.0%), and
spots (71.1%) also affect the quality of fruits purchased. Causes of fresh cut fruits wastage
included high price of mango fruits (31.1%), poor storage conditions (51.1%), low selling rate
(45.6%) and low quality of fruits (14.4%) from source of production. Some measures were,
however, taken by processors to reduce wastage. Fresh cut mango fruits that were already
processed but hawked (A), on demand cut (D) and restaurant processed (R) at two different sales
periods i.e. immediate cut and after 6 hours taken from La-Dadekotopon , Ledzokuku Krowor
and Accra Metro were used. The mean values for APC, Moulds, Yeast and E. coli at the different
processors and sale periods were not significant (P>0.05). There was however, significant
difference (P<0.05) in TCC with D (7.455x10
2
cfu/g) being significantly higher than R
(2.085x10
2
cfu/g) and A (4.375x10
2
cfu/g). There was no significant difference in TSS content,
however, the change in TSS generally showed an ascending trend as the sale periods delayed, i.e.,
from 4.38
o
Brix in the immediate cut to 5.11
o
Brix in the after 6 hours of cut. Titratable acidity (%
citric acid) levels in the fruits from the 3 processing types (P) were significantly different
(P<0.05). Mango fruits from R had a higher mean acidity (0.562% citric acid) than fruits from the
other processors. A had the least mean acidity (0.443%). Market conditions that favor
contamination from poor hygiene of the venders, using microbial unsafe containers, poor
handling practice and poor environmental conditions such as sanitarily unsafe marketing
environment were identified.
Description
A thesis submitted to the School of Research and Graduate studies, Kwame Nkrumah University of science and Technology, in partial fulfillment of the requirements for the award of Master of Philosophy (MPhil). post harvest technology) degree,2015