Postharvest quality issues in the local marketing of semi- processed mangoes: a case study of three sub-metros in Greater Accra.

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 vii 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.

Source: KNUST