Scientists from the University of Guelph, led by Jayasankar Subramanian, have teamed up with researchers in Sri Lanka and India to cut post-harvest mango losses. The technology could be passed on to other produce. (Picture by Martin Schwalbe)
Mangoes will have greater shelf life with new technology
Consumers of mangoes around the world and their farmers in South Asia could soon benefit from new technology that will increase the shelf life of the popular fruit. University of Guelph professor Jayasankar Subramanian has teamed up with colleagues in Tamil Nadu, India and Sri Lanka to cut mango crop losses due to poor post harvest storage.
$2.3 million of funding for the project was recently announced by Canada’s International Development Research Centre (IDRC) and the Canadian International Development Agency (CIDA).
“An estimated 40% of the total mango production is lost due to poor post-harvest storage facilities. This is after they harvest the fruits. Since mangoes from these regions are exported to other parts of the world including Canada – primarily targeting expatriates from those respective regions – improving their post-harvest shelf life will increase the farmer’s revenue,” Subramanian told The Sri Lanka Reporter.
Canadian scientists will work with the Industrial Technology Institute in Sri Lanka, headed by Dr. Shanthi Wilson to innovate a special packaging system that uses special nanotechnology to reduce post-harvest losses.
“To reduce these losses the Canadian, Indian, and Sri Lankan experts will combine their patented technologies to develop special fruit cartons, dividers, and wraps lined with nanoparticles extracted from coconut husks and banana plants,” according to a statement.
Subramanian says mangoes were the ideal choice for the project since India and Sri Lanka exclusively produce certain varieties of mangoes.
“The eventual goal is extend this technology to other perishable crops or produce, as there will be availability of the products grown in India and Sri Lanka in other parts of the world as well,” says Subramanian.
