1. IntroductionThe mango, Magifera

1. Introduction
The mango, Magifera Indica L. is well known for its excellent exotic flavour and usually referred to as the king of fruit (Fig. 1). It is a
dicotyledonous plant belonging to the order sapindales in the family Anacardiaceae. It is a popular and economically important fruit, widely
cultivated in the tropics and subtropics. Mango was originated in the Indo-Burmese region (Subramanyam, Krishnamurthy, & Parpia, 1975;
Tjiptono, Lam, & Mendoza, 1984). The fruit is eaten fresh and in several other by-products, including juices, nectars, purees (Ploetz,
Zentmyer, Nishijima, Rohrbach, & Ohr, 1994). Commercial mango production is reported in more than 87 countries. The prominent
mango producing countries are India, China, Thailand, Indonesia, Philippines, Pakistan and Mexico (Tharanathan, Yashoda, & Prabha,
2006). Mango production is increasing outside the traditional geographical regions of mango cultivations such as in Central and
South America, Australia, South-east Asia, Hawaii, Egypt, Israel and South Africa, especially for export markets (Tharanathan et al., 2006).
The most important exporting countries are Mexico (41% of the world market) followed by the Philippines (7.6%) and Pakistan (7.8%)
(Sauco, 2004). Some mango fruit cultivars, such as from the Indian and the Sri Lankan regions, show strong aroma, intense peel
colouration, delicious taste, and high nutritional value (Thanaraj, Terry, & Bessant, 2009). ‘Alphonso’ mango is considered as one of the
best rated mango cultivar in the world, and some other cultivars (such as Ataulfo from Mexico) are becoming important in the markets.
According to Lebrun, Plotto, Goodner, Ducamp, and Baldwin (2008), there are 49 species and thousands of mango cultivars. The popularity
of the fruit in the international market is due to its excellent flavour, attractive fragrance, beautiful colour, taste and nutritional properties
(Arauz, 2000). In addition, mangoes are good source of ascorbic acid, carotenoids and phenolic compounds, and other dietary antioxidants
(bioactive compounds) (Talcott, Moore, Lounds-Singleton, & Percival, 2005). The cv. Nam Dok Mai No.4 contains total phenols ~3.42 mg
(GAEg-1 DW) and reveals DPPH antioxidant capacity ranging from 10.94 to 28.16 μMTE/g (Gorinstein et al., 2010).
Consumption of mangoes can provide significant amounts of bioactive compounds with antioxidant activity. Unfortunately, the consumers are experiencing inconsistent fruit maturity and ripening variability, sometimes even in a single
consignment. Mango fruits have a short production season and storage life, and therefore fruit prices after seasonal peak can be very
high and therefore may not be affordable by many consumers. The storage life of mangoes is limited to 2–3 weeks in air at 10 °C−15 °C
(Yahia, 1998a). Variability in mango fruit quality is detected in the supply chain with respect to taste, flavour, colour, aroma, weight, size
and shape, influenced by the production management practices. According to Kader (2002), quality performance of mangoes depends
largely on external and internal quality parameters. Consumer acceptance is higher for mangoes free from external damages
including bruises, latex or sap injury, decay, uniform weight, colour and shape which are external quality attributes. Internal quality
attributes include uniform and intense flesh colour, freedom from damage, and adequate acidity (or pH) and SSC (brix°), depending on
cultivar and type of consumer preferences (consumers in different regions have different preferences). Mango flavour quality depends
on the type of cultivar, stage of maturity at harvest; postharvest handling methods including the type of treatments, and incidence of
mechanical damages or chilling injury, which can also affect fruit flavour (Kader, 2008a, 2008b). Production and postharvest practices, novel technologies and packhouse management have a great impact on retaining mango fruit quality and on the supply chain. Preharvest and postharvest handling practices and treatments play a major role in ensuring that the fruit reach the consumers with the optimum organoleptic, nutritional and functional quality attributes. Therefore, the objective of this review is to summarise the available information and research findings to retain the overall mango fruit quality and to reduce postharvest losses during the supply chain by adopting suitable postharvest novel technologies.