Developing countries experience significant postharvest losses
of fruit and vegetables, and among these agricultural products,
mango is a dominant tropical fruit variety (FAO, 2003). However,
mangoes face problems in storage due to various diseases caused
by fungi and bacteria. The control of these diseases has become
difficult because of strain resistance to fungicides and increasingly
rigorous regulations. These regulations on the use of fungicide
have reduced the ability to develop control strategies based on
chemicals (Johnson and Sangchote, 1994). An alternative to this
problem could be the use of natural compounds that have a broad
antimicrobial spectrum.