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MANILA – The Department of Agriculture is tapping bacteria to help extend the shelf life of mangoes, thus allowing the country to ship the fruit to more markets overseas.
Rex Bingabing, executive director of the DA-Philippine Center for Postharvest Development and Mechanization, said the agency’s scientists have discovered bacteria and fungus that can delay rotting in mangoes.
“If we can lessen or eliminate the use of chemicals to fight the bacteria that cause rot in fruits or infests stored grains, consumers will greatly benefit because that will mean increased food safety for them,” Bingabing said.
He said the country has ample flora, from which the natural active ingredients for bio-pesticides can be sourced. PhilMech researchers are looking into a combination of bio-control agents and hot water treatment to reduce stem-rot and anthracnose infection in mangoes.
At present, mangoes for export undergo hot water treatment to reduce stem-rot and anthracnose infection caused by fungi. Besides hot water treatment, chemical fungicide may also be applied.
Citing preliminary tests, Bingabing said combining hot water treatment and a bio-cpontrol agent would reduce infection by 80-90 percent.
“Traditional hot water treatment can only reduce stem-end rot and anthracnose infection in mangoes by an average of 60-90 percent,” he said.
The Philippines is searching for alternative markets for its mangoes, after China tightened its quarantine rules. Most of the Philippines’ mangoes is shipped to neighboring countries because of the fruit’s short shelf life.
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