Research: Gas transmission rate through mango peel

Gas transmission rate through fruit peel is needed to understand gas exchange between fruit and the environment. It can be used to design packaging material and formulate edible coatings. It can also be used to predict oxygen consumption and possible carbon dioxide injury which could affect ripening and could predict the internal gas level inside the fruit. Researchers at the University of the Philippines Los Baños studied oxygen and carbon dioxide transmission rates of mango peel at different stages of maturity and ripeness and the effect of maturity and stage of ripeness on oxygen and carbon dioxide transmission rates of mango peel. An article about the research is published in APCBEE Procedia 8.
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