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India and Sri Lanka produce an abundance of tropical fruits such as mango more than 14 varieties of mango have been identified by the Department of Agriculture Sri Lanka however nearly forty percent of the produce is lost due to post harvest handling and post-harvest diseases recently university of wales research has shown that hexagon a saved chemical compound can be successfully used to enhance the shelf life and quality of fruits and vegetables Asia is an international collaborative program the program is a collaboration between the university of Guelph in Canada talon higher education university in Kyoto and the Industrial Technology Institute Sri Lanka the objectives of the project are to ensure nutritional security increase the income of farmer along with gender empowerment the project is also provided the opportunity for capacity building in terms of expanding the scope of our activities in other water trees as well as providing opportunities for forces with training of our team members the project has enriched the research capabilities of our team and help us expand our research capabilities the objective of our research is to reduce the post-harvest loss in mango using XML thereby we have incorporated hexagon into a post harvest bio wax and also into a composite material made of banana fiber in addition we performed a pre-harvest prey using a formula containing hexagon this is our experiment location in galleria gamma where we performed trials for the pre-harvest prey after selecting trees having fruits of the correct maturity we prepare the 2 eff solution which is a formula containing hexagon the fruits were then sprayed with the prepared solution at 30 days and 15 days before harvest the fruits were then harvested at mature green stage d sapped and sorted harvested and sorted fruits were waxed using the hexagon incorporated bio wax and allowed to air-dry like in the previous experiments salted fruits were packaged in boxes containing the hexagon incorporated composite material made of banana fiber in all experiments the fruits were packaged on shredded paper in ventilated cardboard boxes the fruits but then analyzed every 7 days for 21 days the physical chemical tests carried out on all the experiments are weight loss firmness color total soluble solids' timetable acidity disease incidents and sensory analysis in addition mango volatile were analyzed using solid-phase microextraction and gas chromatography the data was finally statistically analyzed and the results generated
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