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Enhancing safety and shelf life of fresh-cut mango by application of edible coatings and microencapsulation technique.

Alikhani M - Food Sci Nutr (2014)

Bottom Line: Manually sliced mango was treated by coating opuntia mucilage-rosemary oil (Mu + RO), 2 g rosemary oil microencapsul (ROM), and 2 g (ROM) plus (Mu + RO); the treated mango pieces were placed in plastic trays, and overwrapped with PVDC film and then stored at 6°C.These treatments retarded loss of ascorbic acid and the drop in sensory acceptability, fewer changes in color, decreasing activity POD enzyme.The (Mu + RO) treatment was more effective in controlling postharvest quality as compared to the (ROM) treatment, but the data reveal that applying the compound treatment effectively prolongs the quality attributes and extends the storage life of sliced mango fruit.

View Article: PubMed Central - PubMed

Affiliation: Higher Educational Complex of Saravan Saravan, Iran.

ABSTRACT
Mango pulp is very perishable and so has a short shelf life, which both marketers and consumers would like to be longer. Manually sliced mango was treated by coating opuntia mucilage-rosemary oil (Mu + RO), 2 g rosemary oil microencapsul (ROM), and 2 g (ROM) plus (Mu + RO); the treated mango pieces were placed in plastic trays, and overwrapped with PVDC film and then stored at 6°C. Changes in the quality parameters and activity of peroxidase (POD) enzyme were evaluated for 9 days of storage period. These treatments retarded loss of ascorbic acid and the drop in sensory acceptability, fewer changes in color, decreasing activity POD enzyme. These also inhibited the decay incidence and slowed microbial growth. The (Mu + RO) treatment was more effective in controlling postharvest quality as compared to the (ROM) treatment, but the data reveal that applying the compound treatment effectively prolongs the quality attributes and extends the storage life of sliced mango fruit.

No MeSH data available.


Related in: MedlinePlus

Effect of different treatments on sensory scores of sliced mango var. Chaunsa during 3 (A), 6 (B), and 9 (C) days of storage at 6°C.
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fig01: Effect of different treatments on sensory scores of sliced mango var. Chaunsa during 3 (A), 6 (B), and 9 (C) days of storage at 6°C.

Mentions: The taste, flavor, firmness, visual appearance, and the color scores of mango pulp fell quickly during storage. All of the treatments delayed the drop in sensory quality, and extended the shelf life. In the control fruits and in mangoes that had undergone all of the treatments, slices were still commercially satisfactory even after they had been stored for 3 days. However, after 6 days; the control became unacceptable for the market whereas the good quality of sliced fruit under different treatments was retained. The sensory evaluation after 3 days did not vary among the fruit treated with (Mu + RO), (ROM) and (Mu + RO & ROM) but the difference between the quality following treatment with (Mu + RO) and another treatment after 6 days was significant (Fig. 1). Dong et al. (2004) reported that chitosan coating improved the quality and extended the shelf life of peeled litchi fruit. In this work, the chitosan coating on sliced mango improved its quality and prevented surface cracking and the leaking of juice. Antioxidant and antimicrobial activity reported for essential oils might probably reduce dehydration, chlorophyll breaking down, and happening of browned polymers responsible for fruit browning and shrivel (Alikhani et al. 2009). Also edible coating can help to retain moisture on the fruit surface and impart a fresh appearance (Drake et al. 1988).


Enhancing safety and shelf life of fresh-cut mango by application of edible coatings and microencapsulation technique.

Alikhani M - Food Sci Nutr (2014)

Effect of different treatments on sensory scores of sliced mango var. Chaunsa during 3 (A), 6 (B), and 9 (C) days of storage at 6°C.
© Copyright Policy - open-access
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4048606&req=5

fig01: Effect of different treatments on sensory scores of sliced mango var. Chaunsa during 3 (A), 6 (B), and 9 (C) days of storage at 6°C.
Mentions: The taste, flavor, firmness, visual appearance, and the color scores of mango pulp fell quickly during storage. All of the treatments delayed the drop in sensory quality, and extended the shelf life. In the control fruits and in mangoes that had undergone all of the treatments, slices were still commercially satisfactory even after they had been stored for 3 days. However, after 6 days; the control became unacceptable for the market whereas the good quality of sliced fruit under different treatments was retained. The sensory evaluation after 3 days did not vary among the fruit treated with (Mu + RO), (ROM) and (Mu + RO & ROM) but the difference between the quality following treatment with (Mu + RO) and another treatment after 6 days was significant (Fig. 1). Dong et al. (2004) reported that chitosan coating improved the quality and extended the shelf life of peeled litchi fruit. In this work, the chitosan coating on sliced mango improved its quality and prevented surface cracking and the leaking of juice. Antioxidant and antimicrobial activity reported for essential oils might probably reduce dehydration, chlorophyll breaking down, and happening of browned polymers responsible for fruit browning and shrivel (Alikhani et al. 2009). Also edible coating can help to retain moisture on the fruit surface and impart a fresh appearance (Drake et al. 1988).

Bottom Line: Manually sliced mango was treated by coating opuntia mucilage-rosemary oil (Mu + RO), 2 g rosemary oil microencapsul (ROM), and 2 g (ROM) plus (Mu + RO); the treated mango pieces were placed in plastic trays, and overwrapped with PVDC film and then stored at 6°C.These treatments retarded loss of ascorbic acid and the drop in sensory acceptability, fewer changes in color, decreasing activity POD enzyme.The (Mu + RO) treatment was more effective in controlling postharvest quality as compared to the (ROM) treatment, but the data reveal that applying the compound treatment effectively prolongs the quality attributes and extends the storage life of sliced mango fruit.

View Article: PubMed Central - PubMed

Affiliation: Higher Educational Complex of Saravan Saravan, Iran.

ABSTRACT
Mango pulp is very perishable and so has a short shelf life, which both marketers and consumers would like to be longer. Manually sliced mango was treated by coating opuntia mucilage-rosemary oil (Mu + RO), 2 g rosemary oil microencapsul (ROM), and 2 g (ROM) plus (Mu + RO); the treated mango pieces were placed in plastic trays, and overwrapped with PVDC film and then stored at 6°C. Changes in the quality parameters and activity of peroxidase (POD) enzyme were evaluated for 9 days of storage period. These treatments retarded loss of ascorbic acid and the drop in sensory acceptability, fewer changes in color, decreasing activity POD enzyme. These also inhibited the decay incidence and slowed microbial growth. The (Mu + RO) treatment was more effective in controlling postharvest quality as compared to the (ROM) treatment, but the data reveal that applying the compound treatment effectively prolongs the quality attributes and extends the storage life of sliced mango fruit.

No MeSH data available.


Related in: MedlinePlus