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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 weight loss of sliced mango var. Chaunsa during 9 days of storage at 6°C.
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fig02: Effect of different treatments on weight loss of sliced mango var. Chaunsa during 9 days of storage at 6°C.

Mentions: A mucilage coating in the (Mu + RO) and (Mu + RO & ROM) treatments retarded the weight loss of sliced mango fruit (Fig. 2). At the end of storage, the weight losses of the control and (Mu + RO & ROM) sliced mango were 18.7% (highest) and 10.12% (lowest) respectively. The majority of weight loss was mainly by the leakage of juice from the pulp, rather than by the loss of water. Therefore, one of the advantageous effects of mucilage coating on the loss of weight by mango pulp was protection by reducing the leakage of juice. Additionally, significant differences between (ROM) and (Mu + RO) or (Mu + RO & ROM) were observed at the P < 0.05 level, during the storage. The use of cactus-mucilage edible coatings by Del-Valle et al. (2005) leads to decreased weight loss and increased shelf life of strawberry.


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 weight loss of sliced mango var. Chaunsa during 9 days of storage at 6°C.
© Copyright Policy - open-access
Related In: Results  -  Collection

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

fig02: Effect of different treatments on weight loss of sliced mango var. Chaunsa during 9 days of storage at 6°C.
Mentions: A mucilage coating in the (Mu + RO) and (Mu + RO & ROM) treatments retarded the weight loss of sliced mango fruit (Fig. 2). At the end of storage, the weight losses of the control and (Mu + RO & ROM) sliced mango were 18.7% (highest) and 10.12% (lowest) respectively. The majority of weight loss was mainly by the leakage of juice from the pulp, rather than by the loss of water. Therefore, one of the advantageous effects of mucilage coating on the loss of weight by mango pulp was protection by reducing the leakage of juice. Additionally, significant differences between (ROM) and (Mu + RO) or (Mu + RO & ROM) were observed at the P < 0.05 level, during the storage. The use of cactus-mucilage edible coatings by Del-Valle et al. (2005) leads to decreased weight loss and increased shelf life of strawberry.

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