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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 firmness of sliced mango var. Chaunsa during 9 days of storage at 6°C.
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fig03: Effect of different treatments on firmness of sliced mango var. Chaunsa during 9 days of storage at 6°C.

Mentions: Firmness of fresh-cut mangoes decreased in storage (Fig. 3). The (Mu + RO & ROM) treatments maintained highest firmness throughout storage. There was much more variation between (ROM) and (Mu + RO) and they had a similar effect on preventing firmness loss in mango slices on the sixth day of storage. Despite the hydrophilic character of polysaccharides, they can act as a barrier to water transfer, delaying dehydration and, therefore, extending the firmness of the coated fruit. Softening process in fruits has been reported to be dependent on the increase in polygalacturonase, β-galactoxidase, and pectinmethylesterase activities (Barrelt and Gonzalez 1994). Essential oil by antioxidant phenolics could reduce the action of cell-wall degrading enzymes.


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 firmness 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

fig03: Effect of different treatments on firmness of sliced mango var. Chaunsa during 9 days of storage at 6°C.
Mentions: Firmness of fresh-cut mangoes decreased in storage (Fig. 3). The (Mu + RO & ROM) treatments maintained highest firmness throughout storage. There was much more variation between (ROM) and (Mu + RO) and they had a similar effect on preventing firmness loss in mango slices on the sixth day of storage. Despite the hydrophilic character of polysaccharides, they can act as a barrier to water transfer, delaying dehydration and, therefore, extending the firmness of the coated fruit. Softening process in fruits has been reported to be dependent on the increase in polygalacturonase, β-galactoxidase, and pectinmethylesterase activities (Barrelt and Gonzalez 1994). Essential oil by antioxidant phenolics could reduce the action of cell-wall degrading enzymes.

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