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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 peroxidase (POD) activity of sliced mango var. Chaunsa during 9 days of storage at 6°C.
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fig04: Effect of different treatments on peroxidase (POD) activity of sliced mango var. Chaunsa during 9 days of storage at 6°C.

Mentions: Peroxidase is an important oxyradical detoxification enzyme in plant tissue. This enzyme catalyzes more than one reaction and acts on a number of substrates, not only causing browning of fruits but also leading to discoloration, off-flavors, and nutritional damage. Inactivation of this enzyme is considered necessary to minimize the possibility of deterioration. As can be seen in Fig. 4, increase in POD activities was observed during the first 6 days of storage in control treatment and decreased thereafter, reaching 201.8 U/g at the end of storage. But little change in SOD activities was observed during the first 9 days of storage in (Mu + RO) and (Mu + RO & ROM) treatments and decreased thereafter, which indicated that mucilage-oil coating could effectively reduce the activity of POD during the storage time. POD activities in all treatments were lower than those in control slices during the storage time and significant difference of POD activity was found in all the treatments. POD activity in (Mu + RO & ROM) was 150.3 U/g, which was the lowest of all treatments.


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 peroxidase (POD) activity 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

fig04: Effect of different treatments on peroxidase (POD) activity of sliced mango var. Chaunsa during 9 days of storage at 6°C.
Mentions: Peroxidase is an important oxyradical detoxification enzyme in plant tissue. This enzyme catalyzes more than one reaction and acts on a number of substrates, not only causing browning of fruits but also leading to discoloration, off-flavors, and nutritional damage. Inactivation of this enzyme is considered necessary to minimize the possibility of deterioration. As can be seen in Fig. 4, increase in POD activities was observed during the first 6 days of storage in control treatment and decreased thereafter, reaching 201.8 U/g at the end of storage. But little change in SOD activities was observed during the first 9 days of storage in (Mu + RO) and (Mu + RO & ROM) treatments and decreased thereafter, which indicated that mucilage-oil coating could effectively reduce the activity of POD during the storage time. POD activities in all treatments were lower than those in control slices during the storage time and significant difference of POD activity was found in all the treatments. POD activity in (Mu + RO & ROM) was 150.3 U/g, which was the lowest of all treatments.

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