Effect of protective coatings on the quality of mango (Mangifera indica L.) in postharvest
Mango (Mangifera indica L.) is a climacteric fruit of sublime sensory characteristics, but with a very short shelf life, so it is necessary to explore technological alternatives to extend its postharvest period. Within the improvements, most studied currently, the application of edible coatings for fruits of commercial interest that allow to improve their physiological and sensory characteristics, is found. In the present research the effect of two edible coatings on the quality of mango fruits was evaluated. The fruits were coated with solutions of cassava starch (Manihot esculenta C.) and citrus pectin at concentrations of 1.5%; the mangoes were immersed in the solution for two minutes and stored at 11±1°C and 80±5% RH. Firmness, physiological weight loss and the tristimulus color parameters; "CIELab", the browning index, total soluble solids, acidity and sensory quality was evaluated every three days during 12 days. It can be concluded that edible coatings based on cassava starch and pectin, allowed conserve mango fruits cv. Criollo stored for 12 days at 11±1°C and 80±5% RH.
| Main Authors: | , , |
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| Format: | Digital revista |
| Language: | spa |
| Published: |
Universidad de Ciencias Aplicadas y Ambientales U.D.C.A
2015
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| Online Access: | https://revistas.udca.edu.co/index.php/ruadc/article/view/468 |
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| Summary: | Mango (Mangifera indica L.) is a climacteric fruit of sublime sensory characteristics, but with a very short shelf life, so it is necessary to explore technological alternatives to extend its postharvest period. Within the improvements, most studied currently, the application of edible coatings for fruits of commercial interest that allow to improve their physiological and sensory characteristics, is found. In the present research the effect of two edible coatings on the quality of mango fruits was evaluated. The fruits were coated with solutions of cassava starch (Manihot esculenta C.) and citrus pectin at concentrations of 1.5%; the mangoes were immersed in the solution for two minutes and stored at 11±1°C and 80±5% RH. Firmness, physiological weight loss and the tristimulus color parameters; "CIELab", the browning index, total soluble solids, acidity and sensory quality was evaluated every three days during 12 days. It can be concluded that edible coatings based on cassava starch and pectin, allowed conserve mango fruits cv. Criollo stored for 12 days at 11±1°C and 80±5% RH. |
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