Effect of protective coatings on the quality of mango (Mangifera indica L.) in postharvest

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.

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Main Authors: Estrada Mesa, Eliana María, Padilla Reyes, Fabio, Márquez Cardozo, Carlos Julio
Format: Digital revista
Language:spa
Published: Universidad de Ciencias Aplicadas y Ambientales U.D.C.A 2015
Online Access:https://revistas.udca.edu.co/index.php/ruadc/article/view/468
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id rev-ruadc-co-article-468
record_format ojs
institution UDCA CO
collection OJS
country Colombia
countrycode CO
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access En linea
databasecode rev-ruadc-co
tag revista
region America del Sur
libraryname Biblioteca de la UDCA de Colombia
language spa
format Digital
author Estrada Mesa, Eliana María
Padilla Reyes, Fabio
Márquez Cardozo, Carlos Julio
spellingShingle Estrada Mesa, Eliana María
Padilla Reyes, Fabio
Márquez Cardozo, Carlos Julio
Effect of protective coatings on the quality of mango (Mangifera indica L.) in postharvest
author_facet Estrada Mesa, Eliana María
Padilla Reyes, Fabio
Márquez Cardozo, Carlos Julio
author_sort Estrada Mesa, Eliana María
title Effect of protective coatings on the quality of mango (Mangifera indica L.) in postharvest
title_short Effect of protective coatings on the quality of mango (Mangifera indica L.) in postharvest
title_full Effect of protective coatings on the quality of mango (Mangifera indica L.) in postharvest
title_fullStr Effect of protective coatings on the quality of mango (Mangifera indica L.) in postharvest
title_full_unstemmed Effect of protective coatings on the quality of mango (Mangifera indica L.) in postharvest
title_sort effect of protective coatings on the quality of mango (mangifera indica l.) in postharvest
description 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.
publisher Universidad de Ciencias Aplicadas y Ambientales U.D.C.A
publishDate 2015
url https://revistas.udca.edu.co/index.php/ruadc/article/view/468
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spelling rev-ruadc-co-article-4682021-07-13T07:53:04Z Effect of protective coatings on the quality of mango (Mangifera indica L.) in postharvest Efecto de recubrimientos protectores sobre la calidad del mango (Mangifera indica L.) en poscosecha Estrada Mesa, Eliana María Padilla Reyes, Fabio Márquez Cardozo, Carlos Julio Climatérico hidrocoloides características fisicoquímicas almacenamiento Climacteric hydrocolloids physicochemical characteristics storage 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. El mango (Mangifera indica L.) es un fruto climatérico de excelsas características sensoriales, pero presenta una vida útil o de anaquel muy corta, por lo tanto, es necesario explorar alternativas tecnológicas, que permitan prolongar su periodo poscosecha. Dentro de los desarrollos más estudiados, actualmente, se encuentra la aplicación de recubrimientos comestibles a frutas de interés comercial, que permitan mejorar sus características fisiológicas y sensoriales. En la presente investigación, se evaluó el efecto de dos recubrimientos comestibles sobre la calidad de frutos de mango. Los frutos fueron recubiertos con soluciones de almidón de yuca (Manihot esculenta C.) y pectina cítrica, en concentraciones de 1,5%. Los mangos, se sumergieron en la solución durante dos minutos y se almacenaron a 11±1ºC y 80±5% de HR. Se evaluó cada tres días, durante 12 días, la firmeza, la pérdida fisiológica de peso, los parámetros triestímulos de color; “CIELab”, el índice de pardeamiento, los sólidos solubles totales, la acidez y la calidad sensorial. Se logró concluir que los recubrimientos comestibles, con base en almidón de yuca y pectina permitieron conservar los frutos de mango cv. Criollo durante 12 días almacenados, en refrigeración a 11±1ºC y 80±5% de HR. Universidad de Ciencias Aplicadas y Ambientales U.D.C.A 2015-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/html https://revistas.udca.edu.co/index.php/ruadc/article/view/468 10.31910/rudca.v18.n1.2015.468 Revista U.D.C.A Actualidad & Divulgación Científica; Vol. 18 No. 1 (2015): Revista U.D.C.A Actualidad & Divulgación Científica. Enero-Junio; 181-188 Revista U.D.C.A Actualidad & Divulgación Científica; Vol. 18 Núm. 1 (2015): Revista U.D.C.A Actualidad & Divulgación Científica. Enero-Junio; 181-188 Revista U.D.C.A Actualidad & Divulgación Científica; v. 18 n. 1 (2015): Revista U.D.C.A Actualidad & Divulgación Científica. 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