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Evaluation of edible coatings in fresh cuts mango fruits.

Author(s) : FREIRE M. Jr, LEBRUN M., DUCAMP M. N., et al.

Type of article: Article

Summary

The potential benefits of edible films or coating is to stabilize the product and thereby extend it shelf life. Edible films can delay ripening of climacteric fruit, delay colour changes in non-climacteric fruit, reduce water loss, reduce decay, and improve appearance. The aim of this work was to evaluate the use of edible coatings to preserve the quality of fresh cut mango fruits storage under refrigeration. Mangoes (Mangifera indica L.) cv. Kent cultivated in Ivory Coast were used as raw material. Four treatments were evaluated: 1% sodium carboxy methyl cellulose, 0,75% chitosan, 1% dextrin potato starch. Distilled water was used as a control treatment. The mango cubes were dipped in the coating solutions and placed polypropylene plastic trays sealed with polypropylene film. The trays were stored at 4°C for up to 9 days. Each 3-days interval, the fruits were taken for evaluation. The fresh-cut mango treated with chitosan showed minor respiratory quotient and the best appearance, clear yellow colour, without browning and no taste alteration.

Details

  • Original title: Evaluation of edible coatings in fresh cuts mango fruits.
  • Record ID : 2006-1310
  • Languages: English
  • Source: Acta Alimentaria - n. 369
  • Publication date: 2005/12/01

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