Quality and Shelf Life of Mango (Mangifera Indica L. cv. `Tainong') Coated by Using Chitosan and Polyphenols

2007 ◽  
Vol 13 (4) ◽  
pp. 317-322 ◽  
Author(s):  
J. Wang ◽  
B. Wang ◽  
W. Jiang ◽  
Y. Zhao
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Mangifera Indica ◽  
Titratable Acidity ◽  
Chitosan Solution ◽  
Life Extension ◽  
Mango Fruit ◽  
Chitosan Coating ◽  
Keeping Quality

Chitosan-based coatings were used to delay ripening and prolong shelf-life of mango fruit stored at 15±1°C and 85—90% RH for 35 days. Mango fruits were treated with 2% chitosan solution or with 2% chitosan containing 1% tea polyphenols (TP—chitosan). Samples were taken at regular intervals for analysis. Results indicated that chitosan coating alone could decrease the decay incidence and weight loss, and delay the change in colour, pH and titratable acidity of mango fruit during storage. While coating the fruit with TP—chitosan was more effective at keeping quality of the fruit during storage. Firmness of the control fruit declined rapidly to 18.6 N after 5 days of storage at 15°C, which was 22.8% or 71.5% lower than that of the fruit treated with chitosan or TP—chitosan, respectively. Sensory quality of mango was enhanced significantly by the TP—chitosan coating compared with chitosan coating alone. These results suggested that treatment with chitosan containing TP exhibited high potential for shelf-life extension of mango fruit.

scholarly journals Effect of Pectin/Nanochitosan-Based Coatings and Storage Temperature on Shelf-Life Extension of “Elephant” Mango (Mangifera indica L.) Fruit

Polymers ◽  
2021 ◽  
Vol 13 (19) ◽  
pp. 3430
Author(s):  
Thi Minh Phuong Ngo ◽  
Thanh Hoi Nguyen ◽  
Thi Mong Quyen Dang ◽  
Thi Van Thanh Do ◽  
Alissara Reungsang ◽  
...  
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
Weight Maintenance ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Life Extension ◽  
And Storage

The aim of extending shelf-life and maintaining quality is one of the major issues regarding mango fruit preservation. The quality of mango fruits is greatly affected by postharvest factors, especially temperature and fruit treatment. In this study, the effect of coating and storage temperature on the characteristics of mango fruits was investigated. The mango fruits were immersed in different concentrations (1.5%, 2.0%, and 2.5%) of pectin/nanochitosan dispersion (with ratios of pectin:nanochitosan 50:50), and (0.75%, 1% and 1.25%) of nanochitosan dispersion and stored at 17, 25, and 32 °C for 24 days. Changes in fruit, including weight loss, firmness, color, chemical composition (such as the total soluble solids concentration (TSS)), total sugar, reducing sugar, titratable acidity (TA), and vitamin C were periodically recorded. The results indicated that the pectin/nanochitosan coating significantly prevented reductions in the fruit weight, firmness, TSS, TA, and vitamin C content. Additionally, pectin/nanochitosan at a low temperature (17 °C) had a greater positive effect on fruit shelf-life and weight maintenance than 25 and 32 °C. The coated mango fruits maintained good quality for 24 days at 17 °C, while coated fruits stored at 25 °C and 32 °C, as well as uncoated ones stored at 17 °C, were destroyed after two weeks. At the maximum storage time evaluated, the coating formulations containing pectin and nanochitosan exhibited microbial counts below the storage life limit of 106 CFU/g of fruit. In general, the results showed that the pectin/nanochitosan coating (2%) with a storage temperature of 17 °C is the most effective strategy for improving quality and extending the shelf-life of mango fruits.

scholarly journals The Effect of Waxing Options on Shelf Life and Postharvest Quality of “ngowe” Mango Fruits under Different Storage Conditions

2019 ◽  
Vol 2019 ◽  
pp. 1-9 ◽  
Author(s):  
Benson Maina ◽  
Jane Ambuko ◽  
Margaret J. Hutchinson ◽  
Willis O. Owino
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Beta Carotene ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Mango Fruit ◽  
Carotene Content

Mango is an economically important fruit crop but with a very short shelf life of about 4–9 days in ambient and between 2 and 3 weeks in cold storage. Extending the shelf life and marketing period of mango fruit requires application of quality preservation technologies. This study aimed at evaluating the effect of innovative waxing options on shelf life and postharvest quality of “ngowe” mango fruits stored under different storage conditions. A homogenous sample of mango fruits, variety “ngowe” harvested at mature green stage were subjected to two waxing treatments, namely Shellac or Decco wax™. The waxes were applied by dipping the fruits in wax for five seconds followed by air drying. The waxed fruits were then packed in carton boxes and stored either at ambient room temperature (25°C) or cold room (12°C). Random samples of three fruits from each treatment and storage conditions were taken for measurement of attributes associated with ripening after every 3 and 7 days for ambient and cold storage, respectively. These included cumulative weight loss, respiration, peel firmness, total soluble solids (TSS), total titratable acidity (TTA) and beta carotene content. Results from the study showed that waxing with either Shellac or Decco wax was effective in prolonging shelf life of “ngowe” mango fruits by 3 and 6 days in ambient and cold storage respectively. Untreated fruits in ambient storage lost 5.3% of the initial weight by day 7 compared to an average of 4.5% for the waxed fruit (day 10). Waxed fruits in ambient had low CO2 concentration (59.53 ml/kg hr) compared to a high (88.11 ml/kg hr) CO2 concentration for the untreated fruits. Similarly, other ripening related changes including brix, color, and firmness were significantly slowed down by waxing, especially under cold storage. Findings from this study show the effectiveness of waxing in delaying mango fruit ripening. Waxing can therefore be used to extend the shelf life and marketing period for mango fruit.

Bioactive chitosan based coatings: functional applications in shelf life extension of Alphonso mango – a sweet story

2016 ◽  
Vol 88 (9) ◽  
pp. 853-863 ◽  
Author(s):  
K. V. Harish Prashanth ◽  
Revathy Baskaran ◽  
E. B. DhanyaSri ◽  
Keyword(s):  
Shelf Life ◽  
Life Extension ◽  
Chemical Components ◽  
Formulation Development ◽  
Mango Fruit ◽  
Flavor Perception ◽  
Alphonso Mango ◽  
Coating Formulation ◽  
Organic Acids And Sugars

AbstractChitosan-based coating (M4F2) was used successfully to delay ripening and prolong shelf-life of rapidly perishable and expensive Alphonso mango fruits stored at 30 ± 3°C and 40–50% RH for 15 days. Matured raw Alphonso mango fruits were simple dip treated/coated and air dried with our newly developed chitosan based formulation (for industry) with additives. Samples were taken at regular intervals for routine analysis of fruits. Results indicated that M4F2 coating could decrease the decay incidence loss along with delay the change in color of mango fruit during storage but not physiological steady weight loss. Interestingly, sensory evaluation indicated that quality of mango was enhanced slight significantly to more sweetness and better aroma by M4F2 coating compared to uncoated control fruits. Further, our M4F2 coating formulation may act as an important potentiator of flavor compounds of mango as well as controlling organic acids and sugars, which are key components in the perception of mango flavor. Understanding the chemical components that contribute to flavor perception of the fruit is necessary for post-harvest storage technology. This information is also important to study chitosan/derivatives elicitation in molecular level to improve mango flavor as well as in identification of genes responsible for flavor quality. The scientific story behind this effective chitosan based coating formulation development has been discussed.

Shelf-Life Extension and Sanitation of Fresh Pork Loin by E-Beam Treatment

2012 ◽  
Vol 75 (12) ◽  
pp. 2179-2189 ◽  
Author(s):  
IRENE GARCÍA-MÁRQUEZ ◽  
MARÍA I. CAMBERO ◽  
JUAN A. ORDÓÑEZ ◽  
MARÍA C. CABEZA
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Product Distribution ◽  
Point Of View ◽  
Life Extension ◽  
Rheological Characteristics ◽  
Beam Irradiation ◽  
Pork Loin ◽  
Irradiated Meat

The usefulness of electron beam (E-beam) irradiation to increase the shelf life of whole fresh pork loin stored at 4°C has been studied. The shelf life was extended from 5 to 11 and 20 days after the application of 1 and 2 kGy, respectively. If a temperature abuse situation were to occur during product distribution (e.g., increase to 8°C), the shelf life would be extended from 3 to 8 and 15 days, respectively, after application of the same doses. When considering Listeria monocytogenes from a public health point of view, the irradiated whole fresh loin may be marketable for periods longer than 2 weeks, thus guaranteeing a practically Listeria-free product. Irradiation produced no important changes in the rheological characteristics of the meat. Although the sensory quality of irradiated meat was scored lower than the control immediately after irradiation, after 5 days in storage, irradiated meat scored higher than or not different from the control.

scholarly journals Effect of lemongrass and mint essential oils combined with food additives soaking solution on the quality of Pangasius fillets during cold storage

Food Research ◽  
2020 ◽  
Vol 4 (S6) ◽  
pp. 138-145
Author(s):  
R. Sarnes ◽  
T.T.A. Ngoc ◽  
L.N. Binh
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Sensory Quality ◽  
Food Additives ◽  
Life Extension ◽  
Preliminary Study ◽  
Retail Conditions ◽  
Lemongrass Essential Oil ◽  
Quality And Shelf Life

Pangasius fillet has high demand in the international market due to its tender flesh, delicate taste and as an affordable substitute for cod and other more expensive white fishes. The preliminary study, it was found that the optimized condition for soaking was NaCl 1.32%, STPP 1.88%, and sorbitol 4.68% for 30 mins which give a significant effect (p<0.05) to the yield, water activity, pH, and improvement in the sensory of the treated fillet. However, the soaking itself was not contributed to the extension of shelf life. This study aimed to examine the effects of Pangasius fillet soaked in essential oil on the quality and shelf life with simulated storage similar to retail conditions. Lemongrass essential oil was showing the best result in improving the quality and shelf life of Pangasius fillet stored in refrigerated storage (0-4˚C). The addition of 0.2% lemongrass showed 7 days extension of shelf-life or longer compared to fillet without soaking and fillet soaking without essential oil. In addition, it also reduces the Total Volatile BasedNitrogen (TVB-N) content, improves the sensory quality (raw and cooked) of Pangasius fillet. Mint essential oil was showing the shelf-life extension (7 days longer) and sensory improvement at 0.3% concentration. However, the mint essential oil was not showing better TVB-N reduction in treated fillet compared to fillet soaking without essential oil. Therefore, it is recommended to incorporate 0.2% lemongrass essential oil for the Pangasius industry to extend the shelf life of Pangasius fillet followed with quality improvement

scholarly journals Color and Organoleptic Changes of the Golek Mango Fruit (Mangifera indica L.) On Zero Energy Cool Chamber (ZECC) Storage Method with Packaging Combination

2021 ◽  
pp. 66-75
Author(s):  
Andi Dirpan ◽  
Andi Nurfaidah Rahman ◽  
Muhammad Tahir Sapsal ◽  
Mulyati M. Tahir ◽  
Singgang Dewitara
Keyword(s):  
Shelf Life ◽  
Skin Color ◽  
Mangifera Indica ◽  
Fruit Production ◽  
Zero Energy ◽  
Mango Fruit ◽  
Cool Chamber ◽  
Post Harvest ◽  
Horticultural Crops

The increase in the amount of mango fruit production is due to their high nutritional content affordable, and relatively easy to find. However, like other horticultural crops, Mango can be easily bruised or damaged. The fruit damage can be caused by improper post-harvest handling, causing mango quality and has a short shelf life. The study aimed to determine the shelf life and quality of mango Golek stored in Zero Energy Cool Chamber (ZECC) using LDPE packaging and LDPE packaging with additional perforations. The first stage was observing the physical quality of the fruit and then post-harvest treatment such as washing, packaging and storing mangoes at ZECC temperature (±26°C). The second stage was the mango quality test after storage. Tests in the form of skin color and organoleptic. The results obtained in this study were mangoes packed with LDPE and LDPE with perforations. Mango packaged in LDPE packaging were able to retain L* color, b* color, organoleptic color, aroma, texture and taste. Mangoes packed with perforated LDPE packaging can retail,  L * color, b * color, organoleptic color, aroma, texture and taste

scholarly journals A Study of Asparagus Preservation Capacity of Chitosan-Alginate and Chitosan-Carrageenan Biofilms

2020 ◽  
Vol 9 (2) ◽  
pp. 89-94
Author(s):  
Yen Thi Ngoc Tran ◽  
An Thi Thao Nguyen ◽  
Anh Nguyen Nhat Bui
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Control Sample ◽  
Point Of View ◽  
Life Extension ◽  
Coated Sample ◽  
Chitosan Coating ◽  
Sensory Score ◽  
Green Asparagus

Fresh postharvest green asparagus rapidly deteriorate due to its senescence process and high transpiration rate. This thesis aims to utilize the available sources of carrageenan and alginate for combining with pure chitosan coating solution, thus create a new multi-component coating that can overcome the limitations of pure chitosan coating, and show more effective in maintaining the quality of postharvest green asparagus. The gel solution ratio 2:1 (v/v) of chitosan 1% (w/v) and alginate 0.2% (w/v), had ability to prolong shelf-life of asparagus for 3 days (from weight loss point of view) and 7 days (from visual quality point of view) compared to control sample. The weight loss was less than about 12% and also ensured lower firmness change, maintained higher chlorophyll content, exhibiting better quality of asparagus compared to control and chitosan coated sample. The chitosan-alginate (2:1 v/v) coated asparagus achieved highest sensory score in day 7 and 14 of storage and lowest total aerobic growth in 14 days of storage at 4 ºC. The coating biofilm of chitosan-alginate could be considered as the new multi-component edible coating which showed high effectiveness in quality preservation and shelf-life extension of asparagus.

scholarly journals Prestorage Heat Treatment and Poststorage Quality of Mango Fruit

HortScience ◽  
2000 ◽  
Vol 35 (2) ◽  
pp. 247-249 ◽  
Author(s):  
Saichol Ketsa ◽  
Sugunya Chidtragool ◽  
Susan Lurie
Keyword(s):  
Heat Treatment ◽  
Mangifera Indica ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Mango Fruit ◽  
Off Flavors ◽  
Solids Content ◽  
Comparable Quality

Freshly harvested mango fruit (Mangifera indica L. cv. Nam Dok Mai), were heated at 38 °C for 3 days or heated and then stored at 4 °C for 3 weeks before ripening at 25 °C, then compared with nonheated fruit for quality changes. When not refrigerated, heated and nonheated fruit ripened within 7 days to a comparable quality, although titratable acidity remained higher in heated fruit. The peel of heated fruit was initially yellower in cold-stored fruits, and soluble solids content was initially greater, whereas firmness and titratable acidity were less than that of nonheated fruit during ripening at 25 °C. After cold storage and ripening, heated fruit had a lower incidence of disease and developed less chilling injury than nonheated fruit. Nonheated fruit stored at 4 °C also developed off-flavors whereas the heated fruit did not. Heat treatment did not inhibit ripening but did ameliorate low-temperature injury.

scholarly journals Phytochemical changes in mango fruit in response to Alternaria alternata infection

2018 ◽  
Vol 36 (No. 3) ◽  
pp. 227-232 ◽  
Author(s):  
Jiao Li ◽  
Liangang Mao ◽  
Yanning Zhang ◽  
Lan Zhang ◽  
Hongyun Jiang
Keyword(s):  
Superoxide Dismutase ◽  
Vitamin C ◽  
Fruit Quality ◽  
Alternaria Alternata ◽  
Enzyme Activities ◽  
Phenylalanine Ammonia Lyase ◽  
Titratable Acidity ◽  
Mango Fruit ◽  
Malondialdehyde Content

Changes in mango fruit quality, malondialdehyde content, and enzymatic activities in response to pathogen Alternaria alternata infection were studied. A. alternata significantly affected the appearance of mango fruit at 5 and 7 days after treatment (DAT). The quality of pathogen-infected fruit first showed a significant decrease in titratable acidity and vitamin C content and a significant increase in pH since 3 DAT. The malondialdehyde content was higher than that in the untreated controls at 3 and 7 DAT. The enzyme activities of ascorbate peroxidase and polyphenol oxidase showed significant increases since 3 DAT. Significant increases in l-phenylalanine ammonia-lyase and superoxide dismutase activities were observed at 7 DAT. These results indicate that A. alternata infection first significantly affects some biochemical constituents and enzyme activities in mango fruit since 3 DAT and that there was no significant effect on appearance until 5 DAT.

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