scholarly journals Impact of edible coatings based on cassava starch and chitosan on the post-harvest shelf life of mango (Mangifera indica) ‘Tommy Atkins’ fruits

2018 ◽  
Vol 38 (suppl 1) ◽  
pp. 86-95 ◽  
Author(s):  
Fabiana Oliveira dos Santos CAMATARI ◽  
Luciana Cristina Lins de Aquino SANTANA ◽  
Marcelo Augusto Gutierrez CARNELOSSI ◽  
Allana Patrícia Santos ALEXANDRE ◽  
Maria Lucia NUNES ◽  
...  
Keyword(s):  
Shelf Life ◽  
Mangifera Indica ◽  
Cassava Starch ◽  
Edible Coatings ◽  
Post Harvest

Evaluation of Post-harvest Losses and Shelf Life of Fresh Mango (Mangifera indica L.) in Eastern Zone of Tanzania

2019 ◽  
Vol 20 (4) ◽  
pp. 855-870
Author(s):  
Anna Baltazari ◽  
Hosea Mtui ◽  
Lucy Chove ◽  
Theodosy Msogoya ◽  
Abdul Kudra ◽  
...  
Keyword(s):  
Shelf Life ◽  
Mangifera Indica ◽  
Post Harvest ◽  
Eastern Zone

scholarly journals Edible Coatings as Carriers of Antibrowning Compounds to Maintain Appealing Appearance of Fresh-cut Mango

2020 ◽  
pp. 1-9
Author(s):  
Anna Marín ◽  
Elizabeth A. Baldwin ◽  
Jinhe Bai ◽  
David Wood ◽  
Christopher Ference ◽  
...  
Keyword(s):  
Citric Acid ◽  
Shelf Life ◽  
Nutritional Value ◽  
Mangifera Indica ◽  
Aloe Vera ◽  
Protein Isolate ◽  
Eating Quality ◽  
Edible Coatings ◽  
Fresh Cut ◽  
Ripe Stage

Fresh-cut mango (Mangifera indica) slices and chunks garner an exotic image and are highly appreciated for their unique flavor and nutritional value. However, processors tend to use firm unripe mangoes to achieve shelf life of 10 to 14 days, which compromises eating quality. The post-processing life of ripe fresh-cut mangoes is limited by tissue softening, translucency, and browning. The current study was undertaken to investigate whether edible coatings can extend the shelf life of fresh-cut mangoes processed at an eating-ripe stage. Three edible coatings, carboxymethylcellulose (1% w/v), aloe (Aloe vera) powder (2% w/v), and whey protein isolate (2% w/v), supplemented with calcium ascorbate 2% w/v (firming agent) and the antioxidants citric acid (0.8% w/v) and acetyl-N-cysteine (0.4% w/v), were used. The mixture of antibrowning agents, whether applied alone or with the edible coatings, was the most effective at reducing slice browning up to 10 and 11 days at 5 °C for ‘Tommy Atkins’ and ‘Kent’, respectively. In general, there were no differences in firmness and flavor among the three edible coatings. Calcium ascorbate alone did not suppress browning consistently, whereas citric acid appeared to be the ingredient having the greatest antibrowning effect on slice quality. Citric acid can easily be used by processors of fresh-cut mangoes to prevent browning.

Impact of post-harvest treatment on shelf-life and quality of mango (Mangifera indica) cv. Langra

2019 ◽  
Vol 7 (1) ◽  
pp. 46
Author(s):  
Rajesh Singh ◽  
Dinesh Kumar Ahirwar ◽  
Satish Singh Baghel
Keyword(s):  
Shelf Life ◽  
Mangifera Indica ◽  
Post Harvest

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 Studies on the effect of post harvest treatments on shelf life and quality of mango [Mangifera indica l.] cv. Amrapali

2017 ◽  
Vol 9 (4) ◽  
pp. 2055-2061
Author(s):  
T. Mounika ◽  
N. N. Reddy ◽  
N. Jyothi Lakshmi ◽  
Veena Joshi
Keyword(s):  
Shelf Life ◽  
Mangifera Indica ◽  
Calcium Nitrate ◽  
Methyl Cellulose ◽  
Physicochemical Characteristics ◽  
Potassium Nitrate ◽  
Soluble Solids ◽  
Sugar Accumulation ◽  
Post Harvest

he physicochemical characteristics and shelf life of mango[Mangifera indica L.] fruits treated with calci- um chloride (CaCl2-1%, 2%), calcium nitrate (Ca(NO3)2-1%, 2%), potassium nitrate (KNO3-1%, 2%) and carboxyl methyl cellulose (CMC - 0.5, 1%) were studied. Untreated fruits served as the control. All tested treatments indicated a significant delay in the change of weight loss (16.84%), ripening (51.66%), decaying percentage (46.66) and retained firmness (3.23 kg/cm2) of fruits and biochemical qualities viz., total soluble solids(22.33Brix), sugar accumulation (18.17%) and tritratable acidity on 16th day in mango fruits compared to control. The significant (5%) impact of treatment is found on the least decay percentage in the order of fruits treated with calcium nitrate (2%) followed by 1% Ca(NO3)2, 2% CaCl2 and 1% CaCl2. Hence, it could be concluded that post harvest chemical treatment with calcium nitrate, calcium chloride (1%, 2%) has the potential to control spoilage, prolong the storage life and preserve valuable attributes of post harvest quality of mango, presumably because of its effect on inhibition of ripening and senescence processes by lowering the respiration rate.

scholarly journals Physiological changes and shelf life of mango (Mangifera indica L.) Influenced by post harvest treatments

2018 ◽  
Vol 15 (2) ◽  
pp. 219-226 ◽  
Author(s):  
MI Hoque ◽  
S Chowhan ◽  
M Kamruzzaman
Keyword(s):  
Shelf Life ◽  
Dry Matter ◽  
Disease Incidence ◽  
Mangifera Indica ◽  
Hot Water ◽  
Soluble Solids ◽  
Neem Extract ◽  
Post Harvest ◽  
Thin Plastic

The experiment examined the efficacy of various post harvest treatments namely control, hot water treatment, thin plastic film, chlorinated water, neem extract and garlic extract on shelf life and quality of mango. Parameters studied were colour, firmness, disease severity, disease incidence, total soluble solids, total weight loss, moisture content, dry matter and shelf life of mango. The longest shelf life of 15.41 days was found in mango fruits wrapped with thin plastic film.SAARC J. Agri., 15(2): 219-226 (2017)

Gum Ghatti Coating Enriched with Clove Oil extends the post Harvest Shelf Life of Banana (Musa acuminata., cv. Robusta) Fruit Stored at Ambient Condition

2018 ◽  
Vol 34 (2) ◽  
pp. 173-183 ◽  
Author(s):  
Arpit V. Joshi ◽  
◽  
Nilanjana S. Baraiya ◽  
Pinal B. Vyas ◽  
T. V. Ramana Rao ◽  
...  
Keyword(s):  
Shelf Life ◽  
Musa Acuminata ◽  
Ambient Condition ◽  
Clove Oil ◽  
Post Harvest ◽  
Gum Ghatti
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