EFFECT OF EDIBLE COATING ON THE SHELF-LIFE AND QUALITY OF KEITT MANGO PULP FRUITS DURING COLD STORAGE

Document Type : Original Article

Authors

1 Department of Food Science, Faculty of Agriculture, Zagazing University, Zagazig, Egypt

2 Food Sci. Dept., Fact. Agric., Zagazig Univ., Egypt

Abstract

Mango is considered as a rich source of carotenoids, ascorbic acid, and phenolic compounds. In this study, fresh-cut mango samples (Mangifera indica Cv.Keitt) were coated with ascorbic acid (1%), calcium lactate (1%) and arabic gum (15%) solutions. They were then placed into plastic plates and stored at 4±2˚C for 14 days. Fresh-cut mango samples were evaluated by measuring the weight loss, pH, total soluble solids, texture, colour and sensory attributes. It was found that coating solutions could preserve fresh-cut mango quality by reducing weight loss, delaying the increase in total soluble solids, change in colour, and maintaining the sensory attributes (colour, flavour, taste, texture, and overall acceptability). The findings of this study revealed that ascorbic acid, calcium lactate, and arabic gum treatments could increase the shelf-life of mango for 14 days and could be used as an effective farm-based post-harvest treatment to increase the shelf-life, while keeping the physical and chemical characteristics of mango throughout storing at 4± 2℃.

Keywords

Zagazig Journal of Agricultural Research
Volume 48, Issue 6
November and December 2021
Pages 1389-1399

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