Edible coatings with avocado oil on the quality of ‘Tommy Atkins’ mangoes

Abstract

One of the main, most effective and economical techniques used in the preservation of fresh fruits is the edible coatings. We applied 0.53% and 2.52% avocado oil coatings to ‘Tommy Atkins’ mangoes at ripening stage 2. The treatment control comprised uncoated mangoes. The fruits were stored at 15 °C ±2°C and 80% ±5% relative humidity (RH) and at ambient conditions of 26 °C ±2°C and 75% ±5% RH for 24 days. Several physicochemical parameters (pH, soluble solids, titratable acidity, firmness, and weight loss), color-related characteristics, and microbiological and sensory characteristics were periodically analyzed. The results indicated that the combined effect of 2.52% avocado oil coating and refrigerated storage at 15 °C ±2°C and 80% ±5% RH led to a decrease in water loss (by 20%) at the end of the storage period, delayed mango senescence, inhibited microbial growth (indicated by the absence of molds and Escherichia coli), and did not influence sensory attributes of the fruit. Thus, avocado oil coating might be used to preserve the fruit for up to 24 days.

Cloreto de cálcio em abacates (Persea americana M.): impacto na qualidade pós-colheita durante o armazenamento refrigerado

“…Quanto à perda de massa, em relação aos dias de armazenamento (Figura 1B), constatou-se que houve aumento linear da perda, a partir do dia 0 até o último de armazenamento (21° dia), atingindo o maior valor de 15,94% de perda ao fim do experimento. Esse aumento pode estar relacionado a perda de água através da transpiração ou evaporação (Sarria;Zapata;Bermúdez, 2023).…”