Effect of gum arabic coating combined with calcium chloride on physico-chemical and qualitative properties of mango (Mangifera indica L.) fruit during low temperature storage

Abstract

a b s t r a c tEffect of gum arabic (GA) 10% and calcium chloride (CA) 3% on the physiological and biochemical properties of mango (Mangifera indica L. CV. Choke Anan) fruits stored at 6 ± 1 • C and 90 ± 3% relative humidity for 28 days and then transferred to 25 ± 2 • C for 5 days shelf life were investigated. Significant (P ≤ 0.05) differences were observed in fruits treated with GA 10% and CA 3% as compared to control. The combined treatment of CA 3% + GA 10% significantly alleviated the increase in decay incidence. Furthermore, GA 10% alone or combined with CA 3% effectively reduced weight loss, color changes, soluble solid concentration, respiration rate, ethylene production and maintained high firmness, titratable acidity and ascorbic acid. The result of transmission electron microscopy revealed that these treatments also protected the ultrastructure of mitochondria. These results suggest that application of GA 10% coating combined with CA 3% might be a simple and effective technique for preserving mango fruit quality during low temperature storage.

Influence of Edible Coatings on Biochemical Fruit Quality and Storage Life of Bell Pepper cv. “Yolo Wonder”

“…Gum arabic, due to its certain film forming and antimicrobial characteristics, might have prevented pathogen attack, thereby reducing decay incidence. Our results are in line with the findings of Khaliq et al [47] who had reported a reduced decay incident in gum arabic coated mango fruit. On the other hand, coated fruit exhibited significantly lower CI than untreated (uncoated) bell pepper fruit.…”

“…Previous findings showed that gum arabic coating resulted in higher TA in tomatoes [46]. Our results are in confirmation with the findings of Khaliq et al [47] where 10% gum arabic alone or in combination with 3% calcium exhibited higher TA by preventing degradation of organic acids in mango fruit during cold storage.…”

Effect of Gum Arabic Coatings on Physico-Chemical and Sensory Qualities of Guava (Psidium guajava L) cv. Shweta

“…Decrease in firmness of fruits is due to pectinase and hydrolase enzyme activity that leads to degradation in cell structure, cell wall composition and inter and intracellular materials (Seymour et al, 1993). Inhibition of loss of firmness by edible coatings has been reported for various fruits including 10% GA in mango (Khaliq et al, 2015), 10 and 15% GA in tomato (Ali et al, 2010), combined treatment of GA and chitosin in banana (Maqbool et al, 2011). In this study, GA 5% and 10% coated fruits showed higher firmness than the control fruits and this may be due to thick coating which created a modified atmosphere around the fruit surface as a result reduced changes in pectin substances and activity of cell wall degrading enzymes.…”

“…It is a mixture of polysaccharides and glycoproteins used in industries for film forming, emulsification and encapsulation properties. Earlier, shelf life has been extended by applying gum arabic coating in tomato (Ali et al, 2010), mango (Khaliq et al, 2015), sweet cherry (Mahafaudi and Hamdi, 2014) and green chillies (Chitravathi et al, 2014). Therefore, the aim of this study was to understand the effect of gum arabic coating on extending shelf life, retaining freshness and quality of guava fruits during storage under ambient conditions.…”

Concomitant production of gum, nut and peduncle in dwarf cashew tree explored under different levels of irrigation and fertilization

“…The Arabic gum has broad relevance in the food (Chen et al, 2015;Khalid et al, 2014), pharmaceutical (Musa et al, 2015) and cosmetic industry (Khaliq et al, 2015). Polysaccharides such as Arabic gum, cashew gum and others can still move numerous research papers, involving studies of extraction, identification and characterization processes, properties, biological activities and applications (Yang & Zhang, 2009).…”