Emulsion Coating to Extend Postharvest Life of Mango (Mangifera Indica Cv. Manila)

Abstract

A coating emulsion was prepared using maltodextrins, carboxymethylcellulose, propileneglycol and a mixture of s orbit an fatty acid esters with an HLB of 6. The emulsion was sprayed on fully mature, unripened manila mangoes, which were the stored at 15 and 25C and 80–85% R.H. At 25C it was observed that rate CO2 production increased and lost in control fruits after 12 days of storage. Coated mangoes kept their rate CO2 production and suffered only 8% weight loss after 21 days of storage. After storage, the coating was washed out and fruits were allowed to ripen naturally, which occurred in 3–4 days. The results obtained from this study indicate that application of the hydrophobic coating extended the postharvest storage of mangoes for at least 20 days more than uncoated fruits.

Pectin‐based Edible Coating for Shelf‐life Extension of Ataulfo Mango

“…The results of our experiments revealed that coated mangoes showed a smaller reduction in TSS values than controls. Lower TSS values for coated mangoes have also been reported by other researchers (Diaz‐Sobac et al . 1996; Srinivasa et al .…”

“…Nature Seal TAM, another cellulose‐based coating, was also reported to delay ethylene production in coated mangoes stored at 21C (Mitra 1997). Diaz‐Sobac et al . (1996) used a coating emulsion including maltodextrins, carboxymethyl cellulose, propylene glycol and a mixture of sorbitan fatty acid esters on Manila mango.…”

“…Reduction of the respiration rate as the result of polysaccharide‐based coating has also been reported for mango cultivars (cvs. Alphonso and Manila; Diaz‐Sobac et al . 1996; Kittur et al .…”

“…Thus, the pectin‐based coating was effective in preserving green color and delaying mesocarp discoloration. Diaz‐Sobac et al . (1996) reported that at a fully mature stage, control mangoes (cv.…”

“…The results of our experiment agree with the results of other researchers who have reported similar pH and acidity changes in mango fruits as the result of coating. Diaz‐Sobac et al . (1996) reported higher increases of pH and decreases of acidity in control samples compared with the pH and acidity in mangoes coated with maltodextrin and carboxymethyl cellulose.…”