Postharvest conservation of Tommy atkins mango fruits during storage using Moringa oleifera oil-based coating

Abstract

Among several biodegradable coatings used to extend the shelf life of fresh fruits, those that can be obtained from Moringa oleifera stand out due to their extraordinary biochemical, antibacterial and antifungal properties. Another aspect is their constitution which is composed of proteins, lipids, carbohydrates, carotenoids, vitamins, minerals and natural bioactive compounds, that can be applied for the development of functional foods due to their nutritional and pharmaceutical properties. The objective of this study was to evaluate the effect of bio-based coating produced from different concentrations of Moringa oleifera seed oil added to cassava starch in the postharvest conservation of Tommy atkins mango fruits. The bio-based coating was applied to mango fruits stored at room temperature (27 °C) for 15 days. Mangoes were submitted to the following treatments: moringa oil (Moringa oleifera) in 4 concentrations: 0.5% (v/v) + cassava starch; 1% (v/v) + cassava starch; 1.5% (v/v) + cassava starch and a control treatment without coating (0%), during 15 days of storage (0, 3, 6, 9, 12 and 15 days), adding up to 24 treatments with three replications. The application of moringa-oil-based coating prolonged the postharvest shelf life of the Tommy atkins mango by maintaining the physicochemical and physical properties during 12 days of storage at room temperature when compared to control treatment. M. oleifera oil-based coatings delayed the degradation of the pigments, making the bio-coated fruits gain shine and remain with it

Effect of A Moringa Oil–Beeswax Edible Coating on the Shelf-Life and Quality of Fresh Cucumber

“…The changes in color in cucumbers are due to the conversion of the cucumber surface from a green to a more yellowish color [32]. The study by Silva et al [22] did not show any significant interactions between color and moringa oil coating in mango. They observed variations in the color of the fruits, specifically for those in the control treatment (without bio-based coating).…”

“…Similar results were found by Muddather and Abu-Goukh [39], who reported that the delay in TSS accumulation was further enhanced by the wax treatment. Coating mango with 0.5 and 1% moringa oil showed the best results for TSS values, as they presented the highest mean values [22]. El-Gioushy et al [40] found that the TSS content of 10% Gum Arabic-coated guava was lower compared to non-coated.…”

“…As a result, there was a decrease in moisture removal, which in turn caused a reduction in fruit weight loss. The study by Silva et al [22] found that moringa oil-coated fruits with 0.5 and 1% showed minor differences in weight loss during the storage period, indicating that the moringa oil coatings protected the fruits against excessive water loss. Dadzie et al [25] reported a reduction in weight loss in beeswax-coated eggplant fruit, probably because lipid-based coatings are good barriers to water vapor.…”

“…[21]. Moringa oil is considered a promising low-cost material used to decrease/eliminate undesirable microorganisms from food products [22]. The use of an edible coating like moringa extract reduces decay and increases the marketability of tomatoes [23].…”