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Enhancing safety and shelf life of fresh-cut mango by application of edible coatings and microencapsulation technique

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Mango pulp is very perishable and so has a short shelf life, which both marketers
and consumers would like to be longer. Manually sliced mango was treated
by coating opuntia mucilage-rosemary oil (Mu + RO), 2 g rosemary oil microencapsul
(ROM), and 2 g (ROM) plus (Mu + RO); the treated mango pieces
were placed in plastic trays, and overwrapped with PVDC film and then stored
at 6°C. Changes in the quality parameters and activity of peroxidase (POD)
enzyme were evaluated for 9 days of storage period. These treatments retarded
loss of ascorbic acid and the drop in sensory acceptability, fewer changes in
color, decreasing activity POD enzyme. These also inhibited the decay incidence
and slowed microbial growth. The (Mu + RO) treatment was more effective in
controlling postharvest quality as compared to the (ROM) treatment, but the
data reveal that applying the compound treatment effectively prolongs the quality
attributes and extends the storage life of sliced mango fruit.

Keywords: Coating, essential oil, mango, microencapsulation, mucilage, opuntia, rosemary, storage life

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Informasi Detail

Judul Seri

Food Science & Nutrition

No. Panggil

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Penerbit

New York : Wiley Periodicals, Inc.., 2014

Deskripsi Fisik

Food Science & Nutrition 2014; 2(3): 210– 217

Bahasa

English

ISBN/ISSN

doi: 10.1002/fsn3.98

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

2014; 2(3)

Subjek

GIZI DAN PANGAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

agus

Versi lain/terkait

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