Journal
HORTICULTURE ENVIRONMENT AND BIOTECHNOLOGY
Volume 62, Issue 5, Pages 765-775Publisher
KOREAN SOC HORTICULTURAL SCIENCE
DOI: 10.1007/s13580-021-00347-w
Keywords
Edible coating; Lime essential oil; Mango; Pectin; Shelf life
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Funding
- Mexican Council for Science and Technology (CONACYT)
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq)
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This study demonstrated that using lime pectic extract and essential oil as a coating can effectively extend the shelf life of Haden mango, inhibit bacterial growth, and delay physical and chemical changes.
This work aimed to develop an edible coating based on Mexican lime (Citrus aurantifolia Swingle) pectic extract and essential oil on Haden mango (Mangifera indica L.) to extend its shelf life. Mango cubes were coated by immersion in a lime pectic extract (1% pectin w/v), lime essential oil (0.05% v/v), and glycerol (0.7% v/v) solution for 2, 5, and 10 min. Subsequently, coated and uncoated (control) test samples were stored for 21 days, and physical-chemical and microbiological analyses were performed every 3 days. The results showed no significant differences for total soluble solids, pH, and firmness. On the sixth day, bacterial growth was significantly lower in coated mangos than in the control (log 6.08 +/- 0.49 and 7.63 +/- 0.20 UFC g(-1), respectively). The application of the edible coating extended the shelf life of minimally processed mangos by 3 days, delaying physical and chemical changes as well as bacterial growth.
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