Surface treatments and coatings to maintain fresh-cut mango quality in storage

Background: Edible coatings may extend fresh-cut fruit storage by preventing moisture loss and decreasing gas exchange. This study evaluated the effect of an antibrowning dip (calcium ascorbate, citric acid and N-acetyl-L-cysteine), followed or not with carboxymethylcellulose (CMC) or carrageenan co...

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Main Authors: Anne Plotto, Jan A. Narciso, Nithiya Rattanapanoneb, Elizabeth A. Baldwina
Format: Journal
Published: 2018
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http://cmuir.cmu.ac.th/jspui/handle/6653943832/50432
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-504322018-09-04T04:52:22Z Surface treatments and coatings to maintain fresh-cut mango quality in storage Anne Plotto Jan A. Narciso Nithiya Rattanapanoneb Elizabeth A. Baldwina Agricultural and Biological Sciences Biochemistry, Genetics and Molecular Biology Nursing Background: Edible coatings may extend fresh-cut fruit storage by preventing moisture loss and decreasing gas exchange. This study evaluated the effect of an antibrowning dip (calcium ascorbate, citric acid and N-acetyl-L-cysteine), followed or not with carboxymethylcellulose (CMC) or carrageenan coatings on quality of fresh-cut mangoes stored at 5 C for up to 20days. A fourth treatment, only used in one of four experiments, consisted of chitosan. Treatments were applied on 'Tommy Atkins', 'Kent' and 'Keitt' mangoes harvested from Homestead (FL), and on imported store-boughtmangoes. Results: The anti browning dips maintained the best visual quality during storage for all cultivars, as indicated by higher b̈z.ast;, hue and L̈z.ast;. The CMC coating maintained similar visual quality, but carrageenan or chitosan decreased L̈z.ast; and b̈z.ast;. The anti browning dip containing calcium ascorbate reduced firmness loss on cut pieces of 'Keitt', 'Kent' and store-boughtmangoes. The antibrowning treatment maintained higher titratable acidity for 'Kent' and 'Keitt', resulting in lower sensory sweetness. Conclusion: This study with repeated experiments showed that calcium ascorbate with citric acid and N-acetyl-L-ysteine maintained cut mango slices attractiveness in storage by keeping light color in both varieties. The addition of a polysaccharide coating did not consistently improve quality. Published in 2010 by john wiley & Sons Ltd. 2018-09-04T04:41:00Z 2018-09-04T04:41:00Z 2010-10-01 Journal 10970010 00225142 2-s2.0-77957368021 10.1002/jsfa.4095 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77957368021&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/50432
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Agricultural and Biological Sciences
Biochemistry, Genetics and Molecular Biology
Nursing
spellingShingle Agricultural and Biological Sciences
Biochemistry, Genetics and Molecular Biology
Nursing
Anne Plotto
Jan A. Narciso
Nithiya Rattanapanoneb
Elizabeth A. Baldwina
Surface treatments and coatings to maintain fresh-cut mango quality in storage
description Background: Edible coatings may extend fresh-cut fruit storage by preventing moisture loss and decreasing gas exchange. This study evaluated the effect of an antibrowning dip (calcium ascorbate, citric acid and N-acetyl-L-cysteine), followed or not with carboxymethylcellulose (CMC) or carrageenan coatings on quality of fresh-cut mangoes stored at 5 C for up to 20days. A fourth treatment, only used in one of four experiments, consisted of chitosan. Treatments were applied on 'Tommy Atkins', 'Kent' and 'Keitt' mangoes harvested from Homestead (FL), and on imported store-boughtmangoes. Results: The anti browning dips maintained the best visual quality during storage for all cultivars, as indicated by higher b̈z.ast;, hue and L̈z.ast;. The CMC coating maintained similar visual quality, but carrageenan or chitosan decreased L̈z.ast; and b̈z.ast;. The anti browning dip containing calcium ascorbate reduced firmness loss on cut pieces of 'Keitt', 'Kent' and store-boughtmangoes. The antibrowning treatment maintained higher titratable acidity for 'Kent' and 'Keitt', resulting in lower sensory sweetness. Conclusion: This study with repeated experiments showed that calcium ascorbate with citric acid and N-acetyl-L-ysteine maintained cut mango slices attractiveness in storage by keeping light color in both varieties. The addition of a polysaccharide coating did not consistently improve quality. Published in 2010 by john wiley & Sons Ltd.
format Journal
author Anne Plotto
Jan A. Narciso
Nithiya Rattanapanoneb
Elizabeth A. Baldwina
author_facet Anne Plotto
Jan A. Narciso
Nithiya Rattanapanoneb
Elizabeth A. Baldwina
author_sort Anne Plotto
title Surface treatments and coatings to maintain fresh-cut mango quality in storage
title_short Surface treatments and coatings to maintain fresh-cut mango quality in storage
title_full Surface treatments and coatings to maintain fresh-cut mango quality in storage
title_fullStr Surface treatments and coatings to maintain fresh-cut mango quality in storage
title_full_unstemmed Surface treatments and coatings to maintain fresh-cut mango quality in storage
title_sort surface treatments and coatings to maintain fresh-cut mango quality in storage
publishDate 2018
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77957368021&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/50432
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