Effect of edible coatings on quality of mango fruit (Mangifera indica) 'Chok-Anan' during Storage

Four coatings were used for treatment mango fruit, 'Chok-Anan'. These were 0.5% chitosan, 1% carboxymethyl-cellulose (CMC) with 2% propyleneglycol, butter emulsion (butter:water = 4:1) and non-coated control. During storage at 13±0.5°C, 93±2% relative humidity for 21 days, the fruit were a...

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Main Authors: A. Phaiphan, N. Rattanapanone
Format: Book Series
Published: 2018
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Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=70450186212&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/60106
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-601062018-09-10T03:38:11Z Effect of edible coatings on quality of mango fruit (Mangifera indica) 'Chok-Anan' during Storage A. Phaiphan N. Rattanapanone Agricultural and Biological Sciences Four coatings were used for treatment mango fruit, 'Chok-Anan'. These were 0.5% chitosan, 1% carboxymethyl-cellulose (CMC) with 2% propyleneglycol, butter emulsion (butter:water = 4:1) and non-coated control. During storage at 13±0.5°C, 93±2% relative humidity for 21 days, the fruit were analyzed to determine quality every 3 days. All three coatings reduced weight loss and respiration rate, delayed softening and peel and pulp color. Total soluble solids (TSS) content, reducing sugar, total sugar, and titratable acidity (TA) were slightly lower in coated fruits. The respiratory patterns of fruit coated with 0.5% chitosan and 1% CMC showed climacteric rise. Fermentation was induced in fruit coated with the butter emulsion. The pectin methylesterase activity increased at the beginning of storage and then decreased, while acid phosphatase activity decreased during the storage, but was not significantly different among treatments. 2018-09-10T03:38:11Z 2018-09-10T03:38:11Z 2008-01-01 Book Series 05677572 2-s2.0-70450186212 10.17660/ActaHortic.2008.773.33 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=70450186212&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/60106
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Agricultural and Biological Sciences
spellingShingle Agricultural and Biological Sciences
A. Phaiphan
N. Rattanapanone
Effect of edible coatings on quality of mango fruit (Mangifera indica) 'Chok-Anan' during Storage
description Four coatings were used for treatment mango fruit, 'Chok-Anan'. These were 0.5% chitosan, 1% carboxymethyl-cellulose (CMC) with 2% propyleneglycol, butter emulsion (butter:water = 4:1) and non-coated control. During storage at 13±0.5°C, 93±2% relative humidity for 21 days, the fruit were analyzed to determine quality every 3 days. All three coatings reduced weight loss and respiration rate, delayed softening and peel and pulp color. Total soluble solids (TSS) content, reducing sugar, total sugar, and titratable acidity (TA) were slightly lower in coated fruits. The respiratory patterns of fruit coated with 0.5% chitosan and 1% CMC showed climacteric rise. Fermentation was induced in fruit coated with the butter emulsion. The pectin methylesterase activity increased at the beginning of storage and then decreased, while acid phosphatase activity decreased during the storage, but was not significantly different among treatments.
format Book Series
author A. Phaiphan
N. Rattanapanone
author_facet A. Phaiphan
N. Rattanapanone
author_sort A. Phaiphan
title Effect of edible coatings on quality of mango fruit (Mangifera indica) 'Chok-Anan' during Storage
title_short Effect of edible coatings on quality of mango fruit (Mangifera indica) 'Chok-Anan' during Storage
title_full Effect of edible coatings on quality of mango fruit (Mangifera indica) 'Chok-Anan' during Storage
title_fullStr Effect of edible coatings on quality of mango fruit (Mangifera indica) 'Chok-Anan' during Storage
title_full_unstemmed Effect of edible coatings on quality of mango fruit (Mangifera indica) 'Chok-Anan' during Storage
title_sort effect of edible coatings on quality of mango fruit (mangifera indica) 'chok-anan' during storage
publishDate 2018
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=70450186212&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/60106
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