Effect of two edible coatings with different permeability characteristics on mango (Mangifera indica L.) ripening during storage.
Baldwin E. A., Burns J. K., Kazokas W., Brecht J. K., Hagenmaier R. D., Bender R. J., Pesis E.
Author Affiliation: USDA/ARS Citrus and Subtropical Products Laboratory, Winter Haven, FL 33883-1909, USA.
Postharvest Biology and Technology 17 : 215-226
Abstract : Two types of fruit coating were tested for their effect on external and internal mango fruit atmospheres and quality factors during simulated commercial storage at 10 or 15°C with 90-99% RH followed by simulated marketing conditions of 20°C with 56% RH. One coating was polysaccharide-based while the other had carnauba wax as the main ingredient. These 2 coatings exhibited markedly different O2 permeability characteristics under laboratory conditions, confirming reports in the literature that polysaccharide coatings are less permeable to respiratory gases, such as O2, and more permeable to water vapour, than carnauba wax. When applied to fruits under simulated commercial conditions, however, the difference between the coatings in permeance to respiratory gases were much reduced, probably due to the high humidity during chilled storage. Both coatings created modified atmospheres, reduced decay, and improved appearance by imparting a subtle shine; but only the polysaccharide coating delayed ripening and increased concentrations of flavour volatiles. The carnauba wax coating significantly reduced water loss compared to uncoated and polysaccharide-coating treatments.