Pectin-based edible coating for shelf-life extension of Ataulfo mango.
Moalemiyan M., Ramaswamy H. S., Maftoonazad N.
Author Affiliation: Department of Food Science, McGill University, Macdonald Campus, 21,111 Lakeshore Ste-Anne-de-Bellevue, Quebec H9X 3V9, Canada.
Journal of Food Process Engineering 35 : 572-600
Abstract : Mango is a commercial but highly perishable fruit, and therefore, a longer shelf life is necessary for its successful marketing and consumer satisfaction. This study aims at evaluating the effects of edible coating, based on pectin, on the quality and shelf-life extension of mangoes. The coating formulations included different combinations of pectin, beeswax, sorbitol and monoglyceride. The fruits were coated and stored at room temperature along with uncoated controls. Samples tested were evaluated periodically for quality parameters, which included visual observation, weight loss, respiration rate, color, firmness, pH, soluble solids (SS), titrable acidity and extent of decay. The coated-fruits reduced the rate of color development, texture softening, weight loss, CO2 evolution and acid production (only pH and SS increased) compared with the control. The shelf life of control sample was less than a week, whereas the coated fruits remained good for over 2 weeks, thereby offering a significant advantage.