Evaluation of storage life of mango cv. Tommy Atkins, lightly processed and pretreated with edible coating.
Dussán Sarria S., Torres León C., Reyes Calvache P. M.
Author Affiliation: Facultad de Ingeniería y Administración, Universidad Nacional de Colombia, Palmira, Colombia.
Acta Agronómica, Universidad Nacional de Colombia 61 : 45-46
Abstract : This paper presents the results of a study conducted to evaluate the quality parameters of mango (cv. Tommy Atkins) slices, pretreated with edible coatings, during storage for 24 days at 5°C, and to determine the most appropriate packaging materials (among polyethylene bags with 70 and 40 µm gauges, styrofoam tray wrapped with stretchable polyvinyl chloride film and polyethylene terephthalate). Integrated dipping in ascorbic acid, citric acid and calcium chloride and coating with cassava starch and carnauba wax helped in maintaining the quality and extending the shelf life of cut mango during 24 days (or more) of storage at 5°C using polyethylene terephthalate. This innovative approach can be considered a good option for commercial storage and marketing of minimally processed mango.