Effect of coatings over the quality and shelf life of mango (Mangifera indica L.) fruit.
Baloch M. K., Farzana Bibi, Jilani M. S.
Author Affiliation: Department of Chemistry, Gomal University, Dera Ismail Khan 29050, Pakistan.
Journal of Food Processing and Preservation 37 : 66-73
Abstract : Langra and Samar Bahisht Chaunsa varieties of mango fruit were harvested at hard green stage of maturity. The samples were coated with coconut oil, natural ghee (clarified butter) and potassium metabisulphite; and stored at 20, 30 and 40C till their ripening. The fruit was analyzed for various physical and chemical characteristics at the harvest as well as at the ripened stage. In addition, ethylene production rate, weight loss and waste percent were measured. The obtained results indicated that every coating has significantly different impact over the quality and shelf life of the fruit under the limit of P?0.05. The ripening rate, weight loss and waste percentage were low, whereas the shelf life was longer and the quality was better for a particular storage temperature in case of natural ghee coating as compared with others, concluding that this novel coating was better than all we applied.