Mango Composition

Effect of a mango film on quality of whole and minimally processed mangoes Rungsinee Sothornvit ∗, Patratip Rodsamran

Department of Food Anatomist, Faculty of Engineering in Kamphaengsaen, Kasetsart University, Kamphaengsaen Campus, Nakhonpathom 73140, Asia

Abstract Fresh mango fruit tissue provides the possibility to form edible films and films, thus extending fruit shelf-life. The effect of the mango consumable film and storage conditions on refreshing mango quality and shelf-life was established. A manga film offered a good oxygen barrier with sufficient mechanical properties to wrap entire and minimally processed mangoes. The film reduced fat loss and extended the maturing period of complete fresh mangoes. The shelf-life of unwrapped minimally highly processed mangoes kept in cellophane bags in room temperatures (30 ◦ C) and cold storage (5 ◦ C) had been 2 and 4 times, respectively. If the minimally processed mangoes had been wrapped in a mango film and retained in cellophane bags, the shelf-life was extended to 5 and 6th days, once stored for 30 and 5 ◦ C, respectively. The extremely hydrophilic personality of the mango film meant solubility from the film limited its application. However , this kind of opens further research to boost mango films for use with frozen and dried foods. Keywords: Mango; Edible films; Minimally processed manga; Quality

1 ) Introduction Mango fruit happen to be climacteric and ripen rapidly after collect. During the harvest season, high production and perishability of tropical fruit such as manga results in substantial postharvest losses and environmental waste. Developing consumer demand for healthy and fresh fruit, which include minimally processed fruit, is actually a current power in the market. Creation of manga as a fresh-cut product unwraps another probability for their commercialization. However , minimally processed fruits are be subject to undesirable physiological changes such as color, texture, aroma, and overall appearance that cause a lowering of fruit shelf-life (Bolin and Huxsoll, 1989; Wong ain al., 1994). Edible films and coatings have a potential to extend the shelf-life and quality of foods simply by preventing within aroma, style, texture and look (Arvanitoyannis, 99; Tharanathan, 2003). Studies of edible films and films show prospect of some fruits; for example , whey protein coatings for oranges (Cisneros-Zevallos and Krochta, 2003a, b), spud starch-based edible coatings upon guava (Quezada Gallo ou al.,

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2003), hydroxypropyl methylcellulose-lipid edible blend coatings in plum (Perez-Gago et approach., 2003), whey protein- and hydroxypropyl methylcellulose-based edible composite resin coatings in fresh-cut pears (Perez-Gago et al., 2005), and whole wheat gluten-based films and films on chilled strawberries (Tanada-Palmu and Doloroso, 2005). Lately, fruit and vegetable purees, for example , peach, strawberry, apricot, apple, pear, carrot and broccoli, had been shown to be of use as option components of edible films (McHugh et approach., 1996; McHugh and Olsen, 2004). These types of films below certain relative humidity (RH) and temperatures conditions have been completely shown to be very good barriers to gas durchmischung but poor barriers to water steam diffusion. These types of properties of edible films translate into an efficient semi-permeable barrier to the breathing gases (carbon dioxide and oxygen), making a modified atmosphere (MA) the moment applied to vegetables and fruits (Baldwin, 1994). MA slows respiration, metabolism and retards ethylene production, and putting on films shaped by fruit purees of the identical freshcut product might benefit both top quality and shelf-life, without impacting flavor. McHugh and Senesi (2000) observed a significant reduction in water loss and browning in fresh-cut oranges when selections were twisted in apple puree films containing beeswax, pectin, glycerol, ascorbic acidity and citric acid. There may be one study about fresh-cut mango...

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