Topics: Mango, Oxygen, Fruit Pages: 17 (6250 words) Published: August 2, 2013
Effect of a mango film on quality of whole and minimally processed mangoes Rungsinee Sothornvit ∗ , Patratip Rodsamran
Department of Food Engineering, Faculty of Engineering at Kamphaengsaen, Kasetsart University, Kamphaengsaen Campus, Nakhonpathom 73140, Thailand

Abstract Ripe mango fruit tissue offers the possibility to form edible films and coatings, thus extending fruit shelf-life. The effect of a mango edible film and storage conditions on fresh mango quality and shelf-life was determined. A mango film provided a good oxygen barrier with sufficient mechanical properties to wrap whole and minimally processed mangoes. The film reduced weight loss and extended the ripening period of whole fresh mangoes. The shelf-life of unwrapped minimally processed mangoes kept in cellophane bags at room temperature (30 ◦ C) and cold storage (5 ◦ C) were 2 and 4 days, respectively. When the minimally processed mangoes were wrapped in a mango film and kept in cellophane bags, the shelf-life was extended to 5 and 6 days, when stored at 30 and 5 ◦ C, respectively. The highly hydrophilic character of the mango film meant solubility of the film limited its application. However, this opens further research to improve mango films for use with frozen and dried foods. Keywords: Mango; Edible films; Minimally processed mango; Quality

1. Introduction Mango fruit are climacteric and ripen rapidly after harvest. During the harvest season, high production and perishability of tropical fruit such as mango results in substantial postharvest losses and environmental waste. Growing consumer demand for healthy and fresh fruit, including minimally processed fruit, is a current driving force in the market. Production of mango as a fresh-cut product opens another possibility for their commercialization. However, minimally processed fruit are subject to undesirable physiological changes such as color, texture, aroma, and overall appearance that cause a reduction in fruit shelf-life (Bolin and Huxsoll, 1989; Wong et al., 1994). Edible films and coatings have a potential to extend the shelf-life and quality of foods by preventing changes in aroma, taste, texture and appearance (Arvanitoyannis, 1999; Tharanathan, 2003). Studies of edible films and coatings show potential for some fruit; for example, whey protein coatings for apples (Cisneros-Zevallos and Krochta, 2003a,b), potato starch-based edible coatings on guava (Quezada Gallo et al.,

Corresponding author. Tel.: +66 34281098; fax: +66 34351404. E-mail address: (R. Sothornvit).

2003), hydroxypropyl methylcellulose-lipid edible composite coatings on plum (Perez-Gago et al., 2003), whey protein- and hydroxypropyl methylcellulose-based edible composite coatings on fresh-cut apples (Perez-Gago et al., 2005), and wheat gluten-based films and coatings on refrigerated strawberries (Tanada-Palmu and Grosso, 2005). Recently, fruit and vegetable purees, for example, peach, strawberry, apricot, apple, pear, carrot and broccoli, have been shown to be of use as alternative components of edible films (McHugh et al., 1996; McHugh and Olsen, 2004). These films under certain relative humidity (RH) and temperature conditions have been shown to be good barriers to gas diffusion but poor barriers to water vapor diffusion. These properties of edible films translate into an effective semi-permeable barrier to the respiratory gases (carbon dioxide and oxygen), creating a modified atmosphere (MA) when applied to fruit and vegetables (Baldwin, 1994). MA slows down respiration, metabolism and retards ethylene production, and application of films formed by fruit purees of the same freshcut product might benefit both quality and shelf-life, without affecting flavor. McHugh and Senesi (2000) observed a significant reduction in moisture loss and browning in fresh-cut apples when samples were wrapped in apple puree films containing beeswax, pectin, glycerol, ascorbic acid and citric acid. There is one study on fresh-cut mango...

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