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.,
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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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