Novel Edible Coating of Starch-Based Stenospermocarpic Mango Prolongs the Shelf Life of Mango “Ataulfo” Fruit

Hernández-Guerrero, Sara Elena; Balois-Morales, Rosendo; Palomino-Hermosillo, Yolotzin Apatzingán; López-Guzmán, Graciela Guadalupe; Berúmen-Varela, Guillermo; Bautista-Rosales, Pedro Ulises; Alejo-Santiago, Gelacio

doi:10.1155/2020/1320357

Cited by 15 publications

(4 citation statements)

References 22 publications

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“…coated samples being the highest. A similar observation was reported by Hernández‐Guerrero et al (2020) on mangoes. By day 20, TA decreased in all samples with uncoated samples having the highest acidity loss and D. esculentum Retz.…”

Section: Resultssupporting

confidence: 90%

The effects of Diplazium esculentum Retz. and Stenochlaena palustris incorporated with sodium alginate as edible coating on packaged figs ( Ficus carica L.): A preliminary study

Samad

Makhbar²,

Sharifulazar

et al. 2022

Food Processing Preservation

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The effects of antimicrobial and antioxidant compounds of Diplazium esculentum Retz. and Stenochlaena palustris incorporated with 1.5% of sodium alginate edible coating, combined with modified atmosphere packaging were studied on figs (Ficus Carica L.) and stored at 5 ± 1°C for 25 days. The addition of D. esculentum Retz. extracts were able to maintain ideal gas composition within the packaging, retained fruit firmness, minimized loss of titratable acidity while S. palustris extracts helped to minimize the change of pH, maintain total soluble solids level, prevent a drastic color change of the fruits, and reduce microbial growth as compared to control (p < .05). Overall, the use of D. esculentum Retz. and S. palustris extracts with MAP allowed for the extension of the shelf life of figs for 25 days. The outcome provides an opportunity in developing a low cost, practical, and straightforward technique to the enhance shelf life of exotic fruits to support small‐scale farmers and producers. Novelty impact statement Diplazium esculentum and Stenochlaena palustris extracts were first time incorporated into sodium alginate as edible coating on fig (Ficus carica L.). In combination with modified atmosphere packaging with low‐temperature storage, this strategy is able to extend the shelf‐life of fig fruits up to 25 days. This proposed method is cost‐effective, practical, and straightforward way to enhance the shelf life of exotic fruits to support small‐scale farmers and producers.

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Section: Resultssupporting

confidence: 90%

The effects of Diplazium esculentum Retz. and Stenochlaena palustris incorporated with sodium alginate as edible coating on packaged figs ( Ficus carica L.): A preliminary study

Samad

Makhbar²,

Sharifulazar

et al. 2022

Food Processing Preservation

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show abstract

“…Contrary to the findings from this study, several studies report that the application of edible coatings reduces the respiration rate of the fruits and delay the consumption of organic acids [45,65,72,73]. Hernández-Guerrero et al [74] reported that mango "Ataulfo" fruit coated with starch-based edible coatings recorded the highest acidity values during storage. However, TA values decreased across all coated treatments as storage duration increased.…”

Section: Titratable Aciditycontrasting

confidence: 99%

Optimization of Gum Arabic and Starch-Based Edible Coatings with Lemongrass Oil Using Response Surface Methodology for Improving Postharvest Quality of Whole “Wonderful” Pomegranate Fruit

2021

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The effects of edible coatings based on gum arabic (GA) (0.5–1.5%), maize starch (MS) (0.5–1.5%), lemongrass oil (LO) (2–4%), and glycerol (GC) (0.5–1%) developed using response surface methodology (RSM) on “Wonderful” pomegranate fruit were studied. After 42 days of storage (5 ± 1 °C, 95 ± 2% RH) and 5 days at ambient temperature (20 ± 0.2 °C and 60 ± 10% RH), whole fruit were evaluated for weight loss (%) and pomegranate juice (PJ) for total soluble solids (°Brix), titratable acidity (% Citric acid), and antioxidant capacity. The optimization procedure was done using RSM and the response variables were mainly influenced by the concentrations of MS and GA. The optimized coating consisted of GA (0.5%), MS (0.5%), LO (3%), and GC (1.5%) with desirability of 0.614 (0—minimum and 1—maximum). The predicted values of response variables, for the coating were weight loss (%) = 5.51, TSS (°Brix) = 16.45, TA (% Citric acid) = 1.50, and antioxidant capacity (RSA = 58.13 mM AAE/mL PJ and FRAP = 40.03 mM TE/mL PJ). Therefore, the optimized coating formulation is a potential postharvest treatment for “Wonderful” pomegranate to inhibit weight loss and maintain overall quality during storage and shelf-life.

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“…Mexico is the leading producer of prickly pear plants with 230,000 hectares, being 67,000 for fruit production [3]. Mexico is also the world leader in exporting fresh mangoes in 2019 [4]. Postharvest losses of fresh mango fruits in Pakistan were reported to average 69% [5] but sometimes reach 100% under disease-favorable environments.…”

Section: Introductionmentioning

confidence: 99%

Robotic Heat Treatments for Mango and Prickly Pear Increase Shelf Life and Reduce Pathogen Infection

Schlam¹

2022

Postharvest Technology - Recent Advances, New Perspectives and Applications

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Mexico is the main exporter of mango fruits and prickly pears, so new postharvest techniques to increase shelf life are studied. Thermal treatments on both fruits can affect their cuticle so it was reviewed. When mango latex remains within the fruits, it avoids sap burn and decreases anthracnose and stem end rot infestation, so two systems were developed to minimize latex de-sapping. A gripper cuts stems 0.5 cm long and cauterizes them with a hot knife implement. A heating gun applied paraffin wax to mangoes without the stem end and protected them better against anthracnose lesions. Physicochemical analysis of several mango varieties was carried out after harvesting, at market place and after pedicel cutting and cauterizing. Keitt mangoes showed the lower quantity of total soluble solids (TSSs) and total acidity (TA). When the pedicel was cauterized, TSS dropped. Two grippers were developed to cryo-cauterize prickly pears as this system is more energy-efficient than hot cauterization. A six-finger gripper moved over a pneumatic actuator toward a dry ice chamber to optimize pear cryo-cauterization. Gripper’s strong grasping damaged the fruits due to excessive compression. TSS and TA of cryo-cauterized fruit remained constant during the three months of fruit storage.

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Novel Edible Coating of Starch-Based Stenospermocarpic Mango Prolongs the Shelf Life of Mango “Ataulfo” Fruit

Cited by 15 publications

References 22 publications

The effects of Diplazium esculentum Retz. and Stenochlaena palustris incorporated with sodium alginate as edible coating on packaged figs ( Ficus carica L.): A preliminary study

The effects of Diplazium esculentum Retz. and Stenochlaena palustris incorporated with sodium alginate as edible coating on packaged figs ( Ficus carica L.): A preliminary study

Optimization of Gum Arabic and Starch-Based Edible Coatings with Lemongrass Oil Using Response Surface Methodology for Improving Postharvest Quality of Whole “Wonderful” Pomegranate Fruit

Robotic Heat Treatments for Mango and Prickly Pear Increase Shelf Life and Reduce Pathogen Infection

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