Pectin‐based Edible Coating for Shelf‐life Extension of Ataulfo Mango

Abstract

Mango is a commercial but highly perishable fruit, and therefore, a longer shelf life is necessary for its successful marketing and consumer satisfaction. This study aims at evaluating the effects of edible coating, based on pectin, on the quality and shelf‐life extension of mangoes. The coating formulations included different combinations of pectin, beeswax, sorbitol and monoglyceride. The fruits were coated and stored at room temperature along with uncoated controls. Samples tested were evaluated periodically for quality parameters, which included visual observation, weight loss, respiration rate, color, firmness, pH, soluble solids (SS), titrable acidity and extent of decay. The coated‐fruits reduced the rate of color development, texture softening, weight loss, CO2 evolution and acid production (only pH and SS increased) compared with the control. The shelf life of control sample was less than a week, whereas the coated fruits remained good for over 2 weeks, thereby offering a significant advantage. PRACTICAL APPLICATIONS The study evaluates the use of pectin‐based edible coating for extending the shelf life of mango. The formulation is a blend of hydrophilic and hydrophobic groups to provide controlled respiration and water vapor permeability. The properties of pectin films have been highlighted in a previous paper, and several applications based on the coating have been demonstrated. The present study demonstrates that modifications to the formulation were necessary in order to successfully apply it to mango. Mango is a popular commercial product with high heritability. Simple edible coatings that can help to improve the shelf life and marketability of the product will be of significant interest in the marketing of mango products.

Natural Pectin Polysaccharides as Edible Coatings

“…The delay in changes on texture and color was observed, concluding that pectin coatings could extend the shelf-life of avocados to over a month at 10 °C. Similar results were reported by Moalemiyan et al in fresh-cut mangoes coated with pectins, which remained in acceptable quality conditions for over two weeks by applying the optimized coating formulation: pectin (1.3% in water), sorbitol (28%) as plasticizer and beeswax (23%) based on pectins dry weight [67]. Authors reported that some optimization of the coating formulation was necessary to prevent the off-flavor development and the anaerobic respiration.…”

Application of Carrageenan-based Bionanocomposite Coating for Maintaining Quality of Whole Mango Fruit

“…Kittur et al (2001), Zhu et al (2008), serta Moalemiyan et al (2011) melaporkan bahwa penggunaan pelapis berbasis polisakarida efektif untuk menghambat laju respirasi, kehilangan kekerasan, perubahan warna, serangan C. gloeosporioides serta menurunkan pembentukan asam askorbat pada mangga.…”

“…Penambahan komponen lemak seperti beeswax diketahui dapat meregulasi keseimbangan komponen hidrofilik-hidrofobik pelapis sehingga meningkatkan efektifitasnya dalam menekan kehilangan air. Penelitian serupa melaporkan bahwa pelapisan mangga menggunakan kombinasi polisakarida (pektin) dan lemak (beeswax) mampu menurunkan susut bobot mangga lebih kecil (4.4 %) dibanding kontrol (6.3 %) setelah 6 hari penyimpanan (Moalemiyan et al 2011). Gambar 1 juga menunjukkan bahwa penambahan NP-ZnO pada pelapis (perlakuan N1B0) mampu menurunkan susut bobot lebih kecil dibanding kontrol dan N0B0 (α = 5 %).…”

“…Baldwin et al (1999) menyatakan bahwa baik pelapis berbasis polisakarida maupun lemak (lilin karnauba) menghasilkan kekerasan buah mangga yang lebih tinggi (masing-masing 5.3 dan 7 N) dibanding kontrol (2.8 N). Akan tetapi, kombinasi antara polisakarida dan lemak diketahui lebih efektif dalam mempertahankan kekerasan buah mangga (Moalemiyan et al 2011). Perubahan tekstur buah selama pematangan buah disebabkan oleh perubahan struktur dinding sel dan degradasi komponen pati oleh enzim membentuk gula sederhana (Kittur et al 2001).…”

“…Perubahan tekstur buah selama pematangan buah disebabkan oleh perubahan struktur dinding sel dan degradasi komponen pati oleh enzim membentuk gula sederhana (Kittur et al 2001). Pelapisan diketahui mampu mempertahankan kekerasan dan menunda pelunakan daging buah mangga melalui dua cara yaitu penurunan laju transmisi uap air sehingga mampu menekan kehilangan air serta menunda degradasi komponen yang bertanggung jawab pada kekerasan buah, utamanya pektin tak larut dan protopektin (Moalemiyan et al 2011). Beberapa penelitian juga melaporkan bahwa pelapis dan pengemas berbasis NP-ZnO mampu menunda penurunan kekerasan buah seperti jujube (Li et al 2009), kiwi (Meng et al 2014) dan salak (Marpaung et al 2015).…”