The Combined Effect of Hot Water Treatment and Chitosan Coating on Mango (Mangifera indica L. cv. Kent) Fruits to Control Postharvest Deterioration and Increase Fruit Quality

Khalil, Hoda A.; Abdelkader, Mohamed O.; Lo’ay, A.A.; El-Ansary, Diaa O.; Shaaban, Fatma K. M.; Osman, Samah O; Shenawy, Ibrahim E.; Osman, Hosam-Eldin Hussein; Limam, Safaa A.; Abdein, Mohamed A.; Abdelgawad, Zinab A.

doi:10.3390/coatings12010083

Cited by 19 publications

(12 citation statements)

References 58 publications

(72 reference statements)

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“…This is presumably because the combination of the two waxing was able to maintain the color quality of the Arumanis mango during storage. The results of this study are in line with the research of Khalil et al (2022), Arumanis mango with waxing has a lower yellow color level value than control (without waxing). This means that the Arumanis mango with waxing has a high shelf life and has not led to decay.…”

Section: Colorsupporting

confidence: 90%

Quality of Arumanis Mango Fruit Due To Heat Treatment and Waxing

Yulianti

Wulandani²,

Hasbullah³

2022

JTEP-L

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Production of Arumanis mango shows an increase, however to meet the needs of the export markets, quarantine regulations are hampered because mango is a host for fruit flies. The combination of hot water treatment (HWT) and waxing is an alternative for fruit fly disinfestation and maintaining quality. The purpose of this study was to determine the effect of HWT and waxing on the quality of Arumanis mango. Arumanis mangoes at 85% maturity were obtained from farmers in Cirebon having average weight of 400-450 g. The HWT was carried out at 47.0°C for 65 minutes and 75 minutes then waxing the fruit in: 1.5% chitosan (P1), 6% beeswax (P2) and a combination of beeswax 6% + chitosan 1.5% (P3). After the treatment, the fruit quality was analyzed every 4-day including hardness, weight loss, total soluble solids, color, respiration rate, total plate count, and organoleptic test. The best treatment was HWT at 47.0°C for 65 minutes and waxing using a combination of beeswax and chitosan. This combination treatment resulted in fruit quality with hardness was 1.72 kgf weight loss of 0.05%; total dissolved solids of 13.4°Brix; and color L* a* b*, of respectively 43.9 ;16.7; 28.2, the respiration rate of 5.2 ml O2/kg.h and CO2 production were of 7.1 ml CO2/kg.h and total plate count of 1.25 × 103 CFU/ml. Keywords: Arumanis mango, Heat treatment, Hot water treatment, Waxing, Quality

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Section: Colorsupporting

confidence: 90%

Quality of Arumanis Mango Fruit Due To Heat Treatment and Waxing

Yulianti

Wulandani²,

Hasbullah³

2022

JTEP-L

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“…The content of total soluble solids (TSS) of mango fruit increased with the progress in shelf life. The TSS increases due to hydrolyzation of starch during fruit ripening (Khalil et al, 2022). The HC edible coating treatments enhanced the fruit TSS (Table 2), by positively influencing fruit ripening (Blancas‐Benitez et al, 2022).…”

Section: Resultsmentioning

confidence: 99%

“…Xanthan gum application lowered the incidence of primary and secondary infection throughout the storage period (Table 3), which resulted in the least TPD incidence. The HC edible coatings bear the ability of inhibiting primary infection (Ali et al, 2016; Brishti et al, 2013; El‐Gioushy et al, 2022), secondary infection (Aloui et al, 2014; Yadav et al, 2022), conidial growth (Khalil et al, 2022; Maqbool et al, 2011), and spore germination (El‐Gioushy et al, 2022). Moreover, the HC‐based edible coating lowered fruit senescence and thereby the fruit decay as observed in the present study.…”

Section: Resultsmentioning

confidence: 99%

“…hot water treatment, vapor heat treatment, ozonation, irradiation, etc. (Khalil et al, 2022; Prasad et al, 2016). However, postharvest horticulturists are more interested in technologies, which are not only eco‐safe and health friendly but also cost effective (Eshghi, Karimi, Shiri, Karami, & Moradi, 2022; Prasad et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…Recent reports suggest that some HC coatings bear potentially positive effects on external and internal fruit quality, minimize the moisture loss, microbial entry, and gaseous interchange, thereby prolonging the storage period of the treated fruit (Huang et al, 2021; Kawhena et al, 2022). The food industry witnessed the use of HC coatings in processing sector, which is now explored for its potential use as promising edible coatings in fresh fruit industry (Khalil et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

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Hydrocolloid edible coatings extend shelf life, reduce postharvest decay, and maintain keeping quality of mango fruits ( Mangifera indica L.) under ambient storage

Prasad

Sharma

Asrey

et al. 2022

Journal of Food Biochemistry

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Mango fruit exhibit high postharvest losses due to physiological, biochemical, and pathological deterioration during storage. Edible coatings such as hydrocolloids (HC) bear promising potential for fruit quality preservation at ambient storage due to its triple action (physiological, biochemical and pathological) on fruit and thus widely researched in recent years. This study demonstrates the influence of health and eco‐safe hydrocolloid edible coatings such as “Carboxymethyl cellulose” (CMC) (1%), “Guar gum” (1.5%), “Gum Arabica” (10%), and “Xanthan gum” (0.3%) as dip treatment to enhance the postharvest quality and storage life of mangoes at ambient storage (25 ± 4°C and 65 ± 5% RH). “Xanthan gum” (0.3%) treatment exhibited the highest efficacy in reducing the decay loss by more than threefold and physiological loss by twofold over control fruit. It lowered the physiological and fruit softening enzyme activities (PG, PME, and LOX), while maintaining the biochemicals. Moreover, it maintained both internal as well as external (consumer preference) quality of fruit and extended 6 days shelf life on the physiological loss standard basis (≤10%) than that of the control. The results recommend the application of “Xanthan gum” (0.3%) as an efficacious ecological, sustainable, and health‐friendly surface edible coating for quality preservation and storage period extension of mango fruit under ambient storage. Practical applications The selected hydrocolloid edible coatings dip treatment showed promising potential in controlling the physiological, biochemical, and pathological deterioration of mango fruit stored under ambient condition. The selected treatments extended the shelf life without diminishing fruit quality. However, among the attempted HC treatments, the “Xanthan gum” (0.3%) (XG) coating displayed the excellent results. It added the storage life of mango fruit by 6 days over the control. XG treated fruit displayed the excellent results in terms of storage period extension, quality retention, consumer preference, and control over the fruit decay and softening enzymes activities. Postharvest preservation of mango fruit using HC is nonchemical, cost‐effective approach which is GRAS (generally recognized as safe), health, and eco safe.

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Combined application of hot water and hexanal‐based formulations preserves the postharvest quality of mango fruits

Darshan,

Gill,

Gill

et al. 2024

J Sci Food Agric

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BACKGROUNDMango fruits undergo numerous postharvest quality losses during storage. Hence, the present study aimed to increase the shelf life of mango fruits by applying hexanal‐based enhanced freshness formulations (EFF) in combination with hot water treatment (HWT).RESULTSThe findings revealed that, among all the tested applications, the combination of EFF 1.0% + HWT reduced the weight loss, decay incidence, and activity of cell wall degrading enzymes of mango fruits. Also, the combined treatment was effective in maintaining the fruit quality parameters such as soluble solid contents, titratable acidity, ascorbic acid and activity of antioxidant compounds.CONCLUSIONThe present study concludes that the postharvest application of EEF 1.0% in combination with HWT can be used in extending the shelf life of mango cv. ‘Langra,’ fruits stored at 12° C and 85–90% relative humidity for 35 days. © 2024 Society of Chemical Industry.

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The Combined Effect of Hot Water Treatment and Chitosan Coating on Mango (Mangifera indica L. cv. Kent) Fruits to Control Postharvest Deterioration and Increase Fruit Quality

Cited by 19 publications

References 58 publications

Quality of Arumanis Mango Fruit Due To Heat Treatment and Waxing

Quality of Arumanis Mango Fruit Due To Heat Treatment and Waxing

Hydrocolloid edible coatings extend shelf life, reduce postharvest decay, and maintain keeping quality of mango fruits ( Mangifera indica L.) under ambient storage

Combined application of hot water and hexanal‐based formulations preserves the postharvest quality of mango fruits

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