Use of a Mexican lime (Citrus aurantifolia Swingle) edible coating to preserve minimally processed mango (Mangifera indica L)

Aldana, Daniela Sánchez; Contreras-Esquivel, Juan Carlos; Souza, Marthyna Pessoa de; Carneiro-da-Cunha, Maria das Graças; Nevárez-Moorillón, Guadalupe Virginia

doi:10.1007/s13580-021-00347-w

Cited by 5 publications

(4 citation statements)

References 42 publications

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“…In recent years, numerous studies have revealed the effectiveness of chitosan applied alone or combined with other natural compounds to maintain the physical properties of various fruits and vegetables (Table 1). The incorporation of various essential oils into polymer matrices has attracted widespread attention because this biopolymer reduced the volatility of essential oils and masks poor flavor of essential oils [19][20][21]. Several commercial chitosan formulations are available on the market to be used as a biopesticide (Table 2).…”

Section: Tablementioning

confidence: 99%

Chitosan and other edible coatings to extend shelf life, manage postharvest decay, and reduce loss and waste of fresh fruits and vegetables

Romanazzi

Moumni

2022

Current Opinion in Biotechnology

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Section: Tablementioning

confidence: 99%

Chitosan and other edible coatings to extend shelf life, manage postharvest decay, and reduce loss and waste of fresh fruits and vegetables

Romanazzi

Moumni

2022

Current Opinion in Biotechnology

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“…As a climacteric fruit, mangoes have a limited shelf life and achieve respiration peaks on the third or fourth day after being harvested under room-temperature conditions (Eshetu et al, 2019;Sánchez Aldana et al, 2021). The biochemical and metabolic processes that occur during fruit maturation lead to various chemical changes, which ultimately result in the fruit reaching a desirable quality.…”

Section: Introductionmentioning

confidence: 99%

“…However, chitosan polymers are beneficial in combination and as a single treatment. Examples of studies in this area include those focusing on the application of Aloe vera gel and chitosan combinations for mango (Shah and Hashmi, 2020), edible coatings consisting of essential oils and Mexican lime (Citrus aurantiifolia Swingle) pectic extract on Haden mangoes (Sánchez Aldana et al, 2021), and a chitosan-rhamnolipid coating on 'Agege Sweet' oranges (Adetunji et al, 2018). Several studies have endeavored to maintain the quality and prolong the post-harvest shelf life of horticultural produce (Sharma et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Enhancing the Quality of Ripened ‘Irwin’ Mangoes and the Shelf Life through Chitosan Edible Coating and Modified Atmosphere Packaging

Wijethunga,

Shin,

Jayasooriya

et al. 2024

HST

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The biochemical changes in mangoes during ripening affect the fruit composition and quality, making these fruits vulnerable to rapid quality deterioration given their climacteric nature. This study examined the effects of an edible chitosan coating and modified atmosphere packaging (MAP) on room-temperature and cold storage conditions in an effort to enhance the quality of the 'Irwin' mangoes in two experiments. The 100 μL•L -1 and 500 μL•L -1 chitosan coating treatments used here were applied twice as preharvest treatments. Soon after harvest, mangoes were treated with 500 μL•L -1 chitosan postharvest treatment and 80,000 cc and 150,000 cc MAPs along with control and chitosan pre-treated fruits. The fruits in these cases were kept under room-temperature storage conditions in our first experiment. The control and 100 μL•L -1 and 500 μL•L -1 chitosan-preharvest-treated fruits were kept in cold storage at 7°C for 14 days and then exposed to room-temperature conditions as our second experiment. The physicochemical characteristics and respiration rate were subsequently analyzed. Remarkably, MAP types at room temperature were found to affect quality retention and weight maintenance positively compared to the chitosan treatments. However, the physicochemical characteristics were retained during cold storage, and the weight loss% changed moderately after exposure to room-temperature conditions. The soluble solids content, titratable acidity, and respiration rates were not significant, and firmness was decreased significantly only in the control treatment in the days after cold storage. In addition, apparent chromaticity variations could not be obtained from the front and back sides of the fruits. Notably, our first experiment pinpointed MAPs as ideal for room-temperature storage, while our second experiment highlighted the preharvest chitosan treatments as optimal for cold storage. These emerged as the foremost strategies, significantly enhancing the post-harvest quality and extending the shelf life of fully ripe 'Irwin' mangoes.

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“…Furthermore, according to the storage condition, the post-harvest shelf life differs, ranging from four to eight days at ambient temperatures and two to three weeks in cold storage at a temperature of 13°C (Carrillo-Lopez et al, 2000;Eshetu et al, 2019). These factors hinder the long-distance commercial distribution of mangoes (Zahedi et al, 2019;Sánchez Aldana et al, 2021;Ali et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Fruit Quality Characteristics in ‘Irwin’ Mango Grown via Forcing Cultivation in a Plastic Facility

Wijethunga,

Shin,

Jayasooriya

et al. 2023

HST

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The 'Irwin' mango is one of the most popular mango cultivars in South Korea, but the fruit perishes quickly after harvesting. Identifying the fruit characteristics is essential to improve the quality after harvest because they vary with the maturity stage. In this study, 'Irwin' mango samples were harvested as a whole and divided into five distinct maturity stage groups depending on the green color proportion of the total fruit skin (S1: Green > 50%, S2: Green 30-50%, S3: Green 20-30%, S4: Green 10-20%, S5: Green 0%). The physicochemical properties, in this case the chromaticity, firmness, soluble solids content (SSC), titratable acidity (TA), ethylene production rate, and respiration rate, were measured soon after harvesting the fruit. Consequently, the S1 and S5 stages showed higher and lower firmness and TA levels, respectively. Moreover, these values were significantly different in each stage. Along with the maturity stage, highest and lowest values in SSC were observed in S5 and S1; correspondingly, and the highest carbon dioxide and ethylene concentrations were observed in stages S5 and S4. With regard to chromaticity, no apparent variations were observed between the front and back sides of the fruit at every color value, though there were significant differences among the stages. By observing all of these quality characteristics, it can be concluded that fruit at the S3 and S4 stages are suitable for storage and are less preferred by consumers at harvest. In this case, the S5 stage is most suitable because the mangoes are at the ready-to-eat stage, more preferred by consumers, and can also be marketed at a higher price.

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Use of a Mexican lime (Citrus aurantifolia Swingle) edible coating to preserve minimally processed mango (Mangifera indica L)

Cited by 5 publications

References 42 publications

Chitosan and other edible coatings to extend shelf life, manage postharvest decay, and reduce loss and waste of fresh fruits and vegetables

Chitosan and other edible coatings to extend shelf life, manage postharvest decay, and reduce loss and waste of fresh fruits and vegetables

Enhancing the Quality of Ripened ‘Irwin’ Mangoes and the Shelf Life through Chitosan Edible Coating and Modified Atmosphere Packaging

Evaluation of Fruit Quality Characteristics in ‘Irwin’ Mango Grown via Forcing Cultivation in a Plastic Facility

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