EFFECT OF POLYSACCHARIDE COATINGS ON QUALITY OF FRESH CUT MANGOES (MANGIFERA INDICA)

Authors: Plotto, Anne; Baldwin, Elizabeth - Liz; BAI, JINHE - OREGON STATE UNIV; RATTANAPANONE, NITHIYA - CHIANG MAI UNIV, THAILAND

Submitted to: Proceedings of Florida State Horticultural Society
Publication Type: Abstract Only
Publication Acceptance Date: 3/25/2003
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Mango, the "king of the fruits", has a great potential as a fresh-cut product. However, preliminary tests showed that stored cut fruit become dry and lose flavor. Fruit coatings may decrease gas exchange, thereby retaining moisture and flavor. Ripe mango fruit (cv. Tommy Atkins), were washed, peeled and cut into 2x2 cm pieces. Pieces were dipped for 20 sec. in 5 ppm chlorine dioxide then in 2% calcium ascorbate and 0.5% acetyl cysteine (antioxidants), and finally in a coating solution of 1% carboxymethylcellulose (CMC) or CMC and 0.5% maltodextrin (CMM). Two controls were used: no dip, and chlorine dioxide dip only. Cut pieces were drained and stored on trays in zip-lock bags at 5 or 10°C. Coated fruit and fruit treated with antioxidants stored at 5°C maintained good visual quality after three weeks as compared to controls. L* value and hue angle were the highest for CMC-treated fruit. When stored at 10°C, visual quality of the two controls was the lowest, but overall, none of the treatments were acceptable after 14 days. There were no differences between treatments for color measurements. Likewise, CMC-treated fruit were firmer when stored at 5°C but not at 10°C. Taste panels did not detect any difference between treatments. In a second experiment, more coatings were investigated, including chitosan, potato starch, whey protein, and soybean oil emulsion. CMM coating was rated highest, and the two controls and whey protein were rated lowest for visual quality and flavor.