บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Evaluation of edible coatings in fresh cuts mango fruits

M. Freire Jr, M. Lebrun, M.N. Ducamp and M. Reynes

Book of Abstract. Information & technology for sustainable fruit & vegetable production, The 7th Fruit, Nut and Vegetable Production Engineering Symposium, 12-16 September 2005, Monpellier, France. 146 p.

2005

บทคัดย่อ

Evaluation of Edible Coatings in Fresh Cuts Mango Fruits

The potential benefits of edible films or coatings arc to stabilize the product and thereby extend it shelf life. Edible films can delay ripening of climacteric fruit, delay collar changes in non-climacteric fruit, reduce water loss, reduce decay, and improve appearance. The aim of this work was to evaluate the use of edible coatings to preserve the quality of fresh cut mango fruits storage under refrigeration. Mangoes (Mangifera indica L.) cv. Kent cultivated in Ivory Coast were used as raw material. Four treatments were evaluated: 1% Sodium Carboxy Methyl Cellulose, 0.75% Chitosan, 1% Dextrin potato starch, and distilled water as a control treatment. The mango cubes were dipped in the coating solutions and placed polypropylene plastic trays sealed with polypropylene film. The trays were stored at 4°C for up to 9 days. At 3-days intervals, the fruits were taken far evaluation. The fresh-cut mango treated with Chitosan showed lowest respiratory quotient and the best appearance, a clear yellow colour without browning.