Abstract
Two types of edible fruit coating and an active packaging were tested for their effect during 15 days of storage at atmosphere condition (24-25oC) with 60-70 % RH. One coating was alginate-based, while the other hand had palm oil-based as the main ingredient. These two coatings exhibit weight loss reduction and appearance change compared to uncoated, but only the palm-based coating delay ripening can extend 10 days of shelf life during storage. On the other side, Active packaging can effectively delay ripening during 15 days of storage. Moreover, these results show that active packaging might be a viable alternative to extend mango's shelf life because it can maintain weight loss below 3% during storage at atmospheric conditions.
Highlights
Mango is a highly perishable fruit with a short post-harvest time due to the intense metabolic activity (Cosme Silva et al, 2017)
Active packaging can effectively delay ripening during 15 days of storage
These results show that active packaging might be a viable alternative to extend mango's shelf life because it can maintain weight loss below 3% during storage at atmospheric conditions
Summary
Mango is a highly perishable fruit with a short post-harvest time due to the intense metabolic activity (Cosme Silva et al, 2017). Each of the used technologies is based on certain preservation factors or inactivation mechanisms. These preservation factors can be biological, chemical, or physical. The most important preservation factors for foods to extend the shelf life during storage are high or low temperatures, acidity, water activity, chemical agents, or redox potential (Jaeger, Knorr, Meneses, Reineke, & Schlueter, 2014). Developments in edible coatings and packaging technology for foods have shown promising results in extending the shelf-life of fresh-cut fruits and vegetables (Yousuf, Qadri, & Srivastava, 2018). Edible coatings are produced from edible biopolymers and food-grade additives (Han, 2013)
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