Abstract
SummaryA permeable membrane coating can be produced on fruit surfaces by dipping in an aqueous dispersion of Pro‐long, a mixture of sucrose esters of fatty acids and the sodium salt of carboxymethylcellulose. Mangoes (Mangifera indica L. cv. Julie) were treated with 0.75 and 1.0% w/v aqueous suspensions of Pro‐long and stored at 252°C/85–95% RH. Treatment with 0.75% Pro‐long significantly increased the storage life of mangoes, retarding ripening and reducing weight loss, without adversely affecting the sensory quality of the fruit. Treatment at 1% resulted in increased ethanol formation in the pulp of some mangoes.
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Schedule a callMore From: International journal of food science & technology
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