Abstract
Coating of minimally processed mango fruit (Mangifera indica L. king) with seaweed paste (SP) and gum Arabic (GA) has been found to increase their overall quality and shelf -life. The main purpose of this study was to find out the effect of seaweed and gum Arabic on the physicochemical properties, microbial analysis and sensory quality of minimally processed mango fruits. Coating minimally processed mangoes with seaweed (Kappaphycus alvarezii) enhanced their shelf-life and postharvest quality. Different concentrations of seaweed paste (0, 10%, 20%) and gum Arabic (0, 5%, 10%) were used for the formulation of the edible coating for minimally processed mango cube and stored at 5°C for 14 days. The result of the study showed that coatings with a 10% and 20% (w/ w) seaweed paste mixed with 5% and 10% (w/w) gum Arabic had significantly (P<0.05) higher sensory quality and reduced microbial load. This combination of 10% seaweed paste, and 5% gum Arabic can be recommended to use as an edible coating for minimally processed mango fruit.
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