Preservation of mango fruit quality using fucoidan coatings

Abstract

Fucoidan has coating forming ability and antibacterial activity. This study aims to investigate the effects of fucoidan coatings on the shelf-life of mango fruits. Fucoidan coatings of different concentrations (1%, 3% and 5%) were used to extend the shelf life of mango fruits at room temperature (temperature ~20 °C, humidity ~80%), and a blank control experiment was conducted. Optimum preservation effects of fucoidan coatings on mango fruits were observed at the highest concentration of fucoidan. At the highest dose, fucoidan coatings delayed the respiratory peak by three days, and the respiratory peak even appeared one week later. After 35 days of storage under room-temperature conditions, the mango fruits had a weight loss rate of 5.91%, the fruit decay incidence was 14.2%, the ascorbic acid content was 19.14 mg/100 g, the soluble solid content was 19.73%, the hardness was 0.77 Kg, the titratable acid content was 0.52% and overall acceptability was 7.3. Results indicated that fucoidan coatings can effectively extend the shelf life of mango fruits.