Accelerated Shelf Life Testing Research Articles

Interactive influence of decision criteria, packaging film, storage temperature and humidity on shelf life of packaged dried vegetables

In an attempt to get the overall picture of shelf life dynamics of packaged dried foods, a mathematical simulation model consisting of differential equations of water vapor transmission and quality change was established and solved numerically through the interactive relationships of moisture sorption isotherm, package water vapor permeability and quality deterioration kinetics to predict moisture content and quality changes throughout storage. Estimated shelf lives based on moisture increase and primary quality change as the decision criteria were examined for dried onion flakes, cabbage and green beans packaged in a hydrophobic polyolefin film and a hydrophilic biobased film with different moisture sensitivities and then stored at temperatures of 20−40 °C and relative humidities (RH) of 60–100 %. The range of shelf life estimates varied greatly with product and was affected by the moisture and quality criteria limit values. In general, the temperature effect on shelf life was greater than that of humidity over the ranges examined. The magnitude of the difference in shelf life between moisture content and quality index used as criteria was greater with the less permeable hydrophobic polyolefin film. Accelerated shelf life testing at higher temperatures and humidities was shown to have a greater impact on the estimated shelf life when using specific quality criteria rather than moisture content. Use of moisture-sensitive packaging film accelerated deterioration compared to hydrophobic packaging film. The proposed comparative methodology is helpful for designing accelerated shelf life testing of dried foods.

MASA SIMPAN ANEKA SAMBAL DARI BAHAN NABATI MENGGUNAKAN METODE ACCELERATED SHELF LIFE TESTING: KAJIAN LITERATUR

Sambal or sauce is a supplementary ingredient that dominates the market. But, many products do not include an expiration period. Sambal sauce generally can not be consumed once, so it needs storage to be more durable. The main damage is characterized by changes in physical, chemical, biological, and organoleptic characteristics. Various studies on the shelf life of chili sauce have been carried out, so the purpose of this study is to identify, analyze, and compare literature sources in the form of research results that show the effect of temperature differences on the chemical, microbiological and organoleptic properties of various chili sauces, so it is expected to be useful for serve as a reference for efforts to control damage to sauces or chili sauce by making the best storage. There are 5 groups of chili sauce, they are chili sauce, tomato sauce, onion chili sauce, fruit sauce, and andaliman sambal. The chili sauce is stored in three different temperatures (low, room and high temperatures) with the Accelerated Shelf Life Test (ASLT) method and Arrhenius model. Based on the results of the study, there is a low temperature storage of chili sauce last longer than room temperature and high storage that is 34-170 days. Whereas at room temperature and high temperature storage each lasted for 23-98 days and 21-54 days.

Shelf-life Prediction of Gluten-Free Dry Noodles Made from Composite Flour (Mocaf, Tapioca, Cornstarch, and Soybeans) Using Accelerated Shelf-life Testing (ASLT) Method with Arrhenius Equation Approach

Research on gluten-free noodles made from composite flour (modified cassava flour (mocaf), tapioca, cornstarch, and soybeans) has been carried out in previous studies. However, research on the shelf life of these noodles has not been carried out. Information on shelf life is intended to ensure product quality is in good condition when consumed and does not endanger consumers’ health. This research aims to determine the shelf life of gluten-free dry noodles made from composite flour (mocaf, tapioca, cornstarch, and soybeans). Determination of gluten-free dry noodles’ shelf life using Accelerated Shelf Life Testing (ASLT) with the Arrhenius approach based on the pattern of changes in water content. Gluten-free dry noodles are packed using polypropylene plastic with a thickness of 0.09 mm. The packaged noodles were then stored at different temperatures, 25°C, 35°C, and 45°C. The parameter observed was moisture content on days 0, 14, 28, 35, and 42 days. The result showed that water content tends to increase during storage of gluten-free dry noodles from composite flour (mocaf, tapioca, cornstarch, and soybeans). Gluten-free dry noodles from the composite flour (mocaf, tapioca, cornstarch, and soybeans) stored at 25°C had the most suitable shelf life, around 161 days.

Dense phase carbon dioxide treatment of mango in syrup: Microbial and enzyme inactivation, and associated quality change

Dense phase carbon dioxide (DPCD) has been mainly explored as a new non-thermal pasteurization method for liquid foods. However, it's pasteurization efficacy absolutely needs to be further investigated for solid-liquid food mixtures, such as mango in syrup. This study aimed to investigate pasteurization and enzyme inactivation effects for DPCD treatment, and evaluate quality changes by comparing with traditional thermal pasteurization (TP) method. Optimal DPCD treatment (20 MPa, 60 °C, 30 min) was determined by conducting single factor and orthogonal experiments. Staphylococcus aureus CICC 10384 and Escherichia coli CICC 10003, which were selected as representative gram-positive and gram-negative pathogens in mango in syrup, could be completely inactivated by the optical DPCD treatment with initial concentrations of >8-log CFU/mL. Polyphenol oxidase and peroxidase activities could be completely inactivated after the optimal DPCD processing. Less adverse effect on pH and color, and higher amounts of vitamin C and total phenols of samples were observed after DPCD treatment when compared with TP treatment. The shelf-life of mango in syrup treated with DPCD was estimated to be <86 days (25 °C) based on an accelerated shelf-life testing (ASLT). This study demonstrated that DPCD treatment can be considered as a promising pasteurization technology for solid-liquid mixtures without exceedingly influencing their quality attributes.

Pengujian Umur Simpan Kopi Arabika Bubuk Pada Jenis Kemasan dan Suhu Simpan Yang Berbeda

&lt;p&gt;&lt;em&gt;Coffee is a beverage that is widely consumed around the world. Proper packaging and storage temperature may extend shelf life of ground coffee. The study aimed to analyze the shelf life of ground Arabica coffee stored in different packaging types and temperature, conducted at smallholder coffee plantations in Garut Regency and the Integrated Laboratory of Indonesian Industrial and Beverage Crops Research Institute, Sukabumi, from June to August 2018. A completely randomized design in factorial was used with 3 factors and 2 replications. The first factor was the packaging type which consisted of 3 types: thick alumunium foil 65&lt;/em&gt;&lt;em&gt;m&lt;/em&gt;&lt;em&gt; (AF65), thick alumunium foil 130&lt;/em&gt;&lt;em&gt;m&lt;/em&gt;&lt;em&gt; (AF130), and thick lamination 114&lt;/em&gt;&lt;em&gt;m&lt;/em&gt;&lt;em&gt; (L144). The second factor was the storage temperature which consisted of 3 levels: 25 &lt;sup&gt;o&lt;/sup&gt;C, 35 &lt;sup&gt;o&lt;/sup&gt;C, and 45 &lt;sup&gt;o&lt;/sup&gt;C, while the third factor was the storage period which consisted of 5 levels: coffee unstored, and coffee stored for 2 weeks, 4 weeks, 6 weeks, and 8 weeks. The variables observed were the water and fat content, and the analysis of shelf life was carried out using the ASLT (Accelerated Shelf Life Test) method. The results showed that during storage, the water content increased, whereas the fat content decreased. Fat content is a critical variable in determining the shelf life of coffee. The coffee in AF130 packaging has longer shelf life than in AF65 and L144. To extend the shelf life of coffee packaged in AF130 and L144 is best kept at 45&lt;sup&gt; o&lt;/sup&gt;C whereas coffee in AF65 packaging is ideally at 25&lt;sup&gt; o&lt;/sup&gt;C.&lt;/em&gt;&lt;/p&gt;

Masa simpan tempe dalam pengemas edible film tapioka termodifikasi [Shelf life of tempe wrapped by modified-tapioca edible film

Edible film made up of modified tapioca was used to wrap tempeh and its shelf life estimation was determined. The edible films must be capable of evenly aerating and maintaining moisture without causing condensation in order mycelium to be able to grow and produce high-quality tempeh. The experiment was carried out in completely randomized design with two main factors of storage temperature and time. An accelerated shelf life test at 17oC, 27oC, and 37oC with an Arrhenius model was used to calculate the shelf life, and water content was used as quality parameter indicator. The result showed that modified-tapioca based edible film made from fermentation of tapioca by Saccharomyces cerevisiae was characterized as having elongation of 11.40 %, tensile strength of 408.37 MPa, thickness of 0.88 mm and WVTR of 12.60 g/m2/h. Rate constant of water content decrease in edible film wrapped tempeh based on Arrhenius model was 0.3832 % day-1 and Ea was 10.296 kkal/gmol, while that of in PP-plastic wrapped tempeh was 0.3831% day-1 and Ea was 9.998 kkal/gmol. The shelf life of edible film wrapped tempeh was 9.39 days at 27oC, 5.18 days at 27oC, and 2.96 days at 37oC, while shelf life of PP-plastic wrapped tempeh was 8.64 days at 17oC, 4.85 days at 27 oC, and 2.82 days at 37oC. Therefore, it can be concluded that modified tapioca based edible film increased the shelf life of tempeh.

The estimation of shelf life of instant porridge in the different packaging with method of accelerated shelf life testing of arrhenius model

Shelf life of food product is important information for consumers. Product development of instant porridge that enriched with inulin as a prebiotic and expected to have a role in increasing calcium absorption in infants with aged 6-24 months. This study aimed to determine the shelf life of instant porridge products. The methods included in this research: (1) production of instant porridge products, (2) packaging with aluminum foil and polyethylene plastic, (3) stored at temperatures of 15°C, 30°C and 45°C which observed for 35 days with 7- day intervals, (4) analyzes of moisture content, protein content, total plate count, and organoleptic responses to critical responses, (5) analysis data was processed using the Arrhenius model ASLT method. Research results showed that instant porridge products stored at a temperature of 55°C were dropped by panelists on the 15th day. Instant porridge products with aluminum foil packaging have the longest shelf life with the lowest activation energy on protein content parameters with shelf life held at 15°C was 358 days, at 30°C was 214 days and at 45°C was 143 days. The recommendation for instant porridge should be packed using aluminum foil with storage temperature of 15°C.

SHELF LIFE OF NORI FROM Gracilaria sp. WITH ALUMUNIUM FOIL PACKAGING BASED ON THE ACCELERATED SHELF LIFE TEST METHOD

This research was conducted at the Laboratory of Fisheries Products Processing, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Jatinangor. The purpose of this research is to determine the shelf life of Nori from Gracilaria sp. with the Accelerated Shelf Life Test (ASLT) method Arrhenius Model using Aluminum Foil packaging. Aluminum foil packaging is a package composed of hermetic, flexible, and opaque metal so that it has high protection properties against water vapor, light, grease and gas. The determination of the shelf life of the ASLT method is carried out using parameters of environmental conditions that can accelerate the process of product quality degradation, namely by storing the product at several temperatures above normal storage temperature. The observations used in determining the shelf life of Gracilaria sp. using a sensory test and a water content test with storage for 35 days, at a temperature of 25oC and 35oC. The result of the Arrhenius model calculation, the appearance parameter is selected as the critical parameter because it has the lowest Activation Energy (Ea) in determining the shelf life of Gracilaria sp. which is packaged using PE plastic. The results show that the parameters used to determine the shelf life of the product are the taste parameters based on the order 1 reaction with the Arrhenius Plot Ln K = 0.026 – 1318.4 (1 / T) and Ea of 2619.66 Kj/mol. The shelf life of Nori Gracilaria sp. if stored at 25oC temperature is 89 hari 7 jam.

Pendugaan umur simpan coklat instan kemasan plastik polipropilen menggunakan pendekatan model Arrhenius [Shelf life prediction of instant chocolate in poly propylene (PP) plastic packaging using Arrhenius model approach

The research aimed to predict instant chocolate's shelf life using the Accelerated Shelf Life Test (ASLT) method with the Arrhenius equation. Instant chocolate was stored at 30oC, 40oC, and 50oC in polypropylene plastic packaging for 42 days and observed changes in water content, free fatty acids, and aroma. The results showed an increase in temperature and storage time resulted in an increase in moisture and FFA content but decreased the aroma score of instant chocolate stored using polypropylene packaging. Shelf life estimates were based on free fatty acids and first-order reactions. The shelf life of instant chocolate stored at 30oC was 214 days, at 40oC was 140.79 days, and at 50oC condition was 113 days.

The development of a functional adaptogenic beverage, using plant extracts of Centella asiatica and Hoodia gordonii

A functional beverage of adaptogenic action based on plant raw materials was developed using dry plant extracts of Centella asiatica and Hoodia gordonii to impart functional and biologically active properties. An organoleptic analysis, namely, the free profiling method, was used to compose the beverage recipe. Based on the constructed profilograms, the optimal ratio of the blend of juices and teas, which is 1: 0.65, was chosen. In beverage, the basic physicochemical parameters of the finished functional drink are determined, such as: solids content, total (titratable) acidity, hydrogen index (pH) of coloring substances (anthocyanins), macronutrients (Na, K, Mg, Ca) and trace elements (Fe, Cu, Zn, Mn). In accordance with the requirements of the technical regulation of Customs Union 021 “On Food Safety”, the adaptogenic beverage was tested for the content of toxic elements: arsenic (As), cadmium (Cd), lead (Pb), mercury (Hg). As a result, the content of toxic elements doesn’t exceed the maximum permissible concentration. In the scientific work, we determined the shelf life of a functional beverage of adaptogenic and anti-alcohol action. Using the accelerated shelf life testing method (ASLT), which is based on the Arrhenius model, we determined the shelf life of the beverage = 3.7 months.

Accelerated shelf life testing of mocatilla chip using critical moisture content approach and models of sorption Isotherms

Mocatilla is a tortilla chip made from composite flour consists of modified cassava, corn, and rice flour which is enriched by tempeh. This study aimed to estimate the shelf life of mocatilla chips when packed in polyethylene terephthalate (PET), polypropylene (PP), and aluminum foil (alufo) using the Accelerated Shelf Life Testing (ASLT) method by the critical moisture content approach. The study was conducted by determining the initial, critical, and equilibrium moisture content of the sample by thermogravimetry. Six models of moisture sorption isotherm were fitted to determine the equilibrium moisture content using six salts with relative humidity (RH) values at a range of 0.076-0.903. The result showed that the initial and critical moisture content of mocatilla chips (g H2O/g solid) was 0.0141 and 0.0532, respectively. Meanwhile the equilibrium moisture content at relative humidity 80% and temperature 30°C was 0.1471. The Guggenheim Anderson de Boer (GAB) equation was the most suitable model for describing the sorption isotherm phenomenon of mocatilla chips. Based on Labuza’s equation, the shelf life prediction of mocatilla chips (80% RH, 30°C) packed in PET, PP, and alufo was 3, 8, and 62 months, respectively.

PENDUGAAN UMUR SIMPAN MAKANAN TRADISIONAL BERBAHAN DASAR BERAS DENGAN METODE ACCELERATED SHELF-LIFE TESTING (ASLT) MELALUI PENDEKATAN ARRHENIUS DAN KADAR AIR KRITIS

The expired date is important information that consumers should know. However, many traditional foods have not written an expiration due date. The purpose of this study was to estimate the shelf life of two (2) types of traditional rice-based foods intip and kembang goyang. Estimation of shelf life was carried out using the Accelerated Shelf-life Testing (ASLT) method using the Arrhenius approach and the critical moisture content approach. The calculation of shelf life in the Arrhenius approach to kembang goyang has been obtained respectively 0.45 months, 0.50 months, and 0.47 months at respective temperatures (25oC, 35oC and 45oC). The results of shelf life kembang goyang through the water content approach obtained 0.43 months at 75% RH. The results of the arrhenius approach to intip showed that shelf life of 0.37 months, 0.45 months, and 0.53 months at each temperature (25oC, 35oC, and 45oC). The critical water content approach for intip has obtained a shelf life of 0.58 months (RH 75%). Intip has a slightly larger shelf life when analyzed using the critical moisture content method.&#x0D; Keywords: ASLT, intip, kembang goyang, shelf life

Improving the oxidative stability of flaxseed oil with composite antioxidants comprising gallic acid alkyl ester with appropriate chain length

A gallic acid (GA) alkyl ester exerting the best antioxidant effect in flaxseed oil was identified from ten GA alkyl esters with various chain lengths, which was used in combination with other antioxidants including antioxidant of bamboo leaves, ascorbyl palmitate, butylated hydroxytoluene, phytic acid, phospholipid, rosemary extract, tocopherol, tea polyphenols, and tea polyphenol palmitate (TPP) to improve oxidative stability of flaxseed oil. Rancimat induction period, peroxide value, thiobarbituric acid-reactive substances, and electron paramagnetic resonance assays indicate that myristyl gallate (GA-C14) was the best GA ester. The flaxseed oil containing GA-C14 and TPP demonstrated the best oxidative stability among all the composite antioxidants. Through optimizing the mixture ratio, the flaxseed oil containing 34.4 mg/kg GA-C14 and 480 mg/kg TPP showed the best oxidative stability. Its shelf life was predicted by an accelerated shelf life testing using the Arrhenius model, which was prolonged 4.83-fold compared to the control sample under 25 °C.

Shelf Life of Nori from Eucheuma cottonii with Aluminum Foil Packaging Based on the Accelerated Shelf Life Test Method

This research aims to determine the shelf life of Nori from Eucheuma cottonii in aluminum foil packaging using the Accelerated Shelf Life Test (ASLT) method with the Arrhenius approach model. This research was conducted using aluminum foil packaging to package Eucheuma cottonii nori products in 2 different storage temperatures, namely 25°C and 35°C. Observations were made on the 35th day with a countdown method which included sensory testing and moisture content testing. The data from the observations had analyzed the estimation of shelf life using the Arrhenius approach model. The results showed that the taste quality parameter is a critical parameter that determines the shelf life of Eucheuma cottonii nori using aluminum foil packaging. The shelf life of nori from Eucheuma cottonii using aluminum foil packaging has a shelf life of 2 months 14 days 17 hours.

Shelf Life of Nori from Gracilaria sp. with Polypropylene (PP) Packaging Based on the Accelerated Shelf Life Test Method

This research was conducted at the Laboratory of Fisheries Products Processing, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Jatinangor, West Java, Indonesia. The purpose of this research was to determine the shelf life of Nori from Gracilaria sp. with the Accelerated Shelf Life Test (ASLT) method Arrhenius Model using Polypropylene (PP) packaging. Gracilaria is a genus of red algae (Rhodophyta) used as a food for humans and various species of shellfish. Polypropylene (PP) is a shiny, clear plastic with good optical properties and tensile resistance. The determination of the shelf life of the ASLT method is carried out using parameters of environmental conditions that can accelerate the process of product quality degradation, namely by storing the product at several temperatures above normal storage temperature. The observations used in determining the shelf life of Gracilaria sp. using a sensory test and a water content test with storage for 35 days, at a temperature of 25°C and 35°C. The calculation results of the Arrhenius model used texture parameters as critical parameters because those had the lowest Activation Energy (Ea) in determining the shelf life of Gracilaria sp. which is packaged using PP plastic. The results showed the value used for determining the shelf life of nori Gracilaria sp. namely texture parameters based on the order 0 reaction with the Arrhenius plot Ln K = -2.0381 - 214.63 (1 / T) and Ea of 1784.6485. The shelf life of nori Gracilaria sp. was found to be elongated if stored at room temperature of (25°C) which was around 94 days.

Determination of Shelf Life of Herbal Products from the Combination of Stevia rebaudiana, Curcuma zanthorrhiza and Honey (Stekurmin MD) through the Accelerated Shelf Life Test (ASLT) Method

Stekurmin MD is a syrup preparation formulated from the extract of Stevia rebaudiana leaves, temu lawak (Curcuma zanthorrhiza), and honey. One of the active compounds in Stekurmin MD products is phenolic and flavonoid compounds in which the active phenolic and flavonoid compounds can be degraded during the storage period. This study aimed to determine the shelf life of Stekurmin MD products based on the degradation of phenolic compounds and flavonoids. The Accelerated Shelf Life Test (ASLT) method was used in determining the shelf life kinetics of this product. Phenolic and flavonoid concentrations were determined using the UV-Vis spectrophotometric method with the gallic acid standard for phenolic and quercetin standard for flavonoids. Degradation of phenolic and flavonoid compounds was determined every 7 days during 35 days of storage at 25, 35, 45, and 55°C ± 2°C. In natural ingredients, there is a multi-mechanism reaction. The shelf life of Stekurmin MD products based on the degradation of phenolic and flavonoid active ingredients at room temperature were 39.909 days and 23.53 hours, respectively.

Kinetics of quality changes and shelf life estimation of frozen coated Tumpi-Tumpi using accelerated shelf-life testing (ASLT) method with Arrhenius approach

Quality changes during storage are greatly affected by storage temperatures and food factors. Kinetic quality changes during storage are important to know as one of the parameters in determining the shelf life of a foodstuff. Determination of shelf life can be done by Accelerated Shelf Life Test (ASLT) through a semi-empirical approach with the help of the Arrhenius equation, which is an approach that used kinetics theory which generally has zero-order or first-order reaction for a food product. The kinetics of the frozen coated tumpi-tumpi quality change was assessed by storage at (-10, -5, 0 °C). Observations were made every 7 days until day 35. The quality parameters that were analyzed included the thiobarbituric acid (TBA). This study aims to determine the frozen coated tumpi-tumpi product quality change at various storage temperatures based on the value of TBA and estimation of shelf life. The frozen coated tumpi-tumpi product quality change parameters based on the changes in the TBA were not yet able to determine the zero-order reaction or first-order kinetics. The results of the activation energy (Ea) calculation of the frozen coated tumpi-tumpi product based on the TBA value critical parameter revealed that the lowest activation energy was 8 537 kcal mol−1, causing this parameter to determine the frozen coated tumpi-tumpi product shelf life. The results of the calculation revealed that the higher the frozen coated tumpi-tumpi storage temperature, the shorter the product shelf life is. The shelf life for the frozen coated tumpi-tumpi at a storage temperature of -18 °C was 284 days.

Models of Moisture Sorption Isotherm and The Estimation of Red Ginger Powder Shelf Life in Various Packaging Materials

Abstract&#x0D; In the processing, the red ginger powder was dried at 50°C. Red ginger powder is hygroscopic, so it is easy to absorb moisture. This research aims to determine (i) the isothermic absorption curve model in red ginger powder with different fineness modulus and (ii) the expiration date using the critical moisture content method in various types of packaging materials. Moisture sorption isotherm of red ginger powder was determined by the static gravimetric method at 300C. The relationship equilibrium moisture content between relative humidity (RH) is described by the Hasley, Chen-Clayton, Henderson, Caurie, and Oswin Models. The Estimated shelf life is determined using the ASLT (accelerated shelf-life testing) method and calculated using the Labuza model with a critical water content approach. The results obtained that moisture sorption isotherm red ginger powder has sigmoid shape a type II. Henderson is the model that illustrates the accuracy of the ISA curve of red ginger powder of 60 mesh particle size while the Chen-Clayton Model illustrates the accuracy of the ISA curve of red ginger powder of particle size of 80 mesh. The shelf life of red ginger powder is 60 mesh particle size and using HDPE, PP, and aluminum foil packaging which is stored at 75% RH and 300C temperature is 118.85 days, 467.63, and 609.26 days, respectively. The shelf life of red ginger powder 80 particle size is 148.17 days, 582.98 days and 759.54 days.&#x0D;

Quality deterioration kinetics and shelf-life estimation of fish koya

This study aimed to determine the quality deterioration kinetics of fish Koya and to estimate its shelf-life. Koya is a savory powder and usually added to traditional Indonesian foods such as Soto and noodles. In general, Koya is made from crushed shrimp crackers and fried garlic. In this study, Koya was made from red tilapia and tempeh flour, then packed in metalized plastic. The three formulas in this study were N1 (60% tempeh flour : 40% red tilapia fillets), N2 (50% tempeh flour : 50% red tilapia fillets), and N3 (40% tempeh flour : 60% red tilapia fillets). The Koya then stored at 35°C, 45°C, and 55°C for 28 days. Sensory quality and Thiobarbituric Acid (TBA) values during storage were observed every seven days. The sensory evaluation was conducted using multiple comparisons test. Shelf-life of fish Koya was determined at 30°C (room temperature) using Accelerated Shelf Life Test (ASLT) with the Arrhenius model. The results showed that aroma was the first parameter that decreased compared to other parameters. The zero-order equations were suitable to describe the decreased aroma quality of N1, N2, and N3. The activation energy of decreased quality for N1, N2, and N3 were 29.64 kJ/mol.K, 24.79 kJ/mol.K, and 22.43 kJ/mol.K, respectively. The shelf-life estimation for N1, N2, and N3 at room temperature was 131 days, 109 days, and 108 days, respectively.

The performance of beeswax coating containing vegetable oil-based lecithin as an emulsifier on weight loss and shelf life estimation of mango

Fruits are one of the agricultural commodities grown in Indonesia and mango constitutes the third largest. One of the disadvantages in transporting mangoes to long distant markets is the short shelf life when fruits are stored at the room temperature. Some efforts to maintain quality and freshness have been coating the fruits with natural wax/beeswax. This study aimed to determine the effects of beeswax coating containing vegetable oil-based lecithin on physical and weight loss in mango, as well as estimate the shelf life using the Accelerated Shelf-Life Testing (ASLT) method. The coating formulation consisted of beeswax, triethanolamine, stearic acid, vegetable lecithin (soybean: rice bran), and water. Mango coated with beeswax coating with a concentration of vegetable lecithin emulsifier were varied at 0.25, 0.5, 0.75, 1%, and control (without beeswax coating) stored at room temperature 301oK and cooler temperature 286oK. Samples were monitored for five weeks and evaluated periodically for physical change and weight loss. Beeswax coated mango exhibited slower rate of ripening than the control stored in both room and cooler temperatures. The lowest total weight loss of mangoes at both temperatures for 5 weeks with beeswax coating at 0.25% vegetable lecithin emulsifier was 7.25%. The estimation of shelf life using ASLT method and Arrheinus model to mango fruit coated with beeswax coating at 0.25% vegetable lecithin concentration as emulsifier was 36.91 days.