Influence of chitosan coatings with citric essential oil on the shelf-life of minimally processed mango (<i>Mangifera indica</i> L.)

• Main Authors: Fabián Rico Rodríguez, Carolina Gutiérrez Cortés, Consuelo Díaz Moreno
• Format: Article
• Language: English
• Published: Universidad Nacional de Colombia, Sede Medellín 2015-06-01
• Series: Revista Facultad Nacional de Agronomía Medellín
• Subjects: edible coating; shelf-life; biopreservation; minimally processed fruits
• Online Access: http://www.revistas.unal.edu.co/index.php/refame/article/view/50983
• ISSN: 0304-2847; 2248-7026

<p>Demand for minimally processed fruits have increased<br />due to their nutritional value and an increasing change in<br />consumption habits. Physicochemical, microbiological, structural<br />and sensory changes were determined in minimally processed<br />mangoes (MPM) with chitosan (CH) edible coatings and lemon<br />and orange essential oils (EOL). The MPM was first dipped in citric<br />acid and a texturizing solution and then dipped in CH and lemon<br />or orange EOL coatings. Weight loss, sensory acceptance, total<br />soluble solids, total acidity, ascorbic acid, color changes, firmness<br />and elasticity, and microbiological changes were quantified for<br />11 days of refrigerated storage. The CH and lemon EOL coating<br />had more acceptance than the other treatments. No differences<br />were found (p&gt;0.05) for weight loss, total acidity, ascorbic acid,<br />firmness or elasticity. There was a high amount of total phenols<br />due to the EOL composition, as well as a high antioxidant capacity<br />in the early days of storage. This characteristic decreased in the<br />final days of the study. There was a decrease in the microbial<br />charge for the lemon EOL treatment, as compared to the other<br />samples. The CH and lemon EOL coating helped to maintain the<br />shelf-life of the MPM for 11 days of storage without affecting the<br />sensory acceptance. The CH and Orange EOL coating did not<br />have an effect on the MPM physicochemical attributes; however,<br />the sensory acceptance was negatively affected with off-flavors<br />conferred to the MPM.</p>