Optimization and evaluation of a pectin-based composite coating on mango and cucumber

• Main Author: Moalemiyan, Mitra.
• Format: Others
• Language: en
• Published: McGill University 2008
• Subjects: Mango > Preservation.; Cucumbers > Preservation.; Pectin.; Emulsions.
• Online Access: http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=112542

The current research was designed to determine the effects of different compositions of a pectin-based emulsion coating on the quality indices and shelf life extension of mango and cucumber. The fruits were treated with pectin-based coating (coated) or kept as such (control), and stored under different temperatures and relative humidities. Samples of fruits were then tested periodically to note the changes in quality as determined by visual observation, weight loss, respiration rate, color, firmness, pH, titrable acidity (TA), total soluble solids (TSS), chlorophyll content, and decay. Coated fruits displayed retarded color development, higher TA, higher chlorophyll content, greater firmness, lower pH, and lower TSS. Loss in weight and CO 2 evolution were also reduced significantly. The results of this research suggested that pectin-based coating increased the shelf life of mango and cucumber more than 100% without perceptible losses in quality.