|Bai, Jinhe - OREGON STATE UNIVERISTY|
|Rattanapanone, Nithiya - CHIANG MAI UNIVERISTY|
Submitted to: Proceedings of Florida State Horticultural Society
Publication Type: Proceedings
Publication Acceptance Date: December 27, 2004
Publication Date: December 31, 2004
Citation: Plotto, A., Goodner, K.L., Baldwin, E.A., Bai, J., Rattanapanone, N. 2004. Effect of polysaccharide coatings on quality of fresh cut mangoes (mangifera indica). Proceedings of Florida State Horticultural Society. 117:382-388. Interpretive Summary: Fresh-cut fruits and vegetables are convenient and nutritious. Mangoes were cut and dipped in several treatments to improve quality and extend shelf life. Treatments were: chlorine dioxide - a sanitizer, calcium ascorbate - an antibrowning and firming agent, carboxymethylcellulose (CMC) and carboxymethylcellulose with maltodextrin (CMM), two formulations of polysaccharide coating. The calcium ascorbate treatment decreased fresh-cut mango browning, and the slices maintained better visual quality. Other quality parameters such as titratable acidity, firmness, sugar content, were not improved by any of the treatments. Slices stored at 5 °C had a better appearance than when stored at 10 °C, but the aroma was much reduced when stored at 5 °C. In a second experiment, more coatings were investigated, including chitosan, potato starch, whey protein, and soybean oil emulsion. CMM coating was rated highest, and the two controls and whey protein were rated lowest for visual quality and flavor.
Technical Abstract: Mango, the 'king of the fruits', has great potential as a fresh-cut product. However, preliminary tests showed that stored cut fruit becomes dry and looses flavor. Fruit coatings may decrease gas exchange, thereby retaining moisture and flavor. Ripe mango fruit (cv. Tommy Atkins), were washed, peeled and cut into 2x2 cm pieces. Pieces were dipped for 30 sec. in 5 ppm chlorine dioxide, 2% calcium ascorbate and 0.5% N-acetyl-L-cysteine (antioxidants), or coating solutions of 1% carboxymethylcellulose (CMC) or CMC and 0.5% maltodextrin (CMM). Two controls were used: no dip and chlorine dioxide dip only. Cut pieces were drained and stored on trays in sandwich ziplock® bags at 5 or 10 °C. Coated fruit, and fruit treated with antioxidants stored at 5 °C maintained good visual quality after three weeks as compared to controls. L* value and hue angle were the highest for CMC-treated fruit stored 21 days at 5 °C. When stored at 10 °C, visual quality of the two controls was the lowest, but overall, none of the treatments were acceptable after 14 days. CMC-treated fruit tended to be firmer when stored at 5 °C after 11 days, but not at 10 °C. Taste panels did not detect any difference between treatments. In a second experiment, more coatings were investigated, including chitosan, potato starch, whey protein, and soybean oil emulsion. CMM coating was rated highest, and the two controls and whey protein were rated lowest for visual quality and flavor.