Articles
Moringa leaf extract infused into carboxymethyl cellulose edible coating combined with gaseous ozone as postharvest treatments maintain quality and extend shelf life of mango fruit
Article number
1306_28
Pages
225 – 232
Language
English
Abstract
This study assessed the efficacy of moringa leaf extract (MLE) infused into carboxymethyl cellulose (CMC) as postharvest treatments to maintain quality and extend shelf life of mango fruit stored under gaseous ozone (O3). Mango fruit (‘Keitt’) were treated with ozone for 24 or 36 h intermittently; MLE + CMC; MLE + CMC + O3 (24 h) and MLE + CMC + ozone (36 h), stored at 10°C and 95% RH for 21 days.
The untreated fruits were used as the control treatment.
The fruits were ripened at ambient temperature after cold storage.
To assess the effect of treatments physicochemical quality, fruit firmness, mass loss and total soluble solids (TSS) were measured.
Sensory evaluation (smell, taste and texture) at the end of shelf-life was conducted using a panel of members to determine the consumer acceptance of the fruit.
Fruit treated with MLE + CMC + O3 significantly retained firmness and delayed colour development of the pulp and TSS accumulation compared to MLE + CMC, ozone and untreated fruit.
At the end of storage, untreated fruit had the highest mass loss (23.48%) compared to O3, MLE + CMC and MLE + CMC + O3 which had 20.24, 17.68 and 18.06%, respectively.
The coating significantly enhanced the sensory quality of mango compared to untreated, MLE + CMC + O3 and O3 treated fruit.
MLE + CMC treatment had superior scores in taste and were overall preferred by consumers.
The shelf-life of mango fruit was prolonged by MLE + CMC and O3 treatments.
The current study indicated that coating mango fruit with MLE + CMC and treating with O3 delays ripening and enhances fruit quality.
Further investigation is required to understand the mechanism of the combined effect of coating and O3 and the potential for industrial use of this treatment.
The untreated fruits were used as the control treatment.
The fruits were ripened at ambient temperature after cold storage.
To assess the effect of treatments physicochemical quality, fruit firmness, mass loss and total soluble solids (TSS) were measured.
Sensory evaluation (smell, taste and texture) at the end of shelf-life was conducted using a panel of members to determine the consumer acceptance of the fruit.
Fruit treated with MLE + CMC + O3 significantly retained firmness and delayed colour development of the pulp and TSS accumulation compared to MLE + CMC, ozone and untreated fruit.
At the end of storage, untreated fruit had the highest mass loss (23.48%) compared to O3, MLE + CMC and MLE + CMC + O3 which had 20.24, 17.68 and 18.06%, respectively.
The coating significantly enhanced the sensory quality of mango compared to untreated, MLE + CMC + O3 and O3 treated fruit.
MLE + CMC treatment had superior scores in taste and were overall preferred by consumers.
The shelf-life of mango fruit was prolonged by MLE + CMC and O3 treatments.
The current study indicated that coating mango fruit with MLE + CMC and treating with O3 delays ripening and enhances fruit quality.
Further investigation is required to understand the mechanism of the combined effect of coating and O3 and the potential for industrial use of this treatment.
Publication
Authors
N. Bambalele, A. Mditshwa, S.Z. Tesfay, L.S. Magwaza
Keywords
Mangifera indica, sensory attributes, firmness, fruit quality, ripening, cold storage
Groups involved
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