Articles
Effects of coating and temperature during storage on antioxidants of Nam Dok Mai Sithong mango fruit
Article number
1336_26
Pages
197 – 204
Language
English
Abstract
Mango (Mangifera indica L. Nam Dok Mai Sithong) is an economically important fruit in Thailand.
The problem of mango during storage and export is the decrease of quality of the products, leading to unacceptable for consumers.
Coating treatment has been used to prolong shelf life of fresh fruit, however, the optimal storage temperatures must be concerned.
The aim of this study was to investigate the effects of chitosan and carnauba wax and storage temperatures on phenolic, flavonoid and β-carotene contents in Nam Dok Mai Sithong mango.
The experiment was conducted based on 5×2 factorial in a completely randomized design.
Fruits were coated with chitosan at 1.5 and 2% and carnauba wax at 20 and 25%, and then stored at 10 and 25°C. Samples were randomly collected at 3-day intervals.
The results showed that phenolic, lycopene and β-carotene contents tended to decrease with progress of storage time.
The storage life for 9 days was the best in terms of consumer acceptance, and high contents of lycopene and β-carotene in Nam Dok Mai Sithong mango.
The best result from this research was mango fruit coated with carnauba wax at 20% and stored at 10°C which maintained high contents of total phenolic.
The fruits coated with 2% chitosan and stored at 10°C had decelerated losses of lycopene and β-carotene contents.
The problem of mango during storage and export is the decrease of quality of the products, leading to unacceptable for consumers.
Coating treatment has been used to prolong shelf life of fresh fruit, however, the optimal storage temperatures must be concerned.
The aim of this study was to investigate the effects of chitosan and carnauba wax and storage temperatures on phenolic, flavonoid and β-carotene contents in Nam Dok Mai Sithong mango.
The experiment was conducted based on 5×2 factorial in a completely randomized design.
Fruits were coated with chitosan at 1.5 and 2% and carnauba wax at 20 and 25%, and then stored at 10 and 25°C. Samples were randomly collected at 3-day intervals.
The results showed that phenolic, lycopene and β-carotene contents tended to decrease with progress of storage time.
The storage life for 9 days was the best in terms of consumer acceptance, and high contents of lycopene and β-carotene in Nam Dok Mai Sithong mango.
The best result from this research was mango fruit coated with carnauba wax at 20% and stored at 10°C which maintained high contents of total phenolic.
The fruits coated with 2% chitosan and stored at 10°C had decelerated losses of lycopene and β-carotene contents.
Authors
S. Nampila, S. Isarangkool Na Ayutthaya
Keywords
phenolic, lycopene, β-carotene, chitosan, carnauba
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