Active Edible Coating to Maintain the Quality of Fresh Mango

摘要

Mango is a climacteric and generally highly perishable fruit. Anthracnose disease is the main limitation to export mango. Edible coating on mango may slow down the rate of deterioration and reduce the anthracnose problem. The objective of this study was to determine the effect of an active edible coating amended with plai (P) {Zingiber cassumunar) essential oil (EO) on the postharvest quality of fresh mangoes. A hydroxypropyl methylcellulose (HPMC)-based composite solution with or without plai EO wasselected as edible coating to be applied on mango. Plai EO was incorporated into the HPMC-based edible coating to enhance the antimicrobial activity against Colletotrichum gloeosporioides; which is the cause of anthracnose. Fresh 'Namdokmai Sithong' mangoes were dipped in the active HPMC-based edible coating solution for 2 min, dried in a hot air oven at 40°C for 30 min and then stored at 13°C. Uncoated-untreated and water dipped mangoes were used as control treatments. Thus, the treatments studied were uncoated, water dipped, HPMC coating and HPMC-P coating. The edible HPMC-based coatings (HPMC and HPMC-P coatings) reduced weight loss, delayed firmness loss and external color changes and decreased disease severity of fresh mango compared to untreated and water dipped treatments. The incorporation of plai EO into the coating did not further improve antimicrobial activity of HPMC alone. Storage life of active edible coated mangoes was extended to 18 days at 13°C.