Selection of edible chitosan and gum arabic coating used to preserve fresh cut 'Nam Dok Mai #4' mango (Mangifera indica L.)
Fresh cut mango is very perishable and has a short shelf life storage, which both markets and consumers would like to be longer. The response surface methodology (RSM) was applied to determine the effect of chitosan (0.25-0.5% w/v) and gum arabic (1.0-5.0% w/v) on fresh cut mango (Mangifera indica L.) Nam Dok Mai #4 for selecting the suitability of edible coating. The 80% of maturity stage mangoes were dipped by 240 mg L-1 ethephon and kept at room temperature for 3 days. Ripened mango fruits were washed with 100 mg L-1 peroxyacetic acid, dipped in mild heat water at 50°C for 5 min, manually peeled, and cut into 3×3×2 cm cubes. These fresh cut mangoes were coated with different solutions, placed into plastic boxes with cover, then over-wrapped with nylon/LDPE bags and stored at 5°C for 5 days. Weight loss, firmness, respiration rate and total color difference were measured as response variables. The results showed that the response variable were highly fitted to the regression coefficients (R2) from 0.7508 to 0.8167 for all variables. The optimum concentration of chitosan and gum arabic were predicted to be 0.50 and 4.51%, respectively. Under this optimum condition, there was no significant difference between the predicted and the experimental values (P>0.01). Thus, RSM was an effective tool for identifying optimized coating formulations.
Pengnet, N., Sang-On, B. and Chaiprasart, P. (2018). Selection of edible chitosan and gum arabic coating used to preserve fresh cut 'Nam Dok Mai #4' mango (Mangifera indica L.). Acta Hortic. 1213, 185-192
chitosan, edible coating, fresh cut, gum arabic, response surface methodology