首页|Preservation of mango fruit quality using fucoidan coatings
Preservation of mango fruit quality using fucoidan coatings
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NSTL
Elsevier
Fucoidan has coating forming ability and antibacterial activity. This study aims to investigate the effects of fucoidan coatings on the shelf-life of mango fruits. Fucoidan coatings of different concentrations (1%, 3% and 5%) were used to extend the shelf life of mango fruits at room temperature (temperature similar to 20 degrees C, humidity similar to 80%), and a blank control experiment was conducted. Optimum preservation effects of fucoidan coatings on mango fruits were observed at the highest concentration of fucoidan. At the highest dose, fucoidan coatings delayed the respiratory peak by three days, and the respiratory peak even appeared one week later. After 35 days of storage under room-temperature conditions, the mango fruits had a weight loss rate of 5.91%, the fruit decay incidence was 14.2%, the ascorbic acid content was 19.14 mg/100 g, the soluble solid content was 19.73%, the hardness was 0.77 Kg, the titratable acid content was 0.52% and overall acceptability was 7.3. Results indicated that fucoidan coatings can effectively extend the shelf life of mango fruits.
BiopolymerNatural productPostharvest
Xu, Bing、Wu, Shengjun
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Jiangsu Ocean Univ, Coinnovat Ctr Jiangsu Marine Bioind Technol, 59 Cangwu Rd, Haizhou 222005, Peoples R China
NSTL
Elsevier
