Open AccessEdible coating development to extend shelf life of mangoes (Mangivera indica L.)
Author(s) -
Lienda Handojo,
Dian Shofinita,
Grace Evelina,
Ali Napiah Nasution
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/980/1/012046
Subject(s) - shelf life , beeswax , gum arabic , flesh , food science , coating , horticulture , wax , chemistry , materials science , biology , composite material
Mango is one of the most favored tropical fruits which potentially as an export commodity in Indonesia. However, this fruit is easily damaged and has a short shelf life. One way to extend the shelf life of fruits is to use edible coatings. This study aimed to determine the effect of storage temperature and edible coatings on the shelf life of mangoes. Using 6.4% beeswax and a composite of 10% Arabic gum and 1% chitosan as edible coatings, these results were compared to control. Several parameters were used to evaluate the effectiveness of edible coatings, specifically weight loss, pH, fruit skin color, fruit flesh color, hardness, decay incidence (DI), and soluble solids concentration (SSC). Mangoes were stored in a variety of storage conditions, namely room temperature (26.5°C), showcase (10.2°C), and wine cooler (12.4°C). Experimental results indicated that applicating edible coatings and storing fruits at lower temperatures generally could reduce weight loss above 20% and DI by 85%, slowing changes in SSC, pH, and color of the fruits’ skin and flesh, as well as maintaining hardness. Moreover, 6.4% beeswax was more effective than the composite of 10% Arabic gum and 1% chitosan in extending the shelf life of mangoes.