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Cassava Starch Coating and Citric Acid to Preserve Quality Parameters of Fresh‐Cut “Tommy Atkins” Mango
Author(s) -
Chiumarelli Marcela,
Pereira Leila M.,
Ferrari Cristhiane C.,
Sarantópoulos Claire I. G. L.,
Hubinger Miriam D.
Publication year - 2010
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2010.01636.x
Subject(s) - citric acid , starch , browning , food science , respiration rate , chemistry , shelf life , glycerol , postharvest , horticulture , respiration , botany , biology , biochemistry
Combination of citric acid dipping (5 g/L) and cassava starch coating (10 g/L), with and without glycerol (10 g/L), was studied to verify the effectiveness of these treatments to inhibit enzymatic browning, to reduce respiration rate, and to preserve quality parameters of “Tommy Atkins” fresh‐cut mangoes during storage at 5 °C. Color characteristics ( L * and C *), mechanical properties (stress at failure), weight loss, β‐carotene content, sensory acceptance, and microbial growth of fruits were evaluated during 15 d. The respiration rate of fruit subjected to the treatments was also analyzed. Nontreated fresh‐cut mango was used as a control sample. Cassava starch edible coatings and citric acid dipping promoted a decrease in respiration rate of mango slices, with values up to 41% lower than the control fruit. This treatment also promoted better preservation of texture and color characteristics of mangoes and delayed carotenoid formation and browning reactions during storage. Moreover, the treated fruit showed great sensory acceptance by consumers throughout the whole storage period. However, the use of glycerol in the coating formulation was not efficient in the maintenance of quality parameters of fresh‐cut mangoes, promoting a higher weight loss of samples, impairing fruit texture characteristics, increasing carotenogenesis, and favoring microbial growth during storage. Practical Application: Consumer demand for tropical fresh‐cut products is increasing rapidly in the world market. Fresh‐cut mangoes are appreciated world‐wide for its exotic flavor. However, its shelf life is limited by changes in color, texture, appearance, off‐flavors and microbial growth. The edible coatings act as gas and water vapor barrier, extending the storage time of fresh‐cut fruit and vegetables. Thus, cassava starch is an alternative to preserve minimally processed mangoes and the quality parameters of fresh fruit. The information of this work is useful for the fresh‐cut produce industry to increase shelf life of fresh‐cut mangoes, which can be considered an alternative to fast food and other ready‐to‐eat products, attending the demand for healthy and convenient foodstuffs.