Pectin from mango peels as edible coating to extend the shelf life of fresh mango
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Abstract
The effectiveness of mango pectin derived from mango peels as edible coating to prolong the shelf-life of fresh mangoes was evaluated. Various pectin-based formulations were prepared and coated to freshly harvested mangoes. Coated and uncoated mangoes were stored at room temperature (25-27oC) and chiller (8-10oC). The physico-chemical properties were measured every 3 days up to 12 days and 24 days under ambient and chilled storage, respectively. Under ambient room condition, 2-4% mango pectin solution delayed the fruit ripening, reduced the increase of total soluble solids, texture softening, and prevented signs of disease manifestations in coated mangoes for up to 12 days as compared to uncoated/control mangoes. The uncoated/control mangoes were fully ripe and moderately damaged on day 6. Under chilled storage, mangoes coated with 2-4% mango pectin remained free from visible manifestation of diseases until day 24 with reduced rate of physical and chemical changes, compared with uncoated mangoes which incurred 50% damage and disease development on day 12. Therefore, under laboratory scale experiments, 2-4% pure mango pectin was an effective treatment in extending the shelf-life of fresh mangoes. This technology will help in reducing postharvest losses of fresh mangoes and will make the mango industry competitive in reaching more international markets. Efficacy of the pure mango pectin, under semi-commercial experimental trials, as edible coating to extend the shelf-life of fresh mangoes should be conducted to verify its adaptation
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