Fresh-Cut Mangoes: How to Increase Shelf Life by Using Neem Oil Edible Coating
Abstract
:1. Introduction
2. Materials and Methods
2.1. Plant Material
2.2. Coating Formulation
- −
- EC1: 3 g of HPMC + 1 g of CaCl2 was added in 200 mL of distilled water;
- −
- EC2: 3 g of HPMC + 1 g of CaCl2 + 3 mL of neem oil was added in 200 mL of distilled water. The treated fruits were compared with an untreated sample (CTR).
2.3. Sample Preparation
2.4. Experimental Design
2.5. Physical Analyses
- −
- Weight loss (WL) and firmness (F):
- −
- Brightness (L*), browning index (BI) and total colour difference (ΔE*):
2.6. Chemical Analyses
- −
- Soluble solids content (SSC) and titratable acidity (TA)::
2.7. Microbiological Analyses
2.8. Proximate Composition
2.9. Sensory Analysis
2.10. Statistical Analysis
3. Results and Discussions
3.1. Physicochemical Analyses
- −
- Weight loss (WL) and firmness (F):
- −
- Brightness (L*), browning index (BI) and total colour difference (ΔE*):
- −
- Soluble solids content (SSC) and titratable acidity (TA)
3.2. Microbiological Analyses
3.3. Proximate Compounds and Vitamin Content
- −
- Vitamin content
3.4. Sensory Analyses
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Days of Cold Storage | Treatments | Microbial Loads | ||
---|---|---|---|---|
TMM | TPM | Pseudomonads | ||
d 0 | CTR | <2 a | <2 a | <2 a |
EC1 | <2 a | <2 a | <2 a | |
EC2 | <2 a | <2 a | <2 a | |
p value | N.S. | N.S. | N.S. | |
d 2 | CTR | <2 a | <2 a | <2 a |
EC1 | <2 a | <2 a | <2 a | |
EC2 | <2 a | <2 a | <2 a | |
p value | N.S. | N.S. | N.S. | |
d 5 | CTR | <2 a | <2 a | <2 a |
EC1 | <2 a | <2 a | <2 a | |
EC2 | <2 a | <2 a | <2 a | |
p value | N.S. | N.S. | N.S. | |
d 7 | CTR | 2.98 ± 0.19 a | 3.01 ± 0.23 a | 2.94 ± 0.14 a |
EC1 | 2.39 ± 0.13 b | 2.24 ± 0.17 b | 2.45 ± 0.21 b | |
EC2 | <2 c | <2 c | <2 c | |
p value | <0.0001 | <0.0001 | <0.0001 | |
d 9 | CTR | 3.85 ± 0.14 a | 3.96 ± 0.13 a | 3.92 ± 0.25 a |
EC1 | 3.15 ± 0.12 b | 3.16 ± 0.22 b | 3.09 ± 0.14 b | |
EC2 | <2 c | <2 c | <2 c | |
p value | <0.0001 | <0.0001 | <0.0001 |
Treatments | Time | Dry Matter (g) | Protein Content (g) | Fat Materials (g) | Fibres (g) | Total Sugars (g) | |||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
CTR | d 0 | 84.68 | ± | 0.47 | a | 0.38 | ± | 0.01 | a | 0.32 | ± | 0.01 | b | 0.75 | ± | 0.01 | b | 13.37 | ± | 0.01 | a |
d 2 | 83.93 | ± | 0.08 | a | 0.35 | ± | 0.01 | a | 0.33 | ± | 0.01 | b | 0.99 | ± | 0.01 | a | 13.20 | ± | 0.02 | a | |
d 5 | 82.26 | ± | 0.99 | ab | 0.36 | ± | 0.03 | a | 0.43 | ± | 0.01 | a | 0.70 | ± | 0.02 | c | 10.46 | ± | 0.51 | b | |
d 7 | 80.26 | ± | 0.99 | b | 0.26 | ± | 0.03 | b | 0.37 | ± | 0.04 | ab | 0.69 | ± | 0.05 | cb | 9.46 | ± | 0.51 | bc | |
d 9 | 74.70 | ± | 0.59 | c | 0.31 | ± | 0.03 | ab | 0.43 | ± | 0.01 | a | 0.74 | ± | 0.04 | c | 8.81 | ± | 0.10 | c | |
EC1 | d 0 | 84.68 | ± | 0.47 | a | 0.38 | ± | 0.01 | a | 0.32 | ± | 0.01 | b | 0.75 | ± | 0.01 | b | 13.37 | ± | 0.01 | b |
d 2 | 83.93 | ± | 0.62 | a | 0.36 | ± | 0.03 | a | 0.37 | ± | 0.02 | ab | 0.85 | ± | 0.15 | b | 14.17 | ± | 0.13 | a | |
d 5 | 82.48 | ± | 0.54 | a | 0.33 | ± | 0.01 | a | 0.40 | ± | 0.01 | a | 1.13 | ± | 0.03 | a | 12.35 | ± | 0.12 | b | |
d 7 | 78.37 | ± | 0.06 | b | 0.29 | ± | 0.03 | b | 0.32 | ± | 0.02 | b | 0.70 | ± | 0.02 | c | 10.46 | ± | 0.51 | c | |
d 9 | 77.71 | ± | 0.56 | b | 0.29 | ± | 0.03 | b | 0.32 | ± | 0.02 | b | 0.70 | ± | 0.02 | c | 10.46 | ± | 0.51 | cb | |
EC2 | d 0 | 84.68 | ± | 0.47 | a | 0.38 | ± | 0.01 | a | 0.32 | ± | 0.01 | b | 0.75 | ± | 0.01 | b | 13.37 | ± | 0.01 | a |
d 2 | 83.19 | ± | 0.14 | a | 0.32 | ± | 0.01 | a | 0.42 | ± | 0.01 | a | 0.99 | ± | 0.01 | a | 11.69 | ± | 0.30 | a | |
d 5 | 77.17 | ± | 0.92 | b | 0.31 | ± | 0.02 | a | 0.38 | ± | 0.12 | ab | 0.99 | ± | 0.01 | a | 10.62 | ± | 0.54 | b | |
d 7 | 76.30 | ± | 0.82 | b | 0.31 | ± | 0.01 | a | 0.45 | ± | 0.01 | a | 0.98 | ± | 0.01 | a | 11.33 | ± | 0.94 | a | |
d 9 | 76.63 | ± | 0.44 | b | 0.31 | ± | 0.01 | a | 0.45 | ± | 0.01 | a | 0.98 | ± | 0.01 | a | 11.33 | ± | 0.94 | ab |
Treatments | Time | K (mg) | Na (mg) | Ca (mg) | Mg (mg) | P (mg) | Zn (mg) | ||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
CTR | d 0 | 24.16 | ± | 0.09 | b | 7.50 | ± | 0.06 | c | 9.70 | ± | 0.22 | b | 0.63 | ± | 0.04 | b | 10.10 | ± | 0.02 | c | 0.29 | ± | 0.01 | b |
d 2 | 33.13 | ± | 0.21 | a | 8.39 | ± | 1.74 | a | 10.40 | ± | 0.02 | b | 0.81 | ± | 0.01 | a | 23.93 | ± | 0.06 | a | 0.30 | ± | 0.01 | b | |
d 5 | 30.97 | ± | 0.25 | a | 7.94 | ± | 0.14 | b | 12.34 | ± | 0.10 | a | 0.88 | ± | 0.05 | a | 15.55 | ± | 0.13 | b | 0.43 | ± | 0.02 | a | |
d 7 | 27.96 | ± | 0.19 | b | 8.50 | ± | 0.07 | a | 10.81 | ± | 0.06 | b | 0.79 | ± | 0.02 | ab | 17.19 | ± | 0.46 | b | 0.32 | ± | 0.01 | b | |
d 9 | 24.16 | ± | 0.09 | b | 7.50 | ± | 0.06 | c | 9.70 | ± | 0.22 | b | 0.63 | ± | 0.04 | b | 10.10 | ± | 0.02 | c | 0.29 | ± | 0.01 | b | |
EC1 | d 0 | 24.16 | ± | 0.09 | b | 7.50 | ± | 0.06 | b | 9.70 | ± | 0.22 | b | 0.63 | ± | 0.04 | b | 10.10 | ± | 0.02 | b | 0.29 | ± | 0.01 | b |
d 2 | 30.97 | ± | 0.25 | a | 7.94 | ± | 0.14 | ab | 12.34 | ± | 0.10 | a | 0.88 | ± | 0.05 | a | 15.55 | ± | 0.13 | ab | 0.43 | ± | 0.02 | a | |
d 5 | 31.51 | ± | 0.31 | a | 8.20 | ± | 0.31 | a | 10.78 | ± | 0.41 | b | 0.78 | ± | 0.04 | ab | 17.97 | ± | 0.16 | a | 0.29 | ± | 0.01 | b | |
d 7 | 31.51 | ± | 0.31 | a | 8.34 | ± | 0.30 | a | 10.78 | ± | 0.41 | b | 0.78 | ± | 0.04 | ab | 17.67 | ± | 0.28 | a | 0.29 | ± | 0.01 | b | |
d 9 | 27.96 | ± | 0.19 | ab | 8.38 | ± | 0.11 | a | 10.81 | ± | 0.06 | b | 0.79 | ± | 0.02 | ab | 17.19 | ± | 0.46 | a | 0.32 | ± | 0.01 | b | |
EC2 | d 0 | 24.16 | ± | 0.09 | b | 7.50 | ± | 0.06 | b | 9.70 | ± | 0.22 | b | 0.63 | ± | 0.04 | b | 10.10 | ± | 0.02 | b | 0.29 | ± | 0.01 | a |
d 2 | 31.16 | ± | 0.81 | a | 7.83 | ± | 0.41 | a | 10.31 | ± | 1.08 | b | 0.72 | ± | 0.10 | a | 13.97 | ± | 5.50 | a | 0.29 | ± | 0.01 | a | |
d 5 | 31.16 | ± | 0.81 | a | 7.83 | ± | 0.41 | a | 12.34 | ± | 0.88 | a | 0.72 | ± | 0.10 | a | 13.97 | ± | 5.50 | a | 0.29 | ± | 0.01 | a | |
d 7 | 31.16 | ± | 0.81 | a | 7.83 | ± | 0.41 | a | 10.31 | ± | 1.08 | b | 0.72 | ± | 0.10 | a | 13.97 | ± | 5.50 | a | 0.29 | ± | 0.01 | a | |
d 9 | 26.16 | ± | 2.74 | b | 7.88 | ± | 0.59 | a | 10.90 | ± | 0.18 | b | 0.73 | ± | 0.10 | a | 13.49 | ± | 4.77 | a | 0.30 | ± | 0.03 | a |
Treatments | Time | Niacin (Vitamin B3) | Ascorbic Acid (Vitamin C) | Retinol (Vitamin A) | |||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
CTR | d 0 | 0.54 | ± | 0.04 | a | 110.20 | ± | 0.02 | b | 0.88 | ± | 0.01 | b |
d 2 | 0.54 | ± | 0.01 | a | 99.93 | ± | 0.11 | b | 0.78 | ± | 0.01 | b | |
d 5 | 0.36 | ± | 0.01 | b | 114.47 | ± | 1.17 | a | 0.87 | ± | 0.01 | a | |
d 7 | 0.33 | ± | 0.01 | c | 77.08 | ± | 0.05 | c | 0.76 | ± | 0.01 | c | |
d 9 | 0.13 | ± | 0.01 | c | 75.02 | ± | 0.71 | c | 0.73 | ± | 0.01 | c | |
EC1 | d 0 | 0.54 | ± | 0.04 | a | 110.20 | ± | 0.02 | b | 0.88 | ± | 0.01 | b |
d 2 | 0.53 | ± | 0.01 | a | 110.20 | ± | 0.02 | b | 0.88 | ± | 0.01 | b | |
d 5 | 0.46 | ± | 0.02 | b | 110.20 | ± | 0.02 | b | 0.93 | ± | 0.06 | b | |
d 7 | 0.39 | ± | 0.01 | bc | 103.59 | ± | 0.04 | b | 0.88 | ± | 0.01 | b | |
d 9 | 0.26 | ± | 0.01 | c | 114.47 | ± | 1.17 | a | 0.87 | ± | 0.01 | a | |
EC2 | d 0 | 0.54 | ± | 0.04 | a | 110.20 | ± | 0.02 | a | 0.88 | ± | 0.01 | a |
d 2 | 0.53 | ± | 0.03 | a | 106.90 | ± | 4.65 | a | 0.98 | ± | 0.14 | a | |
d 5 | 0.45 | ± | 0.01 | b | 103.59 | ± | 0.04 | a | 0.87 | ± | 0.03 | a | |
d 7 | 0.46 | ± | 0.02 | b | 110.20 | ± | 0.02 | a | 0.93 | ± | 0.06 | a | |
d 9 | 0.39 | ± | 0.01 | b | 103.59 | ± | 0.04 | a | 0.88 | ± | 0.01 | a |
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Passafiume, R.; Tinebra, I.; Gaglio, R.; Settanni, L.; Sortino, G.; Allegra, A.; Farina, V. Fresh-Cut Mangoes: How to Increase Shelf Life by Using Neem Oil Edible Coating. Coatings 2022, 12, 664. https://doi.org/10.3390/coatings12050664
Passafiume R, Tinebra I, Gaglio R, Settanni L, Sortino G, Allegra A, Farina V. Fresh-Cut Mangoes: How to Increase Shelf Life by Using Neem Oil Edible Coating. Coatings. 2022; 12(5):664. https://doi.org/10.3390/coatings12050664
Chicago/Turabian StylePassafiume, Roberta, Ilenia Tinebra, Raimondo Gaglio, Luca Settanni, Giuseppe Sortino, Alessio Allegra, and Vittorio Farina. 2022. "Fresh-Cut Mangoes: How to Increase Shelf Life by Using Neem Oil Edible Coating" Coatings 12, no. 5: 664. https://doi.org/10.3390/coatings12050664