Higher Educational Complex of Saravan Saravan, Iran.
Food Sci Nutr. 2014 May;2(3):210-7. doi: 10.1002/fsn3.98. Epub 2014 Feb 28.
Mango pulp is very perishable and so has a short shelf life, which both marketers and consumers would like to be longer. Manually sliced mango was treated by coating opuntia mucilage-rosemary oil (Mu + RO), 2 g rosemary oil microencapsul (ROM), and 2 g (ROM) plus (Mu + RO); the treated mango pieces were placed in plastic trays, and overwrapped with PVDC film and then stored at 6°C. Changes in the quality parameters and activity of peroxidase (POD) enzyme were evaluated for 9 days of storage period. These treatments retarded loss of ascorbic acid and the drop in sensory acceptability, fewer changes in color, decreasing activity POD enzyme. These also inhibited the decay incidence and slowed microbial growth. The (Mu + RO) treatment was more effective in controlling postharvest quality as compared to the (ROM) treatment, but the data reveal that applying the compound treatment effectively prolongs the quality attributes and extends the storage life of sliced mango fruit.
芒果果肉非常易腐，因此货架期短，这是营销人员和消费者都希望延长的。对人工切片芒果进行了涂覆仙人掌粘液-迷迭香油（Mu+RO）、2g 迷迭香油微胶囊（ROM）和 2g（ROM）加（Mu+RO）处理；将处理过的芒果块放在塑料托盘上，并用 PVDC 膜覆盖，然后在 6°C 下储存。在 9 天的储存期内评估了质量参数和过氧化物酶（POD）活性的变化。这些处理方法延缓了抗坏血酸的损失和感官可接受性的下降，颜色变化较少，POD 酶活性降低。这些还抑制了腐烂的发生率并减缓了微生物的生长。与（ROM）处理相比，（Mu+RO）处理更有效地控制了采后质量，但数据显示，应用复合处理可有效延长切片芒果的品质属性并延长其贮藏寿命。
