Prasad Killi, Sharma Ram Roshan, Asrey Ram, Sethi Shruti, Srivastav Manish, Singh Dinesh, Arora Ajay
Department of Horticulture, Tirhut College of Agriculture, Dr. Rajendra Prasad Central Agricultural University, Pusa, Bihar, India.
Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India.
J Food Biochem. 2022 Dec;46(12):e14481. doi: 10.1111/jfbc.14481. Epub 2022 Oct 13.
Mango fruit exhibit high postharvest losses due to physiological, biochemical, and pathological deterioration during storage. Edible coatings such as hydrocolloids (HC) bear promising potential for fruit quality preservation at ambient storage due to its triple action (physiological, biochemical and pathological) on fruit and thus widely researched in recent years. This study demonstrates the influence of health and eco-safe hydrocolloid edible coatings such as "Carboxymethyl cellulose" (CMC) (1%), "Guar gum" (1.5%), "Gum Arabica" (10%), and "Xanthan gum" (0.3%) as dip treatment to enhance the postharvest quality and storage life of mangoes at ambient storage (25 ± 4°C and 65 ± 5% RH). "Xanthan gum" (0.3%) treatment exhibited the highest efficacy in reducing the decay loss by more than threefold and physiological loss by twofold over control fruit. It lowered the physiological and fruit softening enzyme activities (PG, PME, and LOX), while maintaining the biochemicals. Moreover, it maintained both internal as well as external (consumer preference) quality of fruit and extended 6 days shelf life on the physiological loss standard basis (≤10%) than that of the control. The results recommend the application of "Xanthan gum" (0.3%) as an efficacious ecological, sustainable, and health-friendly surface edible coating for quality preservation and storage period extension of mango fruit under ambient storage. PRACTICAL APPLICATIONS: The selected hydrocolloid edible coatings dip treatment showed promising potential in controlling the physiological, biochemical, and pathological deterioration of mango fruit stored under ambient condition. The selected treatments extended the shelf life without diminishing fruit quality. However, among the attempted HC treatments, the "Xanthan gum" (0.3%) (XG) coating displayed the excellent results. It added the storage life of mango fruit by 6 days over the control. XG treated fruit displayed the excellent results in terms of storage period extension, quality retention, consumer preference, and control over the fruit decay and softening enzymes activities. Postharvest preservation of mango fruit using HC is nonchemical, cost-effective approach which is GRAS (generally recognized as safe), health, and eco safe.
芒果在储存期间由于生理、生化和病理劣变而表现出较高的采后损失。诸如水胶体（HC）之类的可食用涂层因其对水果具有三重作用（生理、生化和病理），在常温储存下具有保存水果品质的巨大潜力，因此近年来得到了广泛研究。本研究展示了健康且生态安全的水胶体可食用涂层，如“羧甲基纤维素”（CMC）（1%）、“瓜尔豆胶”（1.5%）、“阿拉伯胶”（10%）和“黄原胶”（0.3%）作为浸蘸处理，以提高芒果在常温储存（25±4°C和65±5%相对湿度）下的采后品质和储存寿命。“黄原胶”（0.3%）处理在降低腐烂损失方面表现出最高的功效，比对照果实降低了三倍多，生理损失降低了两倍。它降低了生理和果实软化酶活性（多聚半乳糖醛酸酶、果胶甲酯酶和脂氧合酶），同时保持了生化物质。此外，它保持了果实的内部以及外部（消费者偏好）品质，并在生理损失标准（≤10%）的基础上比对照延长了6天的货架期。结果表明，“黄原胶”（0.3%）作为一种有效、生态、可持续且健康友好的表面可食用涂层，可用于在常温储存下保存芒果果实品质并延长储存期。实际应用：所选的水胶体可食用涂层浸蘸处理在控制常温条件下储存的芒果果实的生理、生化和病理劣变方面显示出巨大潜力。所选处理延长了货架期而不降低果实品质。然而，在所尝试的HC处理中，“黄原胶”（0.3%）（XG）涂层显示出优异的结果。它使芒果果实的储存寿命比对照延长了6天。XG处理的果实在延长储存期、保持品质、消费者偏好以及控制果实腐烂和软化酶活性方面显示出优异的结果。使用HC对芒果果实进行采后保鲜是一种非化学、经济有效的方法，它是GRAS（一般认为安全）、健康且生态安全的。
