Sanchez-Tamayo Martha, Plaza-Dorado José Luis, Ochoa-Martínez Claudia
Faculty of Agronomic Engineering University of Tolima Ibagué Colombia.
School of Food Engineering University of Valle Cali Colombia.
Food Sci Nutr. 2024 Nov 21;12(12):10646-10654. doi: 10.1002/fsn3.4545. eCollection 2024 Dec.
To control mango postharvest deterioration, an edible coating based on pectin, glycerol, and oregano essential oil (OEO) was developed using a three-step process involving optimization, validation, and comparison with a commercial fungicide. An extreme vertices mixture design approach was initially used to optimize the pectin, glycerol, and OEO concentrations in the coating formulation. We evaluated the impact of the coating components on the respiration rate, quality parameters, and anthracnose disease of mangoes. The optimal coating composition was 3.91% (w/v) pectin, 0.57% (w/v) glycerol, and 0.52% (w/v) OEO, with a desirability value of 0.8998. Model validation demonstrated that the measured values for all parameters fit the prediction interval of 95%, and the relative error varied between 0.88% and 12.28%. Validation experiments of the optimal coating compared to untreated mango and mango treated with a commercial fungicide showed that the optimal coating delayed ripening and effectively controlled the incidence of anthracnose for 18 days at 14°C and 85% relative humidity.
为控制芒果采后变质，采用三步法开发了一种基于果胶、甘油和牛至精油（OEO）的可食用涂层，该方法包括优化、验证以及与商业杀菌剂进行比较。最初采用极端顶点混合设计方法来优化涂层配方中果胶、甘油和OEO的浓度。我们评估了涂层成分对芒果呼吸速率、品质参数和炭疽病的影响。最佳涂层组成是3.91%（w/v）果胶、0.57%（w/v）甘油和0.52%（w/v）OEO，可取性值为0.8998。模型验证表明，所有参数的测量值均符合95%的预测区间，相对误差在0.88%至12.28%之间。与未处理的芒果和用商业杀菌剂处理的芒果相比，最佳涂层的验证实验表明，在14°C和85%相对湿度条件下，最佳涂层可延缓成熟并有效控制炭疽病发病率达18天。
