The effect of carboxymethylcellulose coating on the temperature-controlled storage of mangoes

Adriana Sousa e Silva Carvalho, Atos Henrique Santos, Evellyn Oliveira Assis, Gabrielly Silva Freitas, Leandro Alves Lima, Geovana Rocha Plácido
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Abstract

Mango is a highly perishable tropical fruit with intense post-harvest metabolism, limiting its marketing period to distant regions. The application of edible coatings is an efficient way to preserve the quality of a fresh product during post-harvest storage. In the present research, the impact of a 3% carboxymethylcellulose (CMC) coating was studied on mangoes during storage at 20° C for 10 days. Results showed that treatment with 3% CMC delayed fruit maturation, suppressed the increase in total soluble solids, decreased firmness, and showed substantially higher titratable acidity, along with maintenance of skin color, in contrast to uncoated fruits. In conclusion, 3% CMC coating can be an effective approach for maintaining fruit quality of harvested mangoes during storage at 20°C.
羧甲基纤维素包衣对芒果温控贮藏的影响
芒果是一种极易腐烂的热带水果,收获后新陈代谢强烈,限制了它的销售期。食用涂层的应用是一种有效的方法,以保持新鲜产品的质量在收获后的储存。本研究研究了3%羧甲基纤维素(CMC)包衣对芒果在20℃条件下贮存10 d的影响。结果表明,与未包衣的果实相比,3% CMC处理延迟了果实成熟,抑制了总可溶性固形物的增加,降低了果实的硬度,并表现出更高的可滴定酸度,同时保持了果皮颜色。综上所述,在20℃贮藏条件下,3% CMC包衣可以有效地保持芒果果实品质。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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