Extending storage life of mango (Mangifera indica L.) using a new edible wax formulation incorporated with hexanal and cinnamon bark oil

Nisala Gunasekera, Shanthi Wilson Wijeratnam, Shiranthi Perera, Ilmi Hewajulige, Suneth Gunathilaka, Gopinadhan Paliyath, Jayasankar Subramanian

Abstract


Two formulations of bees wax-based edible coatings with added anti-ripening and antifungal compounds, C5 (hexanal and cinnamon bark oil) and C6 (cinnamon bark oil only), were developed and tested on mangoes stored at low temperature (13.5 C 2 C) for quality attributes including internal CO2 accumulation and marketability. The particle size distribution of the waxes and the surface morphology of the coating were also assessed. Our results demonstrate a low rate of disease incidence with higher marketability in wax-treated fruits after two weeks of storage at the low temperature compared to untreated controls (p < .05). Internal CO2 accumulation in the wax-coated mangoes was high compared to un-waxed controls indicating the formation of a semi-permeable coating around the fruit. No significant differences (p < .05) in other quality parameters such as fruit colour, fruit firmness, and pH were observed in wax-treated fruits compared to controls. However, significantly higher (p < .05) fruit acidity with lower total soluble solid content was observed in wax-coated fruits after one week of storage indicating a delay in the ripening process. No off-flavours were reported for the wax-coated fruits by the sensory panellists.

Keywords


Hexanal, cinnamon bark oil, edible wax, mango, storage life, post-harvest loss

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