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

Authors

  • Nisala Gunasekera Food Technology Section, Industrial Technology Institute, Sri Lanka
  • Shanthi Wilson Wijeratnam Food Technology Section, Industrial Technology Institute, Sri Lanka
  • Shiranthi Perera Food Technology Section, Industrial Technology Institute, Sri Lanka
  • Ilmi Hewajulige Food Technology Section, Industrial Technology Institute, Sri Lanka
  • Suneth Gunathilaka Food Technology Section, Industrial Technology Institute, Sri Lanka
  • Gopinadhan Paliyath University of Guelph, Guelph, Canada
  • Jayasankar Subramanian University of Guelph, Guelph, Canada

Keywords:

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

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.

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Published

2018-07-23