ISSN: 0041-3216 (Online), 0041-3216 (Print)
Volume 95 Special Issue 1, Enhanced Preservation of Fruits Using Nanotechnology
Extending storage life of mango (Mangifera indica L.) using a new edible wax formulation incorporated with hexanal and cinnamon bark oil
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