Effectiveness of alginate coating on antioxidant enzymes and biochemical changes during storage of mango fruit

Journal of Food Biochemistry
Somayeh RastegarMahsa Rahimzadeh

Abstract

The climacteric nature of mango makes it ripen quickly and increases its postharvest losses. The objective of the present search was to evaluate the efficacy of 1%-3% sodium alginate edible coating for maintaining the postharvest nutritional quality and increasing the marketability of the mango fruit during storage at 15 ± 1°C and 85 ± 1% relative humidity. Results revealed that the quality characteristics including acidity and ascorbic acid content were not affected by the alginate treatments. In contrast, treatment with 3% alginate significantly reduced weight loss and maintained higher firmness (2-fold), total phenols (1.3-fold), and flavonoids content (1.7-fold), as compared with the control. Higher antioxidant capacity was observed in the 3% alginate treatments than the control. Polyphenolxoidase activity in the coated mango remained below 30 U/g FW, while it was increased continuously in the uncoated samples during the storage. Fruits coated with alginate exhibited a higher antioxidant enzyme activity during storage. Sodium alginate had no significant effects on the external color parameters except the a* value. Generally, it was concluded that the mango storage life and its valuable nutritional characteristics were incre...Continue Reading

References

Mar 24, 2010·Biotechnology Advances·G ManjunathaBhagyalakshmi Neelwarne
Sep 21, 2010·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Maria Graça MiguelMaria Dulce Antunes
Jun 5, 2019·Foods·Martina CofeliceFrancesca Cuomo

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Citations

Dec 1, 2020·Critical Reviews in Food Science and Nutrition·Indra Bhusan BasumatarySantosh Kumar
Dec 8, 2020·Critical Reviews in Food Science and Nutrition·Elham Tavassoli-KafraniShuaifei Zhao
Nov 13, 2020·International Journal of Biological Macromolecules·Jixue ZhaoYang Xu

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