期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2018
卷号：42
期号：2
页码：1-10
出版社：Galati University Press
摘要：Fresh-cut mango is one of perishable food products due to its high respiration,
transpiration and microbial decay rate. In this study, generation of a new edible coating
was chosen as an alternative method for preserving the quality attributes of fresh-cut
mango. The objective of this study was to evaluate the effects of nanocomposite edible
coating from cassava starch (SC), stearic acid (SA) and/or ZnO nanoparticles (NP-ZnO)
on the quality of fresh-cut mango cv. Arumanis, stored for 12 days at 8°C. The
formulations of 20 g/L SC, 6 g/L SA, and variable NP-ZnO (0, 1, 2% w/w of SC) were
utilized to coat the fresh-cut mango. The result revealed that the treatment of
nanocomposite edible coating was able to maintain the quality of fresh-cut mango
during the storage periods. The SC, SA, and 2% NP-ZnO formulation was the most
effective in reducing weight loss and microbial counts. Our study suggests that the
application of nanocomposite edible coating provides a desirable method to maintain
storage quality and to improve fresh-cut mango postharvest life.
