Edible coatings influence fruit ripening, quality, and aroma biosynthesis in mango fruit

被引:95
作者
Dang, Khuyen T. H. [1 ]
Singh, Zora [1 ]
Swinny, Ewald E. [2 ]
机构
[1] Curtin Univ Technol, Fac Sci & Engn, Muresk Inst, Curtin Horticulture Res Lab, Perth, WA 6845, Australia
[2] Ctr Chem, Food & Biochem Lab, Perth, WA 6004, Australia
关键词
mangifera indica l; carnauba; aloe vera; semperfresh; fatty acids; carotenoids; aroma; volatiles;
D O I
10.1021/jf072208a
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
The effects of different edible coatings on mango fruit ripening and ripe fruit quality parameters including color, firmness, soluble solids concentrations, total acidity, ascorbic acid, total carotenoids, fatty acids, and aroma volatiles were investigated. Hard mature green mango (Mangifera indica L. cv. Kensigton Pride) fruits were coated with aqueous mango carnauba (1:1 v/v), Semperfresh (0.6%), Aloe vera gel (1:1, v/v), or A. vera gel (100%). Untreated fruit served as the control. Following the coating, fruits were allowed to dry at room temperature and packed in soft-board trays to ripen at 21 1 degrees C and 55.2 +/- 11.1% relative humidity until the eating soft stage. Mango carnauba was effective in retarding fruit ripening, retaining fruit firmness, and improving fruit quality attributes including levels of fatty acids and aroma volatiles. Semperfresh and A. vera gel (1:1 or 100%) slightly delayed fruit ripening but reduced fruit aroma volatile development. A. vera gel coating did not exceed the commercial mango carnauba and Semperfresh in retarding fruit ripening and improving aroma volatile biosynthesis.
引用
收藏
页码:1361 / 1370
页数:10
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