Influence of chitosan coatings with citric essential oil on the shelf-life of minimally processed mango mangifera indica l. Report as inadecuate




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Carolina Gutiérrez Cortés ; Consuelo Díaz Moreno ;Revista Facultad Nacional de AgronomíaMedellín 2015, 68 2

Author: Fabián Rico Rodríguez

Source: http://www.redalyc.org/


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Revista Facultad Nacional de Agronomía - Medellín ISSN: 0304-2847 rfnagron_med@unal.edu.co Universidad Nacional de Colombia Colombia Rico Rodríguez, Fabián; Gutiérrez Cortés, Carolina; Díaz Moreno, Consuelo Influence of chitosan coatings with citric essential oil on the shelf-life of minimally processed mango (Mangifera indica L.) Revista Facultad Nacional de Agronomía - Medellín, vol.
68, núm.
2, 2015, pp.
7679-7688 Universidad Nacional de Colombia Medellín, Colombia Available in: http:--www.redalyc.org-articulo.oa?id=179939267008 How to cite Complete issue More information about this article Journals homepage in redalyc.org Scientific Information System Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Non-profit academic project, developed under the open access initiative Influence of chitosan coatings with citric essential oil on the shelf-life of minimally processed mango (Mangifera indica L.) Influencia de recubrimientos de quitosano con aceites esenciales de cítricos sobre la vida útil de mango (Mangifera indica L.) mínimamente procesado Fabián Rico Rodríguez1; Carolina Gutiérrez Cortés2 and Consuelo Díaz Moreno3 Abstract.
Demand for minimally processed fruits have increased due to their nutritional value and an increasing change in consumption habits.
Physicochemical, microbiological, structural and sensory changes were determined in minimally processed mangoes (MPM) with chitosan (CH) edible coatings and lemon and orange essential oils (EOL).
The MPM was first dipped in citric acid and a texturizing solution and then dipped in CH and lemon or orange EOL coatings.
Weight loss, sensory acceptance, total soluble solids, total acidity, ascorbic acid, color changes, firmness and elasticity, and microbiological changes were quantified for 11 days of refrigerated storage.
The CH and lemon EOL coating had more acceptance than the other treatments.
No differences were found (p 0.05) for weight loss, total ...





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