@article{ajfst20231143,
author={{D¨¦sir¨¦, Adjouman Yao and Alfred, Kouam¨¦ Kohi and Massogb¨¨, Diabate and Aline, Doh Amenan and Ez¨¦chiel, Kossonou Kouassi and Charlemagne, Nindjin and Achille, Tetchi Fabrice},
title={Preservation of Mangoes (<i>Mangifera</i><i> </i><i>Indica</i><i> </i>L. Variety ˇ°Kentˇ±) by Edible Coating Based Cassava Starch, Coconut Microfiber and <i>Garcinia</i><i> </i><i>Kola</i> Oil},
journal={American Journal of Food Science and Technology},
volume={11},
number={4},
pages={141--149},
year={2023},
url={http://pubs.sciepub.com/ajfst/11/4/3},
issn={2333-4835},
abstract={The preservation of mangoes is limited by rapid ripening which leads to a change in the physicochemical and organoleptic properties of the fruit. In this study, edible coating was chosen as an alternative method to preserve the quality attributes of the ??Kent? mango. The objective was to preserve the mango ?Kent? with coatings based on cassava starch, coconut fibre and Garcinia kola oil. The mangoes after being collected and cleaned were subjected to coating and stored for 30 d with evaluations every 5 d at room temperature (25 ˇŔ 2ˇăC) and under refrigeration at 13ˇăC. The results showed that the coating significantly reduced the loss of mangoes during storage. There was no significant difference in the weight loss of coated and uncoated mangoes stored at 13ˇăC during the 30 d of storage. The soluble solids content increased significantly during storage from 15.55 ˇŔ 0.25 on d5 to 15.75 ˇŔ 0.62 on 15 d for coated mangoes stored at room temperature, while at 13ˇăC it increased from 17 ˇŔ 0.13 on 5 d to 20 ˇŔ 0.56 on 30 d. The ascorbic acid (vitamin C) content decreased during the thirty days of storage. At 13ˇăC, it decreased from 228.62 ˇŔ 2.12 mg/100g on 5 d to 142.5 mg g-1 on 30 d in coated mangoes. The sensory profiles of the coated mangoes stored at room temperature and under refrigeration at 13ˇăC showed good conservation of organoleptic properties with a sweet taste, good firmness, and good resistance to chewing. The coating technology used resulted in better preservation of most of the physicochemical and sensory characteristics of the mangoes ?Kent? during the 30 d of storage.},
doi={10.12691/ajfst-11-4-3}
publisher={Science and Education Publishing}
}