Preservation of Mangoes (Mangifera Indica L. Variety "Kent") by Edible Coating Based Cassava Starch, Coconut Microfiber and Garcinia Kola Oil

Adjouman Yao Désiré^{1, 2,} , Kouamé Kohi Alfred^{1, 2}, Diabate Massogbè¹, Doh Amenan Aline¹, Kossonou Kouassi Ezéchiel¹, Nindjin Charlemagne^{1, 2} and Tetchi Fabrice Achille¹

¹UFR des Sciences et Technologies des Aliments, Université NANGUI ABROGOUA, Abidjan, 02 BP 801 Abidjan 02, Côte d'Ivoire. Laboratoire de Biochimie Alimentaire et de Technologies des Produits Tropicaux-STA.

²Chercheur associé au Centre Suisse de Recherches Scientifiques en Côte d'Ivoire (CSRS-CI)

Cite this paper:
Adjouman Yao Désiré, Kouamé Kohi Alfred, Diabate Massogbè, Doh Amenan Aline, Kossonou Kouassi Ezéchiel, Nindjin Charlemagne and Tetchi Fabrice Achille. Preservation of Mangoes (Mangifera Indica L. Variety "Kent") by Edible Coating Based Cassava Starch, Coconut Microfiber and Garcinia Kola Oil. American Journal of Food Science and Technology. 2023; 11(4):141-149. doi: 10.12691/ajfst-11-4-3

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 ʹʹKentʺ mango. The objective was to preserve the mango ʺKentʺ 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 ± 2°C) and under refrigeration at 13°C. 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 13°C during the 30 d of storage. The soluble solids content increased significantly during storage from 15.55 ± 0.25 on d5 to 15.75 ± 0.62 on 15 d for coated mangoes stored at room temperature, while at 13°C it increased from 17 ± 0.13 on 5 d to 20 ± 0.56 on 30 d. The ascorbic acid (vitamin C) content decreased during the thirty days of storage. At 13°C, it decreased from 228.62 ± 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 13°C 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 ʺKentʺ during the 30 d of storage.

Keywords:
mango starch post-harvest losses edible coatings Garcinia kola coconut fibre

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