Fresh-Cut Mangoes: How to Increase Shelf Life by Using Neem Oil Edible Coating
Source abstract
Abstract
The mango is the most widely cultivated tropical fruit. Fresh-cut mango is very useful, but it is very perishable. The purpose of this study was to highlight the effects of neem oil on fresh-cut mango fruits kept for 9 days at 4 ± 1 °C and 80 ± 5% relative humidity. The neem plant (Azadirachta indica) has numerous antioxidant and antibacterial properties. Despite this, very few studies have been carried out on neem oil added to edible coatings (EC) to retard ripening processes. Two formulations were tested: EC1 (hydroxypropyl methylcellulose + CaCl2) and EC2 (hydroxypropyl methylcellulose + CaCl2 + neem oil), both compared with an untreated sample (control). Physicochemical, microbial, proximate and sensory analyses were carried out. Neem oil reduced loss of firmness and colour, while hydroxypropyl methylcellulose and CaCl2 reduced normal cell degradation (weight loss and soluble solids content). Microbiological investigation showed that the EC2 inhibited the development of the main spoilage bacteria during the entire storage period, prolonging the preservation of fresh-cut fruits. The sensory analysis showed a rapid degradation after 5 d in the control sample, while the EC2 was the best.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Nanocomposite Films for Food Packaging · Postharvest Quality and Shelf Life Management · Essential Oils and Antimicrobial Activity
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Agricultural, Food and Forest Sciences, University of Palermo, 90128 Palermo, Italy
Funding
Università degli Studi di Palermo · PSR Sicilia · OP UNOSICILIA
References (99)
Show source-provided references
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