Use of a Mexican lime (Citrus aurantifolia Swingle) edible coating to preserve minimally processed mango (Mangifera indica L)
2021
Sánchez Aldana, D. | Aguilar, C.N. | Contreras-Esquivel, J.C. | Souza, M.P. | Carneiro-da-Cunha, M.D. | Nevárez-Moorillón, G.V.
This work aimed to develop an edible coating based on Mexican lime (Citrus aurantifolia Swingle) pectic extract and essential oil on Haden mango (Mangifera indica L.) to extend its shelf life. Mango cubes were coated by immersion in a lime pectic extract (1% pectin w/v), lime essential oil (0.05% v/v), and glycerol (0.7% v/v) solution for 2, 5, and 10 min. Subsequently, coated and uncoated (control) test samples were stored for 21 days, and physical–chemical and microbiological analyses were performed every 3 days. The results showed no significant differences for total soluble solids, pH, and firmness. On the sixth day, bacterial growth was significantly lower in coated mangos than in the control (log 6.08 ± 0.49 and 7.63 ± 0.20 UFC g⁻¹, respectively). The application of the edible coating extended the shelf life of minimally processed mangos by 3 days, delaying physical and chemical changes as well as bacterial growth.
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