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Información tecnológica

On-line version ISSN 0718-0764

Abstract

DUSSAN-SARRIA, Saúl; RAMIREZ-YELA, Jorge I  and  HLEAP-ZAPATA, Jose I. Conservation of Fresh-Cut Mango using an Edible Coating based on Avocado Oil. Inf. tecnol. [online]. 2017, vol.28, n.3, pp.67-74. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642017000300008.

The objective of this study was to evaluate the effect of the application of different edible coatings prepared with virgin avocado oil, applied to fresh-cut Tommy Atkins mango stored at two temperatures, 5±2°C and 15±2°C, with 80±2% relative humidity. The fruits were homogeneously selected with maturity index 3, were washed, peeled and cut into pieces. The slices of mango were pretreated with organic acids at 1% v/v and CaCl2 at 1% v/v. The quality of the product was evaluated every 4 days until day 16 determining its physical-chemical, microbiological and sensory attributes, to finally define the most appropriate storing conditions. The coating F1 (carnauba Wax 0.78%, glycerol 2.64%, avocado oil 1.20%, stearic acid1.54%, cassava starch 2.39%, xanthan gum 0.01% and water 91, 44%) under refrigeration at 5±2°C and 80±2% relative humidity provided the best organoleptic properties of the fruit.

Keywords : Mangifera indica. L; Tommy Atkins; conservation; fruit; virgin oil.

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