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Shelf-life extension of fresh-cut mango by coating with cactus extract
(2025-12-01)
Todhanakasem, Tatsaporn
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Eamsiriluck, Phuttipong
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Nimitr, Ronakit
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Suwapanich, Rachit
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Maleenont, Kamolnate Kitsawad
Edible coating of fresh-cut fruit with functional ingredients has been adopted recently as a practical technology for enhancing safety, nutritional, freshness, and sensory attributes. This research aims to spray-coat fresh-cut mango with extracts from two types of cactus (Opuntia dillenii and Opuntia ficus-indica) in combination with gelatin, glycerol, and fructooligosaccharide. The O. ficus-indica coating tended to provide significant improvements, with two times less weight loss than the control. Physicochemical assay results (total soluble solids, pH, percent citric acid, total phenolic content and firmness) also showed to maintain the quality of fresh-cut mango and hinder growth of microorganisms (104 CFU/ml with the coating versus 105 CFU/mL without) in fruit refrigerated at 4°C for ten days. Meanwhile, coating with O. dillenii extract significantly increased of phenolic content on day 10 of storage (785.94 µg GAE/g sample), which has potential health benefit as well as helping to extend the product's shelf life. In addition, it represented the highest potential in inhibiting the total color change during refrigerated storage. Both coatings had no effect on overall consumer liking when the sensory analysis was performed. Therefore, Opuntia cactus extracts have promise as components of a bioactive edible coating to improve the shelf life of fresh-cut mango and promote health benefits to consumers.
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Effects of pre-process elicitor immersion on the physicochemical qualities of fresh-cut papaya fruits cv. ‘Holland’ during cold storage
(2020-01-01)
Supapvanich, S.
;
Sungkra, P.
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Phunphed, J.
Postharvest treatment of elicitors such as salicylic acid (SA) and methyl jasmonate (MeJA) improved postharvest quality of fruit and vegetables. The effect of pre-process immersions on SA or MeJA on the physicochemical quality changes of fresh-cut papaya fruits cv. ‘Holland’ during cold storage is hereby reported. The fruits were immersed in 2 mM SA or 10-4 M MeJA for 1 hour and then stored at room temperature (26 ±1 °C) for 24 hours before fresh-cut processing. The biochemical parameters such as firmness, total soluble solids (TSS), colour attributes, antioxidant activities and bioactive compounds of fresh-cut papaya fruit during storage at 4 °C for 8 days were monitored. Both SA and MeJA treatments effectively maintained firmness but had no influence on the changes in TSS and colour attributes on storage. Antioxidant capacity of the fresh-cut papaya was enhanced by SA or MeJA immersion. While, free radical scavenging activity was induced by SA immersion. The amounts of total phenols and flavonoids of SA treated fresh-cut papaya fruit were higher than in the control. MeJA immersion induced flavonoids content but not total phenols. The pre-process immersion of SA and MeJA could maintain texture and improve nutritional quality of fresh-cut papaya fruit during storage.
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Effect of sericin coating on reducing browning of fresh-cut mango cv. 'Nam Dok Mai No. 4'
(2019-10-31)
Chimvaree, Chalida
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Wongs-Aree, Chalermchai
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Supapvanich, Suriyan
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Charoenrat, Theppanya
;
Tepsorn, Racha
The effects were investigated of a sericin-based edible coating on the browning inhibition of fresh-cut 'Nam Dok Mai No.4' mango during storage. Mango fruits were cut in the longitudinal direction and cross-sectional direction and then these fresh-cut mangos were dipped in sericin solution or distilled water (control) and samples were placed in a rigid-plastic box and stored at 10°C to accelerate browning. The results showed that the sericin-coated fruit samples had lower browning scores, browning index and enzymatic browning activity compared to the control set. Fresh-cut mango coated with sericin solution had higher L* color values than the control. The hue angle and chroma values of samples treated with sericin remained constant while non-treated fruit had gradual decreases during storage. The sericin treatment also decreased the browning enzymatic activities of polyphenol oxidase, peroxidase, phenylalanine ammonialyase and the phenolic content. On the other hand, there was no significant difference in the firmness and ascorbic content between the treatment and control sets. Sericin-treated mango had a storage life of 3 d while the control set had a storage life of 1 d.
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Analysis of microwave distribution for ready-to-cook fresh-cut asparagus packaging
(2009-12-01)
Noochuay, Chanisara
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Varith, J.
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Chinsirikul, W.
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Krairiksh, M.
This article presents an analysis of 2.45 GHz microwave (MW) distribution for ready-tocook fresh-cut asparagus in polypropylene (PP) packaging. Pre-packed asparagus was simulated for cooking process inside a domestic microwave oven with size of 30×30×20 cm (w × l × h). The MW process simulation applied finite integral method and Maxwell equations to solve an E-field inside microwave cavity. The E-field was further converted into temperature mapping based on heat transfer equations. Validation was performed by comparing the simulated and actual temperatures of MW asparagus captured on thermal imaging camera. Then heat distribution by modified microwavable packaging for asparagus was studied. The result indicates that the simulated temperature mapping of asparagus on a regular PP packaging agreed with the thermal images. The temperature distribution of asparagus was not uniform within a range between 76.8 and 28.2°C. From simulation, the modified microwavable package with dielectric loss, ε, of 16 (similar to ε of asparagus) improved heating uniformity and reduced mean temperature difference between hot and cold spots by 9.5°C compared to ε of 0.41 (regular PP packaging). This work provided guidelines to modify the MW cooking conditions and the microwavable packaging with minimal experimental cost for ready-to-cook foods.
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