Nov 1, 2023 · In this study, the spraying quality of four different coating methods (dip coating, brush coating, spray coating and electrostatic spraying) and their effect on the preservation of mango coating were investigated.

Studies have shown that the use of chitosan/gum arabic edible coating can extend the shelf life of mangoes by reducing weight loss, delaying ripening, and inhibiting microbial growth. Additives are frequently incorporated into the formula of edible coatings to enhance their mechanical properties.

drying methods and pre-treatments on quality characteristics of Mango slices. Two types of drying (oven and microwave). Also, several pre-treatments such as dipping in 0.5% sodium metabisulfite solution for 2 min, or 1% ascorbic acid + 1% citric acid solution (1:1) for 2 min. Moreover, coating

Chitosan-based coating (M4F2) was used successfully to delay ripening and prolong shelf-life of rapidly perishable and expensive Alphonso mango fruits stored at 30 ± 3°C and 40–50% RH for 15...

Nov 14, 2014 · A study from Colombia has found that coatings based on natural elements can greatly increase mango shelf life while maintaining the fruit's texture, color and weight.

The HPMC-based edible coatings (HPMC and HPMC-P coatings) reduced weight loss, delayed firmness loss, external color changes and disease severity of fresh mango compared to untreated and water dipped treatments.

Akorn Natural™ coatings are water-based and can be applied even on partially wet fruit. They can be applied either by spraying as a drop-in replacement for existing waxes or dipping. They dry rapidly through heated or non-heated tunnels.

Feb 27, 2008 · The effects of different edible coatings on mango fruit ripening and ripe fruit quality parameters including color, firmness, soluble solids concentrations, total acidity, ascorbic acid, total carotenoids, fatty acids, and aroma volatiles were investigated.

May 31, 2007 · The four coating formulations contained carnauba wax, shellac, zein, and/or cellulose derivatives. All coatings reduced the respiratory rate, the development of external and internal color, and all but carnauba wax retarded the loss of firmness.

Nov 21, 2024 · To control mango postharvest deterioration, an edible coating based on pectin, glycerol, and oregano essential oil (OEO) was developed using a three-step process involving optimization, validation, and comparison with a commercial fungicide.