Abstract
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. Hard mature green mango (Mangifera indica L. cv. Kensigton Pride) fruits were coated with aqueous mango carnauba (1:1 v/v), Semperfresh (0.6%), Aloe vera gel (1:1, v/v), or A. vera gel (100%). Untreated fruit served as the control. Following the coating, fruits were allowed to dry at room temperature and packed in soft-board trays to ripen at 21+/-1 degrees C and 55.2+/-11.1% relative humidity until the eating soft stage. Mango carnauba was effective in retarding fruit ripening, retaining fruit firmness, and improving fruit quality attributes including levels of fatty acids and aroma volatiles. Semperfresh and A. vera gel (1:1 or 100%) slightly delayed fruit ripening but reduced fruit aroma volatile development. A. vera gel coating did not exceed the commercial mango carnauba and Semperfresh in retarding fruit ripening and improving aroma volatile biosynthesis.
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Claims 8
Claim · model-written summary
Mango carnauba delayed mango fruit ripening.
- Taxon
- mango
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Mangifera indicat0 - Treatment
- Mango carnaubae0
- Outcome
- fruit ripeninge0
- Direction
- retardinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_from_India.jpg?width=500)
Verbatim
e0“Mango carnauba was effective in retarding fruit ripening, retaining fruit firmness, and improving fruit quality attributes including levels of fatty acids and aroma volatiles”
t0“mango fruit”
Claim · model-written summary
Mango carnauba retained fruit firmness.
- Taxon
- mangoMangifera indicat0
- Treatment
- Mango carnaubae0
- Outcome
- fruit firmnesse0
- Direction
- retaininge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mango carnauba was effective in retarding fruit ripening, retaining fruit firmness, and improving fruit quality attributes including levels of fatty acids and aroma volatiles”
t0“mango fruit”
Claim · model-written summary
Mango carnauba improved fatty acid levels and aroma volatiles.
- Taxon
- mangoMangifera indicat0
- Treatment
- Mango carnaubae0
- Outcome
- levels of fatty acids and aroma volatilese0
- Direction
- improvinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mango carnauba was effective in retarding fruit ripening, retaining fruit firmness, and improving fruit quality attributes including levels of fatty acids and aroma volatiles”
t0“mango fruit”
Claim · model-written summary
Semperfresh slightly delayed mango fruit ripening.
- Taxon
- mangoMangifera indicat0
- Treatment
- Semperfreshe0
- Outcome
- fruit ripeninge0
- Direction
- delayede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Semperfresh and A. vera gel (1:1 or 100%) slightly delayed fruit ripening but reduced fruit aroma volatile development”
t0“mango fruit”
Claim · model-written summary
A. vera gel slightly delayed mango fruit ripening.
- Taxon
- mangoMangifera indicat0
- Treatment
- A. vera gel (1:1 or 100%)e0
- Outcome
- fruit ripeninge0
- Direction
- delayede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Semperfresh and A. vera gel (1:1 or 100%) slightly delayed fruit ripening but reduced fruit aroma volatile development”
t0“mango fruit”
Claim · model-written summary
Semperfresh reduced mango aroma volatile development.
- Taxon
- mangoMangifera indicat0
- Treatment
- Semperfreshe0
- Outcome
- fruit aroma volatile developmente0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Semperfresh and A. vera gel (1:1 or 100%) slightly delayed fruit ripening but reduced fruit aroma volatile development”
t0“mango fruit”
Claim · model-written summary
A. vera gel reduced mango aroma volatile development.
- Taxon
- mangoMangifera indicat0
- Treatment
- A. vera gel (1:1 or 100%)e0
- Outcome
- fruit aroma volatile developmente0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Semperfresh and A. vera gel (1:1 or 100%) slightly delayed fruit ripening but reduced fruit aroma volatile development”
t0“mango fruit”
Claim · model-written summary
A. vera gel did not outperform mango carnauba or Semperfresh for ripening delay and aroma biosynthesis.
- Taxon
- mangoMangifera indicat0
- Treatment
- A. vera gel coatinge0
- Outcome
- retarding fruit ripening and improving aroma volatile biosynthesise0
- Direction
- did not exceede0
- Comparator
- commercial mango carnauba and Semperfreshe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A. vera gel coating did not exceed the commercial mango carnauba and Semperfresh in retarding fruit ripening and improving aroma volatile biosynthesis”
t0“mango fruit”
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See all 31 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.