Abstract
The climacteric nature of mango makes it ripen quickly and increases its postharvest losses. The objective of the present search was to evaluate the efficacy of 1%-3% sodium alginate edible coating for maintaining the postharvest nutritional quality and increasing the marketability of the mango fruit during storage at 15 ± 1°C and 85 ± 1% relative humidity. Results revealed that the quality characteristics including acidity and ascorbic acid content were not affected by the alginate treatments. In contrast, treatment with 3% alginate significantly reduced weight loss and maintained higher firmness (2-fold), total phenols (1.3-fold), and flavonoids content (1.7-fold), as compared with the control. Higher antioxidant capacity was observed in the 3% alginate treatments than the control. Polyphenolxoidase activity in the coated mango remained below 30 U/g FW, while it was increased continuously in the uncoated samples during the storage. Fruits coated with alginate exhibited a higher antioxidant enzyme activity during storage. Sodium alginate had no significant effects on the external color parameters except the a* value. Generally, it was concluded that the mango storage life and its valuable nutritional characteristics were increased by applying the alginate edible coating. PRACTICAL APPLICATIONS: Recently, the edible coatings by natural sources have been widely demanded by consumers due to its nontoxic and biodegradable characteristics. Mango fruits as a climacteric high-nutritional tropical fruit being climatic have a limited shelf life and the maintenance of its quality is still a major challenge for the consumers. The results of this study showed that using sodium alginate coating at 3% concentration had a significant effect on preventing water loss, color changes and preserving antioxidant properties, phenol and flavonoids compounds of mango fruit during storage. Therefore, alginate coating as a biodegradable compound can be used to maintain the quality during the shelf life of fruits and vegetables.
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Claims 12
Claim · model-written summary
Alginate treatment did not affect mango acidity or ascorbic acid content.
- Taxon
- mango
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Mangifera indicat0 - Treatment
- alginate treatmentse0
- Outcome
- acidity and ascorbic acid contente0
- Direction
- not affectede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_from_India.jpg?width=500)
Verbatim
e0“Results revealed that the quality characteristics including acidity and ascorbic acid content were not affected by the alginate treatments.”
t0“mango fruit”
Claim · model-written summary
Three percent alginate reduced mango weight loss relative to control.
- Taxon
- mangoMangifera indicat0
- Treatment
- 3% alginatee0
- Outcome
- weight losse0
- Direction
- reducede0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“treatment with 3% alginate significantly reduced weight loss and maintained higher firmness (2-fold), total phenols (1.3-fold), and flavonoids content (1.7-fold), as compared with the control.”
t0“mango fruit”
Claim · model-written summary
Three percent alginate maintained twofold greater mango firmness than control.
- Taxon
- mangoMangifera indicat0
- Treatment
- 3% alginatee0
- Outcome
- firmnesse0
- Direction
- highere0
- Value
- 2-folde0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“treatment with 3% alginate significantly reduced weight loss and maintained higher firmness (2-fold), total phenols (1.3-fold), and flavonoids content (1.7-fold), as compared with the control.”
t0“mango fruit”
Claim · model-written summary
Three percent alginate maintained 1.3-fold greater mango total phenols than control.
- Taxon
- mangoMangifera indicat0
- Treatment
- 3% alginatee0
- Outcome
- total phenolse0
- Direction
- highere0
- Value
- 1.3-folde0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“treatment with 3% alginate significantly reduced weight loss and maintained higher firmness (2-fold), total phenols (1.3-fold), and flavonoids content (1.7-fold), as compared with the control.”
t0“mango fruit”
Claim · model-written summary
Three percent alginate maintained 1.7-fold greater mango flavonoid content than control.
- Taxon
- mangoMangifera indicat0
- Treatment
- 3% alginatee0
- Outcome
- flavonoids contente0
- Direction
- highere0
- Value
- 1.7-folde0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“treatment with 3% alginate significantly reduced weight loss and maintained higher firmness (2-fold), total phenols (1.3-fold), and flavonoids content (1.7-fold), as compared with the control.”
t0“mango fruit”
Claim · model-written summary
Three percent alginate yielded higher antioxidant capacity than control.
- Taxon
- mangoMangifera indicat0
- Treatment
- 3% alginate treatmentse0
- Outcome
- antioxidant capacitye0
- Direction
- Highere0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Higher antioxidant capacity was observed in the 3% alginate treatments than the control.”
t0“mango fruit”
Claim · model-written summary
Polyphenolxoidase activity remained below 30 U/g FW in coated mango.
- Taxon
- mangoMangifera indicae0
- Treatment
- coatede0
- Gene
- Polyphenolxoidasee0
- Outcome
- Polyphenolxoidase activitye0
- Direction
- remained belowe0
- Value
- 30 U/g FWe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Polyphenolxoidase activity in the coated mango remained below 30 U/g FW, while it was increased continuously in the uncoated samples during the storage.”
Claim · model-written summary
Polyphenolxoidase activity increased continuously in uncoated mango during storage.
- Taxon
- mangoMangifera indicae0
- Treatment
- uncoatede0
- Gene
- Polyphenolxoidasee0
- Outcome
- Polyphenolxoidase activitye0
- Direction
- increased continuouslye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Polyphenolxoidase activity in the coated mango remained below 30 U/g FW, while it was increased continuously in the uncoated samples during the storage.”
Claim · model-written summary
Alginate-coated mango had higher antioxidant enzyme activity during storage.
- Taxon
- mangoMangifera indicat0
- Treatment
- coated with alginatee0
- Outcome
- antioxidant enzyme activitye0
- Direction
- highere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruits coated with alginate exhibited a higher antioxidant enzyme activity during storage.”
t0“mango fruit”
Claim · model-written summary
Sodium alginate did not significantly affect mango external color parameters other than a*.
- Taxon
- mangoMangifera indicat0
- Treatment
- Sodium alginatee0
- Outcome
- external color parameterse0
- Direction
- no significant effectse0
- Qualifier
- except the a* valuee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Sodium alginate had no significant effects on the external color parameters except the a* value.”
t0“mango fruit”
Claim · model-written summary
Sodium alginate affected mango a* color value.
- Taxon
- mangoMangifera indicat0
- Treatment
- Sodium alginatee0
- Outcome
- a* valuee0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Sodium alginate had no significant effects on the external color parameters except the a* value.”
t0“mango fruit”
Claim · model-written summary
The authors concluded alginate coating increases mango storage life and nutritional characteristics.
- Taxon
- mangoMangifera indicae0
- Treatment
- alginate edible coatinge0
- Outcome
- mango storage life and its valuable nutritional characteristicse0
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Generally, it was concluded that the mango storage life and its valuable nutritional characteristics were increased by applying the alginate edible coating.”
The same questions in other papers
alginate · quality: sugar starch · Mangifera indica (mango)Positive and negative results
2 in the opposite direction
- positive
- positive
alginate · quality: phytochemicals · Mangifera indica (mango)Results agree
2 papers in the same direction as this paper
- positive
- positive
alginate · quality: postharvest · Mangifera indica (mango)Results agree
4 papers in the same direction as this paper
- positive
- positive
- positive
1 paper more in this group
See all 5 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.