The mango is the most widely cultivated tropical fruit. Fresh-cut mango is very useful, but it is very perishable. The purpose of this study was to highlight the effects of neem oil on fresh-cut mango fruits kept for 9 days at 4 ± 1 °C and 80 ± 5% relative humidity. The neem plant (Azadirachta indica) has numerous antioxidant and antibacterial properties. Despite this, very few studies have been carried out on neem oil added to edible coatings (EC) to retard ripening processes. Two formulations were tested: EC1 (hydroxypropyl methylcellulose + CaCl2) and EC2 (hydroxypropyl methylcellulose + CaCl2 + neem oil), both compared with an untreated sample (control). Physicochemical, microbial, proximate and sensory analyses were carried out. Neem oil reduced loss of firmness and colour, while hydroxypropyl methylcellulose and CaCl2 reduced normal cell degradation (weight loss and soluble solids content). Microbiological investigation showed that the EC2 inhibited the development of the main spoilage bacteria during the entire storage period, prolonging the preservation of fresh-cut fruits. The sensory analysis showed a rapid degradation after 5 d in the control sample, while the EC2 was the best.

Passafiume, R., Tinebra, I., Gaglio, R., Settanni, L., Sortino, G., Allegra, A., et al. (2022). Fresh-Cut Mangoes: How to Increase Shelf Life by Using Neem Oil Edible Coating. COATINGS, 12(5), 664 [10.3390/coatings12050664].

Fresh-Cut Mangoes: How to Increase Shelf Life by Using Neem Oil Edible Coating

Passafiume, Roberta
Primo
Writing – Original Draft Preparation
;
Tinebra, Ilenia
Secondo
;
Gaglio, Raimondo;Settanni, Luca;Sortino, Giuseppe
Supervision
;
Allegra, Alessio
Penultimo
;
Farina, Vittorio
Ultimo
Writing – Original Draft Preparation
2022-05

Abstract

The mango is the most widely cultivated tropical fruit. Fresh-cut mango is very useful, but it is very perishable. The purpose of this study was to highlight the effects of neem oil on fresh-cut mango fruits kept for 9 days at 4 ± 1 °C and 80 ± 5% relative humidity. The neem plant (Azadirachta indica) has numerous antioxidant and antibacterial properties. Despite this, very few studies have been carried out on neem oil added to edible coatings (EC) to retard ripening processes. Two formulations were tested: EC1 (hydroxypropyl methylcellulose + CaCl2) and EC2 (hydroxypropyl methylcellulose + CaCl2 + neem oil), both compared with an untreated sample (control). Physicochemical, microbial, proximate and sensory analyses were carried out. Neem oil reduced loss of firmness and colour, while hydroxypropyl methylcellulose and CaCl2 reduced normal cell degradation (weight loss and soluble solids content). Microbiological investigation showed that the EC2 inhibited the development of the main spoilage bacteria during the entire storage period, prolonging the preservation of fresh-cut fruits. The sensory analysis showed a rapid degradation after 5 d in the control sample, while the EC2 was the best.
Settore AGR/03 - Arboricoltura Generale E Coltivazioni Arboree
Settore AGR/16 - Microbiologia Agraria
https://www.mdpi.com/2079-6412/12/5/664
Passafiume, R., Tinebra, I., Gaglio, R., Settanni, L., Sortino, G., Allegra, A., et al. (2022). Fresh-Cut Mangoes: How to Increase Shelf Life by Using Neem Oil Edible Coating. COATINGS, 12(5), 664 [10.3390/coatings12050664].
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/10447/555990
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