Effects of Edible Coating and Modified Atmosphere Technology on the Physiology and Quality of Mangoes after Low-Temperature Transportation at 13 °C in Vibration Mitigation Packaging

The mango is an important tropical fruit in the world, but it is easily perishable after harvest. In order to investigate the effect of the compound preservation technology on the physiology and quality of mangoes during transportation and storage, mangoes were treated with different packaging and p...

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Autores principales:	Saichao Wei, Jun Mei, Jing Xie
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	<i>Mangifera indica</i> L. simulated transport vibration low-temperature storage packaging method edible coating modified atmosphere Botany QK1-989
Acceso en línea:	https://doaj.org/article/339de152bb9f433c91a3a5b7259eae19
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spelling	oai:doaj.org-article:339de152bb9f433c91a3a5b7259eae192021-11-25T18:46:33ZEffects of Edible Coating and Modified Atmosphere Technology on the Physiology and Quality of Mangoes after Low-Temperature Transportation at 13 °C in Vibration Mitigation Packaging10.3390/plants101124322223-7747https://doaj.org/article/339de152bb9f433c91a3a5b7259eae192021-11-01T00:00:00Zhttps://www.mdpi.com/2223-7747/10/11/2432https://doaj.org/toc/2223-7747The mango is an important tropical fruit in the world, but it is easily perishable after harvest. In order to investigate the effect of the compound preservation technology on the physiology and quality of mangoes during transportation and storage, mangoes were treated with different packaging and preservation methods. All mangoes were subjected to simulated transportation by a vibration table for 24 h (180 r/min, 13 °C), and stored at 13 °C. The changes in the color, physicochemical characteristics, quality, and antioxidant-related enzymes of the mangoes were measured. The results show that the shelf life of inflatable bag packing (CK) was only 24 d, while the other treatments could be 30 d. The inflatable bag packing with modified atmosphere packaging (MAP) treatment (HPM) had the lowest yellowing degree (12.5%), disease index (34.4%), and mass loss (2.95%), at 30 d. Compared with the CK, the compound treatment containing MAP prolonged the peak respiration of the mangoes by 6 d and suppressed the increase in the total soluble solids and relative conductivity. Meanwhile, the HPM could effectively maintain moisture content, firmness, titratable acid, vitamin C, and the peroxidase and superoxide dismutase content, indicating that the treatment could maintain the better quality and antioxidation ability of mangoes. In summary, the MAP compound treatment better maintained the commercial characteristics of the mangoes, followed by the edible coating compound treatment. The results provide a theoretical reference for mango cushioning packaging and postharvest storage technology.Saichao WeiJun MeiJing XieMDPI AGarticle<i>Mangifera indica</i> L.simulated transport vibrationlow-temperature storagepackaging methodedible coatingmodified atmosphereBotanyQK1-989ENPlants, Vol 10, Iss 2432, p 2432 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	<i>Mangifera indica</i> L. simulated transport vibration low-temperature storage packaging method edible coating modified atmosphere Botany QK1-989
spellingShingle	<i>Mangifera indica</i> L. simulated transport vibration low-temperature storage packaging method edible coating modified atmosphere Botany QK1-989 Saichao Wei Jun Mei Jing Xie Effects of Edible Coating and Modified Atmosphere Technology on the Physiology and Quality of Mangoes after Low-Temperature Transportation at 13 °C in Vibration Mitigation Packaging
description	The mango is an important tropical fruit in the world, but it is easily perishable after harvest. In order to investigate the effect of the compound preservation technology on the physiology and quality of mangoes during transportation and storage, mangoes were treated with different packaging and preservation methods. All mangoes were subjected to simulated transportation by a vibration table for 24 h (180 r/min, 13 °C), and stored at 13 °C. The changes in the color, physicochemical characteristics, quality, and antioxidant-related enzymes of the mangoes were measured. The results show that the shelf life of inflatable bag packing (CK) was only 24 d, while the other treatments could be 30 d. The inflatable bag packing with modified atmosphere packaging (MAP) treatment (HPM) had the lowest yellowing degree (12.5%), disease index (34.4%), and mass loss (2.95%), at 30 d. Compared with the CK, the compound treatment containing MAP prolonged the peak respiration of the mangoes by 6 d and suppressed the increase in the total soluble solids and relative conductivity. Meanwhile, the HPM could effectively maintain moisture content, firmness, titratable acid, vitamin C, and the peroxidase and superoxide dismutase content, indicating that the treatment could maintain the better quality and antioxidation ability of mangoes. In summary, the MAP compound treatment better maintained the commercial characteristics of the mangoes, followed by the edible coating compound treatment. The results provide a theoretical reference for mango cushioning packaging and postharvest storage technology.
format	article
author	Saichao Wei Jun Mei Jing Xie
author_facet	Saichao Wei Jun Mei Jing Xie
author_sort	Saichao Wei
title	Effects of Edible Coating and Modified Atmosphere Technology on the Physiology and Quality of Mangoes after Low-Temperature Transportation at 13 °C in Vibration Mitigation Packaging
title_short	Effects of Edible Coating and Modified Atmosphere Technology on the Physiology and Quality of Mangoes after Low-Temperature Transportation at 13 °C in Vibration Mitigation Packaging
title_full	Effects of Edible Coating and Modified Atmosphere Technology on the Physiology and Quality of Mangoes after Low-Temperature Transportation at 13 °C in Vibration Mitigation Packaging
title_fullStr	Effects of Edible Coating and Modified Atmosphere Technology on the Physiology and Quality of Mangoes after Low-Temperature Transportation at 13 °C in Vibration Mitigation Packaging
title_full_unstemmed	Effects of Edible Coating and Modified Atmosphere Technology on the Physiology and Quality of Mangoes after Low-Temperature Transportation at 13 °C in Vibration Mitigation Packaging
title_sort	effects of edible coating and modified atmosphere technology on the physiology and quality of mangoes after low-temperature transportation at 13 °c in vibration mitigation packaging
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/339de152bb9f433c91a3a5b7259eae19
work_keys_str_mv	AT saichaowei effectsofediblecoatingandmodifiedatmospheretechnologyonthephysiologyandqualityofmangoesafterlowtemperaturetransportationat13cinvibrationmitigationpackaging AT junmei effectsofediblecoatingandmodifiedatmospheretechnologyonthephysiologyandqualityofmangoesafterlowtemperaturetransportationat13cinvibrationmitigationpackaging AT jingxie effectsofediblecoatingandmodifiedatmospheretechnologyonthephysiologyandqualityofmangoesafterlowtemperaturetransportationat13cinvibrationmitigationpackaging
_version_	1718410703919906816

Effects of Edible Coating and Modified Atmosphere Technology on the Physiology and Quality of Mangoes after Low-Temperature Transportation at 13 °C in Vibration Mitigation Packaging

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