Using Edible Emulsion Coatings to Improve Chemical Analysis and Prolonging Storage Period of Tommy Atkins Mango Fruits | ||
| Egyptian Journal of Chemistry | ||
| Articles in Press, Accepted Manuscript, Available Online from 27 November 2024 | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejchem.2024.326974.10600 | ||
| Authors | ||
| Aml Reda Mahmoud Yousef* 1; sameh Abbas Sarrawy2; Hossam El-Attar3; Dorria mohamed Ahmed4; Nagah Ashour Elnoimani5 | ||
| 1horticultural crops technology-NRC.EGYPET | ||
| 2Pomology department, NRC,Dokki, Giza, Egypt | ||
| 3Pomology Dept., National Research Centre, Giza, Egypt | ||
| 4pomology Department, National Research Centre, 33 El-Bohouth St., Dokki, Giza, Egypt | ||
| 5Horticultural crops technology department. NRC, Giza.Egypt. | ||
| Abstract | ||
| TThis investigation was executed during the two seasons 2020 and 2021 to assess the Gum Arabic edible coating with at 10, 15% and propolis emulsions at 3, 6% to maintain fruits quality and extend storage period of Tommy Atkins mango fruits during storage at 8oC with 85-90% relative humidity for 0, 15, 30 and 45 days plus 7days ripe at 20oC. After that, the fruits were holding at 20°C for 7 days to ripe and then analysed. In general, the coated fruits achieved better results and had a positive impact on extending fruit storage time with highly fruit attributes comparing with the untreated fruits (control). Coated fruits with Gum Arabic at 15% or propolis at 6% showed the highest fruits firmness, TSS% and ascorbic acid content. Whereas, weight loss, respiration rate and titratable acidity were the least content compared with untreated fruits. Finally, propolis treatment with a concentration of 6% showed a remarkable superiority in achieving the most of these results and preserving the quality of Tommy Atkins mango fruit during storage periods. | ||
| Keywords | ||
| Mangos; Tommy Atkins; Gum Arabic; Propolis; Storage periods; Ripening | ||
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