Using Edible Emulsion Coatings to Improve Chemical Analysis and Prolonging Storage Period of Tommy Atkins Mango Fruits

Sarrawy, Sameh Abbas; El-Attar, Hossam; Yousef, Aml Reda Mahmoud; Ahmed, Dorria Mohamed; Elnoimani, Nagah Ashour

doi:10.21608/ejchem.2024.326974.10600

Using Edible Emulsion Coatings to Improve Chemical Analysis and Prolonging Storage Period of Tommy Atkins Mango Fruits

Document Type : Original Article

Authors

¹ Pomology department, NRC,Dokki, Giza, Egypt

² Pomology Dept., National Research Centre, Giza, Egypt

³ horticultural crops technology-NRC.EGYPET

⁴ pomology Department, National Research Centre, 33 El-Bohouth St., Dokki, Giza, Egypt

⁵ Horticultural crops technology department. NRC, Giza.Egypt.

10.21608/ejchem.2024.326974.10600

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.

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