Physicochemical and Microbiological Effects of Seaweed Based Edible Coating on the Minimally Processed Mango Fruit
Coating of minimally processed mango fruit (mangifera indica L. king) with seaweed paste (SP) and gum Arabic (GA) has been found to increase their overall quality and shelf-life. The main purpose of this study was to find out the effect of seaweed and gum Arabic on the physicochemical properties, microbial analysis and sensory quality of minimally processed mango fruits. Coating of minimally processed mango (mangifera indica L. king) with seaweed (kappaphycus alvarezii) enhanced their shelf-life and postharvest quality. Different concentrations of seaweed paste (0, 10%, 20%) and gum Arabic (0, 5%, 10%) were used for the formulation of the edible coating for minimally-processed mango cube and stored at 5°C for 14 days. This combination of 10% seaweed paste, 5 % gum Arabic can be recommended to use as an edible coating for minimally processed mango fruit.
Keywords - Minimally processed mango, Edible coating, physicochemical quality, microbiological effect.