Preservation of Mango Fruit (<i>Mangifera indica</i> L., var Keitt) with Edible Coating of Starch Enriched with Garlic Extract During Storage at Ambient Temperature

Kossonou N’guettia Silver; Koua Ahou Gisele; Zoue Lessoy Thierry; Niamke Lamine Sebastien

doi:doi:10.11648/j.jfns.20231103.13

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Preservation of Mango Fruit (Mangifera indica L., var Keitt) with Edible Coating of Starch Enriched with Garlic Extract During Storage at Ambient Temperature

Kossonou N’guettia Silver, Koua Ahou Gisele, Zoue Lessoy Thierry, Niamke Lamine Sebastien

Published in Journal of Food and Nutrition Sciences (Volume 11, Issue 3)

Received: 22 April 2023 Accepted: 25 May 2023 Published: 9 June 2023

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Abstract

Mango fruit plays an important economic role in Côte d’Ivoire as the third major exported fruit after banana and pineapple. The producing regions of mango fruits are in Northern of Côte d’Ivoire and the most cultivated varieties are Kent, Keitt and Amélie. The main issue of the mango value chain in Côte d’Ivoire is linked to poor agricultural practices and postharvest losses due to climateric characteristics of the fruit. The aim of this study was to investigate the efficiency of bioactive edible coating made of garlic extract and cassava starch as a novel approach to enhance the postharvest quality and shelf-life of Keitt mango fruit. Experimental approach was based on coating treatments by dipping Keitt mango fruits in cassava starch gel (2, 3 and 4%, w/v) with or without incorporation of garlic extract (4%, v/v). The use of edible coating highlighted the following results after 20 days of storage at ambient temperature: weight loss (10 – 14% FW); ratio TSS/TA (0.05 – 0.1), vitamin C (46 – 73% retention), total phenolic compounds (50 – 67% retention), antioxydant activity (62 – 69% retention). Moreover, garlic extract incorporated to cassava starch coating was found to have positive effects on extending postharvest quality characteristics of mango fruits. Overall, it was found that the coatings extended the self-life of Keitt mango fruits and improved their fresh quality compared to control after 20 days of storage at ambient temperature. It could be concluded that cassava starch coatings enriched with garlic extract might be a valuable alternative to extend the postharvest life of mango fruits.

Published in	Journal of Food and Nutrition Sciences (Volume 11, Issue 3)
DOI	10.11648/j.jfns.20231103.13
Page(s)	76-83
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Cassava Starch, Edible Coating, Garlic Extract, Preservation, Keitt Mango

References

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APA Style

Kossonou N’guettia Silver, Koua Ahou Gisele, Zoue Lessoy Thierry, Niamke Lamine Sebastien. (2023). Preservation of Mango Fruit (Mangifera indica L., var Keitt) with Edible Coating of Starch Enriched with Garlic Extract During Storage at Ambient Temperature. Journal of Food and Nutrition Sciences, 11(3), 76-83. https://doi.org/10.11648/j.jfns.20231103.13

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ACS Style

Kossonou N’guettia Silver; Koua Ahou Gisele; Zoue Lessoy Thierry; Niamke Lamine Sebastien. Preservation of Mango Fruit (Mangifera indica L., var Keitt) with Edible Coating of Starch Enriched with Garlic Extract During Storage at Ambient Temperature. J. Food Nutr. Sci. 2023, 11(3), 76-83. doi: 10.11648/j.jfns.20231103.13

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AMA Style

Kossonou N’guettia Silver, Koua Ahou Gisele, Zoue Lessoy Thierry, Niamke Lamine Sebastien. Preservation of Mango Fruit (Mangifera indica L., var Keitt) with Edible Coating of Starch Enriched with Garlic Extract During Storage at Ambient Temperature. J Food Nutr Sci. 2023;11(3):76-83. doi: 10.11648/j.jfns.20231103.13

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@article{10.11648/j.jfns.20231103.13,
  author = {Kossonou N’guettia Silver and Koua Ahou Gisele and Zoue Lessoy Thierry and Niamke Lamine Sebastien},
  title = {Preservation of Mango Fruit (Mangifera indica L., var Keitt) with Edible Coating of Starch Enriched with Garlic Extract During Storage at Ambient Temperature},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {11},
  number = {3},
  pages = {76-83},
  doi = {10.11648/j.jfns.20231103.13},
  url = {https://doi.org/10.11648/j.jfns.20231103.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20231103.13},
  abstract = {Mango fruit plays an important economic role in Côte d’Ivoire as the third major exported fruit after banana and pineapple. The producing regions of mango fruits are in Northern of Côte d’Ivoire and the most cultivated varieties are Kent, Keitt and Amélie. The main issue of the mango value chain in Côte d’Ivoire is linked to poor agricultural practices and postharvest losses due to climateric characteristics of the fruit. The aim of this study was to investigate the efficiency of bioactive edible coating made of garlic extract and cassava starch as a novel approach to enhance the postharvest quality and shelf-life of Keitt mango fruit. Experimental approach was based on coating treatments by dipping Keitt mango fruits in cassava starch gel (2, 3 and 4%, w/v) with or without incorporation of garlic extract (4%, v/v). The use of edible coating highlighted the following results after 20 days of storage at ambient temperature: weight loss (10 – 14% FW); ratio TSS/TA (0.05 – 0.1), vitamin C (46 – 73% retention), total phenolic compounds (50 – 67% retention), antioxydant activity (62 – 69% retention). Moreover, garlic extract incorporated to cassava starch coating was found to have positive effects on extending postharvest quality characteristics of mango fruits. Overall, it was found that the coatings extended the self-life of Keitt mango fruits and improved their fresh quality compared to control after 20 days of storage at ambient temperature. It could be concluded that cassava starch coatings enriched with garlic extract might be a valuable alternative to extend the postharvest life of mango fruits.},
 year = {2023}
}

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TY  - JOUR
T1  - Preservation of Mango Fruit (Mangifera indica L., var Keitt) with Edible Coating of Starch Enriched with Garlic Extract During Storage at Ambient Temperature
AU  - Kossonou N’guettia Silver
AU  - Koua Ahou Gisele
AU  - Zoue Lessoy Thierry
AU  - Niamke Lamine Sebastien
Y1  - 2023/06/09
PY  - 2023
N1  - https://doi.org/10.11648/j.jfns.20231103.13
DO  - 10.11648/j.jfns.20231103.13
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 76
EP  - 83
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20231103.13
AB  - Mango fruit plays an important economic role in Côte d’Ivoire as the third major exported fruit after banana and pineapple. The producing regions of mango fruits are in Northern of Côte d’Ivoire and the most cultivated varieties are Kent, Keitt and Amélie. The main issue of the mango value chain in Côte d’Ivoire is linked to poor agricultural practices and postharvest losses due to climateric characteristics of the fruit. The aim of this study was to investigate the efficiency of bioactive edible coating made of garlic extract and cassava starch as a novel approach to enhance the postharvest quality and shelf-life of Keitt mango fruit. Experimental approach was based on coating treatments by dipping Keitt mango fruits in cassava starch gel (2, 3 and 4%, w/v) with or without incorporation of garlic extract (4%, v/v). The use of edible coating highlighted the following results after 20 days of storage at ambient temperature: weight loss (10 – 14% FW); ratio TSS/TA (0.05 – 0.1), vitamin C (46 – 73% retention), total phenolic compounds (50 – 67% retention), antioxydant activity (62 – 69% retention). Moreover, garlic extract incorporated to cassava starch coating was found to have positive effects on extending postharvest quality characteristics of mango fruits. Overall, it was found that the coatings extended the self-life of Keitt mango fruits and improved their fresh quality compared to control after 20 days of storage at ambient temperature. It could be concluded that cassava starch coatings enriched with garlic extract might be a valuable alternative to extend the postharvest life of mango fruits.
VL  - 11
IS  - 3
ER  -

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Author Information

Kossonou N’guettia Silver

Research Unit of Biotechnology, Félix Houphouet-Boigny University, Abidjan, C?te d’Ivoire
Koua Ahou Gisele

Research Unit of Biotechnology, Félix Houphouet-Boigny University, Abidjan, C?te d’Ivoire
Zoue Lessoy Thierry

Research Unit of Biotechnology, Félix Houphouet-Boigny University, Abidjan, C?te d’Ivoire
Niamke Lamine Sebastien

Research Unit of Biotechnology, Félix Houphouet-Boigny University, Abidjan, C?te d’Ivoire

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APA Style

Kossonou N’guettia Silver, Koua Ahou Gisele, Zoue Lessoy Thierry, Niamke Lamine Sebastien. (2023). Preservation of Mango Fruit (Mangifera indica L., var Keitt) with Edible Coating of Starch Enriched with Garlic Extract During Storage at Ambient Temperature. Journal of Food and Nutrition Sciences, 11(3), 76-83. https://doi.org/10.11648/j.jfns.20231103.13

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ACS Style

Kossonou N’guettia Silver; Koua Ahou Gisele; Zoue Lessoy Thierry; Niamke Lamine Sebastien. Preservation of Mango Fruit (Mangifera indica L., var Keitt) with Edible Coating of Starch Enriched with Garlic Extract During Storage at Ambient Temperature. J. Food Nutr. Sci. 2023, 11(3), 76-83. doi: 10.11648/j.jfns.20231103.13

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AMA Style

Kossonou N’guettia Silver, Koua Ahou Gisele, Zoue Lessoy Thierry, Niamke Lamine Sebastien. Preservation of Mango Fruit (Mangifera indica L., var Keitt) with Edible Coating of Starch Enriched with Garlic Extract During Storage at Ambient Temperature. J Food Nutr Sci. 2023;11(3):76-83. doi: 10.11648/j.jfns.20231103.13

Copy | Download

@article{10.11648/j.jfns.20231103.13,
  author = {Kossonou N’guettia Silver and Koua Ahou Gisele and Zoue Lessoy Thierry and Niamke Lamine Sebastien},
  title = {Preservation of Mango Fruit (Mangifera indica L., var Keitt) with Edible Coating of Starch Enriched with Garlic Extract During Storage at Ambient Temperature},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {11},
  number = {3},
  pages = {76-83},
  doi = {10.11648/j.jfns.20231103.13},
  url = {https://doi.org/10.11648/j.jfns.20231103.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20231103.13},
  abstract = {Mango fruit plays an important economic role in Côte d’Ivoire as the third major exported fruit after banana and pineapple. The producing regions of mango fruits are in Northern of Côte d’Ivoire and the most cultivated varieties are Kent, Keitt and Amélie. The main issue of the mango value chain in Côte d’Ivoire is linked to poor agricultural practices and postharvest losses due to climateric characteristics of the fruit. The aim of this study was to investigate the efficiency of bioactive edible coating made of garlic extract and cassava starch as a novel approach to enhance the postharvest quality and shelf-life of Keitt mango fruit. Experimental approach was based on coating treatments by dipping Keitt mango fruits in cassava starch gel (2, 3 and 4%, w/v) with or without incorporation of garlic extract (4%, v/v). The use of edible coating highlighted the following results after 20 days of storage at ambient temperature: weight loss (10 – 14% FW); ratio TSS/TA (0.05 – 0.1), vitamin C (46 – 73% retention), total phenolic compounds (50 – 67% retention), antioxydant activity (62 – 69% retention). Moreover, garlic extract incorporated to cassava starch coating was found to have positive effects on extending postharvest quality characteristics of mango fruits. Overall, it was found that the coatings extended the self-life of Keitt mango fruits and improved their fresh quality compared to control after 20 days of storage at ambient temperature. It could be concluded that cassava starch coatings enriched with garlic extract might be a valuable alternative to extend the postharvest life of mango fruits.},
 year = {2023}
}

Copy | Download

TY  - JOUR
T1  - Preservation of Mango Fruit (Mangifera indica L., var Keitt) with Edible Coating of Starch Enriched with Garlic Extract During Storage at Ambient Temperature
AU  - Kossonou N’guettia Silver
AU  - Koua Ahou Gisele
AU  - Zoue Lessoy Thierry
AU  - Niamke Lamine Sebastien
Y1  - 2023/06/09
PY  - 2023
N1  - https://doi.org/10.11648/j.jfns.20231103.13
DO  - 10.11648/j.jfns.20231103.13
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 76
EP  - 83
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20231103.13
AB  - Mango fruit plays an important economic role in Côte d’Ivoire as the third major exported fruit after banana and pineapple. The producing regions of mango fruits are in Northern of Côte d’Ivoire and the most cultivated varieties are Kent, Keitt and Amélie. The main issue of the mango value chain in Côte d’Ivoire is linked to poor agricultural practices and postharvest losses due to climateric characteristics of the fruit. The aim of this study was to investigate the efficiency of bioactive edible coating made of garlic extract and cassava starch as a novel approach to enhance the postharvest quality and shelf-life of Keitt mango fruit. Experimental approach was based on coating treatments by dipping Keitt mango fruits in cassava starch gel (2, 3 and 4%, w/v) with or without incorporation of garlic extract (4%, v/v). The use of edible coating highlighted the following results after 20 days of storage at ambient temperature: weight loss (10 – 14% FW); ratio TSS/TA (0.05 – 0.1), vitamin C (46 – 73% retention), total phenolic compounds (50 – 67% retention), antioxydant activity (62 – 69% retention). Moreover, garlic extract incorporated to cassava starch coating was found to have positive effects on extending postharvest quality characteristics of mango fruits. Overall, it was found that the coatings extended the self-life of Keitt mango fruits and improved their fresh quality compared to control after 20 days of storage at ambient temperature. It could be concluded that cassava starch coatings enriched with garlic extract might be a valuable alternative to extend the postharvest life of mango fruits.
VL  - 11
IS  - 3
ER  -

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