November 14th, 2014
A study from Colombia has found that coatings based on natural elements can greatly increase mango shelf life while maintaining the fruit’s texture, color and weight.
The Universidad Nacional de Colombia research project involved developing a blend of cassava starch and citric pectin, in which fruits were submerged for two minutes and then stored a 11º C (51.8º F) and a relative humidity of 80%.
These types of coatings provide a semi-pervious barrier to the surface of the product that increases carbon dioxide and decreases oxygen levels, according to researcher Eliana María Estrada.
This allows for color, texture and weight to be preserved for a longer period of time, compared to the normal maturation time – between the sixth and tenth day.
“We chose mango because it is one of the main tropical fruits, and after the Andean blueberry it is the second most common flavor in fruit juices,” Estrada said in a release.
108 mangos were used from the Antioquia Province weighing between 161 and 200 grams (5.7 and seven ounces).