Use of edible coatings based on potato and cassava starch in the conservation of mango cv. Zapote
DOI:
https://doi.org/10.24054/limentech.v10i1.1555Keywords:
citric acid, Starch, mango, coating, potassium sorbateAbstract
The use of applying an edible coating based on native cassava starch and potato starch, at concentrations of 4 and 10%, to green mangoes was evaluated. Initially, they were disinfected in sodium hypochlorite at 200 ppm for 3 minutes. Treatment (1) corresponds to 4% cassava starch, in combination with 20% glycerol, in terms of dry matter and 5% soy lecithin, treatment (2) contains 10% potato starch in combination with soy lecithin (5%) and glycerol (20%) in terms of dry matter. The results obtained in the evolution of the physicochemical characteristics of the sapote variety mango were statistically analyzed using the SPSS version 13 package, applying the analysis of variance (ANOVA), and a significance level of 5%. The response variables studied were color, weight loss, shape-size, firmness, pH, TSS, acidity, and respiration rate to determine whether the type and concentration of starch significantly influence the preservation of green mangoes stored in bulk under ambient conditions in Pamplona. When evaluating the influence of coatings on the preservation of sapote variety mangoes, it was found that using 4% cassava starch and 0.05% potassium sorbate in the edible coating allowed organoleptic ripening to be controlled for a period of 12 days, extending shelf life by 6 days in bulk storage under ambient conditions in Pamplona.
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