Effect of Thai herb essential oils incorporated in hydroxypropyl methylcellulose-based nanocomposite coatings on quality of fresh mango stored at ambient temperature

Ploy Klangmuang; Rungsinee Sothornvit

Effect of Thai herb essential oils incorporated in hydroxypropyl methylcellulose-based nanocomposite coatings on quality of fresh mango stored at ambient temperature

Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 056, Issue 2, March 2022- April 2022, Pages 331-342

ISSN: 2452-316X(0075-5192)

DOI: doi.org/10.34044/j.anres.2022.56.2.11

Ploy Klangmuang^a, Rungsinee Sothornvit^b,*

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^aDepartment of Food Engineering, Faculty of Engineering at Kamphaengsaen, Kasetsart University, Kamphaeng Saen Campus, Nakhon Pathom 73140, Thailand

^bDepartment of Food Engineering, Faculty of Engineering at Kamphaengsaen, Kasetsart University, Kamphaeng Saen Campus, Nakhon Pathom 73140, Thailand. The Center for Advanced Studies of Industrial Technology, Kasetsart University, Bangkok 10900, Thailand

^*Corresponding author, e-mail: fengrns@ku.ac.th

Abstract

Importance of the work: Mango is a perishable fruit which is easily spoiled particularly by anthracnose and consequently shorten its shelf-life. To prolong the shelf-life, edible coating is a promising approach. Objectives: To investigate the effect of Thai essential oils (EOs) in hydroxypropyl methylcellulose (HPMC)-based coatings on the quality of mango. Materials & Methods: The EOs (ginger; G, plai; P or fingerroot; F) at a concentration of 15 g/L were incorporated in an HPMC-based nanocomposite coating to reduce the anthracnose incidence in mango. Fresh ‘Namdokmai Sithong’ mangoes were dipped in the HPMC-based nanocomposite solutions with and without each EO and compared with uncoated and water-dipped mangoes. Results: The coating significantly reduced weight loss, delayed firmness loss and internal color changes and decreased the disease severity of fresh mangoes at ambient temperature (30°C) and 55% relative humidity. The shelf-life of the coated mangoes was extended to 15 d at 30°C, compared with uncoated samples (9 d). Furthermore, the addition of EO significantly improved the antifungal activity of the edible coating material. Main finding: Active HPMC-EO-based nanocomposite coatings helped to inhibit the growth of Colletotrichum gloeosporioides and extended the shelf-life of mango. This will benefit fruit generally sold at ambient temperature and will reduce agricultural waste from fruit deterioration.

Keywords

Active coating, Ambient temperature storage, Essential oil, Hydroxypropyl methylcellulose, Mango

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Effect of Thai herb essential oils incorporated in hydroxypropyl methylcellulose-based nanocomposite coatings on quality of fresh mango stored at ambient temperature

Abstract

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