Effect of konjac glucomannan / nano-silica composite coating on the quality of mango fruit

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  • (College of Agriculture and Food Engineering, Baise University, Baise 533000, China)

Online published: 2018-02-05

Abstract

“Guiqi” mango fruit was used as the raw materials to explore the preservative effects of konjac glucomannan /nano-silica coating. A 3-variabel, 3-level orthogonal array design and factor analysis were employed to optimize the formulation of konjac glucomannan /nano-silica coating for mango fruit at 25 ℃. The effect of konjac glucomannan /nano-silica coating onΔΕ, weight loss, firmness, soluble solids content, pH, vitamin C was investigated during storage of mango fruit. Results indicated that the formula of konjac glucomannan /nano-silica coating was 8 g/L konjac glucomannan, 6 g/L nano-silica, 4 g/L glycerin. This coating putted off the respiratory climacteric of mango fruit, delayed mango fruit skin color changing, kept the weight loss under 10% and firmness above of 0.05 MPa. Soluble solids content, pH and vitamin C content still maintained a high content in the later stage of storage.

Cite this article

MAI Xin-yun et al . Effect of konjac glucomannan / nano-silica composite coating on the quality of mango fruit[J]. Food and Fermentation Industries, 2018 , 44(1) : 177 . DOI: 10.13995/j.cnki.11-1802/ts.014276

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