Effects of Aloe-pectin coatings and osmotic dehydration on storage stability of mango slices

Mango (Mangifera indica L.) is one of the most important tropical fruits with inimitable taste, unique flavor, fragrance, and therapeutic traits. It national fruit Pakistan commonly called king fruits, however, it very challenging to protect keeping quality fruit. To enhance shelf life overcome microbial count, edible biodegradable (aloe-pectin) coatings were applied on minimally processed (osmotically treated) fresh-cut mango slices. Pre-treatment Osmotic Dehydration (OD) was performed at 45 °C for 3 hours by 55 °Brix solutions sucrose glucose, respectively. The coating solution made aloe vera gel combination 0.2% CaCl2 (w/v) 0.5% pectin (w/v). Total Fungal Count (TFC) (yeast mold growth), Moisture Contents (MC), Soluble Solids (TSS) (osmo-coated) slices analyzed during 15 days storage 5 °C. A minimum increase in from 1.00 2.53 Log CFU/g, TSS 25.30 27.16 °Brix, a decrease moisture contents 62.43 60.65% observed double-coated osmo-sucrose treated (osmotic dehydration 55˚Brx before coating) samples 0 However, significant changes TFC, contents, TSS, osmo-glucose glucose after 10 storage. According results current study, aloe-pectin can significantly reduce minimize loss storage, when used pre-treatment.