Fresh-Keeping Effect of Coating with Calcium Bentonite or Sodium Bentonite on Mango at Ambient Temperature

Abstract

Abstract: “Guiqi” mangoes were coated with calcium bentonite or sodium bentonite and stored at ambient temperature (28–33 ℃). Physicochemical and physiological indexes were measured during the storage, including decay index, weight loss rate, respiration intensity, soluble sugar content, titritable acidity, soluble solids, membrane permeability, protopectin and soluble pectin. The results show both calcium bentonite and sodium bentonite could significantly decrease decay index and water loss, restrain the appearance of peak values of respiration intensity, soluble sugar content and soluble solids content, retard the decrease of titritable acidity, slow down the degradation speed of pectin, and maintain cell membrane functionality well. Furthermore, sodium bentonite was more effective in preserving mango than calcium bentonite.

Key words: calcium bentonite, sodium bentonite, mango, storage

CLC Number:

TS255.3

References

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