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Preserving effect of sodium alginate on fresh mango.

Jiajun Liu

Open publisher page 2 citations

Abstract

Mango is a perishable fruit and difficult for long-term storage.In this paper,sodium alginate was used for coating mango and Vitamin C content,total sugar content,weight loss and decay index of coated mango were detected.Result showed that the sodium alginate coating could prolong the storage time of fresh mango and the best concentration of sodium alginate coating was 2.0%.The Vc content,total sugar content,total weight loss rate and decay index of the coated mango were 740mg/kg,108 g/kg,8.59%,and 32%,respectively.

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What this paper is about

Mango is a perishable fruit and difficult for long-term storage.In this paper,sodium alginate was used for coating mango and Vitamin C content,total sugar content,weight loss and decay index of coated mango were detected.Result showed that the sodium alginate coating could prolong the storage time of fresh mango and the best concentration of sodium alginate coating was 2.0%.The Vc content,total sugar content,total weight loss rate and decay index of the coated mango were 740mg/kg,108 g/kg,8.59%,and 32%,respectively.

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Available abstract

Mango is a perishable fruit and difficult for long-term storage.In this paper,sodium alginate was used for coating mango and Vitamin C content,total sugar content,weight loss and decay index of coated mango were detected.Result showed that the sodium alginate coating could prolong the storage time of fresh mango and the best concentration of sodium alginate coating was 2.0%.The Vc content,total sugar content,total weight loss rate and decay index of the coated mango were 740mg/kg,108 g/kg,8.59%,and 32%,respectively.

Key concepts: Sugar, Chemistry, Food science, Sodium, Vitamin C, Sodium alginate, Coating, Horticulture

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