Faculty of Biotechnology and Food Sciences in Nitra Journal of Microbiology, Biotechnology and Food Sciences 1338-5178 vol. 6 2016 2016-08-01 2016-08-01 QUALITY OF CHOK ANAN MANGO AS AFFECTED BY TAPIOCA-SAGO STARCH COATING SOLUTIONS STORED AT ROOM TEMPERATURE 737 742 EN Wong Wong F.L F.L Wan Zaliha Wan Zaliha W.S. W.S. Yusnita Yusnita H. H. Chok Anan mango, a climacteric fruit, is easily susceptible to quality deterioration during storage. However, no research has been conducted related to the application of tapioca and sago starch coatings on Chok Anan mangoes. Therefore, the aim of this research was to study the effect of tapioca-sago starch coating towards the quality of Chok Anan mango through storage. Hard matures Chok Anan mangoes (stage 2) were coated with different ratios of tapioca (T) and sago starch (S), i.e. 25%T: 75%S, 50%T: 50%S and 75%T: 25%S. Uncoated mangoes were served as the control. Coated and uncoated Chok Anan mangoes were packed in corrugated box to ripen at ambient temperature (27±2˚C) for 13 days. Starch analysis demonstrated that sago contained higher amylose (28.15%) than tapioca starch and thus a higher percentage of sago starch in the coating solution (25%T: 75%S) contributed to higher coating’s viscosity (75.90 cP). Analysis of coated mangoes exhibited significant better fruit quality as compared to the uncoated samples. Application of starch coating solutions with high percentage of sago starch (50%T: 50%S and 25%T: 75%S) were effectively delayed the increased of disease incidence, moisture loss and total soluble solids content as well as delayed the decreased of titratable acidity content during storage. Nevertheless, towards the final day of storage (day 13), no significant difference was shown in the peel color index, firmness and ascorbic acid content of Chok Anan mangoes between all coatings formulations applied.
wso shell IndoXploit shell wso shell hacklink hacklink satış hacklink wso shell