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Daniela Sánchez Aldana,Cristobal Noé Aguilar,Juan Carlos Contreras-Esquivel,Marthyna Pessoa Souza,Maria das Graças Carneiro-da-Cunha,Guadalupe Virginia Nevárez-Moorillón 한국원예학회 2021 Horticulture, Environment, and Biotechnology Vol.62 No.5
This work aimed to develop an edible coating based on Mexican lime ( Citrus aurantifolia Swingle) pectic extract and essentialoil on Haden mango ( Mangifera indica L.) to extend its shelf life. Mango cubes were coated by immersion in a lime pecticextract (1% pectin w/v), lime essential oil (0.05% v/v), and glycerol (0.7% v/v) solution for 2, 5, and 10 min. Subsequently,coated and uncoated (control) test samples were stored for 21 days, and physical–chemical and microbiological analyseswere performed every 3 days. The results showed no signifi cant diff erences for total soluble solids, pH, and fi rmness. On thesixth day, bacterial growth was signifi cantly lower in coated mangos than in the control (log 6.08 ± 0.49 and 7.63 ± 0.20 UFCg −1 , respectively). The application of the edible coating extended the shelf life of minimally processed mangos by 3 days,delaying physical and chemical changes as well as bacterial growth.