Efficacy of coconut liquid endosperm as natural agent inhibiting browning and maintaining quality of fresh-cut mature mangoes by comparison with cysteine


Citation

Techavuthiporn, C. and Supapvanich, S. (2024) Efficacy of coconut liquid endosperm as natural agent inhibiting browning and maintaining quality of fresh-cut mature mangoes by comparison with cysteine. International Food Research Journal (Malaysia), 31. pp. 378-386. ISSN 2231 7546

Abstract

The use of natural substances to preserve the freshness of fresh-cut products has been receiving a lot of attention recently. The aim of the present work was to determine the efficacy of coconut liquid endosperm (CLE) immersion on browning retardation and quality maintenance of fresh-cut mature green mangoes by using ‘Kaew Kamin’ mango as fresh-cut fruit model compared with cysteine (Cys) immersion during refrigeration at 4°C. In the preliminary investigation, the treatment of CLE or Cys retarded the colour change ( hue angle) and browning development during refrigeration. The optimal concentrations of CLE and Cys were 100 and 1.5%, respectively. Compared with untreated samples (100% CLE), 1.5% Cys and Cys + CLE immersions maintained firmness, superficial colour, and visual appearance, as well as inhibited the browning and polyphenol oxidase (PPO) activity of the fresh-cut mangoes. Interestingly, Cys immersion enhanced antioxidant activity and the total phenolic compounds of the fresh-cut mangoes. The total phenolic content of the fresh-cut mangoes was unaffected by CLE immersion. Compared to Cys, CLE is a natural substance that prevents browning, and maintains the freshness of fresh-cut mature green mangoes throughout refrigeration.


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Abstract

The use of natural substances to preserve the freshness of fresh-cut products has been receiving a lot of attention recently. The aim of the present work was to determine the efficacy of coconut liquid endosperm (CLE) immersion on browning retardation and quality maintenance of fresh-cut mature green mangoes by using ‘Kaew Kamin’ mango as fresh-cut fruit model compared with cysteine (Cys) immersion during refrigeration at 4°C. In the preliminary investigation, the treatment of CLE or Cys retarded the colour change ( hue angle) and browning development during refrigeration. The optimal concentrations of CLE and Cys were 100 and 1.5%, respectively. Compared with untreated samples (100% CLE), 1.5% Cys and Cys + CLE immersions maintained firmness, superficial colour, and visual appearance, as well as inhibited the browning and polyphenol oxidase (PPO) activity of the fresh-cut mangoes. Interestingly, Cys immersion enhanced antioxidant activity and the total phenolic compounds of the fresh-cut mangoes. The total phenolic content of the fresh-cut mangoes was unaffected by CLE immersion. Compared to Cys, CLE is a natural substance that prevents browning, and maintains the freshness of fresh-cut mature green mangoes throughout refrigeration.

Additional Metadata

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Item Type: Article
AGROVOC Term: coconut water
AGROVOC Term: plant products
AGROVOC Term: mangoes
AGROVOC Term: food quality
AGROVOC Term: research
AGROVOC Term: chemicophysical properties
AGROVOC Term: food preservation
AGROVOC Term: keeping quality
AGROVOC Term: extended shelf life
AGROVOC Term: food security
Geographical Term: Thailand
Uncontrolled Keywords: browning, minimal process, mature green mangoes, coconut water
Depositing User: Nor Hasnita Abdul Samat
Date Deposited: 23 Feb 2026 03:52
Last Modified: 23 Feb 2026 03:52
URI: http://webagris.upm.edu.my/id/eprint/2591

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