Film coating based on native starch and cationic starch blend improved postharvest quality of mangoes

Abstract

This work focused on the preparation and characterization of films and coatings based on native cassava starch cationic cassava starch and a blend of the two. The films and coatings are intended for application as coating materials for mango fruits. Due to the good miscibility between native cassava starch and cationic cassava starch, the starch blend film was more hydrophobic than films produced from unblended native cassava starch and unblended cationic cassava starch. In addition, after storage for 10 days, the mangoes coated with the starch blend film had lost the least weight and exhibited only slight changes in physical appearance. Therefore, the coating of native and cationic cassava starch blend is a promising alternative coating that presents no hazard to consumer health or the environment.

Keywords: Fruit deterioration; Physical appearance; Shelf life.