Evaluation of a Coconut Coir-based Packaging Composite Incorporated with Activated Carbon on Carabao Mango (Mangifera indica L. cv. Carabao)

Authors: Ella Mariz M. Dilloso, Kylla Mariz E. Gelaga, Elvira C. Labartine, Renz S. Bareo

Abstract:

The Philippines faces a challenge with the export range of Carabao mango (Mangifera indica L. cv. Carabao), the country’s third-most exported fruit, because of its short shelf-life. The objective was to develop a composite to extend its shelf life utilizing coconut coir (CC) as a matrix, activated carbon (AC) as an ethylene adsorbent, and carboxymethylcellulose (CMC) as a binder, prepared through the dip coating method. SEM-EDX spectroscopy showed the composite has an even coating, with alkali metal impurities. The composite was tested on mangoes stored at 28°C and 64% humidity for 7 days, assessing titratable acidity (TA), total soluble solids (TSS), pH, and weight loss. The 3:1 slurry-to-water ratio of the AC-CC composite significantly delayed mango ripening, maintaining higher TA levels (0.38 g citric acid/100g mango) after storage versus the TA level before storage (5.26 g citric acid/100g mango). TSS valuesvalues revealed a significant difference with the 3:1 AC-CC composite (14.33% Brix), compared to the control (17.87%Brix) and before storage (11.33 %Brix). The pH and average weight loss percent remained consistent across all treatments, showing acidity levels of pH 4.20–4.55 and moisture loss at 5.64%–9.03%. Overall, this novel composite showed great potential in extending the shelf life of Carabao mangoes.

Keywords: activated carbon, carabao mango, coconut coir, packaging composite