Preservation of Unripe Carabao Mangoes (Mangifera indica L.) using Calamansi Peel Pectin-Beeswax Emulsion Coating

Proponent/s Name/s (Last Name, First Name, Middle Initial)

• Rafael Alfredo G. Batungbakal, Department of Science, Technology, Engineering, and Mathematics, The Academy, De La Salle University -- LagunaFollow
• Vin Josei G. Gomez, Department of Science, Technology, Engineering, and Mathematics, The Academy, De La Salle University -- LagunaFollow
• Ariana Kendra G. Mercado, Department of Science, Technology, Engineering, and Mathematics, The Academy, De La Salle University -- LagunaFollow
• John Ray C. Estrellado, Department of Science, Technology, Engineering, and Mathematics, The Academy, De La Salle University -- Laguna; Department of Chemical Engineering, Gokongwei College of Engineering, De La Salle University; Center for Engineering and Sustainable Development Research, De La Salle UniversityFollow
• Aldrin P. Bonto, Department of Chemistry, College of Science, De La Salle UniversityFollow

Document Types

Paper Presentation

Research Theme (for Paper Presentation and Poster Presentation submissions only)

Materials Engineering (MEN)

School Name

De La Salle University

Track or Strand

Science, Technology, Engineering, and Mathematics (STEM)

Research Advisor (Last Name, First Name, Middle Initial)

Estrellado, John Ray, C.; Bonto, Aldrin, P.

Start Date

25-6-2026 10:30 AM

End Date

25-6-2026 12:00 PM

Zoom Link/ Room Assignment

DLSU Laguna Campus (In-person) - Enrique K. Razon Jr. Hall - EKR 402

Abstract/Executive Summary

Carabao mangoes (Mangifera indica L.) are a major food crop in the Philippines; however, their rapid ripening and susceptibility to postharvest spoilage contribute to postharvest losses and reduced food quality. The study proposed a green, sustainable preservation approach by developing a calamansi (Citrus microcarpa) peel pectin (CPP)/beeswax (BW) emulsion coating for Carabao mangoes. CPP/BW-coated and uncoated mangoes were stored at 28.2 °C and 64% humidity for 15 days and observed for weight loss rate, total color change, hue angle, browning index, total soluble solids (TSS), and pH. Results showed that CPP/BW-coated mangoes retained better quality compared to the control. Coated samples exhibited lower color change (12.78 ± 4.90 on Day 9 vs. up to 20.89 ± 4.56 in control) and higher hue angle (90.40 ± 0.28° vs. 78.95 ± 2.87° on Day 15), indicating delayed ripening. Browning was also reduced with a browning index of 78.39 ± 0.38 compared to 124.39 ± 7.64 in controls. Additionally, CPP/BW-coated mangoes maintained lower TSS values (less than 13.67 ± 0.40 °Bx vs. 16.97 ± 0.21 °Bx) and more stable pH levels (2.89 ± 0.03 to 4.23 ± 0.03 vs. 3.52 ± 0.12 to 5.78 ± 0.10), suggesting a slower physiological change during storage. Overall, the edible coating proved effective in delaying the ripening and preserving mango quality, underscoring its potential as a sustainable preservation technique while also promoting the valorization of calamansi processing waste. It is recommended that future studies explore mass-scaling processes and the characterization of mangoes based on other properties.

Keywords

Carabao mango, calamansi peel, Citrus microcarpa, edible coating, emulsion, fruit preservation, Mangifera indica, mango, pectin, waste valorization

Initial Consent for Publication

yes

Statement of Originality

yes