Effectiveness of Silkworm Cocoon Extract on Preventing Browning Incidence in Fresh-Cut Mango
cv. ‘Nam Dok Mai'

This study was to investigate the effectiveness of sericin extracted from silkworm cocoon to prevent browning incidence in fresh-cut mango cv. ‘Nam Dok Mai’. Ripe mango pieces were immersed in hydrolysate and non-hydrolysate sericin, and in distilled water for 1 minute. All treatments were placed in semi-rigid package and stored at 10±2°C, 80-90% RH for 4 days. Results showed that both types of sericin could effectively delay the increases of flesh browning incidence greater than the other treatments. The lightness (L*) values of sericin treatments were higher and the browning scores were lower than that of the control, but there was not significant difference between two types of sericin. Hydrolyzed and non-hydrolyzed treated mango revealed the lower activity of PPO and higher total phenolic content than the control during storage. Sericin treatments had the storage life for 4 days while non-treated fruit had the storage life for 1 day.