Postharvest Life Extension of Fresh-Cut Mango (Mangifera indica cv. Fa-Lun) Using Chitosan and Carboxymethyl Chitosan Coating

Duangjai Noiwan, Kiattisak Sutenan, Chatchai Yodweingchai, Pornchai Rachtanapun

Abstract


Postharvest life extension of fresh-cut mango (Mangifera indica cv. Fa-Lun) using chitosan and carboxymethyl chitosan (CMCH) coating was studied. Fresh-cut mango was treated with chitosan and carboxymethyl chitosan solution of 0.5-1.5% w/v, after that fresh-cut mango was placed on foam tray, over-wrapped with PVC film and then stored at 6 °C. Weight loss, texture analysis, soluble solid content, color and sensory quality were evaluated. The shelf life of non-coated fresh-cut mango was only 2 days while that of fresh-cut mango coated with chitosan and carboxymethyl chitosan was 4 and 6 days, respectively. Effect of chitosan concentration on quality of fresh-cut mango was significantly different but of carboxmethyl chitosan concentration was not. In this study, Coating with carboxymethyl chitosan could extend shelf life of fresh-cut mango by delayed flesh browning which correlated to the sensory score.


Full Text:

PDF


DOI: https://doi.org/10.5539/jas.v10n8p438

Copyright (c) 2018

License URL: http://creativecommons.org/licenses/by/4.0

Journal of Agricultural Science   ISSN 1916-9752 (Print)   ISSN 1916-9760 (Online)  E-mail: jas@ccsenet.org

Copyright © Canadian Center of Science and Education

To make sure that you can receive messages from us, please add the 'ccsenet.org' domain to your e-mail 'safe list'. If you do not receive e-mail in your 'inbox', check your 'bulk mail' or 'junk mail' folders.