Effect of Edible Chitosan Coating on some Qualitative Characteristics and Storage Life of Mango

Abstract

In order to investigate the quality and shelf life of mango, a factorial experiment was conducted based on a completely randomized design with three replications, in Hamedan Science and Technology Park, in 2015. Treatments consisted of four levels of chitosan (0 (control), 0.5, 1 and 2%) and storage duration of 0 (control), 8, 16, and 24 days. The results showed that chitosan could improve the physical and biochemical properties of mango. Changes in tissue firmness and physiochemical indices including weight loss, pH, TSS, titratable acidity, ascorbic acid, and phenol contents were examined. The results revealed that decline in fruit firmness was effectively inhibited by chitosan coating. After 24 days of storage, maximum firmness was observed after the application of 2% chitosan (5.3) and the lowest was obtained from the control (3.2). Also, the chitosan coating effectively inhibited decline in fruit weight, pH and ascorbic acid. During the period of storage, there was a decrease in Total soluble solids (TSS), but no significant difference was observed among the treatments at the end of the storage period. Phenol content first increased and then decreased at the end of the storage period. The maximum amount of phenol was observed in 1 and 2% chitosan, while the minimum amount was obtained from the control.