Abstract
The aim of extending shelf-life and maintaining quality is one of the major issues regarding mango fruit preservation. The quality of mango fruits is greatly affected by postharvest factors, especially temperature and fruit treatment. In this study, the effect of coating and storage temperature on the characteristics of mango fruits was investigated. The mango fruits were immersed in different concentrations (1.5%, 2.0%, and 2.5%) of pectin/nanochitosan dispersion (with ratios of pectin:nanochitosan 50:50), and (0.75%, 1% and 1.25%) of nanochitosan dispersion and stored at 17, 25, and 32 °C for 24 days. Changes in fruit, including weight loss, firmness, color, chemical composition (such as the total soluble solids concentration (TSS)), total sugar, reducing sugar, titratable acidity (TA), and vitamin C were periodically recorded. The results indicated that the pectin/nanochitosan coating significantly prevented reductions in the fruit weight, firmness, TSS, TA, and vitamin C content. Additionally, pectin/nanochitosan at a low temperature (17 °C) had a greater positive effect on fruit shelf-life and weight maintenance than 25 and 32 °C. The coated mango fruits maintained good quality for 24 days at 17 °C, while coated fruits stored at 25 °C and 32 °C, as well as uncoated ones stored at 17 °C, were destroyed after two weeks. At the maximum storage time evaluated, the coating formulations containing pectin and nanochitosan exhibited microbial counts below the storage life limit of 106 CFU/g of fruit. In general, the results showed that the pectin/nanochitosan coating (2%) with a storage temperature of 17 °C is the most effective strategy for improving quality and extending the shelf-life of mango fruits.
Highlights
Mango is one of the most popular fruits all over the word, due to its attractive taste, odor, and nutritional properties
Nanochitosan and pectin/nanochitosan coatings are able to maintain the quality of mango fruit to increase its storage time
This research demonstrated that the pectin/nanochitosan coating had a better positive effect than nanochitosan coating on mango preservation
Summary
Mango is one of the most popular fruits all over the word, due to its attractive taste, odor, and nutritional properties. Mangoes are climacteric and ripen rapidly after they are harvested, which limits their storage, handling, and transport potential [1]. There are many modern methods for fruit preservation, such as modified storage and controlled atmosphere storage, but the application of these methods is limited, due to high technology requirements and costs. The concentration of flavor volatiles and flavor quality were affected by harvest maturity, controlled atmosphere, and storage temperature [2,3]. The application of edible coatings is a new approach to improve the storage life of fruit. Edible coatings are used on fruits to extend shelf-life and improve appearance. The atmosphere created by coatings can change in response to environmental conditions, such as temperature and humidity, due to combined effects on fruit respiration and coating permeability [6]
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