Effects of postharvest polyamine application and edible coating on maintaining quality of mango (Mangifera indica L.) cv. Langra during cold storage.

Seyed Morteza Zahedi,Asghar Ebrahimzadeh,Mahdieh Karimi,Marjan Sadat Hosseini

doi:10.1002/fsn3.802

Abstract

Mango is a tropical fruit which is sensitive to chilling injury. The present work investigated the potential of edible coatings of chitosan and polyamine spermidine in increasing shelf life and quality of mango. The control fruits (treated with distilled water) and the mango fruits treated with different concentrations of chitosan (0.5%, 1.0%, and 2.0%) and spermidine (0.5, 1.0, and 2.0 mM) were studied to improve postharvest characteristics and quality maintenance during cold storage. Parameters such as firmness, weight loss, fungal contamination, total phenol, antioxidant activity, vitamin C, pH, total soluble solids (TSS), titratable acidity (TA), flavor index, color index, and ethylene production were measured after at harvest (0), 8, 16, and 24 days of storage at 15 ± 2°C and relative humidity of 85%–90%. Chitosan and spermidine delayed water loss, firmness, and fungal contamination. Application of chitosan containing ascorbic acid significantly increased phenolic content and antioxidant activity compared to the control plants. It also changed soluble solid content, TA, pH of pulp, and sugar content and decreased ethylene production. The obtained results suggested that chitosan (2%) and spermidine (2 mM) had potential to improve firmness and delay deterioration processes of “Langra” mango after harvest.

Highlights

Mango (Mangifera indica) is a tropical climacteric fruit whose ripening depends on exogenous or endogenous ethylene
The main objective of this research was to compare the effects of using different concentrations of edible chitosan covering and polyamide spermidine on some properties of mango (Langra cultivar) such as weight loss, firmness, fungal contamination, flavor and taste, as well as some specific compounds such as total soluble solids (TSS), phenol content, antioxidant activity, ascorbic acid, and ethylene content during a period of 24 days
The effects of polyamines on preventing weight loss have been reported in mango (Razzaqa et al, 2014), tomato (Li et al, 2005), and lemon (Valero, Martinez-Romero, Serrano, & Riquleme, 1998)

Summary

Introduction

Mango (Mangifera indica) is a tropical climacteric fruit whose ripening depends on exogenous or endogenous ethylene. Due to containing an abundant supply of fiber, vitamin C, polyphenols, and carotenoids, mango has superior nutritional value and is entitled as the king of fruits (Nunes, Emond, Brecht, Dea, & Proulx, 2007). Different qualitative and nutritional changes occur in the fruit, for example, changes in color, firmness, accumulation of sugars and organic acids, and great changes in taste, flavor, aroma, and biochemical materials (Singh, Singh, Sane, & Nath, 2013). Fruit ripening is a complicated process which is complementary to fruit development and acts as the starting point for its senescence. Senescence of a fruit happens due to loss of membrane lipids, destabilization of membrane matrix, and lipid peroxidation

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Conclusion