Influence of Nano-Silica/Chitosan Film Coating on the Quality of ‘Tommy Atkins’ Mango

Hazem S Kassem,Eman E Eleryan,Hamed Ismail,Mohamed E Tarabih

doi:10.3390/pr10020279

Hazem S Kassem, Eman E Eleryan + Show 2 more

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https://doi.org/10.3390/pr10020279

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Abstract

In this study, we assessed the coating of ‘Tommy Atkins’ mangoes with films containing chitosan and nano-silicon dioxide in terms of the effects on fruit parameters as an indicator of quality. After coating, the fruits were first stored at 13 ± 1 °C and 90–95% RH for 30 days, and then at 20 ± 2 °C and 70–75% RH for 5 days, which corresponds to the marketing period. The results showed that coating treatments significantly decreased the fruits’ weight loss and decay percentage compared to the uncoated control samples over the storage period. Additionally, all coated treatments delayed skin degreening, reduced endogenous ethylene production, suppressed respiration rate, and maintained the firmness, compared to untreated control fruit. Titratable acidity and vitamin C significantly decreased in all samples during storage, but this decrease was less pronounced in the coated fruits. Furthermore, coating can delay the increments in total soluble solids and total sugars while maintaining total phenolics, and high antioxidant content of fruits, thereby extending the effective length of the marketing period of treated fruits compared to the control. It was shown that the coating combination of 2% chitosan plus 1% nano-silicon dioxide was the most successful in maintaining the mango’s quality under cold storage and during marketing.

Highlights

Weight loss was signifisignificantly lower in all treatments when compared to the control sample
The results obtained in the present study show that the weight loss percentage of the ‘Tommy Atkins’ fruits increased during cold storage and marketing
The findings of this study indicate that coating mango fruits with chitosan/nano-silicon dioxide to extend their freshness is a viable alternative for the future

Summary

Introduction

Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. The mango (Mangifera indica L.) is an ancient fruit grown in many parts of the world, especially in tropical and subtropical regions [1], with an annual global production of over 55 million metric tons in 2018 [2]. Mangoes are exported at a high rate due to their attractive taste and aroma, nutritional value, and economic viability [3,4]. Egypt’s geographical location gives the country a vast advantage in exporting mango to more than 50 countries

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