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.
Highlights
Seafood industry in Thailand has brought a considerable amount of income
Pen and Jiang (2003) studied the storage life of fresh-cut Chinese water chestnut using chitosan coating and found that the treatment could inhibit the activities of polyphenol oxidase, peroxidase and phenylalanine ammonia lyase (PAL)
This research aimed to study the effect of carboxymethyl chitosan (CMCH) as coating agent for fresh-cut mango and compare the efficacy of carboxymethyl chitosan to chitosan at various concentrations on the quality and storage life of fresh-cut mango
Summary
Seafood industry in Thailand has brought a considerable amount of income. the scraps after seafood processing, mainly the shells of crustaceans and squids are priceless. Pen and Jiang (2003) studied the storage life of fresh-cut Chinese water chestnut using chitosan coating and found that the treatment could inhibit the activities of polyphenol oxidase, peroxidase and phenylalanine ammonia lyase (PAL). They found that chitosan coating delayed the decreasing of anthocyanin and inhibited polyphenol oxidase activity. Vargas et al (2009) studied the effect of chitosan coating in combination with vacuum condition on the storage of fresh-cut carrot and found that the treatment could reduce water permeability and color change. The solubility of chitosan is restricted to only acid solution (de Abreu and Campana-Filho, 2009; Ryu et al, 2015; Wang et al, 2015; Rui et al, 2017) and it represents a serious drawback to many of its potential jas.ccsenet.org
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