Abstract
ABSTRACTThis study assessed the effects of the application of coatings formed by mixtures of chitosan (Chi; 5 g L−1) and Mentha piperita L. essential oil (MPEO; 1.25 and 0.6 mL L−1) on physicochemical and sensory characteristics of mango cv. Tommy Atkins during 30 d of cold storage (12°C, 85% relative humidity). Decreases in titratable acidity and increases in pH values during storage were overall less accentuated in Chi-MPEO coated mango. Chi-MPEO coated mango showed lower and higher contents of sugars and organic acids, respectively, than uncoated mango from day 15 of storage onward. Chi-MPEO coatings decreased weight and firmness losses and reduced polyphenol oxidase, peroxidase and pectin methylesterase activity in mango. Chi-MPEO coatings delayed peel and pulp colour development in mango. Chi-MPEO coatings delayed changes in contents of catechin, procyanidin B1 and B2 during storage. Uncoated and Chi-MPEO coated mango received similar scores for all assessed sensory attributes on day 7 of storage. Chi-MPEO coated mango received smaller scores for colour, taste and aftertaste on days 15 and/or 30 of storage. These results indicate that coatings formed by synergistic antifungal mixtures of Chi and MPEO should be effective to improve postharvest quality characteristics in mango cv. Tommy Atkins.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: The Journal of Horticultural Science and Biotechnology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
