Textural Properties and Enzyme Activity of Mango (Mangifera indica L.) Fruit Coated with Chitosan during Storage

Abstract

Mango is a tropical fruit and deteriorates very fast after harvest due to ripening and senescence. This study investigated the effect of different concentration of chitosan coatings 0.5, 1.0 and 1.5% on postharvest quality and activities of cell wall degrading enzyme on mango cv. Choke Anan fruit stored at 25°C for 12 days. Fruit not treated with chitosan served as the control. The results showed that pre-storage application of chitosan coatings, especially at 1.5% significantly reduced decay symptoms, weight loss, respiration rate, ion leakage, malondialdehyde (MDA) content and maintained higher firmness of mango fruit as compared to the control. Chitosan coating treatment inhibited polygalactronase (PG) and pectin methylesterase (PME) enzyme activities. Moreover, chitosan coatings had a positive effect on retaining higher total phenolic and antioxidant activity, which reduced in the control fruit. These results suggest that chitosan coatings might be protected the fruit from quick deterioration and maintained the quality of mango by enhancing the antioxidant defense system during storage.