Abstract
The synergistic effect of dipping in 55 °C for 5 min of hot water (HW) and 1% chitosan coating during the storage of mango at 13 ± 0.5 °C and 85%–90% relative humidity for 28 days was investigated. The combined treatment significantly suppressed the fruit decay percentage compared with both the single treatment and the control. In addition, the specific activities of key plant defense-related enzymes, including peroxidase (POD) and catalase (CAT), markedly increased. The increase occurred in the pulp of the fruits treated with the combined treatment compared to those treated with HW or chitosan alone. While the control fruits showed the lowest values, the combination of pre-storage HW treatment and chitosan coating maintained higher values of flesh hue angle (h°), vitamin C content, membrane stability index (MSI) percentage, as well as lower weight loss compared with the untreated mango fruits. The combined treatment and chitosan treatment alone delayed fruit ripening by keeping fruit firmness, lessening the continuous increase of total soluble solids (TSS), and slowing the decrease in titratable acidity (TA). The results showed that the combined application of HW treatment and chitosan coating can be used as an effective strategy to suppress postharvest decay and improve the quality of mango fruits.
Highlights
Mango fruits (Mangifera indica L.) are recognized as one of the most desirable fruits due to their appealing color, delectable flavor, and superior nutritional value
Data revealed that the fruit decay percentage was least with all treatments, especially when those treatments were accompanied by the shortest storage period in comparison with the same treatments accompanied by the longest storage period
Edible coatings combined with hot water (HW) treatment were used to induce fruit decay resistance and improve fruit quality parameters
Summary
Mango fruits (Mangifera indica L.) are recognized as one of the most desirable fruits due to their appealing color, delectable flavor, and superior nutritional value. Mangoes, a climacteric fruit, ripen shortly after harvest and are susceptible to anthracnose caused by Colletotrichum species, which results in significant postharvest losses and restrictions on mango fruit storage, handling, and transportation [1]. Mango fruits are currently stored in a controlled (or modified) atmosphere to control postharvest decay and delay the ripening process [2]. Fungicides are widely used to minimize postharvest decay and prolong the shelf life of mango fruits. Alternative and safe techniques are needed to slow the ripening of mango fruit and reduce postharvest decay
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