Postharvest Life Extension of Fresh-Cut Mango (Mangifera indica cv. Fa-Lun) Using Chitosan and Carboxymethyl Chitosan Coating

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.