Abstract:
Edible films are being studied for application on fresh and cut fruits. This study
was conducted to evaluate the effect of chitosan coating on the quality of mango
(var.Chokanan) during storage at ambient temperature. Chitosan is soluble in dilute
organic acids and could theoretically be used as a preservative coating material for
fruits and it is safe for consumption. In this study, mangoes were coated with
aqueous solutions of 0.5%, 1.0% and 1.5% chitosan, placed into plastic trays and
stored at ambient temperature. Changes in the flesh firmness, color, weight loss
and total soluble solids (TSS) were evaluated every two days for up to ten days.
All coatings slowed the development of external color and reduced the loss of
firmness. Based on these parameters, fruit quality was estimated to have been
maintained in coated fruit compared to uncoated fruits. The data revealed that
chitosan applications did not influence the TSS or percentage of weight loss during
storage of mango fruit. However, there was a tendency toward greater firmness in
coated fruit. Coating with 1.0% and 1.5% chitosan solution appears to give
minimal effect on the loss of flesh firmness and slowed the rate of color changes in
mango fruit. This result suggests that chitosan coating has a potential to be used in
maintaining the quality of mango fruit during storage under ambient temperature.
