Effect of edible coating by using chitosan, papain and their combination on post harverst quality of mango fruits (Mangifera indica L.)

Abstract

This study was conducted to observe and determine the best post harvest treatment on mango fruits after treated with chitosan, papain and chitosan-papain combinations on post harvest quality of mango fruits in the ambient storage by analyzing the changes in weight loss (%), firmness (g), TSS, peel colour and visual appearance (defects) on mango fruits. Three different coating formulations were used which were chitosan (1 %), papain (O.lg/L) and chitosan-papain combinations (chitosan 0.5% + 0.05g papain/L). However, all of these 3 treatments were not effective in maintaining the changes in total soluble solid (TSS) content of mango fruits during the storage time. Mango fruits treated with papain (O.lg/L) showed the best result in maintaining the visual appearance (defects) compatible with benomyl (10g/L) treatment. It is suggested that, chitosan (1 %) is the best treatment in delaying ripening and maintaining firmness of mango fruits, while papain (O. lg/L) are potentially reducing the defects for mango fruits.