Effect of hot water and chitosan on postharvest quality and shelf life of mango cv. Mahajanaka

Wittawas Sasananun. Postharvest Technology Institute; Vicha Sardsud. Faculty of Agriculture. Department of Plant Pathology; Uraporn Sardsud. Faculty of Science. Department of Biology

Effect of hot water and chitosan on postharvest quality and shelf life of mango cv. Mahajanaka

2002

Wittawas Sasananun(Chiang Mai University, Chiang Mai (Thailand). Postharvest Technology Institute) | Vicha Sardsud(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agriculture. Department of Plant Pathology) | Uraporn Sardsud(Chiang Mai University, Chiang Mai (Thailand). Faculty of Science. Department of Biology)

Study of chitosan effected to Colletotrichum gloeosporioides on PDA showed that all concentrations of chitosan could not inhibiting spore germination. A study of chitosan effected on symptom development of anthracnose disease on mango fruits, was conducted by infecting the mango fruits with the fungus. It was found that the mango fruits coated with 1.00 percent chitosan had the lowest disease occurance. Effect of chitosan on quality and shelf life of mango fruits were determined. It was found that the mango fruits coated with chitosan at 0.50, 0.75 and 1.00 percent had less weight loss than the fruits uncoated and coated with 0.25 percent. But, the peel of mango fruits coated with 0.75 and 1.00 percent chitosan had abnormally changed in colour and gave 5 days of storage life, while the mango fruits which uncoated and coated with 0.25 and 0.50 percent chitosan could last for 9 days. The fruits coated with chitosan after dipping in hot water at 52 and 55 deg C for 10 minute were stored at room temperature (25 deg C). The results showed that fruits dipped in hot water at 52 deg C for 10 minute and 55 deg C for 5 minute, and then coated with 0.50 percent chitosan gave the best result on decreasing anthracnose disease occurance. Temperatures and times of dipping did not effect on weight loss, firmness, total soluble solids (TSS) and titratable acidity (TA). However, fruits dipped in high temperature water and for a long period of time prolong colur change in peel and flesh. The storage life of all treatments in hot water were 9 days.

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