Effects of edible chitosan coating on quality of fresh-cut mangoes (Fa-Lun) during storage | ผลของสารเคลือบไคโตแซนต่อคุณภาพของมะม่วงฟ้าลั่นสดตัดแต่งในระหว่างการเก็บรักษา
2009
Sinee Nongtaodum(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:[email protected] | Anuvat Jangchud(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development)
Fresh-cut Fa-lun mango samples (Mangifera indica L.) were coated with chitosan solutions at various concentrations of 0 percent (control), 0.5 percent and 0.8 percent, respectively. They were then placed into plastic trays, over-wrapped with polyvinylchloride film and stored at 6 deg C for seven days. Fresh-cut mangoes were evaluated by measuring weight loss, pH, total soluble solids, total acidity, color, firmness, total microbial counts and sensory qualities. It was found that chitosan coatings could preserve fresh-cut mango quality by reducing weight loss, delaying an increase of total soluble solid, change in color, growth of microorganisms and maintaining sensory attributes (visual appearance, firmness and overall liking).
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