Effect of chitosan coatings on physico-chemical and enzymatic activities in mango cv Dashehari stored at low temperature
Abubakar mshora | Dr PPS Gill | Dr SK Jawandha | Aeshna Sinha | Dr Mandeep Singh
Physico-chemical and enzymatic changes in mango (Mangifera indica) cv. Dashehari inresponse to postharvest application of chitosan (0, 0.5 and 1.0%) were studied during 4 weeks that were stored between 10±1 °C, 90-95 % RH. Fruits were evaluated for various quality parameters such as firmness, weight loss, pulp colour, β-carotene, soluble solid content (SSC), titratable acidity (TA) and activities of polygalactouronase (PG) and cellulase on 0, 7, 14, 21 and 28 days. Results exhibited that chitosan coatings (1.0 %) effectively reduced the weight loss (5.82 %) and markedly slowed down the ripening changes as evidenced from their retention of fruit firmness (15.50 N), maintenance of SSC (18.85 %) and TA (0.44 %) at 21 days of storage. Chitosan coatings also retarded the pulp colour development and lowered activities of PG and cellulase enzymes as compared to non-coated fruits. Overall, chitosan coating at 1.0% was found to be most effective in enhancing the storability and quality of mango fruits at cool storage temperatures.
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