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Postharvest Life Extension of Fresh-Cut Mango (Mangifera indica cv. Fa-Lun) Using Chitosan and Carboxymethyl Chitosan Coating

Author

Listed:
  • Duangjai Noiwan
  • Kiattisak Sutenan
  • Chatchai Yodweingchai
  • Pornchai Rachtanapun

Abstract

Postharvest life extension of fresh-cut mango (Mangifera indica cv. Fa-Lun) using chitosan and carboxymethyl chitosan (CMCH) coating was studied. Fresh-cut mango was treated with chitosan and carboxymethyl chitosan solution of 0.5-1.5% w/v, after that fresh-cut mango was placed on foam tray, over-wrapped with PVC film and then stored at 6 °C. Weight loss, texture analysis, soluble solid content, color and sensory quality were evaluated. The shelf life of non-coated fresh-cut mango was only 2 days while that of fresh-cut mango coated with chitosan and carboxymethyl chitosan was 4 and 6 days, respectively. Effect of chitosan concentration on quality of fresh-cut mango was significantly different but of carboxmethyl chitosan concentration was not. In this study, Coating with carboxymethyl chitosan could extend shelf life of fresh-cut mango by delayed flesh browning which correlated to the sensory score.

Suggested Citation

  • Duangjai Noiwan & Kiattisak Sutenan & Chatchai Yodweingchai & Pornchai Rachtanapun, 2018. "Postharvest Life Extension of Fresh-Cut Mango (Mangifera indica cv. Fa-Lun) Using Chitosan and Carboxymethyl Chitosan Coating," Journal of Agricultural Science, Canadian Center of Science and Education, vol. 10(8), pages 438-438, July.
    • Handle: RePEc:ibn:jasjnl:v:10:y:2018:i:8:p:438
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    JEL classification:

    • R00 - Urban, Rural, Regional, Real Estate, and Transportation Economics - - General - - - General
    • Z0 - Other Special Topics - - General

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