Textural Properties and Enzyme Activity of Mango (Mangifera indica L.) Fruit Coated with Chitosan during Storage

Abstract

Mango is a tropical fruit and deteriorates very fast after harvest due to ripening and senescence. This study investigated the effect of different concentration of chitosan coatings 0.5, 1.0 and 1.5% on postharvest quality and activities of cell wall degrading enzyme on mango cv. Choke Anan fruit stored at 25°C for 12 days. Fruit not treated with chitosan served as the control. The results showed that pre-storage application of chitosan coatings, especially at 1.5% significantly reduced decay symptoms, weight loss, respiration rate, ion leakage, malondialdehyde (MDA) content and maintained higher firmness of mango fruit as compared to the control. Chitosan coating treatment inhibited polygalactronase (PG) and pectin methylesterase (PME) enzyme activities. Moreover, chitosan coatings had a positive effect on retaining higher total phenolic and antioxidant activity, which reduced in the control fruit. These results suggest that chitosan coatings might be protected the fruit from quick deterioration and maintained the quality of mango by enhancing the antioxidant defense system during storage.

The Effect of Nanocoatings Enriched with Essential Oils on ‘Rocha’ Pear Long Storage

“…Reduced electrolytic leakage due to edible coatings application was reported for mango [30] and jujube fruits [31], with chitosan coatings and chitosan with cinnamon oil, respectively. Those results were attributed to the chitosan protective effect and also to the antioxidant activity of cinnamon oil.…”

Mixing Xanthan Gum and Chitosan Nano Particles to Form New Coating for Maintaining Storage Life and Quality of Elmamoura Guava Fruits

“…In this work, xanthan gum coating used to form a semipermeable fruit surface film, as a gas exchange barrier, which did not reduce the water transport, so that, mixing CHNs into the coating creates a lipophilic surface, which acting as a protective barrier against water (Khaliq et al, 2017 andRomanazzi et al, 2017). The limitation of water vapor exchange observed in these results with the increase of CHNs concentration.…”

“…Shriveling and dehydration is an indicator to water loss from fruit surface due to transpiration, which reduces fruit quality in the postharvest (Pérez-Gago et al, 2010;Khaliq et al, 2017;Romanazzi et al, 2017). In this work, xanthan gum coating used to form a semipermeable fruit surface film, as a gas exchange barrier, which did not reduce the water transport, so that, mixing CHNs into the coating creates a lipophilic surface, which acting as a protective barrier against water (Khaliq et al, 2017 andRomanazzi et al, 2017).…”

“…The hydrophilic nature of the gum, which absorbs water and removes it through the ambient, may explain this effect (García-Ochoa et al, 2000). The reduction in weight loss by using chitosan have been observed in some fruits as strawberry, litchi, dragon fruit, peach, mango and guava (Gol et al, 2013;Lin et al, 2011;Ali et al, 2013;Gad et al, 2016;Khaliq et al, 2017;Romanazzi et al,2017).…”

“…Chitosan nano particles able to bind with microbial DNA, leading to inhibition of the mRNA and protein synthesis. It forms gas-impermeable coating that inhibits fungal growth (Zakrzewska et al, 2005;Bautista-Baños et al, 2006;Meng et al, 2008;Gad et al, 2016;Khaliq et al, 2017 andRomanazzi et al, 2017). The effect of chitosan coatings that inhibited decay symptoms in various fruits, including peach (Ma et al, 2013), strawberry (Gol et al, 2013), table grapes (Gao et al, 2013) mango (Khaliq et al, 2017) and peach (Gad et al, 2016).…”