Effect of Edible Coatings Chitosan and Calcium Gluconate on Sugars and Ascorbic Acid Content of Mango (Mangifera indica L.)

Abstract

An experiment was conducted to study the effect of edible coatings chitosan and calcium gluconate on ascorbic acid and sugars of mango (Mangifera indica L.) at College of Horticulture-Rajendranagar, SKLTSHU, Siddipet district, Telangana. The experiment was conducted with Completely Randomized Design including six treatments with different concentrations of edible surface coatings and observations were recorded at every three days interval up to end of shelf life. Among different treatments highest total sugars (11.95 %) were recorded by T2 - dipping in 2% edible chitosan coating, followed by T1 - dipping in 1% edible chitosan with highest ascorbic acid content (31.22 mg 100g-1) and T6 – control (untreated fruits) recorded the rapid changes i.e., increase and decrease in sugars and ascorbic acid as it ripens fast. Post-harvest coating of mango fruits with chitosan has resulted in increased sugars and ascorbic acid content compared to calcium gluconate and control.