Effects of postharvest polyamine application and edible coating on maintaining quality of mango (Mangifera indica L.) cv. Langra during cold storage

Abstract

Mango is a tropical fruit which is sensitive to chilling injury. The present work investigated the potential of edible coatings of chitosan and polyamine spermidine in increasing shelf life and quality of mango. The control fruits (treated with distilled water) and the mango fruits treated with different concentrations of chitosan (0.5%, 1.0%, and 2.0%) and spermidine (0.5, 1.0, and 2.0 mM) were studied to improve postharvest characteristics and quality maintenance during cold storage. Parameters such as firmness, weight loss, fungal contamination, total phenol, antioxidant activity, vitamin C, pH, total soluble solids (TSS), titratable acidity (TA), flavor index, color index, and ethylene production were measured after at harvest (0), 8, 16, and 24 days of storage at 15 ± 2°C and relative humidity of 85%–90%. Chitosan and spermidine delayed water loss, firmness, and fungal contamination. Application of chitosan containing ascorbic acid significantly increased phenolic content and antioxidant activity compared to the control plants. It also changed soluble solid content, TA, pH of pulp, and sugar content and decreased ethylene production. The obtained results suggested that chitosan (2%) and spermidine (2 mM) had potential to improve firmness and delay deterioration processes of “Langra” mango after harvest.

Effect of Nano-SiOx/Chitosan Complex Coating on the Physicochemical Characteristics and Preservation Performance of Green Tomato

“…This was reflected by lower respiration rate in the early maturity time to delay organic acids synthesis and also lower respiration rate in the later maturity stages to delay organic acids bioconversion in the NSCC compared to Ch film and control group [30]. There was a synergistic relationship between the changes in TSS and titratable acids, and in the early storage time, soluble carbohydrates were mainly accumulated [31]. In prolong storage time, sugar was consumed to maintain metabolism, hence a decline in TSS was recorded.…”

Effect of temperature treatment on fruit quality and immunoregulation of Satsuma (Citrus unshiuMarc.) during storage

“…Low‐temperature storage is the most frequently used postharvest technology to maintain the fruit quality and extend storage life because low‐temperature storage can lead to high emission of volatile compounds from fruits, which plays a key role in inducing cellular defense mechanisms against pathogenic infection (Lado, Gurrea, Zacarías, & Rodrigo, 2019). Besides, the application of postharvest preservative measures, such as polyamine and edible coating, could maintain fruit quality by improving its firmness and delaying its deterioration processes (Zahedi, Hosseini, Karimi, & Ebrahimzadeh, 2019). Temperature treatment alone is one of the most economical and environmentally friendly measures for farmers and consumers to maintain the fruit quality of satsumas.…”

Effect of Chitosan- and Alginate-Based Coatings Enriched with Cinnamon Essential Oil Microcapsules to Improve the Postharvest Quality of Mangoes

“…The pH values were measured according to the method of Zahedi et al [32]. A 30 g mass of each mango’s pulp was homogenized in 150 mL of distilled water using a juicer (JYL-C020E; Nine Yang Co., Ltd., Laiwu, China) for 2 min and then filtered.…”