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

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.

High Substitution Synthesis of Carboxymethyl Chitosan for Properties Improvement of Carboxymethyl Chitosan Films Depending on Particle Sizes

“…In addition, CMCh has antimicrobial activity, biocompatibility, and low toxicity, which has been incorporated into biopolymers (e.g., starch and cellulose) to enhance the mechanical/thermal properties and antimicrobial activity of blend films in the development of active food packaging [ 12 , 13 , 14 , 15 ]. Moreover, CMCh has attracted considerable attention as a tool for postharvest life extension by CMCh coating [ 16 ]; a fixative for Eau de Cologne [ 17 ]; and for blend films with soy protein isolate [ 18 ], rice starch [ 19 ], antioxidant and moistening materials [ 20 ], and edible inks [ 21 ].…”