Effect of chitosan coatings on physico-chemical and enzymatic activities in mango cv Dashehari stored at low temperature

Authors

  • Abubakar mshora Punjab Agricultural University, Ludhiana, 141004-India
  • Dr PPS Gill Punjab Agricultural University, Ludhiana, 141004-India
  • Dr SK Jawandha Punjab Agricultural University, Ludhiana, 141004-India
  • Aeshna Sinha Punjab Agricultural University, Ludhiana, 141004-India
  • Dr Mandeep Singh Punjab Agricultural University, Ludhiana, 141004-India

DOI:

https://doi.org/10.24154/jhs.v17i2.1015

Keywords:

Cellulase, chitosan, fruit quality, mango, polygalactouronase

Abstract

Physico-chemical and enzymatic changes in mango (Mangifera indica) cv. Dashehari in
response to postharvest application of chitosan (0, 0.5 and 1.0%) were studied during 4 weeks that were stored between 10±1 °C, 90-95 % RH. Fruits were evaluated for various quality parameters such as firmness, weight loss, pulp colour, β-carotene, soluble solid content (SSC), titratable acidity (TA) and activities of polygalactouronase (PG) and cellulase on 0, 7, 14, 21 and 28 days. Results exhibited that chitosan coatings (1.0 %) effectively reduced the weight loss (5.82 %) and markedly slowed down the ripening changes as evidenced from their retention of fruit firmness (15.50 N), maintenance of SSC (18.85 %) and TA (0.44 %) at 21 days of storage. Chitosan coatings also retarded the pulp colour development and lowered activities of PG and cellulase enzymes as compared to non-coated fruits. Overall, chitosan coating at 1.0% was found to be most effective in enhancing the storability and quality of mango fruits at cool storage temperatures.

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Published

2022-12-20

How to Cite

mshora, A., Gill, D. P., Jawandha, D. S., Sinha, A., & Singh, D. M. (2022). Effect of chitosan coatings on physico-chemical and enzymatic activities in mango cv Dashehari stored at low temperature. Journal of Horticultural Sciences, 17(2). https://doi.org/10.24154/jhs.v17i2.1015

Issue

Section

Original Research Papers