Effect of chitosan coatings on physico-chemical and enzymatic activities in mango cv Dashehari stored at low temperature
DOI:
https://doi.org/10.24154/jhs.v17i2.1015Keywords:
Cellulase, chitosan, fruit quality, mango, polygalactouronaseAbstract
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.
Downloads
Published
Issue
Section
License
Copyright (c) 2022 Abubakar mshora, Dr PPS Gill, Dr SK Jawandha, Aeshna Sinha, Dr Mandeep Singh
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Authors retain copyright. Articles published are made available as open access articles, distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License, which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original author and source are credited.
This journal permits and encourages authors to share their submitted versions (preprints), accepted versions (postprints) and/or published versions (publisher versions) freely under the CC BY-NC-SA 4.0 license while providing bibliographic details that credit, if applicable.