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2009•Witthayasan Kasetsat WitthayasatRequires access

Effects of Edible Chitosan Coating on Quality of Fresh-Cut Mangoes (Fa-lun) During Storage

Sinee Nongtaodum, Anuvat Jangchud

Open publisher page 15 citations

Abstract

Fresh-cut Fa-lun mango samples (Mangifera indica L.) were coated with chitosan solutions at concentrations of 0% (control), 0.5 and 0.8%, respectively. They were then placed into plastic trays, over-wrapped with polyvinylchloride film and stored at 6°C for 7 d. Fresh-cut mangoes were evaluated by measuring weight loss, pH, total soluble solids, total acidity, color, firmness, total microbial counts and sensory qualities. It was found that chitosan coatings could preserve fresh-cut mango quality by reducing weight loss, delaying an increase of total soluble solids, change in color, growth of microorganisms and maintaining sensory attributes (visual appearance, firmness and overall liking).

About this research paper

What this paper is about

Fresh-cut Fa-lun mango samples (Mangifera indica L.) were coated with chitosan solutions at concentrations of 0% (control), 0.5 and 0.8%, respectively. They were then placed into plastic trays, over-wrapped with polyvinylchloride film and stored at 6°C for 7 d. Fresh-cut mangoes were evaluated by measuring weight loss, pH, total soluble solids, total acidity, color, firmness, total microbial counts and sensory qualities. It was found that chitosan coatings could preserve fresh-cut mango quality by reducing weight loss, delaying an increase of total soluble solids, change in color, growth of microorganisms and maintaining sensory attributes (visual appearance, firmness and overall liking).

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OpenAlex reports 15 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

Fresh-cut Fa-lun mango samples (Mangifera indica L.) were coated with chitosan solutions at concentrations of 0% (control), 0.5 and 0.8%, respectively. They were then placed into plastic trays, over-wrapped with polyvinylchloride film and stored at 6°C for 7 d. Fresh-cut mangoes were evaluated by measuring weight loss, pH, total soluble solids, total acidity, color, firmness, total microbial counts and sensory qualities. It was found that chitosan coatings could preserve fresh-cut mango quality by reducing weight loss, delaying an increase of total soluble solids, change in color, growth of microorganisms and maintaining sensory attributes (visual appearance, firmness and overall liking).

Key concepts: Mangifera, Chitosan, Food science, Chemistry, Horticulture, Biology, Biochemistry

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Effects of Edible Chitosan Coating on Quality of Fresh-Cut Mangoes (Fa-lun) During Storage — Research Paper | ScholarLens