This Article Full Text (PDF) References Alert me when this article is cited Alert me if a correction is posted Services Email this article to a friend Similar articles in this journal Similar articles in Web of Science Alert me to new issues of the journal Add to Saved Citations Download to citation manager Request Permissions Request Reprints Add to My Marked Citations Citing Articles Citing Articles via Google Scholar Citing Articles via Scopus Google Scholar Articles by Wang, J. Articles by Zhao, Y. Search for Related Content Social Bookmarking                         What's this?

Quality and Shelf Life of Mango (Mangifera Indica L. cv. `Tainong') Coated by Using Chitosan and Polyphenols

College of Food Science & Nutritional Engineering, China Agricultural University, PO Box 111 Qinghua Donglu 17, Beijing 100083, PR China

B. Wang

College of Food Science & Nutritional Engineering, China Agricultural University, PO Box 111 Qinghua Donglu 17, Beijing 100083, PR China

W. Jiang

College of Food Science & Nutritional Engineering, China Agricultural University, PO Box 111 Qinghua Donglu 17, Beijing 100083, PR China, jwb{at}cau.edu.cn

Y. Zhao

College of Food Science & Nutritional Engineering, China Agricultural University, PO Box 111 Qinghua Donglu 17, Beijing 100083, PR China

Chitosan-based coatings were used to delay ripening and prolong shelf-life of mango fruit stored at 15±1°C and 85—90% RH for 35 days. Mango fruits were treated with 2% chitosan solution or with 2% chitosan containing 1% tea polyphenols (TP—chitosan). Samples were taken at regular intervals for analysis. Results indicated that chitosan coating alone could decrease the decay incidence and weight loss, and delay the change in colour, pH and titratable acidity of mango fruit during storage. While coating the fruit with TP—chitosan was more effective at keeping quality of the fruit during storage. Firmness of the control fruit declined rapidly to 18.6 N after 5 days of storage at 15°C, which was 22.8% or 71.5% lower than that of the fruit treated with chitosan or TP—chitosan, respectively. Sensory quality of mango was enhanced significantly by the TP—chitosan coating compared with chitosan coating alone. These results suggested that treatment with chitosan containing TP exhibited high potential for shelf-life extension of mango fruit.

Key Words: mango • coatings • chitosan • shelf-life • firmness • tea polyphenols • quality

Food Science and Technology International, Vol. 13, No. 4, 317-322 (2007)
DOI: 10.1177/1082013207082503


CiteULike    Complore    Connotea    Del.icio.us    Digg    Reddit    Technorati    Twitter    What's this?