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

Authors

  • Sinee Nongtaodum Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000, Thailand.
  • Anuvat Jangchud Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.

Keywords:

chitosan, coating, Fa-lun mangoes, fresh cut, quality

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).

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Published

2009-12-31

How to Cite

Sinee Nongtaodum, and Anuvat Jangchud. 2009. “Effects of Edible Chitosan Coating on Quality of Fresh-Cut Mangoes (Fa-Lun) During Storage”. Agriculture and Natural Resources 43 (5). Bangkok, Thailand:282-89. https://li01.tci-thaijo.org/index.php/anres/article/view/244830.

Issue

Vol. 43 No. 5 (2009): January-December

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.