Edible chitosan in preserving the quality and shelf life of fresh-cut mango (Mangifera indica L.)

Afrina Rahman, Nehar Parvin, Md. Harun Rashid, Jayanta Roy, Md. Arif Sakil, Farzana Ferdoush, Samar Kumar Guha, Nigar Sultana Parvin, Mubarak Ahmad Khan and Md. Abdul Kader
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Afrina Rahman: Department of Plant Sciences, North Dakota State University, Fargo, USA
Nehar Parvin: Directorate of Secondary and Higher Education, Ministry of Education, Dhaka, Bangladesh
Md. Harun Rashid: Department of Agronomy, Bangladesh Agricultural University, Mymensingh, Bangladesh
Jayanta Roy: Department of Plant Sciences, North Dakota State University, Fargo, USA
Md. Arif Sakil: Department of Biochemistry and Molecular Biology, Bangladesh Agricultural University, Mymensingh, Bangladesh
Farzana Ferdoush: Department of Arts & Sciences, Ahsanullah University of Science and Technology, Dhaka, Bangladesh
Samar Kumar Guha: Department of Arts & Sciences, Ahsanullah University of Science and Technology, Dhaka, Bangladesh
Nigar Sultana Parvin: Department of Environmental Health and Risk Management, University of Birmingham, Birmingham, United Kingdom
Mubarak Ahmad Khan: Bangladesh Jute Mills Corporation, Ministry of Jute and Textile, Dhaka, Bangladesh
Md. Abdul Kader: Department of Arts & Sciences, Ahsanullah University of Science and Technology, Dhaka, Bangladesh

Czech Journal of Food Sciences, 2024, vol. 42, issue 5, 340-352

Abstract: Mango (Mangifera indica) is extremely perishable with a short shelf life that limits its marketability. Chitosan may extend mango storage by preventing moisture loss and gaseous exchange while preserving the nutritional quality. Therefore, the current study was designed to assess the effect of chitosan on the shelf life and quality of fresh-cut mangoes. Manually cubed mango was dipped into 0 (control), 10, 15, 20, 30, and 50 ppm chitosan solution in airtight jar and stored at ambient (25-28 °C) and refrigeration (4 °C) condition. Changes in various microbial, physical, and chemical characteristics were documented to evaluate the effectiveness of treatments in prolonging and sustaining the freshness and quality of mango. Treated mangoes significantly retarded growth of total mold and bacterial counts compared to the control sample in both storage conditions and found it lower under refrigeration. Likewise, chitosan also preserved various fruit quality attributes to a significant extent by retaining vitamin C, fat, titratable acidity, soluble sugar, and protein. However, the refrigerator stored mangoes have better ability to retard moisture loss and drop in sensory quality. Among the other solutions, 10 ppm chitosan solution exhibited better performance in reducing perishability of mango while maintaining prolonged shelf life and quality attributes. Overall, the findings revealed that chitosan solution at low temperature effectively preserves mango quality during storage and offers promising approach for the successful commercialisation of chitosan as a natural preserver for mango sellers and consumers to prolong shelf life.

Keywords: edible-coating; fresh-cut fruit; hormone; ambient condition; temperature (search for similar items in EconPapers)
Date: 2024
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