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Pure and Applied Chemistry

The Scientific Journal of IUPAC

Ed. by Burrows, Hugh / Stohner, Jürgen

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Volume 88, Issue 9

Issues

Bioactive chitosan based coatings: functional applications in shelf life extension of Alphonso mango – a sweet story

K. V. Harish Prashanth
  • Corresponding author
  • Functional Biopolymer Lab, Department of Meat and Marine Sciences, CSIR – Central Food Technological Research Institute, Mysore 570020, Karnataka State, India
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  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Revathy Baskaran
  • Department of Fruits and Vegetable Technology, CSIR – Central Food Technological Research Institute, Mysore 570020, Karnataka State, India
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ E. B. DhanyaSri
  • Functional Biopolymer Lab, Department of Meat and Marine Sciences, CSIR – Central Food Technological Research Institute, Mysore 570020, Karnataka State, India
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Rajashekaramurthy
  • Functional Biopolymer Lab, Department of Meat and Marine Sciences, CSIR – Central Food Technological Research Institute, Mysore 570020, Karnataka State, India
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
Published Online: 2016-10-08 | DOI: https://doi.org/10.1515/pac-2016-0704

Abstract

Chitosan-based coating (M4F2) was used successfully to delay ripening and prolong shelf-life of rapidly perishable and expensive Alphonso mango fruits stored at 30 ± 3°C and 40–50% RH for 15 days. Matured raw Alphonso mango fruits were simple dip treated/coated and air dried with our newly developed chitosan based formulation (for industry) with additives. Samples were taken at regular intervals for routine analysis of fruits. Results indicated that M4F2 coating could decrease the decay incidence loss along with delay the change in color of mango fruit during storage but not physiological steady weight loss. Interestingly, sensory evaluation indicated that quality of mango was enhanced slight significantly to more sweetness and better aroma by M4F2 coating compared to uncoated control fruits. Further, our M4F2 coating formulation may act as an important potentiator of flavor compounds of mango as well as controlling organic acids and sugars, which are key components in the perception of mango flavor. Understanding the chemical components that contribute to flavor perception of the fruit is necessary for post-harvest storage technology. This information is also important to study chitosan/derivatives elicitation in molecular level to improve mango flavor as well as in identification of genes responsible for flavor quality. The scientific story behind this effective chitosan based coating formulation development has been discussed.

Keywords: Alphonso; chitosan; coating; EUCHIS-12; ICCC-13; mango; post-harvest; shelf life; sweetness

Article note:

A collection of invited papers based on presentations at the 12th Conference of the European Chitin Society (12th EUCHIS)/13th International Conference on Chitin and Chitosan (13th ICCC), Münster, Germany, 30 August–2 September 2015.

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About the article

Published Online: 2016-10-08

Published in Print: 2016-09-01


Citation Information: Pure and Applied Chemistry, Volume 88, Issue 9, Pages 853–863, ISSN (Online) 1365-3075, ISSN (Print) 0033-4545, DOI: https://doi.org/10.1515/pac-2016-0704.

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