The chitosan can extend the shelf life and keep mango quality during ripening

Mango is a highly perishable fruit with a short post-harvest time due to the intense metabolic activity after harvesting. In attempt to evaluate the effects of chitosan in mango fruits, it was treated with 0%, 1%, 2% or 3% of chitosan solutions, placed into plastic trays, and stored at room temperature. Changes in physical and chemical parameters were evaluated. Chitosan delayed the climacteric peak, water loss and firmness. Further, few changes in soluble solid content, titratable acidity, pH of the pulp as well as in sugar content and decreased starch degradation were observed. Altogether, our results suggest chitosan edible coating effectively prolongs the quality attributes, affecting basic mitochondrial respiration and starch degradation rate. Access the article SourceThe chitosan affects severely the carbon metabolism in mango (Mangifera indica L. cv. Palmer) fruit during storageGl?ucia Michelle Cosme Silva (1), Willian Batista Silva (2), David B. Medeiros (2), Ac?cio Rodrigues Salvador (2), Maria Helena Menezes Cordeiro (1), Nat?lia Martins da Silva (1), Diederson Bortolini Santana (3), Gisele Polete Mizobutsia (1)(1)?Departamento Ci?ncias Agr?rias, Universidade Estadual de Montes Claros, Jana?ba, MG, Brazil(2)?Departamento de Biologia Vegetal, Universidade Federal de Vi?osa, 36570-900 Vi?osa, Minas Gerais, Brazil(3)?Departamento de Fisiologia Vegetal, Universidade Estadual do Norte, Fluminense Darcy Ribeiro, 28035-200, Campos dos Goytacazes, RJ, BrazilFood Chemistry, Vol. 237, 15 December 2017, Pages 372?378;?https://doi.org/10.1016/j.foodchem.2017.05.123?