FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (24): 461-464.doi: 10.7506/spkx1002-6630-201024101

• Packaging & Storage • Previous Articles     Next Articles

Effect of Chitosan and 1-Methylcyclopropene Treatments on Quality of Mango during Storage

BAI Huan，ZHU Mei-yun*   

  1. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
  • Received:2010-08-06 Revised:2010-11-16 Online:2010-12-25 Published:2010-12-29
  • Contact: ZHU Mei-yun* E-mail:zmyfood@126.com

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Abstract:

Fresh Datainong mango was treated with chitosan and 1-methylcyclopropene (1-MCP) during storage. The weight loss rate, hardness, soluble solid content, respiration rate, titratable acid content and chlorophyll content of mango during shelfstorage period were explored. Results indicated that the combinatorial treatment of chitosan and 1-MCP exhibited the highest respiration peak on the 10th day. Compared with CK, there was a delay for 4 days, and the content of titratable acids exhibited an increase of 4.4 folds. Chitosan and 1-MCP could also significantly reduce the softening degree of mango, decrease weight loss rate and chlorophyll content, attenuate the increase of soluble solids and maturity. Combinatorial treatments of chitosan and 1-MCP exhibited a better effect than chitosan or 1-MCP treatment alone, which will provide a significant improvement of mango quality during shelf-storage period.

Key words: Key words: mango, Chitosan, 1一Methylcyclopropene, shelf life

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