Abstract: Compound films of chitosan/cassava starch/gelatin with glycerol as plasticizer were prepared to assay the mechanical properties, water vapor permeability and gas barrier properties of these films. The results showed that the effects of cassava starch, gelatin, and glycerol and their interaction on the strength properties of blend films were obvious favorable filming experiments in mango fruits indicated this compoand coating has good preserving properties. The edible films and coating from chitosan/cassava starch/gelatin could be prosperous potential application to the conservation of fresh or minimally processed fruits and vegetables.

Key words: chitosan, cassava starch, gelatin, glycerol, blend film, mango fruit