Abstract:

The“Guire mang 82 ”mango fruits were dipped into calcium solution and coated with chitosan before storage. Results showed that the combination of the two treatments was better than alone, and among which the treatment of 1% CaCl2 +1% chitosan and the treatment of 3% CaCl2 +1% chitosan was effective for mango fruits storage. It inhibited the increase of soluble solids content, yellowing index and browning of fruit, the decrease of titrable acid, hardness, vitamin C content, and the rot index and weight loss rate were well controlled as well. The treatment of 1% CaCl2 +1% chitosan was the best among all the treatments tested.

Key words: mango, calcium treatment, chitosan coating, storage quality