ArticlePolymers2021
Effect of Pectin/Nanochitosan-Based Coatings and Storage Temperature on Shelf-Life Extension of "Elephant" Mango (
Article in Polymers, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Inclusion complex of lemongrass essential oil with γ-cyclodextrin: preparation, characterization, and its impact on mango fruit preservation.Food science and biotechnology · 2025Article
- Review
- Polysaccharide-Based Edible Biopolymer-Based Coatings for Fruit Preservation: A Review.Foods (Basel, Switzerland) · 2024Review
- Effects of Storage Temperature at the Early Postharvest Stage on the Firmness, Bioactive Substances, and Amino Acid Compositions of Chili Pepper (Metabolites · 2023Article
- Research Progress on Mango Post-Harvest Ripening Physiology and the Regulatory Technologies.Foods (Basel, Switzerland) · 2022Review
- Postharvest chitosan-arginine nanoparticles application ameliorates chilling injury in plum fruit during cold storage by enhancing ROS scavenging system activity.BMC plant biology · 2022Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of extending shelf-life and maintaining quality is one of the major issues regarding mango fruit preservation. The quality of mango fruits is greatly affected by postharvest factors, especially temperature and fruit treatment. In this study, the effect of coating and storage temperature on the characteristics of mango fruits was investigated. The mango fruits were immersed in different concentrations (1.5%, 2.0%, and 2.5%) of pectin/nanochitosan dispersion (with ratios of pectin:nanochitosan 50:50), and (0.75%, 1% and 1.25%) of nanochitosan dispersion and stored at 17, 25, and 32 °C for 24 days. Changes in fruit, including weight loss, firmness, color, chemical composition (such as the total soluble solids concentration (TSS)), total sugar, reducing sugar, titratable acidity (TA), and vitamin C were periodically recorded. The results indicated that the pectin/nanochitosan coating significantly prevented reductions in the fruit weight, firmness, TSS, TA, and vitamin C content. Additionally, pectin/nanochitosan at a low temperature (17 °C) had a greater positive effect on fruit shelf-life and weight maintenance than 25 and 32 °C. The coated mango fruits maintained good quality for 24 days at 17 °C, while coated fruits stored at 25 °C and 32 °C, as well as uncoated ones stored at 17 °C, were destroyed after two weeks. At the maximum storage time evaluated, the coating formulations containing pectin and nanochitosan exhibited microbial counts below the storage life limit of 10
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