Effect Of Chitosan On Biochemical And Microbial  Quality Of Minimally Processed Mango (Mangifera Indica L.) Cubes During Storage

P S Gurjar; N Garg; K K Yadav; J  Lenka; D K Shukla

doi:10.48165/

Authors

P S Gurjar Division of Post-Harvest Management, ICAR-Central Institute for Subtropical Horticulture, Rehmankhera, Lucknow – 226 101, Uttar Pradesh, India
N Garg Division of Post-Harvest Management, ICAR-Central Institute for Subtropical Horticulture, Rehmankhera, Lucknow – 226 101, Uttar Pradesh, India
K K Yadav Division of Post-Harvest Management, ICAR-Central Institute for Subtropical Horticulture, Rehmankhera, Lucknow – 226 101, Uttar Pradesh, India
J Lenka Division of Post-Harvest Management, ICAR-Central Institute for Subtropical Horticulture, Rehmankhera, Lucknow – 226 101, Uttar Pradesh, India
D K Shukla Division of Post-Harvest Management, ICAR-Central Institute for Subtropical Horticulture, Rehmankhera, Lucknow – 226 101, Uttar Pradesh, India

DOI:

https://doi.org/10.48165/

Keywords:

Biochemical changes, edible coatings, mango cubes, microbial quality

Abstract

Fresh-cut mango cubes of cultivar “Mallika” coated with acidified chitosan solutions at three concentrations (1, 2 and 3%) along with untreated cubes as ontrol were placed into plastic trays, over-wrapped with cling film (10 µ thickness) were stored in refrigerator at 8±2oC for 8 days and analyzed for quality parameters after 2, 4, 6 and 8 days. Chitosan coatings, especially 2 and 3%, were effective in inhibiting weight loss, total carotenoids and total phenols contents. Chitosan 3% coating was highly effective in inhibiting the growth of bacteria and yeast/mould on cubes. At the end of storage period, the minimum weight loss (2.46%) was observed in 3% chitosan-treated cubes and maximum (4.51%) in control. High total phenol content (41.79 mg TAE 100 g-1) was observed in 2% chitosan-treated samples. Maximum total carotenoids content (5.35 mg 100 g-1) was observed in 3% chitosan treatment. Higher total soluble solid (25.6° Brix) was found in control. Minimum bacterial load (2.04 log cfu g-1) and yeast/mould load (1.78 log cfu g-1) was observed in 3% chitosan-treatment while bacterial load (log CFU g-1) and yeast/mould count was high in (3.02 and 3.92 log CFU g-1, respectively, was in control. The results suggest that 3% chitosan coating on mango cubes effectively minimized weight loss, biochemical changes and microbial growth.

Downloads

Download data is not yet available.

References

Baldwin, E.A., Burns, J.K., Kazokas, W., Brecht, J.K., Hagenmaier, R.D., Bender, R.J. and Pesis, E. 1999. Effect of two edible coating with different permeability characteristics on mango (Mangifera indica L.) ripening during storage. Postharvest Biology and Technology, 17: 215- 226.

Chien, P.J., Lin, H.R and Su, M.N. 2013. Effects of edible micronized chitosan coating on quality and shelf life of sliced papaya. Food Nutrition Sciences, 4: 9-13.

Gil, M.I., Aguayo, E. and Kader, A.A. 2006. Quality changes and nutrient retention in fresh-cut verses whole fruit during storage. Journal of Agricultural and Food Chemistry, 54: 4284- 4296.

Hafdani, F.N. and Sadeghinia, N. 2011. A review on application of chitosan as a natural antimicrobial. World Academy of Science Engineering and Technology, 5(2): 46-50. Hernandez-Munoz, P., Almenar, E., Del Valle, V., Dinoraz Velez, D. and Gavara, R. 2008. Effect of chitosan coating combined with postharvest calcium treatment on strawberry (Fragaria x ananassa) quality during refrigerated storage. Food Chemistry, 110: 428-435. Jiang, Y.M. and Li, Y.B. 2001. Effects of chitosan coating on storage life and quality of Longan fruit. Food Chemistry, 73: 139-143.

Kong, M., Chen, X.G., Xing, K. and Park, H.J. 2010. Antimicrobial properties of chitosan and mode of action: a state of the art review. International Journal of Food Microbiology, 144: 51-63.

Ranganna, S. 2000. Handbook of Analysis and Quality Control for Fruit and Vegetable Products (2nd edn.). Tata McGraw Hill Publishing Co., New Delhi, India.

Robles-Sanchez, R.M., Rojas-Grau, M.A., Odriozola-Serrano, I., Gonzalez-Aguilar, G.A. and Martin Belloso, O. 2009. Effect of minimal processing on bioactive compounds and antioxidant activity of fresh-cut "Kent" mango (Mangifera indica L.). Postharvest Biology and Technology, 51: 384-390.

Rodríguez, F.R., Cortes, C.G. and Moreno, C.D. 2015. Influence of chitosan coatings with citric essential oil on the shelf-life of minimally processed mango (Mangifera indica L.). Revista Facultad Nacional de Agronomía Medellín, 68(2): 7679-7688.

Sagoo, S., Board, R. and Roller, S. 2002. Chitosan inhibits growth of spoilage micro-organisms in chilled pork products. Food Microbiology, 19: 175-182.

Effect of chitosan on mango cubes during storage 103

Sheoran, O.P., Tonk, D.S., Kaushik, L.S., Hasija, R.C. and Pannu, R.S. 1998. Statistical Software Package for Agricultural Research Workers. Recent Advances in information theory, Statistics & Computer Applications by D.S. Hooda & R.C. Hasija, Department of Mathematics Statistics, CCSHAU, Hisar (139-143).

Speck, M.L. 1985. Compendium of Methods for the Microbiological Examination of Foods (2nd edn.). APHA Technical Committee on Microbiological Methods for Foods. American Public Health Association, Washington, USA.

Tharanathan, R.N. 2003. Biodegradable films and composite coating: Past, present and future. Trends in Food Science and Technology, 14: 71-78.

Wang, J., Wang, B., Jiang, W. and Zhao, Y. 2007. Quality and shelf life of mango (Mangifera indica L. cv. Tainong) coated by using chitosan and polyphenols. Food Science and Technology International, 13: 317-322.

Zahran, A.A., Hassanein, R.A. and Wahab, A.T.A. 2010. Effect of chitosan on biochemical composition and antioxidant activity of minimally processed ‘Wonderful’ pomegranate arils during cold storage. Journal of Applied Botany and Food Quality, 88: 241-248.

Zhang, D.L. and Quantick, P.C. 1997. Effects of chitosan coating on enzymatic browning and decay during postharvest storage of litchi (Litchi chinensis Sonn.) fruit. Postharvest Biology and Technology, 12: 195-202.

Zhang, H., Li, R. and Liu, W. 2011. Effects of chitin and its derivative chitosan on postharvest decay of fruits: A review. International Journal of Molecular Sciences, 12(2): 917-934. Zhelyazkov, S., Zsivanovit, G., BraShlyanova, B. and Marudova, M. 2014. Shelf-life extension of

fresh-cut apple cubes with chitosan coating. Bulgarian Journal of Agricultural Sciences, 20: 536-540.