Improving surface coating on Vietnamese mangoes by using modified shrimp chitosan solutions (MSCS)

Abstract

The effects of modified shrimp chitosan solution when using as preservative agents

in improving mangoes’ surface strain and extending mangoes’ shelf-life was extensively investigated in this research. Fully-mature green mangoes were sprayed with chitosan solution of different concentrations ranging from 100ppm, 200ppm, … to 900ppm, 0.5% and 1% and then stored in carton boxes of many hole created in order to keep the conditions, e.g. temperature, O2 content,… balanced between the environment outside and inside of the boxes. These concentrations were tested by determined factors: visual evaluation and determination of weight loss between samples and concentration treatments. By conducting four replicates in each treatment, chitosan concentration of 700ppm and 800ppm were found to be the appropriate value for mango fruits to improve their surface strain and also have a reduced weight loss, thus keep their finest appearance and quality. Later replicating the mangoes batches in many more trials further indicated that the coating of chitosan solution at these two concentrations reduced the weight loss rate of mangoes to only 13.04% of the initial whole mango’s biomass. Key words: chitin, chitosan, modified chitosan solution (MSCS), mangoes, surface strain.