| dc.description.abstract | Polysaccharide materials including chitosan (CH), sodium carboxy methylcellulose (Na-CMC), hydroxypropyl methylcellulose (HPMC) incorporated with ginger essential oils (GEO) at four concentrations (0, 0.5, 1 and 2%) were characterized and evaluated for their effects on the post-harvest quality of fresh ‘Chu’ mangoes. The composition and chemical concentrations of the oil were analyzed by GC-MS Coating films containing polysaccharide solution incorporated with ginger essential oil system efficiently inhibited fungal proliferation, delayed mango ripening without altering quality and preserved overall quality index up to 25 days of storage as compared with control and 0% concentration of essential oil added at 13oC without altering the fruit quality. Total soluble solids (TSS) and titratable acidity (TA) were not influenced by coating. The polysaccharide-based 2% GEO exhibited better positive effects on reducing physiological weight loss, maintaining fruit firmness, L-Ascorbic acid content, antioxidant capacity and less surface color change than the the other coatings at the end of storage. The results of the present study indicated that the combination of polysaccharide materials with 2% GEO treatment should be considered as a green potential method to preserve the post-harvest quality of mango fruits as non of toxic preservation chemicals were used.
Keywords: Mango post-harvest, Polysaccharide coating, Chitosan, Hydroxypropyl methylcellulose, Sodium carboxy methylcellulose, Ginger essential oil, Anthracnose. | en_US |
