Abstract:

To study on the related physiological mechanism of maintaining the quality in mango by chitosan coating, the effects of 1.0% chitosan coating on postharvest quality and physiology of ‘Tainong No.1’ mango fruits were investigated during storage at ambient temperature (28-30℃). The results indicated that chitosan coating significantly reduced the fruit weight loss and decay index, delayed yellowing of pericarp, maintained higher fruit firmness, compared to control. Moreover, chitosan coating was effective in maintaining fruit quality, as it significantly delayed the descent of titratable acidity (TA) and the ascent of total soluble solids (TSS), and maintained higher vitamin C (Vc) content than control. Meanwhile, chitosan coating also enhanced the activities of superoxide dismutase (SOD) and peroxidase (POD), and inhibited the accumulationof malondialdehyde (MDA) in the fruits during the later storage period. Therefore, chitosan coating reduced membrane-lipid peroxidation and delayed the ripening process of harvested mango fruits.