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EFFECT OF CHITOSAN, WHEY PROTEIN AND BLENDED EDIBLE COATINGS ON SHELF LIFE OF MANGO (MANGIFERA INDICA L.)
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Author(s):
DEEPAK O SHIRALE , RINKU S AGRAWAL , RAJESH B KSHIRSAGAR
Vol - 6, Issue- 3 ,
Page(s) : 122 - 129
(2015 )
DOI : https://doi.org/10.32804/IRJMST
Abstract
Edible coating can provide effective protection for freshly harvested mangos. Edible coatings based on chitosan and whey protein were used to extend shelf life of Mango (Mangifera indica L.). Four types of coating solutions i.e chitosan 1% (C1), chitosan 2% (C2), whey protein (W) and blended (CW) were prepared. The freshly harvested mangos of variety Keshar was selected and coated with edible coating solutions and compared with control mangos for the quality attributes such as physiological loss in weight (PLW), total soluble solids (TSS), titratable acidity, pH and organoleptic evaluation in subsequent days of storage. Coating application reduced the PLW compared to the control mangos. Results indicate significant difference in TSS and non significant difference in titratable acidity between control and coated mangos. CW solution coated mangos had lowest PLW i.e. 6.61% on 16th day and mangos coated with C1 and CW solutions had lower TSS increase. Coated mangos received higher scores than the control samples in organoleptic evaluation. CW coated mangos received highest score with 8.4 overall acceptability.
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