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

Fresh-cut mango cubes of cv. Mallika coated with acidified chitosan solutions at concentrations of 1, 2 and 3% along with untreated cubes as control were placed into plastic trays, over-wrapped with cling film (10 mu thickness) and stored in refrigerator at 8 +/- 2 degrees C for 8 days. Analytical determinations were made after 2, 4, 6 and 8 days. Chitosin coating, especially 2 and 3% was effective in inhibiting loss of weight, total carotenoids and total phenols content. Chitosin 3% coating was highly effective in inhibiting growth of bacteria and yeast/mould on the cubes. At the end of the storage minimum weight loss (2.46%) was observed in 3% chitosan treated cubes and higher weight loss (4.51%) found in control. Higher total phenols (41.79 mg TAE/100 g) were estimated in 2% chitosan treated samples while maximum total carotenoids content (5.35 mg/100 g) were observed with 3% chitosan treatment. Maximum total soluble solids (25.65 degrees Brix) were observed in control. Minimum bacterial load (2.04 log CFU/g) and yeast/mould load (1.78 log CFU /g) was observed with 3% chitosan treatment while maximum bacterial load (3.02 log CFU/ g) and yeast/mould count (3.92 log CFU/g) was found in control. Overall results suggests that chitosan (3%) coating on the mango cubes effectively reduced weight loss, prevented biochemical changes and inhibited microbial growth.