Postharvest quality improvements in mango cultivar Tommy Atkins by chitosan coating with Mentha piperita L. essential oil

ABSTRACT

This study assessed the effects of the application of coatings formed by mixtures of chitosan (Chi; 5 g L⁻¹) and Mentha piperita L. essential oil (MPEO; 1.25 and 0.6 mL L⁻¹) on physicochemical and sensory characteristics of mango cv. Tommy Atkins during 30 d of cold storage (12°C, 85% relative humidity). Decreases in titratable acidity and increases in pH values during storage were overall less accentuated in Chi-MPEO coated mango. Chi-MPEO coated mango showed lower and higher contents of sugars and organic acids, respectively, than uncoated mango from day 15 of storage onward. Chi-MPEO coatings decreased weight and firmness losses and reduced polyphenol oxidase, peroxidase and pectin methylesterase activity in mango. Chi-MPEO coatings delayed peel and pulp colour development in mango. Chi-MPEO coatings delayed changes in contents of catechin, procyanidin B1 and B2 during storage. Uncoated and Chi-MPEO coated mango received similar scores for all assessed sensory attributes on day 7 of storage. Chi-MPEO coated mango received smaller scores for colour, taste and aftertaste on days 15 and/or 30 of storage. These results indicate that coatings formed by synergistic antifungal mixtures of Chi and MPEO should be effective to improve postharvest quality characteristics in mango cv. Tommy Atkins.

KEYWORDS:

• Chitosan
• Mentha spp
• edible coating
• mango
• postharvest treatment
• fruit quality

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

The authors are grateful to CNPq (Brazil; Grant 403122/2016-3) and CAPES (Brazil, finance code 001) for the financial support.