Bioactive chitosan based coatings: functional applications in shelf life extension of Alphonso mango – a sweet story.

Chitosan-based coating (M4F2) was used successfully to delay ripening and prolong shelf-life of
rapidly perishable and expensive Alphonso mango fruits stored at 30 ± 3 °C and 40–50 % RH for 15 days.
Matured raw Alphonso mango fruits were simple dip treated/coated and air dried with our newly developed
chitosan based formulation (for industry) with additives. Samples were taken at regular intervals
for routine analysis of fruits. Results indicated that M4F2 coating could decrease the decay incidence loss
along with delay the change in color of mango fruit during storage but not physiological steady weight
loss. Interestingly, sensory evaluation indicated that quality of mango was enhanced slight significantly
to more sweetness and better aroma by M4F2 coating compared to uncoated control fruits. Further, our
M4F2 coating formulation may act as an important potentiator of flavor compounds of mango as well
as controlling organic acids and sugars, which are key components in the perception of mango flavor.
Understanding the chemical components that contribute to flavor perception of the fruit is necessary for
post-harvest storage technology. This information is also important to study chitosan/derivatives elicitation
in molecular level to improve mango flavor as well as in identification of genes responsible for flavor
quality. The scientific story behind this effective chitosan based coating formulation development has
been discussed.