Preliminary report on the effect of chito-oligosaccharide-based polymer for freshness keeping of mango.
Yao PingJia, Yue Wu, Wei YuanAn, Lu HongQun, He QiPu
Author Affiliation: College of Life Science and Technology, Guangxi University, Nanning, Guangxi, China.
China Fruits : 15-18
Abstract : Experiment was carried out with the fruit of Zihuamang mango cultivar, collected when it reaches 80% maturity. The collected fruit were soaked in the different concentrations of Fruit Freshness Keeping Agent, Chito-oligosaccharide-based Polymerfor around 1 minute, then dried by air and stored in the room temperature of 33-37°C'. The weight lost rate, fine fruit rate and soluble solids content of stored fruit were examined regularly. Results showed that under room temperature the fruit treated with 2% chito-oligosacchride-based polymer was the best among the other treatments. After stored for 17 days the weight lost rate was 19.8%, fine grade fruit rate 91%, soluble solids content 15.5%; while for the control was 29.7%, 0%, 10.0% respectively.