Edible coating of chitosan and arabic gum for shelf life extension of fresh mango (Manglfera indica L. var. mas hitam) fruit based on layer by layer coating technique

This study was performed to examine the effect of chitosan (0.2% or 0.4%) and arabic gum (10% or 15%) through layer by layer coating on extending the mango (Mangifera indica L.) fruit shelf life. The efficiency of the treatments was analyzed by determining the quality of postharvest fruit. Coated fruit seemed to expose the unlimited marketability product where the external appearances was preferable than uncoated fruit. Coated fruit showed the least possible effect on firmness, weight loss, disease of severity, diseases of incident and shrinkage. Chitosan coating was proved in delaying the deterioration process of fruit. Mangoes coated with 0.2% chitosan delayed the senescence process thus exposing the good appearances until day 12. No fungal spoilage and defects detected was observed during the storage at ambient temperature. When 0.4% of chitosan applied, spot
of defects was detected. Addition with the 15% arabic gum on 0.2% chitosan really helped the coated fruit in maintaining its freshness and appearances for the shelf life extension by reducing only 26.13% of the original fruit weight.