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Effects Of Different Concentrations Of Chitosan On Shelf Life And Quality Of Mango

Author

Listed:
  • Md. Zafrul Hasan

    (Bangladesh Agricultural Development Corporation, Dhaka, Bangladesh)

  • Md. Niaz Morshed

    (Adaptive Research Division, Bangladesh Rice Research Institute, Gazipur-1701)

  • Md. Amirul Islam

    (Sustainable Intensification Program, International Maize and Wheat Improvement Center (CIMMYT)- Bangladesh)

  • Md. Hasibur Rahaman Hera

    (Plant Pathology Division, Bangladesh Rice Research Institute, Gazipur-1701, BangladeshAuthor-Name: Md. Kamrul Hassan
    Department of Horticulture, Bangladesh Agricultural University, Mymensingh-2202)

Abstract

An experiment was carried out at the Laboratory of the Department of Horticulture, BAU, Mymensingh during the period from March to October, 2017 to find out suitable concentration of chitosan on shelf life and quality of mango. The experiment was consisted of six concentrations of chitosan (control; and chitosan coating at the rates of 0.5, 0.75, 1.0, 1.5 and 2%) and the experiment was laid out in a completely randomized design with three replications. Results revealed that weight loss was minimum (11.23%) in fruits treated with 1.5% chitosan, while it was the maximum (12.76%) in fruits coated with 0.75% chitosan. The changes in colour were faster with l% chitosan coated mango, whereas the changes were slower with 0.5% chitosan. Firmness were faster in mangoes coated with 1% chitosan whereas were slower which coated with 1.5% and 2.0%. There were no visible diseases until day 4 of storageand Shelf life of mango was significantly extended by chitosan, and the 2% concentration outperformed rest of the treatments.

Suggested Citation

  • Md. Zafrul Hasan & Md. Niaz Morshed & Md. Amirul Islam & Md. Hasibur Rahaman Hera, 2020. "Effects Of Different Concentrations Of Chitosan On Shelf Life And Quality Of Mango," Sustainability in Food and Agriculture (SFNA), Zibeline International Publishing, vol. 1(1), pages 21-26, June.
    • Handle: RePEc:zib:zbsfna:v:1:y:2020:i:1:p:21-26
    DOI: 10.26480/sfna.01.2020.21.26
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