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<p>Mango (<i>Mangifera indica</i> L.) preservation is essential for extending its shelf life, maintaining its nutritional value, and minimizing postharvest losses. This study evaluated the effects of three preservation strategies—control (CK, no treatment), chitosan coating (CH), and combined heat and chitosan treatment (CH + HT)—on five mango cultivars over a 12-day storage period. Key quality parameters, including weight loss, firmness, decay rate, soluble solids, soluble sugars, vitamin C content, titratable acidity, relative electrical conductivity, and malondialdehyde (MDA) levels, were monitored. Compared with the CK treatment, the CH + HT treatment reduced weight loss by up to 42%, maintained 35% greater firmness, decreased the decay rate by over 50%, preserved 25–30% higher levels of soluble solids and soluble sugars, sustained 20% higher vitamin C content, maintained higher titratable acidity, lowered relative electrical conductivity, and reduced MDA accumulation by day 12. These results demonstrate that integrating heat with chitosan treatment effectively delays senescence, maintains cellular integrity, and enhances the overall postharvest quality of mangoes, thereby offering a scientifically grounded and sustainable approach suitable for commercial mango storage and distribution.</p>

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Enhanced postharvest preservation of mangoes using heat and chitosan composite treatment

  • 期刊论文

  • 发表日期：

    2025年12月19日

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  • Linyuan Yang,
  • Cuixian Zhang,
  • Tianqi Bai,
  • Dehong Xie,
  • Yufu Chen,
  • Zhangguang Ni,
  • Meicun Wang,
  • Tieyun Wang,
  • Yan Jiang,
  • Aiqiu Zhao,
  • Yong Zhang,
  • Weilin Yu,
  • Huaifeng Yi

摘要

Mango (Mangifera indica L.) preservation is essential for extending its shelf life, maintaining its nutritional value, and minimizing postharvest losses. This study evaluated the effects of three preservation strategies—control (CK, no treatment), chitosan coating (CH), and combined heat and chitosan treatment (CH + HT)—on five mango cultivars over a 12-day storage period. Key quality parameters, including weight loss, firmness, decay rate, soluble solids, soluble sugars, vitamin C content, titratable acidity, relative electrical conductivity, and malondialdehyde (MDA) levels, were monitored. Compared with the CK treatment, the CH + HT treatment reduced weight loss by up to 42%, maintained 35% greater firmness, decreased the decay rate by over 50%, preserved 25–30% higher levels of soluble solids and soluble sugars, sustained 20% higher vitamin C content, maintained higher titratable acidity, lowered relative electrical conductivity, and reduced MDA accumulation by day 12. These results demonstrate that integrating heat with chitosan treatment effectively delays senescence, maintains cellular integrity, and enhances the overall postharvest quality of mangoes, thereby offering a scientifically grounded and sustainable approach suitable for commercial mango storage and distribution.