Effect of chitosan on ripening, enzymatic activity, and disease development in mango (mangifera indica) fruit

• Published in: New Zealand journal of crop and horticultural science 2007-06, Vol.35 (2), p.211-218
• Main Authors: Jitareerat, Pongphen, Paumchai, Sudkanueng, Kanlayanarat, Sirichai, Sangchote, Somsiri
• Format: Article
• Language: English
• Subjects: anthracnose; chitinase; Colletotrichum gloeosporioides; β-1,3-glucanase
• ISSN: 0114-0671; 1175-8783
• DOI: 10.1080/01140670709510187

The effects of chitosan on mycelial growth and spore germination of Colletotrichum gloeosporioides were investigated on potato dextrose agar (PDA) containing 0%, 0.5%, 1.0%, 1.5%, and 2.0% (w/v) chitosan dissolved in 0.5% acetic acid. Complete inhibition of mycelial growth and spore germination was observed in the medium containing only 0.5% acetic acid. Media containing chitosan were less inhibitory, but the highest concentrations of chitosan, at 1.5% and 2.0%, were more inhibitory than the lower concentrations (0.5% and 1.0%). Chitosan treatment (0.5%, 1.0%, 1.5%, and 2.0%) of mangoes {Mangifera indica) previously inoculated with C. gloeosporioides resulted in a lower rate of disease progression compared with the controls. Chitosan concentrations of 0.5% and 1.0% had stimulatory effects on chitinase and P-l,3-glucanase activities. Additionally, chitosan coatings in mangoes delayed ripening and reduced respiration rate, ethylene production, and the loss of weight, ascorbic acid, and total titratable acidity. However, the firmness of mangoes treated at concentrations above 1% caused a perceptible decline in sensory quality.