The chitosan affects severely the carbon metabolism in mango (Mangifera indica L. cv. Palmer) fruit during storage

- Chitosan should be a polymer potentially used in the post-harvesting of fruits and vegetables.
- The carbon metabolism in fruit is strongly altered by chitosan.
- The understanding of the effects caused by chitosan directs its use.
- The chitosan can extend the shelf life and keep mango quality during ripening.

Mango is a highly perishable fruit with a short post-harvest time due to the intense metabolic activity after harvesting. In attempt to evaluate the effects of chitosan in mango fruits, it was treated with 0%, 1%, 2% or 3% of chitosan solutions, placed into plastic trays, and stored at room temperature. Changes in physical and chemical parameters were evaluated. Chitosan delayed the climacteric peak, water loss and firmness. Further, few changes in soluble solid content, titratable acidity, pH of the pulp as well as in sugar content and decreased starch degradation were observed. Altogether, our results suggest chitosan edible coating effectively prolongs the quality attributes, affecting basic mitochondrial respiration and starch degradation rate.