Sensorial analysis revealed that chitosan-coated samples
were superior at the end of a seven-day holding period. The
coating did not change affect the natural taste of sliced
mangoes, which fact is important since is undesirable.
The color characteristics of the chitosan-coated samples
did not differ from those of the blank. Additionally, chitosan-
coated, sliced mango fruits exhibited slower decay and
lower water loss.
In conclusion, the maintenance of quality and the extension
of the shelf life of sliced mango fruit by chitosan coating,
presented here, reveals that such a coating can be
considered for commercial application during storage and
marketing.