Soluble solids content (SSC) is another important index for judging the effects of storage. SSC can reflect the maturity of mangos and it generally increases gradually during the initial stage of storage, then decreases as the sugar in mangos is consumed gradually in the ripening process. Reducing the rate of SSC increase during storage to prevent sugar consumption would lead to improved fruit quality. Fig. 2(f) shows that the SSC of CK reached a peak of
about 18% on day 4, and after that reduced rapidly, this phenomenon is inferred that SSC of CK group fast decomposes after day 4; By contrast, the SSC of treating groups A and B increased slowly and no peak appeared during storage. The coating applied to groups A and B not only delayed the appearance of SSC peak, but also significantly delayed the rate of increase of SSC. This was particularly true for group B which shows the effect of potassium sorbate. Similar results for fresh-cut mangos were reported for chitosan coating (Djioua et al., 2010; Freire et al. 2005).