ABSTRACT This study assessed the effects of the application of coatings formed by mixtures of chitosan (Chi; 5 g L−1) and Mentha piperita L. essential oil (MPEO; 1.25 and 0.6 mL L−1) on physicochemical and sensory characteristics of mango cv. Tommy Atkins during 30 d of cold storage (12°C, 85% relative humidity). Decreases in titratable acidity and increases in pH values during storage were overall less accentuated in Chi-MPEO coated mango. Chi-MPEO coated mango showed lower and higher contents of sugars and organic acids, respectively, than uncoated mango from day 15 of storage onward. Chi-MPEO coatings decreased weight and firmness losses and reduced polyphenol oxidase, peroxidase and pectin methylesterase activity in mango. Chi-MPEO coatings delayed peel and pulp colour development in mango. Chi-MPEO coatings delayed changes in contents of catechin, procyanidin B1 and B2 during storage. Uncoated and Chi-MPEO coated mango received similar scores for all assessed sensory attributes on day 7 of storage. Chi-MPEO coated mango received smaller scores for colour, taste and aftertaste on days 15 and/or 30 of storage. These results indicate that coatings formed by synergistic antifungal mixtures of Chi and MPEO should be effective to improve postharvest quality characteristics in mango cv. Tommy Atkins.

中文翻译：

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通过用薄荷油进行壳聚糖涂层改善芒果品种 Tommy Atkins 的采后质量

摘要 本研究评估了应用壳聚糖（Chi；5 g L-1）和胡椒薄荷油（MPEO；1.25 和 0.6 mL L-1）混合物形成的涂层对芒果理化和感官特性的影响简历。Tommy Atkins 冷藏 30 天（12°C，85% 相对湿度）。在 Chi-MPEO 涂层芒果中，可滴定酸度的降低和储存期间 pH 值的升高总体上不那么突出。从储存第 15 天开始，Chi-MPEO 涂层芒果的糖和有机酸含量分别低于未涂层芒果。Chi-MPEO 涂层减少了芒果的重量和硬度损失，并降低了芒果中的多酚氧化酶、过氧化物酶和果胶甲酯酶活性。Chi-MPEO 涂层延迟了芒果果皮和果肉的颜色发展。Chi-MPEO 涂层在储存过程中延迟了儿茶素、原花青素 B1 和 B2 含量的变化。未包衣和 Chi-MPEO 包衣芒果在储存第 7 天在所有评估的感官属性方面获得相似的分数。Chi-MPEO 涂层芒果在储存第 15 天和/或第 30 天的颜色、味道和余味方面得分较低。这些结果表明，由 Chi 和 MPEO 的协同抗真菌混合物形成的涂层应能有效改善芒果品种的收获后品质特性。汤米阿特金斯。这些结果表明，由 Chi 和 MPEO 的协同抗真菌混合物形成的涂层应能有效改善芒果品种的收获后品质特性。汤米阿特金斯。这些结果表明，由 Chi 和 MPEO 的协同抗真菌混合物形成的涂层应能有效改善芒果品种的收获后品质特性。汤米阿特金斯。