Quality and shelf-life assessment of edible coated mango during storage

Mango (Mangifera indica L.) is a highly perishable fruit with limited storage and transportation capabilities due to rapid ripening and softening. This study investigates the efficiency of edible coatings made from aloe vera (10-20%), mango kernel oil (5%), and pectin (1-2%) in prolonging the shelf life of mangoes. Coated mangoes were stored at room temperature for 14 days and assessed for weight loss, total soluble solids (TSS), pH, titratable acidity, antioxidant activity (ascorbic acid, total phenolic content, total flavonoids, and DPPH), microbiological activity (total plate count and mold count), enzymatic activity (catalase, peroxidase, and superoxide dismutase), and sensory characteristics at 7-day intervals. The results demonstrated that the coating significantly reduced weight loss (185.56±2.01 g), maintained higher TSS (10.50±0.32), and minimum titratable acidity (1.31±2.03). Antioxidant activity peaked with maximum ascorbic acid (168.11±12.71 mg/gdm) and DPPH (191.50±10.85 µMTE/gdm) levels on the 14th day. Despite increased mold counts, microbiological analyses showed reduced total plate count (2.44±0.01 log CFU/g). The enzymatic activity showed an increase in catalase levels (5446.1±153.4 kg-1) and a decrease in peroxidase and superoxide dismutase levels during storage. Sensory evaluations confirmed that the coating enhanced overall acceptability. These findings suggest that pectin-based coatings with mango kernel oil and aloe vera effectively extend the shelf life of mangoes, supporting further exploration of their application in various food preservation strategies.