Improvement of Shelf Life and Quality of Mango (Mangifera indica) by Edible Coatings

Mango (Mangifera indica), considered to be a member of the Anacardiacae family, is a significant tropical fruit crop with potential markets. After being harvested, mangoes ripen rapidly, which reduces their potential for handling, storing, and transportation. The experiment on the improvement of shelf life and quality of mango by edible coating was laid out in a randomized design (CRD) with ten treatments and three replications. The treatments consist of T1-Honey Bee Wax 10%, T2-Honey Bee Wax 25%, T3-Honey Bee Wax 30%, T4-Aloe Vera Gel 10%, T5-Aloe Vera Gel 25%, T6-Aloe Vera Gel 30%, T7- Gelatin 10%, T8-Gelatin 25%, T9-Gelatin 30%, and T10-Control. The observations on physiological parameters, biochemical parameters, and organoleptic evaluations were recorded on the on the 3rd, 6th and 9th days after treatment. The results revealed that the mango treated with T3 (Honey Bee Wax 25%) significantly reduced the physiological loss in weight (0.19, 0.25, and 0.33%) and maximum TSS of 9.29, 10.88, and 14.14 brix, respectively. The lowest spoilage loss at 6th (0.45) and
9th day (0.69), maximum days taken for shriveling initiation (10.50 days), and maximum shelf life (16.35 days) were
recorded when the mango fruits were treated with Honey Bee Wax 25% compared to other treatments. Organoleptic
characters like fruit color, pulp color, taste, aroma, and overall acceptability showed the maximum scores in treatment
T3 (Honey bee Wax 25%). Honey bee Wax 25% was found to be better for mango fruits to enhance shelf life and maintain
the quality of fruits.