Effect of Guar gum and Aloe Vera edible coatings on postharvest life of mango fruit (Mangifera indica)

Document Type : Original Article

Authors

1 Former M.Sc. Student, Department of Horticultural Science, College of Agriculture Hormozgan University, Hormozgan, Iran

2 Associate Professor, Department of Horticultural Science, College of Agriculture Hormozgan University, Hormozgan, Iran

3 Assistant Professor, Department of Horticultural Science, College of Agriculture Ardakan University, Ardakan, Iran

Abstract

Mango (Mangifera indica) as the most important tropical fruits, has a high nutritional and economic value. As a climacteric fruit, the rate of its ripening process is high and the fruit has a short shelf life. This research was conducted to study the quality and nutritional properties of mangoes during storage at 12 °C in response to Guar gum and Aloe vera treatments. The treatments used in this study included 1% Guar gum, A. vera gel at 20%, and the combination of these two treatments. After 4 weeks of storage, various quantitative and qualitative characteristics of the fruits were evaluated. The lowest TSS and the highest flavor index were found in 20% A. vera. The highest level of firmness was observed in the fruits treated with A. vera and the highest amount of ascorbic acid and flavonoids were found in combination of Guar gum and A. vera treatments. Fruit coated with Aloe vera gel showed lower weight loss than the control fruit. Fruits treated with different coatings and control did not show significant differences in antioxidant activity and total phenol content. Fruit coated with A. vera gel fruits had more green peel than the control and other treatments. Based on the results, the use of these edible coatings can have an effective role in maintaining the nutritional value of mango fruit during storage.

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