Study the effect of chitosan and Aloe vera coating on mango (Mangifera indica L.)

Abstract

Known, mango fruit is a climacteric and highly perishable fruit that requires specialized postharvest handling to extend its storage life. This research aimed to overcome these problems by demonstrating the impact of the edible coating such as Aloe vera and chitosan, used either separately or in combination form; in cold storage, on the; shelf life, and marketing period of mango fruit. Through two successive seasons 2019 & 2020, the influence of Aloe vera 75%, chitosan 2% was studied on; both physical and chemical properties; of mango fruit (cv. Langra) during cold storage (11 ± 1°C and 85% RH). All treatments prolonged the storage period reached to more than a month nearly 40 days in a good condition while the control reached 30 days only. On the fortieth day, all treatments gave positive effects on fruit storage but the best treatment was the combined Aloe vera with chitosan. This study recommended using the combination of chitosan and Aloe vera with cold storage to prolong the storage period of mango fruit until 40 days in good condition and to overcome the marketing and export abroad problems.

Production Process of a Nutritional Drink from Mango (<i>Mangifera indica</i>)

“…Mango peel during ripening stage involves higher concentration of anthocyanins, such as cyanidin 3-O-galactoside and anthocyanidin hexoside, while mango leaves are associated with high amount of phenolic and flavonoid compounds [15][16][17]. The ethyl acetate (EtOAc) fraction from mango leaves proliferated a great deal of significant phenolic compounds, such as benzoic acid, p-hydroxy benzoic acid, pyrogallol, vanillic acid, syringic acid, ferulic acid, ethyl gallate, gallic acid, protocatechuic acid, catechin, and gallocatechin [17]. The nutritional, non-nutritional and water content of mango fruit can vary with the several intrinsic and extrinsic factors [18].…”