Impact of Aloe vera gel with chitosan and coconut oil coatings onpostharvest nutritional quality and antioxidant enzymes in ‘Mishribhog’mango during storage
DOI:
https://doi.org/10.24154/jhs.v20i1.2042Keywords:
Antioxidant enzymes, coatings, mango, nutritional quality, storageAbstract
The present study sought to assess the effects of Aloe vera gel (AV; 1:1 v/v), 1.5% chitosan solution (CH; w/v), coconut oil (CoO; 1:1 v/v), A. vera gel+1.5% chitosan solution (AV+CH; 1:1 v/v) and Aloe vera gel+coconut oil (AV+CoO; 1:1 v/v) on postharvest quality at 16 days of storage with ambient condition (25±2°C and 80-85% relative humidity). The results revealed that AV+CH coatings considerably reduced weight loss, respiration, and ethylene generation, as well as the decay percentage, when compared to the control. AV+CH also preserve fruit quality signs such as acidity, TSS, pH, fruit firmness, peel color, and ascorbic acid. Furthermore, phenolic content decreased modestly after storage, whereas control fruits displayed rapid oxidation of phenolic and antioxidant activity. PPO activity was significantly decreased in coated fruits, but CAT and POD enzyme activity increased throughout the storage period. The yellowing tendency of coated fruit peels during storage was significantly decreased when compared to control fruits. These findings showed that the AV+CH coating, at the appropriate dose with time, might be helpful in retaining bioactive components and post-harvest quality of ‘Mishribhog’ mango.
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Copyright (c) 2025 Md Atikur Rahman, Mosa. Lajina Begum, Maruf Ahmed, Most. Sadia Arfin, Md Tariqul Islam (Author)
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