Changes of Postharvest Nutritional Quality and Antioxidant Enzymes in ‘Haribhanga’ Mango by Aloe vera Gel with Chitosan and Coconut Oil Coating During Ambient Storage

Begum, Lajina; Ahmed, Maruf; Rahman, Atikur; Rahman, Hassanur; Arfin, Sadia; Akter, Nazmin; Islam, Tariqul

doi:10.2478/johr-2023-0024

Figures & Tables

Effect of storage time and fruit coatings on weight loss (A), firmness (B), and decay (C) of ‘Haribhanga’ mangoes during 15 days of storage at 25 ± 2 °C and 80–85% relative humidityThe vertical bars indicate the standard errors of the means (n = 3); the means indicated by the same letters do not differ significantly according to LSD test (p < 0.05); control – distilled water, CH – 1.5% chitosan solution, AV – Aloe vera gel, CO – coconut oil, CH + AV – 1.5% chitosan + A. vera gel, and CO + AV – coconut oil + A. vera gel

Effect of storage time and fruit coatings on color parameters (L*, a* and b*) of ‘Haribhanga’ mangoes during 15 days of storage at 25 ± 2 °C and 80–85% relative humidityNote: see Figure 1

Effect of storage time and fruit coatings on the content of phenols (A) and antioxidants (B) in ‘Haribhanga’ mangoes during 15 days of storage at 25 ± 2 °C and 80–85% relative humidityNote: see Figure 1

Effect of storage time and fruit coatings on respiration rate (A) and ethylene production (B) of ‘Haribhanga’ mangoes during 15 days of storage at 25 ± 2 °C and 80–85% relative humidityNote: see Figure 1

Effect of storage time and fruit coatings on polyphenol oxidase (PPO) (A), catalase (CAT) (B), and peroxidase (POD) (C) activity of ‘Haribhanga’ mangoes during 15 days of storage at 25 ± 2 °C and 80–85% relative humidityNote: see Figure 1

Principal component loading plot of physiochemical and antioxidant enzymes activities of ‘Haribhanga’ mangoes during storageNote: see Figure 1

Effect of storage time and fruit coating treatments on ascorbic acid, TSS, TA, and pH of mango fruit (‘Haribhanga’) during storage at 25 ± 2 °C and 80–85% relative humidity for 15 days

Storage time (days)	0	5	10	15	Mean (coatings)
Ascorbic acid (mg·100 g⁻¹)

Control	28.2 ± 0.46^a	16.7 ± 0.37^de	14.7 ± 0.5^fg	12.2 ± 0.36ⁱ	16.11C
CH	28.2 ± 0.31^a	23.1 ± 1.22^b	19.8 ± 0.49^c	12.9 ± 0.58^hi	21.33A
AV	28.2 ± 0.41^a	19.8 ± 0.44^c	17.5 ± 0.29^d	13.8 ± 0.46^gh	18.63B
CO	28.2 ± 0.48^a	19.7 ± 0.18^c	16.5 ± 0.24^de	14.3 ± 0.38^gh	19.12B
CH+AV	28.2 ± 0.6^a	22.3 ± 0.38^b	19.4 ± 0.78^c	15.8 ± 0.43^ef	21.40A
CO+AV	28.2 ± 0.83^a	17.5 ± 0.29^d	13.6 ± 0.33^gh	11.6 ± 0.3ⁱ	16.72C
Mean (storage periods)	28.2A	19.84B	16.91C	13.41D

TSS (%)

Control	6.1 ± 0.09^m	13.4 ± 0.1^g	15.2 ± 0.15^d	22.5 ± 0.29^a	14.29A
CH	6.1 ± 0.07^m	12.9 ± 0.19^h	14.3 ± 0.15^f	17.7 ± 0.44^c	12.68C
AV	6.1 ± 0.09^m	9.0 ± 0.09^k	10.5 ± 0.29^j	12.0 ± 0.09ⁱ	9.33D
CO	6.1 ± 0.06^m	15.0 ± 0.12^e	15.0 ± 0.06^e	18.7 ± 0.15^b	13.66B
CH+AV	6.1 ± 0.06^m	8.4 ± 0.23^l	10.5 ± 0.29^j	11.7 ± 0.27ⁱ	9.20D
CO+AV	6.1 ± 0.09^m	13.4 ± 0.09^g	15.9 ± 0.19^h	22.4 ± 0.1^a	14.44A
Mean (storage time)	6.1D	12.01C	13.73B	17.32A

TA (%)

Control	0.15 ± 0.01^a	0.14 ± 0^a	0.13 ± 0.01^b	0.10 ± 0^de	0.13B
CH	0.15 ± 0.01^a	0.13 ± 0^bc	0.12 ± 0^bc	0.11 ± 0^de	0.13B
AV	0.15 ± 0.01^a	0.13 ± 0.01^b	0.11 ± 0^cd	0.09 ± 0^fg	0.12C
CO	0.15 ± 0.01^a	0.11 ± 0^de	0.09 ± 0^ef	0.07 ± 0^g	0.11D
CH+AV	0.15 ± 0.01^a	0.15 ± 0^a	0.14 ± 0.01^b	0.12 ± 0^de	0.14A
CO+AV	0.15 ± 0.01^a	0.10 ± 0^de	0.11 ± 0.01^de	0.10 ± 0^ef	0.11D
Mean (storage time)	0.15A	0.13B	0.12C	0.10D

pH

Control	3.4 ± 0.02^m	3.8 ± 0.01^l	6.0 ± 0.06^b	6.5 ± 0.03^a	4.92A
CH	3.4 ± 0.02^m	4.1 ± 0.02^j	5.4 ± 0.03^de	6.4 ± 0.06^a	4.82B
AV	3.4 ± 0.02^m	5.0 ± 0.01^h	5.1 ± 0.03^g	5.7 ± 0.06^c	4.82B
CO	3.4 ± 0.01^m	3.8 ± 0.02^l	4.9 ± 0.06^h	5.2 ± 0.06^fg	4.33D
CH+AV	3.4 ± 0.02^m	4.0 ± 0.01^k	5.3 ± 0.03^ef	5.4 ± 0.03^d	4.52C
CO+AV	3.4 ± 0.01^m	3.8 ± 0.03^l	4.6 ± 0.06ⁱ	5.4 ± 0.06^d	4.31D
Mean (storage time)	3.4D	4.07C	5.21B	5.77A

Changes of Postharvest Nutritional Quality and Antioxidant Enzymes in ‘Haribhanga’ Mango by Aloe vera Gel with Chitosan and Coconut Oil Coating During Ambient Storage

Figures & Tables

Figure 1.

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Figure 6.

Effect of storage time and fruit coating treatments on ascorbic acid, TSS, TA, and pH of mango fruit (‘Haribhanga’) during storage at 25 ± 2 °C and 80–85% relative humidity for 15 days

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