Abstract:
The evaluation of different edible coatings for mitigating chilling injury in
mangoes represents a crucial step in addressing postharvest losses and
ensuring the prolonged quality of this tropical fruit. This research involves
determining the effectiveness of edible coatings against chilling injury in
mangoes. For each coating material, dedicated coating solutions were
prepared with the desired concentration. The coated mangoes were stored at
a chilling temperature for a month and quality was determined once a week
during the storage. The quality parameters and physiological changes were
meticulously recorded for each coating type. Furthermore, microbial stability
and sensory attributes were evaluated and data were analysed and compared
with the control treatment at the 0.05 level. The coating rate of mangoes were
lower than that of controlled mangoes. In this research, the chilling injury
rate was found to be lower in coating mangoes than in controlled mangoes
and coating mangoes were found to have longer storage than controlled
mangoes.
