Influence of zein and gelatin coatings on the postharvest quality and shelf life extension of mango (Mangifera indicaL.)

Abstract

Introduction . Mango is the most economically important and nutritionally rich tropical fruit; it has high commercial value but a highly perishable nature; its sensitivity to postharvest diseases and physical injury limits its successful marketing. Postharvest losses in fruits are a serious problem because of rapid deterioration during handling, transport and storage. Edible films and coatings can be potentially used as an elective preservation technique to extend the shelf life of fruits. Materials and methods . The influence of zein and gelatin coatings on the physicochemical characteristics, softening and antioxidative enzyme activities of mango fruits stored at (32 ± 1) °C were evaluated at regular intervals of their storage period and compared with mango without coatings (control). Results and discussion . Zein and gelatin coatings seemed to have a beneficial impact on delaying the changes in weight loss, soluble solids, titratable acidity, pH, sugar content and total carotenoids. Zein and gelatin coatings resulted in the highest retention of ascorbic acid and phenolic content as compared with that of control. Zein and gelatin coatings delayed the ripening of mango fruit by suppressing the activity of softening enzymes such as polygalacturonase, pectin methyl esterase, cellulase and β-galactosidase. Zein 5% and gelatin 10% coatings maintained the highest induction of defense-related peroxidase enzymes, followed by gelatin 5% and zein 10% coatings. Conclusion . The application of zein 5% and gelatin 10% coatings could be used in delaying the ripening, maintaining the quality attributes and extending the shelf life of mango fruit during storage.