Physico-chemical and Enzymatic Changes in Cold Stored ‘Dusehri’ Mango Fruits in Response to Beeswax and <i>Aloe Vera </i>Gel Coatings

Abstract

Mango is harvested in summer months and exhibits short postharvest life due to rapid biochemical changes. These ripening changes occur even at low temperature storage, though at slower rates. Hence, the effect of Aloe vera gel (AVG) and beeswax coatings on physico-chemical parameters and enzymatic activities in mango cv. Dusehri were evaluated for 28 days under low temperature (9-11 °C, 90-95 % RH). Fruits were coated with AVG (50 and 100 %) and beeswax (1.5 and 3.0 %) while control fruits were left uncoated. As compared to control, both AVG and beeswax coatings significantly delayed the pulp colour development in fruits throughout the storage. These coatings also reduced weight loss and maintained titratable acidity in mango fruits. At 21st day of storage, beeswax 3.0 % coated fruits retained 54.06 % higher fruit firmness and 43.18 % lower weight loss than the untreated fruits. Both edible coatings efficiently retarded the polygalacturonase (PG) and cellulase activities as compared to control fruits. In coated fruits, the enzymatic activities increased up to 21 days of storage, while the control fruits exhibited a decline in enzymatic activities after 14 days. The beeswax coatings were more effective in increasing the storage life of mango fruits under low temperature conditions.