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

Lajina Begum
Lajina Begum
, 
Maruf Ahmed
Maruf Ahmed
, 
Atikur Rahman
Atikur Rahman
, 
Hassanur Rahman
Hassanur Rahman
, 
Sadia Arfin
Sadia Arfin
, 
Nazmin Akter
Nazmin Akter
 and 
Tariqul Islam
Tariqul Islam
   | Dec 11, 2023
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Published Online: Dec 11, 2023
Page range: 79 - 96
Received: May 01, 2023
Accepted: Sep 01, 2023
DOI: https://doi.org/10.2478/johr-2023-0024
Keywords
© 2023 Lajina Begum et al., published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 International License.

Figure 1.

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 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

Figure 2.

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 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

Figure 3.

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 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

Figure 4.

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 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

Figure 5.

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
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

Figure 6.

Principal component loading plot of physiochemical and antioxidant enzymes activities of ‘Haribhanga’ mangoes during storageNote: 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 ± 0.46a 16.7 ± 0.37de 14.7 ± 0.5fg 12.2 ± 0.36i 16.11C
CH 28.2 ± 0.31a 23.1 ± 1.22b 19.8 ± 0.49c 12.9 ± 0.58hi 21.33A
AV 28.2 ± 0.41a 19.8 ± 0.44c 17.5 ± 0.29d 13.8 ± 0.46gh 18.63B
CO 28.2 ± 0.48a 19.7 ± 0.18c 16.5 ± 0.24de 14.3 ± 0.38gh 19.12B
CH+AV 28.2 ± 0.6a 22.3 ± 0.38b 19.4 ± 0.78c 15.8 ± 0.43ef 21.40A
CO+AV 28.2 ± 0.83a 17.5 ± 0.29d 13.6 ± 0.33gh 11.6 ± 0.3i 16.72C
Mean (storage periods) 28.2A 19.84B 16.91C 13.41D
TSS (%)
Control 6.1 ± 0.09m 13.4 ± 0.1g 15.2 ± 0.15d 22.5 ± 0.29a 14.29A
CH 6.1 ± 0.07m 12.9 ± 0.19h 14.3 ± 0.15f 17.7 ± 0.44c 12.68C
AV 6.1 ± 0.09m 9.0 ± 0.09k 10.5 ± 0.29j 12.0 ± 0.09i 9.33D
CO 6.1 ± 0.06m 15.0 ± 0.12e 15.0 ± 0.06e 18.7 ± 0.15b 13.66B
CH+AV 6.1 ± 0.06m 8.4 ± 0.23l 10.5 ± 0.29j 11.7 ± 0.27i 9.20D
CO+AV 6.1 ± 0.09m 13.4 ± 0.09g 15.9 ± 0.19h 22.4 ± 0.1a 14.44A
Mean (storage time) 6.1D 12.01C 13.73B 17.32A
TA (%)
Control 0.15 ± 0.01a 0.14 ± 0a 0.13 ± 0.01b 0.10 ± 0de 0.13B
CH 0.15 ± 0.01a 0.13 ± 0bc 0.12 ± 0bc 0.11 ± 0de 0.13B
AV 0.15 ± 0.01a 0.13 ± 0.01b 0.11 ± 0cd 0.09 ± 0fg 0.12C
CO 0.15 ± 0.01a 0.11 ± 0de 0.09 ± 0ef 0.07 ± 0g 0.11D
CH+AV 0.15 ± 0.01a 0.15 ± 0a 0.14 ± 0.01b 0.12 ± 0de 0.14A
CO+AV 0.15 ± 0.01a 0.10 ± 0de 0.11 ± 0.01de 0.10 ± 0ef 0.11D
Mean (storage time) 0.15A 0.13B 0.12C 0.10D
pH
Control 3.4 ± 0.02m 3.8 ± 0.01l 6.0 ± 0.06b 6.5 ± 0.03a 4.92A
CH 3.4 ± 0.02m 4.1 ± 0.02j 5.4 ± 0.03de 6.4 ± 0.06a 4.82B
AV 3.4 ± 0.02m 5.0 ± 0.01h 5.1 ± 0.03g 5.7 ± 0.06c 4.82B
CO 3.4 ± 0.01m 3.8 ± 0.02l 4.9 ± 0.06h 5.2 ± 0.06fg 4.33D
CH+AV 3.4 ± 0.02m 4.0 ± 0.01k 5.3 ± 0.03ef 5.4 ± 0.03d 4.52C
CO+AV 3.4 ± 0.01m 3.8 ± 0.03l 4.6 ± 0.06i 5.4 ± 0.06d 4.31D
Mean (storage time) 3.4D 4.07C 5.21B 5.77A
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