Effects chitosan, calcium chloride, and paraffin wax on storage and quality of “Ewaise” mango fruits | ||||
| SVU-International Journal of Agricultural Sciences | ||||
| Volume 6, Issue 4, October 2024, Page 42-54 PDF (467.3 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/svuijas.2024.321462.1396 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Mahasen S Shahat  1; A.M. Elsalhy2; A.S. Sheba EL-khawaga1; M.M. Abdel-Rahman 1
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| 1Department of Horticulture, Faculty of Agriculture, South Valley University, 83523 Qena, Egypt | ||||
| 2Department of Pomology, Faculty of Agriculture, Assiut University, 71524 Assiut, Egypt | ||||
| Abstract | ||||
| Two consecutive seasons (2022 and 2023) were used to evaluate the impact of edible coating with calcium chloride, chitosan, and paraffin wax on the storability of mango fruit varietal "Ewaise." Fruits were picked and brought straight to the lab where they were cleaned, dried, and processed. The fruits were coated with chitosan, calcium chloride, and paraffin wax. Moreover, water is used as control treatment. For 40 days, the treated fruits were kept in carton boxes at 85–90% relative humidity (RH) and 13°C. To assess fruit quality and storability, fruit samples were withdrawn at harvest and ten-day intervals during cold storage. Fruits that were coated with any of the treatments had far less physical and chemical degradation as well as significantly improved fruit storability contrastingly with untreated fruits (control). This study indicated that coating either chitosan, calcium chloride, or paraffin wax are a promising technique for retaining postharvest quality and boosting the storability of mangoes cv. ‘Ewaise’ up to 40 days. | ||||
| Keywords | ||||
| Storage; shelf life; coating; calcium chloride; paraffin wax; mango chitosan | ||||
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