Effects of sodium alginate combined with cinnamic acid coating on post-harvest life of mango (Mangifera indica L.) var. chokanan stored under ambient temperature

Abstract

This study was conducted to examine the effects of sodium alginate (2% or 4%) combined with cinnamic acid ( 4mM or 6mM) on shelf life of mango fruits (Mangifera indica L.) stored at 25°C for fifteen days. The effectiveness of the treatments in extending shelf life was measured by determining the post-harvest quality and post-harvest disease of mango fruits. Coated mango fruits had a greater quality and visual acceptability as compared to that of uncoated mango fruits. Mangoes coated with a combination of 4% sodium alginate and 6mM cinnamic acid delayed the external colour change, retaining fruit firmness and reduced total soluble solid change throughout the storage while mangoes coated with a combination of 2% sodium alginate and 6mM cinnamic acid had a strong barrier effect against the pathogenic microorganisms and fungi decay besides delaying ripening and reducing weight loss of mango fruits without impeding the development of sweetness of mango fruits. The results of this study suggests that mangoes coated with a combination of 2% sodium alginate and 6mM cinnamic acid is the most effective treatment in maintaining post-harvest quality and prolonging the shelf life of mangoes.