Chitosan–aloe vera gel coating delays postharvest decay of mango fruit

In this study, the impact of chitosan in combination with aloe vera gel was investigated on the storage life of mango fruits. Mango samples were coated with 1% chitosan (CTS) and 1% chitosan + aloe vera gel (CTS + AVG), before storing at 12 ± 1 °C for 28 days and shifting to 25 ± 1 °C for 5 days. Results demonstrated that both coatings significantly (p ≤ 0.05) influenced the storage life of mango fruits, but CTS + AVG minimized the incidence of decay, and reduced weight loss, respiration rate, and ethylene production to a greater extent than CTS and control samples. In addition, fruit quality parameters such as titratable acidity, total soluble solids, fruit firmness, ascorbic acid, and peel color were also retained by the combined treatment. Furthermore, sustained phenolic content and antioxidant activity confirmed the effectiveness of this treatment. It was concluded that chitosan coating in combination with aloe vera gel suppressed diseases and maintained the natural properties of mango fruit during postharvest storage. Therefore, chitosan–aloe vera combination can be used to extend the storage life of mango fruit, however, more in-depth studies are required for successful commercialization of this organic, edible coating in the mango fruit industry.