Effect of edible coatings based on mango peel powder (Varieties Mangifera indica L., Kent and Amelie) on the post-harvest quality and storage stability of Kent mangoes

Abstract

The shelf life of mangoes is limited by their rapid ripening, which leads to deterioration of physicochemical and organoleptic properties, thereby increasing postharvest losses. To propose a sustainable alternative, this study evaluated the effectiveness of edible coatings formulated from Amélie (A) and Kent (K) mango peels on the postharvest quality of fresh Kent mangoes, compared with uncoated controls (T). After harvest and cleaning, fruits were coated and stored at ambient temperature (25 ± 2 °C) for 20 days, with analyses conducted every 5 days. The results showed that coatings significantly reduced mango losses during storage. Ascorbic acid (vitamin C) content decreased over the 20 days, dropping from 237.51 to 61.75 mg/100 g in control mangoes, compared with 237.51 to 155.54 mg/100 g and 237.51 to 157.00 mg/100 g in mangoes coated with gels A and K, respectively. Titratable acidity, pH, and soluble solids increased during storage. Sensory profiles indicated good preservation of organoleptic properties, with pleasant aroma, sweet taste, and satisfactory firmness. Overall, the peel-based coating technique helped preserve most physicochemical and sensory characteristics of Kent mangoes during 20 days of storage at ambient temperature, demonstrating its potential as a sustainable postharvest preservation method.