Preserving Postharvest Quality of Mango Fruit: The Potential of Xanthan Gum Enriched with Spirulina platensis

This study investigated the preservation of storage quality in mango (Mangifera indica) fruits using an edible coating based on xanthan gum enriched with Spirulina platensis (SP). After ۵۰ d of storage (۱۲ ± ۱ °C), the fruits were evaluated. Specifically, fruits treated with xanthan ۰.۲% + SP exhibited the lowest weight loss (۲۹.۷%), while the control experienced the most significant weight loss (۴۱.۷%). Furthermore, the maximum firmness value (۵.۷ kg cm–۲) was observed in fruits coated with xanthan ۰.۱% and ۰.۲% + SP after ۵۰ d of storage. The highest ascorbic acid content (۱۲۷.۵ mg ۱۰۰ g–۱ FW) occurred in fruits treated with xanthan ۰.۲% + SP ۱%, while the control exhibited a lower content (۱۰۱ mg ۱۰۰ g–۱ FW). Furthermore, the maximum flavonoid content, observed in the xanthan ۰.۲% + SP ۱% treatment (۱.۲۵ mg QE ۱۰۰ g–۱), was significantly higher than that of the control (۰.۶ mg QE ۱۰۰ g–۱). Polyphenol oxidase (PPO) activity was significantly lower in xanthan-treated fruits compared to the control. Conversely, peroxidase (POD) and catalase (CAT) activities were higher in xanthan-treated fruits, indicating reduced oxidative stress. In conclusion, applying a xanthan coating (۰.۲%) enriched with Spirulina platensis (۱%) is recommended for mango fruit storage and maintenance of freshness and quality in storage conditions.

کلیدواژه ها:

Edible coating ، Antioxidant ، enzyme ، Shelf life ، Algae