Effect of edible coating on shelf life and quality of local mango cv. rangkuai of Mizoram

Highly nutritious, delicious and attractive looking fruits of mango which are generally consumed fresh undergo high amount of post-harvest losses. An experiment was taken up to study the impact of different edible coatings viz., olive oil, wax, chitosan, carboxy methyl cellulose, aloe gel on shelf life and quality of local mango cv. Rangkuai collected from Saiha district of Mizoram; kept in ambient condition. Results of the experiment showed that fruit coated with wax remained dark green skin colour (L: 28.73, a: -18.55, b: 26.03) and pulp colour was slightly yellowish orange (L: 63.69, a: -2.38, b: 60.78), whereas fruit skin colour at control had slightly light green colour with yellowness (L: 35.87, a: -18.88, b: 38.58) with completely dark orange colour pulp (L: 44.21, a: 23.32, b: 52.34) at 12 days after storage (DAS). Waxed mango fruits had minimum weight loss (1.18%) and high amount of ascorbic acid (19.92 mg/100 g) and carotenoids (4.64 mg/100 g) even after 12 DAS. Maximum shelf life was observed in waxed mango (19.65 days) as the fruit decay was only 10.05%.