Effects chitosan, calcium chloride, and paraffin wax on storage and quality of “Ewaise” mango fruits

Shahat, Mahasen S; Elsalhy, A.M.; EL-khawaga, A.S. Sheba; Abdel-Rahman, M.M.

doi:10.21608/svuijas.2024.321462.1396

Effects chitosan, calcium chloride, and paraffin wax on storage and quality of “Ewaise” mango fruits

Document Type : Original Article

Authors

¹ Department of Horticulture, Faculty of Agriculture, South Valley University, 83523 Qena, Egypt

² Department of Pomology, Faculty of Agriculture, Assiut University, 71524 Assiut, Egypt

10.21608/svuijas.2024.321462.1396

Abstract

Two consecutive seasons (2022 and 2023) were used to evaluate the impact of edible coating with calcium chloride, chitosan, and paraffin wax on the storability of mango fruit varietal "Ewaise." Fruits were picked and brought straight to the lab where they were cleaned, dried, and processed. The fruits were coated with chitosan, calcium chloride, and paraffin wax. Moreover, water is used as control treatment. For 40 days, the treated fruits were kept in carton boxes at 85–90% relative humidity (RH) and 13°C. To assess fruit quality and storability, fruit samples were withdrawn at harvest and ten-day intervals during cold storage. Fruits that were coated with any of the treatments had far less physical and chemical degradation as well as significantly improved fruit storability contrastingly with untreated fruits (control). This study indicated that coating either chitosan, calcium chloride, or paraffin wax are a promising technique for retaining postharvest quality and boosting the storability of mangoes cv. ‘Ewaise’ up to 40 days.

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