The effect of carboxymethylcellulose coating on the temperature-controlled storage of mangoes

Abstract

Mango is a highly perishable tropical fruit with intense post-harvest metabolism, limiting its marketing period to distant regions. The application of edible coatings is an efficient way to preserve the quality of a fresh product during post-harvest storage. In the present research, the impact of a 3% carboxymethylcellulose (CMC) coating was studied on mangoes during storage at 20° C for 10 days. Results showed that treatment with 3% CMC delayed fruit maturation, suppressed the increase in total soluble solids, decreased firmness, and showed substantially higher titratable acidity, along with maintenance of skin color, in contrast to uncoated fruits. In conclusion, 3% CMC coating can be an effective approach for maintaining fruit quality of harvested mangoes during storage at 20°C.