Postharvest Application of Silicon and Aloe Vera-Based Edible Coating Improves the Shelf Life While Retaining the Biochemical Parameters of ‘Kinnow’ Mandarins

Abstract

The shelf-life of the ‘Kinnow’ mandarins is short and 35–40% of the fruits are lost during storage. Therefore, the use of high-performance, safe, and cost-effective methods, such as edible coatings is needed to prolong the shelf-life of mandarins. The present research aimed to examine the effects of silicon, Aloe vera gel (AVG), and their combination on the shelf-life and physio-biochemical parameters of ‘Kinnow’ mandarins during 72 days of storage at low temperatures. Fruits were analyzed for different parameters on days 0, 18, 36, 54, and 72. Compared to non-treated fruits, mandarins treated with a combination of silicon and AVG, had greater levels of sensory scores (39.93–85.83%), firmness (6.83–57.20%), TA (titratable acidity) (11.27–126.53%), vitamin C (10.74–76.25%), total phenol (20.68–115.38%), antioxidant capacity (10.38–80.26%), activity of antioxidant enzymes [APX (ascorbate peroxidase) (7.21–37.31%), CAT (catalase) (23.59–104.65%), GPX (guaiacol peroxidase) (12.69–65.76%), and SOD (superoxide dismutase) (18.42–124.00%)], and pectin (14.07–217.19%) during cold storage. Furthermore, silicon + AVG-treated mandarins showed lower levels of weight loss (35.20–56.24%), TSS (total soluble solids) (4.09–11.89%), H₂O₂ (hydrogen peroxide) (16.16–24.08%), MDA (malondialdehyde) (13.38–31.94%), as well as activity of pectin methylesterase (38.82–57.57%), and cellulose (50.85–69.89%) during storage. The findings of current research showed that postharvest application of silicon, AVG, and their combination, has a potential cost-effectiveness coating for preserving the quality characteristics and extending the shelf-life of mandarins.