Innovative active wrapping paper with spent coffee grounds and orange oil for delaying ripening and controlling anthracnose in mangoes stored at room temperature

The development of an appropriate and disease-free method for delaying ripening was expected to reduce postharvest losses for farmers during the distribution of mangoes from farms to global consumers. This study aimed to develop wrapping paper to control mango ripening, ensure uniform ripening, and reduce anthracnose caused by the fungus Colletotrichum gloeosporioides on ‘Keaw’ mangoes. The experiment began with the preparation of wrapping paper containing spent coffee grounds (SC) mixed with orange oil (OR) at concentrations of 0.02 %, 0.04 %, and 0.06 %. The prepared wrapping paper was used to wrap mangoes stored at room temperature (30 ± 2 °C) for 10 days. Additionally, the feasibility of its mode of action was investigated. The results showed that wrapping paper containing SC+0.02 % OR effectively delayed mango ripening. SC exhibited ethylene gas adsorption properties, while OR vapor was released, forming a coating on the mango surface that delayed ripening for 7–10 days compared to the control group, in which ripening occurred within 3 days after harvest. Furthermore, OR vapor at a 0.02 % concentration effectively reduced anthracnose incidence caused by C. gloeosporioides, with a disease incidence of less than 10 %, compared to other treatments and the control group, which exhibited 100 % decay within 10 days at room temperature. The mechanism of mango preservation was likely due to OR vapor forming a thin film on the mango surface, which exhibited antifungal properties. The fungal cell wall was found to be damaged, leading to cell leakage; however, no damage to the lipid layer or leakage of nucleic acids was observed. When applied on farms and used during room-temperature transportation, this approach extended the marketability of mangoes without refrigeration, making it an energy-efficient method.