Application of chitosan coating incorporated with turmeric extract improves the storage quality of mango

Mangoes are highly nutritious fruits with significant commercial value; however, they are prone to postharvest diseases and short shelf life, leading to substantial losses. This paper addresses concerns regarding chemical residues without causing any economic losses through the development of an edible coating with chitosan and turmeric extract to prolong postharvest shelf life and preserve mango quality. The experiment followed a Completely Randomized Design (CRD) with three replications, each containing ten fruits. The five treatments were: Control (T0), 1.5% chitosan (CHT) (T1), 1.5% chitosan + 0.5% turmeric extract (TUE) (T2), 1.5% chitosan + 1% turmeric extract (T3), and 1.5% chitosan + 1.5% turmeric extract (T4). Physiologically mature mangoes were treated with these coatings, and quality parameters were evaluated during storage. Results showed reduced weight loss and better fruit firmness in coated mangoes. Furthermore, the coatings also influenced total soluble solids, titratable acidity, vitamin C, sugar, and Beta-carotene content compared to the control. Disease incidence was also considerably reduced by the coating treatments. Treatment with 1.5% chitosan + 1% turmeric extract produced the best results for total phenol, flavonoid, and antioxidant (DPPH* scavenging activity) over the control. Treated mangoes retained better color parameters (L*-Lightness, a*-greenness to redness (green to red transition), b*-yellowness), preserving visual appeal. Sensory evaluations revealed improved flavor, sweetness, appearance, and overall impression in treated mangoes. Overall, combining chitosan and turmeric extract effectively reduced postharvest losses and enhanced mango shelf life and quality, offering a safe, eco-friendly alternative to chemical treatments.