Comparative study of different polysaccharide‐based edible coatings on physicochemical attributes and bioactive compounds of mango cv. Dashehari fruits

Abstract Coating is an effective method in order preserve food value and prolong the shelf life of fresh fruits vegetables. In present investigation, effect various polysaccharide‐based edible coatings on fruit physicochemical bioactive compounds stored Dashehari mango was studied. After coating treatment with carboxymethyl cellulose (CMC) (1%), guar gum (GG) (2%) acacia (GA) control were stored, quality traits such as peel thickness, physiological loss weight (PLW), decay, total soluble solids (TSS), sugars, titratable acidity (TA), ascorbic acid (AA), carotenoids (TC), chlorophyll content (TCC), phenolic (TPC), antioxidant capacity (AOX), sensory analyzed. According to results, treated CMC (1%) showed higher thickness (0.67 mm), least PLW (10.44%), decay (2.26%) compared fruits. Furthermore, at end storage, coated significantly retained TA, AA, (4.30 mg 100 −1 ), 1.7‐fold TPC, 2.08‐fold AOX control. Sensory results also scores better acceptability CMC‐coated after storage 9 days ambient conditions.