Fresh-Cut Mangoes: How to Increase Shelf Life by Using Neem Oil Edible Coating

The mango is the most widely cultivated tropical fruit. Fresh-cut very useful, but it perishable. purpose of this study was to highlight effects neem oil on fresh-cut fruits kept for 9 days at 4 ± 1 °C and 80 5% relative humidity. plant (Azadirachta indica) has numerous antioxidant antibacterial properties. Despite this, few studies have been carried out added edible coatings (EC) retard ripening processes. Two formulations were tested: EC1 (hydroxypropyl methylcellulose + CaCl2) EC2 CaCl2 oil), both compared with an untreated sample (control). Physicochemical, microbial, proximate sensory analyses out. Neem reduced loss firmness colour, while hydroxypropyl normal cell degradation (weight soluble solids content). Microbiological investigation showed that inhibited development main spoilage bacteria during entire storage period, prolonging preservation fruits. analysis a rapid after 5 d in control sample, best.