POSTHARVEST QUALITY AND SHELF LIFE OF MANGO (MANGIFERA INDICA L.) FRUIT AS AFFECTED BY VARIOUS COATINGS

Mango fruits being climacteric have a short shelf life, and coating is considered as one of the most popular techniques to prolong its shelf life. Coatings based on starch, olive oil, beeswax and sodium benzoate have been evaluated with reference to the shelf life and quality of mango (Langra and Samar Bahisht Chaunsa) fruit harvested at hard green stage of maturity. The fruit was stored at various temperatures until they ripen. The fruit analyzed for quality parameters at the harvest stage, at the time of ripening of control and at the ripened stage indicated that every coating has a significant impact on the quality and shelf life of the fruit in most of the cases under the limit of P < 0.05. The weight loss and waste percent were the lowest, and the shelf life was the longest in beeswax coating, whereas the quality was best in the case of starch-based coating as compared with others.