Effect of alginate coating incorporated with Spirulina,Aloe veraand guar gum on physicochemical, respiration rate and color changes of mango fruits during cold storage

The objective of the present study was to assess the effect ofSpirulina platensis (SP),Aloe vera(AV) and guar gum (GG) incorporated into an alginate (AL) coating on the quality properties of the mango fruit stored at 12 +/- 1 degrees C for 4 weeks. This study showed that all coatings remarkably decreased the rate of respiration and the weight loss belonging to the mango fruits. IncorporatingAloe verain the alginate coating (AV + AL) considerably kept the mango firmness. It was also revealed that the total phenol, flavonoid and antioxidant activity was considerably enhanced in the SP + AL and AV + AL coated fruits, in comparison to the AL coated and control fruits. The changes of peel color were found to be greatly reduced in the GG + AL coated fruits, as compared to other coatings as well as the control. The findings of this study, therefore, revealed thatSpirulinaandAloe verahad the most positive effect on preserving the bioactive compounds of mango fruit during storage. Although the, L* value of the fruit peel was slightly decreased.

Automated summary

The objective of this study was to evaluate the effects of Spirulina platensis (SP), Aloe vera (AV), and guar gum (GG) incorporated into an alginate (AL) coating on the quality properties of mango fruits stored at 12 ± 1°C for 4 weeks. The results showed that SP and AV had the most positive effect on preserving the bioactive compounds of mango fruit, while GG reduced changes in peel color significantly. Incorporating AV in the alginate coating helped maintain mango firmness, and enhanced total phenol, flavonoid, and antioxidant activity.