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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. Practical Applications Mango ( Mangifera indica L.) fruit being a climacteric has a short shelf life. Due to this reason, a significant percentage of this fruit is wasted. The following steps have been taken to prolong the shelf life and reduce the wastage. Two varieties of mango fruit, namely Langra and Samar Bahisht Chaunsa, were harvested at hard green stage of maturity. The samples were coated with starch-, olive oil-, beeswax- and sodium benzoate-based coatings. Based on the results obtained for weight loss, waste percent, organoleptic and chemical characteristics, it was concluded that the impact of coating as well as storage temperature on the quality and shelf life of the fruit was significantly different in most of the cases. It was also noted that the shelf life was the longest, and weight loss and waste percentage were the lowest in the case of fruit coated with beeswax, whereas the starch-coated fruit was best in quality as compared with others. [ABSTRACT FROM AUTHOR]

ABSTRACT Langra and Samar Bahisht Chaunsa varieties of mango fruit were harvested at hard green stage of maturity. The samples were coated with coconut oil, natural ghee (clarified butter) and potassium metabisulphite; and stored at 20, 30 and 40C till their ripening. The fruit was analyzed for various physical and chemical characteristics at the harvest as well as at the ripened stage. In addition, ethylene production rate, weight loss and waste percent were measured. The obtained results indicated that every coating has significantly different impact over the quality and shelf life of the fruit under the limit of P ≤ 0.05. The ripening rate, weight loss and waste percentage were low, whereas the shelf life was longer and the quality was better for a particular storage temperature in case of natural ghee coating as compared with others, concluding that this novel coating was better than all we applied. PRACTICAL APPLICATIONS Mango fruit ( Mangifera indica L.) is one of the most popular fruits all over the world as it has attractive color, delicious taste and excellent nutritional properties. However, mangoes are climacteric and ripe rapidly after it is harvested that limits its storage, handling and transport potential. Therefore, we have coated the fruit with three different materials to prolong the shelf life while keeping the quality of the fruit high. Therefore, our research work has lot of potential in food and fruit industry and can be exploited by farmers, industrialists and exporters of mango fruit. [ABSTRACT FROM AUTHOR]