Decay on mango (Mangifera indica) fruit mostly derived from a fungal disease which was caused by anthracnose invasion and infestation. The falling quality of mango fruit during postharvest preservation was commonly associated with weight loss, softening, vitamin C degradation and decay. This research evaluated the synergistic effect of methyl cellulose (MC) and carvacrol (Car) in the preparation of the edible coating on the physicochemical and microbial characteristics of mango fruit during 28 days of storage at 18°C. Five groups of coating treatments were prepared as follows: A (4% MC), B (4% MC + 0.5% Car), C (4% MC + 0.75% Car), D (4% MC + 1.0% Car), E (4% MC + 1.25% Car). These coating solutions were set 40°C for mango dipping. Mango fruits were individually dipped in the respected MC-Car solutions for 15 s and left out to air-condition for 30 min to create the coating film. These mango fruits were then kept at 18°C for 28 days. In 7 day-interval, experimental fruits were sampled to estimate weight loss, firmness, ascorbic acid content, decay index. Mango fruit pre-coated by 4% MC + 1.0% Car showed the least weight loss (1.61±0.03 %) and decay index (2.19±0.03 mark) while the highest retention of firmness (47.13±0.23 N) and ascorbic acid (25.60±0.13 mg/100 g) at the end of 28 days of storage. Results showed that incorporation of 1.0% carvacrol into 4% methyl cellulose-based edible coating would extend the shelf-life of mango fruit for 28 days of preservation. The edible coating would be a promising and green alternative with minimal environmental pollution.
Enhancement of Storage Life and Quality Maintenance of Litchi (Litchi Chinensis Sonn.) Fruit Using Chitosan:pullulan Blend Antimicrobial Edible Coating