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<p>Postharvest mangoes are prone to rapid softening, resulting in significant quality deterioration. This study investigates the synergistic effects of xanthan gum (XG) coatings enriched with cinnamic acid (CA) on the softening enzymes, antioxidant potential and storage quality of cold-stored mango <i>cv.</i> ‘Dusehri’ during 28 days of storage at 12 ± 1&#xa0;°C and 85–90% relative humidity. The findings demonstrate that XG + CA treatments effectively reduce respiration rate, weight loss, membrane permeability, delay decay, and maintain key quality attributes such as flesh firmness, soluble solids content (SSC), titratable acidity (TA), total carotenoid content (TCC), total phenolic content (TPC), total flavonoid content (TFC) and total antioxidant activity (TAA) compared to uncoated fruit during storage. Notably, the XG 1.0% + CA 0.2% treatment enhanced the activity of antioxidant defense enzymes, including superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD), compared to the control and XG 0.5% based or CA 0.2% coated fruit. Additionally, the composite coatings suppressed the activity of softening enzymes, particularly polygalacturonase (PG), pectin methyl esterase (PME), and cellulase (CL), effectively preserving the structural integrity of the fruit. These results suggest that XG-CA composite coatings offer a promising, natural solution for extending the postharvest life of mangoes while maintaining their nutritional and sensory quality.</p>

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Enhancing Postharvest Quality and Antioxidant Properties of Mango Using Cinnamic Acid-Enriched Xanthan Gum Coatings

  • 期刊论文

  • 发表日期：

    2025年6月11日

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  • Ajay Kamboj,
  • PPS Gill,
  • S. K. Jawandha,
  • Nav Prem Singh,
  • Rachna Arora,
  • Arashdeep Singh,
  • Preetinder Kaur

摘要

Postharvest mangoes are prone to rapid softening, resulting in significant quality deterioration. This study investigates the synergistic effects of xanthan gum (XG) coatings enriched with cinnamic acid (CA) on the softening enzymes, antioxidant potential and storage quality of cold-stored mango cv. ‘Dusehri’ during 28 days of storage at 12 ± 1 °C and 85–90% relative humidity. The findings demonstrate that XG + CA treatments effectively reduce respiration rate, weight loss, membrane permeability, delay decay, and maintain key quality attributes such as flesh firmness, soluble solids content (SSC), titratable acidity (TA), total carotenoid content (TCC), total phenolic content (TPC), total flavonoid content (TFC) and total antioxidant activity (TAA) compared to uncoated fruit during storage. Notably, the XG 1.0% + CA 0.2% treatment enhanced the activity of antioxidant defense enzymes, including superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD), compared to the control and XG 0.5% based or CA 0.2% coated fruit. Additionally, the composite coatings suppressed the activity of softening enzymes, particularly polygalacturonase (PG), pectin methyl esterase (PME), and cellulase (CL), effectively preserving the structural integrity of the fruit. These results suggest that XG-CA composite coatings offer a promising, natural solution for extending the postharvest life of mangoes while maintaining their nutritional and sensory quality.