2024, Vol. 7, Issue 1, Part E

An experiment was conducted to study the effect of edible coatings chitosan and calcium gluconate on ascorbic acid and sugars of mango (Mangifera indica L.) cv. Banganpalli at College of Horticulture-Rajendranagar, SKLTSHU, Siddipet District, Telangana. The experiment was conducted with completely randomized design including six treatments with different concentrations of edible surface coatings and observations were recorded at every three days interval up to end of shelf life. Among different treatments lowest PLW (3.65%), least browning score (4.87), spoilage% (46.98), highest firmness (8.62 kg/cm²), shelf life (17.41), highest TSS (21.86 0Brix) were recorded by T₂ - dipping in 2% edible chitosan coating, followed by T₁ - dipping in 1% edible chitosan and least was recorded on 3rd day of storage by T₆ - control. Post-harvest coating of mango fruits with chitosan has resulted in increased shelf life and quality compared to calcium gluconate and control.