Using Edible Emulsion Coatings to Improve Chemical Analysis and Prolonging Storage Period of Tommy Atkins Mango Fruits

TThis investigation was executed during the two seasons 2020 and 2021 to assess the Gum Arabic edible coating with at 10, 15% and propolis emulsions at 3, 6% to maintain fruits quality and extend storage period of Tommy Atkins mango fruits during storage at 8oC with 85-90% relative humidity for 0, 15, 30 and 45 days plus 7days ripe at 20oC. After that, the fruits were holding at 20°C for 7 days to ripe and then analysed. In general, the coated fruits achieved better results and had a positive impact on extending fruit storage time with highly fruit attributes comparing with the untreated fruits (control). Coated fruits with Gum Arabic at 15% or propolis at 6% showed the highest fruits firmness, TSS% and ascorbic acid content. Whereas, weight loss, respiration rate and titratable acidity were the least content compared with untreated fruits. Finally, propolis treatment with a concentration of 6% showed a remarkable superiority in achieving the most of these results and preserving the quality of Tommy Atkins mango fruit during storage periods.