Impact of different botanical extracts on the postharvest biochemical attributes and shelf life of mango (<i>Mangifera indica</i> L.)

This study aimed to reduce the use of agrochemicals after harvest of mango for increasing shelf life, particularly of the Amrapali variety, by using locally available plant extracts. Seven botanical extracts, namely, T0: Control, T1: Stink vine leaf, T2: Garlic clove, T3: Lemon leaf, T4: Custard apple leaf, T5: Aloe vera leaf, and T6: Neem leaf extracts were used for coating treatments. Unblemished, mature mangoes were kept on brown paper at ambient conditions after being immersed in extract solutions for 5 min. Three-day intervals following the day of storage were used to record data at 0, 3, 6, and 9 days after storage (DAS). It was observed that physiochemical characteristics and shelf life of mangos were greatly influenced by coating of botanical extracts (CBE). Within 3 days of storage, traits related to ripening and biochemical markers were changed, but these changes were significantly slower as compared to untreated fruits. By negating the activity of ethylene and other enzymes, coating is thought to establish a physical barrier that eventually lessens biochemical alterations. Among the coating treatments, T1, T5, and T6 exhibited superior performance in reducing physio-biochemical changes and increasing the shelf life of mango.