Application of Almond Gum-Based Edible Coating to Delay Postharvest Ripening and Maintain Quality of Mangoes during Storage

Mango fruits demonstrate a notable acceleration in ripening and senescence during the postharvest phase. In the current research, mango fruits were subjected to the treatment with 10% almond gum (ALG) and subsequently stored for a period of 20 days at a controlled temperature of 18 ± 1 °C and relative humidity of 80 ± 2% RH to investigate the impacts of ALG coating on the ripening and softening processes of mangoes. The results revealed that the application of ALG significantly contributed to the reduction of physiological weight loss and the incidence of decay. Likewise, the rates of respiration and ethylene production exhibited a marked decrease in mangoes coated with ALG. Additionally, oxidative stress-related markers such as malondialdehyde, H2O2 and ion leakage were observed to be lower in the coated fruits, owing to the enhanced activities of antioxidative enzymes shown by these fruits. Moreover, the utilization of almond gum effectively alleviated the reduction in total soluble solids, ascorbic acid content and titratable acidity, thereby enhancing the sensory quality of the mangoes. In conclusion, almond gum can be regarded as a promising edible coating for the preservation of the postharvest quality of mango fruits during a 20-day storage period.