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International Journal of Horticultural Science and Technology، جلد ۱۳، شماره ۱، صفحات ۳۳-۴۶
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عنوان انگلیسی Preserving Postharvest Quality of Mango Fruit: The Potential of Xanthan Gum Enriched with Spirulina platensis
چکیده انگلیسی مقاله This study investigated the preservation of storage quality in mango (Mangifera indica) fruits using an edible coating based on xanthan gum enriched with Spirulina platensis (SP). After 50 d of storage (12 ± 1 °C), the fruits were evaluated. Specifically, fruits treated with xanthan 0.2% + SP exhibited the lowest weight loss (29.7%), while the control experienced the most significant weight loss (41.7%). Furthermore, the maximum firmness value (5.7 kg cm–2) was observed in fruits coated with xanthan 0.1% and 0.2% + SP after 50 d of storage. The highest ascorbic acid content (127.5 mg 100 g–1 FW) occurred in fruits treated with xanthan 0.2% + SP 1%, while the control exhibited a lower content (101 mg 100 g–1 FW). Furthermore, the maximum flavonoid content, observed in the xanthan 0.2% + SP 1% treatment (1.25 mg QE 100 g–1), was significantly higher than that of the control (0.6 mg QE 100 g–1). Polyphenol oxidase (PPO) activity was significantly lower in xanthan-treated fruits compared to the control. Conversely, peroxidase (POD) and catalase (CAT) activities were higher in xanthan-treated fruits, indicating reduced oxidative stress. In conclusion, applying a xanthan coating (0.2%) enriched with Spirulina platensis (1%) is recommended for mango fruit storage and maintenance of freshness and quality in storage conditions.
کلیدواژه‌های انگلیسی مقاله Edible coating,Antioxidant,enzyme,Shelf life,Algae
نویسندگان مقاله Mehdi Molaei Moqbeli |
University of Hormozgan

Somayeh Rastegar |
Department of Horticultural Science, College of Agriculture, University of Hormozgan, Bandarabbas, Iran.

Farzin Abdollahi |
University of Hormozgan

Leila Jafari |
University of Hormozgan

نشانی اینترنتی https://ijhst.ut.ac.ir/article_101398_3ea03dccb7959ceb245b0fdf1679b0be.pdf
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