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.
Molaei Moqbeli, M. , Rastegar, S. , Abdollahi, F. and Jafari, L. (2026). Preserving Postharvest Quality of Mango Fruit: The Potential of Xanthan Gum Enriched with Spirulina platensis. International Journal of Horticultural Science and Technology, 13(1), 33-46. doi: 10.22059/ijhst.2025.382659.927
MLA
Molaei Moqbeli, M. , , Rastegar, S. , , Abdollahi, F. , and Jafari, L. . "Preserving Postharvest Quality of Mango Fruit: The Potential of Xanthan Gum Enriched with Spirulina platensis", International Journal of Horticultural Science and Technology, 13, 1, 2026, 33-46. doi: 10.22059/ijhst.2025.382659.927
HARVARD
Molaei Moqbeli, M., Rastegar, S., Abdollahi, F., Jafari, L. (2026). 'Preserving Postharvest Quality of Mango Fruit: The Potential of Xanthan Gum Enriched with Spirulina platensis', International Journal of Horticultural Science and Technology, 13(1), pp. 33-46. doi: 10.22059/ijhst.2025.382659.927
CHICAGO
M. Molaei Moqbeli , S. Rastegar , F. Abdollahi and L. Jafari, "Preserving Postharvest Quality of Mango Fruit: The Potential of Xanthan Gum Enriched with Spirulina platensis," International Journal of Horticultural Science and Technology, 13 1 (2026): 33-46, doi: 10.22059/ijhst.2025.382659.927
VANCOUVER
Molaei Moqbeli, M., Rastegar, S., Abdollahi, F., Jafari, L. Preserving Postharvest Quality of Mango Fruit: The Potential of Xanthan Gum Enriched with Spirulina platensis. International Journal of Horticultural Science and Technology, 2026; 13(1): 33-46. doi: 10.22059/ijhst.2025.382659.927
)