Preserving Postharvest Quality of Mango Fruit: The Potential of Xanthan Gum Enriched with Spirulina platensis

Molaei Moqbeli, Mehdi; Rastegar, Somayeh; Abdollahi, Farzin; Jafari, Leila

doi:10.22059/ijhst.2025.382659.927

Preserving Postharvest Quality of Mango Fruit: The Potential of Xanthan Gum Enriched with Spirulina platensis

Document Type : Research paper

Authors

Mehdi Molaei Moqbeli ¹

Somayeh Rastegar ²

Farzin Abdollahi ¹

leila Jafari ¹

¹ University of Hormozgan

² Department of Horticultural Science, College of Agriculture, University of Hormozgan, Bandarabbas, Iran.

10.22059/ijhst.2025.382659.927

Abstract

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.

Keywords

Edible coating

Antioxidant

Enzyme

Shelf life

Algae