Scientia Horticulturae 265 (2020) 109258

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Scientia Horticulturae
journal homepage: www.elsevier.com/locate/scihorti

Preservation of mango fruit with guar-based edible coatings enriched with T

Spirulina platensis and Aloe vera extract during storage at ambient
temperature
Fariba Ebrahimi, Somayeh Rastegar*
Department of Horticultural Science, Faculty of Agriculture & Natural Resources, University of Hormozgan, Bandar Abbas, Islamic Republic of Iran

A R T I C LE I N FO A B S T R A C T

Keywords: In this study, the effects of guar gum (GG) edible coatings enriched with Aloe vera (AL) gel and ethanolic, and the
Mango aqueous extract of Spirulina platensis (SPE and PSW) on the physicochemical qualities of the mango (Mangifera
Edible coatings indica L.) stored at the ambient temperature (25 ± 2 °C) for 3 weeks were investigated. It was found that the
Algae coatings reduced the respiration rate and the weight loss of the mango fruits. Fruits coating with GG + SPE
Shelf life
significantly showed higher firmness in comparison with the control. Coating fruits with GG + AL remarkably
Phenolic compounds
Biochemical
reduced fruit weight loss. Also, GG + AL coated fruits significantly maintained the ascorbic acid content of
mango. The results also indicated that the total phenol and antioxidant activity were much higher in the
GG + SPE coated fruits, as compared to other ones. As the storage time was increased, the ascorbic acid content,
titratable acidity (TA) and pH of the fruits were decreased, while weight loss and TSS were increased. The peel
color changes during storage were much lower in the coated fruits in comparison to those in the control. Coated
fruits showed a much lower a* value than the control. It could be, therefore, concluded that guar edible coatings
enriched with Spirulina platensis, especially the ethanolic extract, could have considerable effects on increasing
the shelf life of mango fruit.

1. Introductions
Mango (Mangifera indica L.) is commercially the most important
tropical fruit in the world. Mango, which is native to the tropics of
South Asia, is often referred to as the ‘king of the fruits’ (Tharanathan
et al., 2006). This fruit is known for its attractive appearance, strong
aroma, delicious taste and high nutritional value (vitamin C, anti-
oxidants such as carotenoids and phenolic compounds, β-carotene and
minerals) (Ribeiro and Schieber, 2010). However, mangoes are cli-
macteric and highly perishable fruits whose postharvest life is limited
through postharvest weight loss, texture softening, conversion of starch
to sugars, degradation of chlorophylls and decay (Cárdenas-Coronel
et al., 2012)
Synthetic fungicides and chemicals used to extend the postharvest
life of the mango fruits are toxic to humans and the environment. Thus,
safe, natural and environmentally friendly methods should be in-
vestigated to maintain the quality and extend the marketable period of
mango during its storage at ambient temperature. One of the simple,
non-toxic and biodegradable methods that has been recently tested is
the use of edible coatings by natural sources (Šuput et al., 2015). Edible
coatings are a thin layer of an edible material which can act as a barrier
to restrain the exchange of moisture, oxygen and the solute movement
of horticultural products, thus reducing water loss, respiration and
oxidation reaction rates (Falguera et al., 2011). The sources used in
edible coatings are polysaccharides, proteins and lipids, alone or in
combination (Hassan et al., 2018). Starch and cellulose derivatives, as
well as gum and pectin sources, are the polysaccharides that are widely
used in coatings formulations (Hassan et al., 2018)
Guar gum is derived from the endosperm of the Indian cluster bean
Cyamopsis tetragonoloba (L.), which belongs to the Leguminosae family
and is in the class of annual legumes (Saurabh et al., 2015). Guar has a
good capability as an edible coating due to its high molecular weight,
long polymeric chain, natural antioxidants and bioactive compounds,
and high-water solubility. Due to its high availability, low cost and
biodegradability, it is used for various applications including food and
pharmaceutical industries, and packaging materials (Thombare et al.,
2017). Guar gum, as an edible coating, has properties similar to those
gum Arabic, alginate and xanthan gum; however, guar gum is cheaper
than all others. Recently, it has been shown that guar gum edible
coating is effective in improving the postharvest quality of ‘Valencia’

⁎
Corresponding author.
E-mail addresses: rastegarhort@gmail.com, srastegar@hormozgan.ac.ir (S. Rastegar).

https://doi.org/10.1016/j.scienta.2020.109258
Received 6 December 2019; Received in revised form 2 February 2020; Accepted 3 February 2020
0304-4238/ © 2020 Published by Elsevier B.V.
F. Ebrahimi and S. Rastegar
orange (Saberi et al., 2018), ‘Roma’ tomato (Ruelas-Chacon et al.,
2017), and sweet cherry (Dong and Wang, 2018).
Seaweeds or their extracts can be used as post-harvest treatments
and in the formulation of edible coatings because of their compounds,
such as different polysaccharides, polyphenolics, antioxidants, and an-
timicrobial activities (Andrade et al., 2013). Pre-harvest application of
Ascophyllum nodosum (the brown alga) could significantly reduce the
weight loss and the postharvest decay of the pear fruit during storage
(Abdel-Hafeez, 2005). Spirulina platensis, a blue-green microalga, has
long been used as food and nutritional supplements because of its
chemical composition, phytohormones, antibacterial and antifungal
properties, antioxidants compounds (vitamins, phenolics and pigments)
(Nawrocka et al., 2017; Madhyastha and Vatsala, 2007), poly-
unsaturated fatty acids, minerals, and proteins (Ogbonda et al., 2007).
However, there are few studies regarding the potential use of S. platensis
in controlling the postharvest losses in the fruits and vegetables.
Currently, there is a growing interest in the use of Aloe vera gel as a
safe and environmentally friendly postharvest treatment. The Aloe vera
gel is mostly composed of polysaccharides and also, vitamins, minerals,
antioxidants and antimicrobial agents such as phenolic compounds
(Hamman, 2008). Aloe vera coating, alone or in combination with other
extracts, can improve the postharvest quality of apricot (Nourozi and
Sayyari, 2020) and apple slices (Song et al. (2013) through a delay in
their respiration rates, softening, moisture loss, microbial decay, and
preservation of the other quality features.
Incorporating natural plant extracts, antimicrobial and antioxidant
ingredients, and bioactive compounds into edible coatings can improve
the functional properties of coatings, serving as a novel way to maintain
the postharvest quality of fruits and vegetables. To the best of our
knowledge, no work has yet been done regarding the effects of the guar
gum edible coating enriched with Spirulina platensis and the Aloe vera
extract on the mango fruit quality during storage at the ambient tem-
perature.
2. Materials and methods
2.1. Fruit material
Mature green mango fruits were hand-harvested from a commercial
orchard in Minab region, Hormozgan Province (Lat. 27° 07′ 51″ N and
Long. 57° 05′ 13″ E), southern Iran. Mango fruits, without mechanical
damage, were selected based on the same color, size and ripening stage;
they were immediately transferred in less than an hour using cardboard
boxes. Before coating, the mango fruits were washed with sodium hy-
pochlorite (0.05 %) by immersion for 1 min to sterilize them. Then,
they were rinsed with distilled water and air dried at room temperature.
2.2. Preparation of the coating solution and fruit treatment
2.2.1. Preparation of algae and Aloe extracts
Spirulina platensis powders (commercial name: Narmana) were
purchased from Green Gum Guar Co, Qeshm, which is a knowledge-
based green company (Isfahan, Iran). Ethanolic and aqueous extracts of
algae were prepared by stirring 40 g of the powders in 100 ml of 96 %
ethanol and distilled water, respectively; they were put in the dark to
extract the algae active compounds. After evaporation, the residue was
stored at -20 °C until use for coating.
Aloe vera gel was obtained according to the method used by (Song
et al., 2013). Accordingly, Fresh A. vera leaves were harvested and the
outer cortex was separated from the parenchyma. The parenchyma (gel
matrix) was homogenized in a blender to yield a mucilaginous gel
which was filtered to discard the fibrous fraction and then made ready
for utilization
2.2.2. Preparation of the coating solutions
In our preliminary studies, we evaluated the efficacy of various
2
Scientia Horticulturae 265 (2020) 109258
concentrations of S. platensis (1 % and 2 %), Aloe gel (20 % and 40 %)
and guar gum (1 % and 2 %) separately. In the present study, the best
concentrations of S. platensis and Aloe vera were incorporated to the
guar coating. The coating solution was prepared by dissolving guar gum
(10 g), Tween 80 and glycerol (10 %), plus Aloe gel (40 %) (GG + AL),
plus the ethanolic extract of S. platensis (10 g) (GG + SPE) and plus the
aquatic extract of S. platensis (10 g) (GG + SPW) in 1000 mL distilled
water. Briefly:
(Control) Dipping fruits in distilled water
(GG + AL) Dipping fruits in guar gum (1 %), Tween 80 and glycerol (10 %)
plus Aloe gel (40%)
(GG + SPE) Dipping fruits in guar gum (1 %), Tween 80 and glycerol (10 %)
plus the ethanolic extract of S. platensis (1%)
(GG + SPW) Dipping fruits in guar gum (1 %), Tween 80 and glycerol (10 %)
plus the aqueous extract of S. platensis (1%)
The coating solution was heated at 60 °C and magnetically stirred
until the mixture became clear; then the coating solution was cooled to
room temperature to reach homogeneity.
Treatments were started by immersing the fruit completely in fresh
coating solutions for 5 min to ensure a uniform coating on the whole
surface of the fruits. Fruits dipped in distilled water served as the
control. After that, the fruits were air dried at room temperature and
then placed in one row in plastic boxes and stored at the room tem-
perature (25 ± 2 °C) and the relative humidity of 55–65 %. The fruits
were evaluated at the intervals of one week during three weeks of the
storage period. Fruits with three replicates (n = 3) in each treatment
were used for determined quality.
2.3. Fruit firmness
The firmness (kg/cm2) was measured using a hand-held penet-
rometer (Model FT 327; Alfonsine, Italy). The firmness of each fruit was
measured at two opposite points of the equatorial area by using an
8 mm probe.
2.4. Weight loss
Fruit weight loss was evaluated using a digital balance. Fruits with
three replicates (n = 3) in each treatment were individually weighed at
the beginning of storage and during each storage time. Weight loss was
expressed as a percentage with respect to the initial weight (Lo’ay and
Taher, 2018)
2.5. Determination of the ascorbic acid content
Ascorbic acid content of the fruit juice was determined by the 2, 6-
dichlorophenol indophenol (DCPIP) titration method of AOAC (1995),
with some modification; 2 ml of the juice was homogenized in 10 ml of
metaphosphoric acid (3 %). Then, 5 ml of homogenate was titrated
using 2,6-diclorophenol indophenol until a light pink color appeared.
The content of ascorbic acid (AA) was calculated and expressed as mg/
100 g fresh weight.
2.6. Determination of the total phenolic content (TPC) and the total
flavonoid content (TFC)
Extraction was carried out by homogenizing the fruit pulp samples
with 80 % methanol. The homogenate was then centrifuged at
4000 rpm for 10 min at room temperature; the supernatant was col-
lected and used for the analysis of total phenol, total flavonoids content
and antioxidant activity.
The procedure developed by Singleton et al. (1999), with a few
modifications was used for determining the total phenolic content of
F. Ebrahimi and S. Rastegar
the methanolic solution. The reaction mixture was prepared by mixing
0.3 mL of the methanol extract, 1.2 mL of the 7 % sodium carbonate
solution and 1.5 mL of Folin–Ciocalteu diluted. The mixture was in-
cubated at room temperature for 90 min and the absorbance was de-
termined using a spectrophotometer at 750 nm. The content of phe-
nolics in the extracts was expressed as mg of gallic acid equivalents per
100 g of the fresh weight.
The total flavonoids content was measured by the modified colori-
metric method, as described by Chang et al. (2002). The sample con-
taining the 0.5 ml methanol extract and 0.1 mL of 10 % AlCl3 was added
to 0.1 mL the 1 mmol/L acetate potassium solution. After incubation for
30 min, the absorbance was determined at 415 nm using a UV–vis
spectrophotometer. Quercetin was used as a standard for the con-
struction of the calibration curve. The flavonoid content in the extracts
was expressed in terms of mg of the quercetin equivalents per 100 g of
FW.
2.7. Determination of the antioxidant activity
The DPPH (2, 2-Diphenyl-1-picrylidrazil) radical scavenging ac-
tivity was assayed by the method described by Brand-Williams et al.
(1995) with some modifications. In this method, 50 μL of the methanol
extract was properly mixed with 950 μL DPPH solution by using 0.025 g
DPPH in 100 mL of the 85 % methanol. The solution was incubated in
darkness at room temperature for 30 min and the absorbance was read
at 517 nm using the UV-VIS spectrophotometer. The inhibition per-
centage was calculated with the following equation.
inhibition(%) = [(control absorbance–sample absorbance)
/control absorbance] × 100.
2.8. Determination of color
The peel and pulp color of the fruits were measured at opposite sides
of each fruit using a Minolta Chroma meter CR-400 (ECMinolta, Japan)
to assess L*- (higher positive values indicated more lightness, while
negative readings represented darkness), a*- (greenness was indicated
by negative readings, while redness was represented by positive va-
lues), and b*- (negative readings were indicative of blueness, while
higher positive readings represented yellowness (McGuire, 1992).
2.9. Determination of the total soluble solid (TSS), titratable acidity (TA)
and pH
The mango juice was used to determine pH. The pH meter was
calibrated with buffers at the pH values of 7.0 and 4.0 and used to
Fig. 1. The interaction between coatings and storage periods on firmness of mango fruit during 3 weeks storage at 25 ± 2 °C and 55–65 % RH. Values are
means ± SE from three replicates (n = 3). Statistical analysis was performed using LSD test.
3
Scientia Horticulturae 265 (2020) 109258
determine pH. The total soluble solids (TSS) content of the fruit juice
was determined using a digital refractometer (DBR 95) at 25 °C and
expressed as a percentage. Titratable acidity (TA) was measured by
titrating 5 ml of the juice with 0.1 N NaOH to a phenolphthalein end-
point (pH 8.1). The result was expressed as citric acid %.
2.10. Overall visual acceptability (OVA)
Fruits visual acceptability was evaluated according a subjective four
point scoring system; in this system, 4 = excellent (fresh, firm and high
quality fruits with a glossy peel and no symptoms of dehydration, skin
shriveling and discoloration); 3 = good (marketable and acceptable
fruits quality with slight shriveling and softness); 2 = not saleable but
edible (fruits with moderate symptoms of shriveling, dryness, loss of
green color and progression toward orange and ripening); and 1 = poor
quality (fruits with severe symptoms of shriveling, over ripeness, dar-
kening of the peel color and decay) (Saberi et al., 2018). OVA was
calculated as follows:
OVA(%) = [ ∑ (rot score (1 − 4)×number of fruit at that grade )
/ highest level × total mumber of fruit ] × 100
2.11. Statistical analysis
The obtained data was analyzed using a factorial arrangement in a
completely randomized design, with three replications (n = 3). The
data were statistically analyzed using analysis of variance (ANOVA).
Sources of variation were the coatings and storage periods. The least
significant differences (Fisher’s LSD procedure, p < 0.05) were used to
compare means among coatings and storage periods. The mean values
were calculated and reported as the mean ± standard error. All ana-
lyses were carried out using the SAS software package. The principal
component analysis (PCA) was also applied to recognize the relation-
ships among the variables using the statistical package program (SPSS,
version 16.0).
3. Results
3.1. Firmness
Firmness was significantly (P < 0.05) affected by the interaction
between the storage periods and the coatings treatment. The firmness of
the samples showed a decreasing trend throughout the storage period
regardless of treatments (Fig. 1). However, during the first two weeks of
storage, GG + SPE coated fruits significantly maintained the firmness of
mango, as compared to the control and other coated fruits. At the end of
F. Ebrahimi and S. Rastegar Scientia Horticulturae 265 (2020) 109258

Table 1 significant. The mean flavonoid levels decreased from 7.6 to 4.1 mg QE
Effects of storage periods and different coatings on pH, TSS (%) and acidity (%) 100 g −1 FW after one week of storage and remained almost constant
of mango fruit during storage at 25 ± 2 °C and 55–65 % RH. Values are during the second and third weeks of storage (Fig. 2C). There was no
means ± SE from three replicates (n = 3). Statistical analysis was performed significant difference, however, between the control and the coated
using Duncan test.
fruits in term of the flavonoid content (p < 0.05) (Fig. 2D).
Weight loss (%) Ascorbic acid (mg/ The mean antioxidant capacity was significantly (P < 0.05) influ-
100 g) enced by the storage periods and different coatings. However, the in-
teraction between storage periods and coatings was not significant. The
Storage periods
(Week) mean antioxidant capacity significantly decreased after one week of
0 – 25.20 ± 0.05a storage and reached from 95.1 % to 90.44 % in the second week of
1 3.71 ± 0.012b 18.75 ± 0.06b storage thereafter no significant change was observed (Fig. 2E). All
2 10.13 ± 0.034a 18.10 ± 0.05bc
coated samples showed significantly higher mean antioxidant capacity
3 14.33 ± 0.036a 16.50 ± 0.05c
Coatings
than the control and the lowest antioxidant (87.7 %) was observed in
Control 12.7 ± 0.024a 18.62 ± 0.06b the control (Fig. 2F).
GG + AL 6.8 ± 0.014b 18.37 ± 0.05b
GG + SPW 9.7 ± 0.018ab 21.12 ± 0.06a 3.5. Total soluble solids (TSS), titratable acidity (TA) and pH
GG + SPE 8.3 ± 0.013ab 20.12 ± 0.06ab
Coatings * **
Storage periods ** ** Total acidity (TA) of mango fruit was significantly (P < 0.05) af-
Coatings * Storage ns ns fected by the storage periods. The lowest mean total acidity (0.04 %)
periods was recorded at the end of storage (Table 1). However, the effects of
different coatings and the interaction between storage periods and
Mean followed by the same letter is not significantly different within the col-
coatings were found to be non-significant for the total acidity.
umns according to an LSD test (P < 0.05). n = 3 replicates, ± SE. ns no sig-
The mean total soluble solids (TSS) content was significantly
nificant, *p < 0.05, **p < 0.01.
(P < 0.05) affected by the coatings and the storage periods (Table 2).
However, the interaction between storage periods and coatings treat-
the experiment, no significant differences between the control and
ment was not significant. The mean TSS content was increased gradu-
coated fruits was observed.
ally during storage, reaching a maximum level at the end of storage
(14.6 %). The highest (11.10 %) and lowest (10.33 %) TSS was found in
3.2. Weight loss
the control and GG + SPE coated fruits, respectively.
The mean pH was significantly (P < 0.05) affected by the storage
The storage periods and coatings significantly (P < 0.05) influ-
periods. The highest mean pH (4.25) was recorded at the end of storage
enced the fruits weight loss. The mean weight loss of the samples dis-
(Table 2). However, the effects of coatings and the interaction between
played an increasing trend with the advancement of the storage period
the storage periods and coatings were found to be non-significant for
(Table 1). The highest mean weight loss (14.33 %) was observed at the
pH.
end of storage. The coated fruits showed less weight loss, as the
GG + AL coating significantly prevented the fruit weight loss (6.8 %).
3.6. Color parameters
The interaction between the storage periods and coatings was found to
be non-significant for weight loss (data not shown).
3.6.1. Peel color
The interaction between storage periods and coatings significantly
3.3. Ascorbic acid (P < 0.05) influenced the L* value of mango. The L* value showed a
decreasing trend with the advancement of the storage period, regardless
The storage periods and coatings significantly (P < 0.05) affected of treatments. At the end of storage, fruits treated with GG + SPE and
the content of ascorbic acid. On the other hand, the interaction between GG + SPW showed a significantly lower (32.15 and 37.99 respectively)
them was non-significant for ascorbic acid content (data not shown). L* value, as compared to the control (41.85). The storage periods and
The mean ascorbic acid content was decreased gradually during fruit coatings significantly (P < 0.05) affected a* and b* values. However,
storage, but no significant difference was observed between the second the interaction between the coatings and the storage periods was found
and third weeks of storage. The highest ascorbic acid content of the to be non-significant for a* and b* values. The significantly higher
mango fruit was observed in the fruits coated with GG + SPW (more positive) mean a* value (3.01) was recorded at the end of the
(21.12 mg/100 g), although no significant difference with GG + SPE storage periods (Table 3). Fruits treated with different coatings showed
(20.12 mg/100 g) was shown (Table 2). a significantly lower (more negative) mean a* value, as compared to the
control. The higher (more yellowness) mean b* value of the mango fruit
3.4. Total phenols, flavonoids content and antioxidant capacity was recorded at the end of storage. As shown in Table 3, there was no
significant difference between the control and the coated samples in
The mean total phenol content of the mango fruit was significantly regard to the b* value (p < 0.05).
(P < 0.05) affected by the storage periods and different coatings.
However, the effects of the interaction between storage periods and 3.6.2. Pulp color
coatings was found to be non-significant for the total phenol content. The storage periods and coatings significantly (P < 0.05) affected
The mean phenol content of the mango fruit was decreased significantly the L* value (Table 3). However, the interaction between the coatings
during the storage (Fig. 2A). The highest content of total phenol and the storage periods was found to be non-significant for the L* value
(62.41 mg GAE 100 −1 FW) was observed in the GG + SPE coated of pulp. The L* value was gradually decreased during storage as the
fruits, showing a significant difference with the control (Fig. 2B). lowest mean L* value (44.07) was found at the last stage of storage. The
However, there was no significant difference between the control and highest mean L* value (64.97) was observed in the fruits coated with
GG + AL and GG + SPW coated fruits (p < 0.05). GG + SPE, which showed a significant difference with the control
The mean flavonoid content was significantly (P < 0.05) affected (60.68) and GG + AL coated fruits (60.65).
by the storage periods. However, the effects of the coatings and the The interaction between the storage periods and coatings sig-
interaction between the storage periods and coatings were not nificantly (P < 0.05) affected the a* and b* values. The a* value, like

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F. Ebrahimi and S. Rastegar Scientia Horticulturae 265 (2020) 109258

Table 2
Effects of storage periods and different coatings on weight loss and ascorbic acid of mango fruit during storage at 25 ± 2 °C and 55–65 % RH. Values are
means ± SE from three replicates (n = 3). Statistical analysis was performed using Duncan test.
pH TSS (%) TA(%)

Storage periods
(Week)
0 3.00 ± 0.002c 6.4 ± 0.021d 0.24 ± 0.0002a
1 3.08 ± 0.004c 8.6 ± 0.015c 0.20 ± 0.0006b
2 3.31 ± 0.001b 13.07 ± 0.027b 0.15 ± 0.0002c
3 4.25 ± 0.002a 14.6 ± 0.015a 0.04 ± 0.0001d
Coatings
Control 3.38 ± 0.001a 11.10 ± 0.014a 0.151 ± 0.0006a
GG + AL 3.42 ± 0.001a 10.55 ± 0.021b 0.160 ± 0.0004a
GG + SPW 3.44 ± 0.003a 10.68 ± 0.023ab 0.164 ± 0.0002a
GG + SPE 3.40 ± 0.002a 10.33 ± 0.016b 0.165 ± 0.0001a
Coatings ns ** ns
Storage periods ** ** **
Coatings * Storage periods ns ns ns

Mean followed by the same letter is not significantly different within the columns according to an LSD test (P < 0.05). n = 3 replicates, ± SE. ns no significant,
*p < 0.05, **p < 0.01.

Fig. 2. Effect of storage periods and different coatings on total phenol (A and B), flavonoids (C and D) and antioxidant (E and F) of mango fruit during 3 weeks
storage at 25 ± 2 °C and 55–65 % RH. Values are means ± SE from three replicates (n = 3). Statistical analysis was performed using LSD test.

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Table 3
The interaction between storage periods and different coatings on color parameters of mango fruit during 3 weeks storage at 25 ± 2 °C and 55–65 % RH. Statistical
analysis was performed using LSD test.
Peel Pulp

0 1 2 3 Mean (Coatings) 0 1 2 3 Mean (Coatings)

L* Control 52.56a 47.27b 43.43cd 41.85ed 46.28A 72.78a 67.40ab 56.88c 45.66d 60.68B
GG + AL 52.56a 49.42ab 46.7bc 42.32ed 47.75A 72.78a 67.04ab 59.26c 43.51d 60.65B
GG + SPW 52.56a 42.77ed 39.36ef 37.99gf 43.17B 72.78a 71.27a 60.86bc 45.3d 62.55AB
GG + SPE 52.56a 41edf 35.16gf 32.15h 40.22C 72.78a 70.83a 66.46ab 49.81d 64.97A
Mean (storage periods) 52.56A 45.11B 41.16C 38.58D 72.78A 69.13B 60.86C 44.07D
a* Control −14.47h −13.46hg −5.78bc 5.09a −7.15A −4.75c −5.05c −0.64b 3.43a −1.75A
GG + AL −14.47h −13.06hg −10.76hfge −3.54b −10.46B −4.75c −4.07c −1.08b 3.65a −1.56A
GG + SPW −14.47h −12.5hfg −8.76dfec −6.48dbc −10.55B −4.75c −4.89c −1.64b 3.63a −1.91AB
GG + SPE −14.47h −12.89hg −10.02dfeg −7.11dbec −11.12B −4.75c −4.32c −3.76c 2.29a −2.63B
Mean (storage periods) −14.47A −12.98B −8.83C −3.01C −4.75C −4.58C −1.78B 3.25A
b* Control 26.78cdef 22.35f 36.05cab 37.11ab 30.57AB 21.42c 25.56c 36.16ab 37.79a 30.23A
GG + AL 26.78cdef 30.35cdbef 37.13ad 45.23a 34.87A 21.42c 23.97c 34.93ab 36.27ab 29.15A
GG + SPW 26.78cdef 21.07f 32.49cdeb 35.88abc 29.05B 21.42c 23.98c 32.81b 36.24ab 28.86A
GG + SPE 26.78cdef 23.56ef 25.49def 35.01cdb 27.71B 21.42c 22.19c 32.62b 37.61a 28.46A
Mean (storage periods) 26.78A 24.33B 32.79C 38.31C 21.42D 24.17C 34.13B 36.97A

Mean followed by the same letter is not significantly different within the columns or rows according to an LSD test (P < 0.05). n = 3 replicates, ± SE. ns no
significant, *p < 0.05, **p < 0.01.

peel, was increased significantly during storage. However, no sig-
nificant difference was observed between the coated and control fruits.
The b* value also showed a trend similar to that of peel, and it was
gradually increased during storage. However, no significant difference
was observed between the control and coated fruits.
3.7. Overall visual acceptability (OVA)
The OVA of control fruit decreased throughout storage time
(Fig. 3A). After the second week of storage, control fruit showed a
significant decrease in OVA compared to the coated fruits. At the end of
storage, fruits treated with GG + SPE showed the highest OVA. How-
ever, it did not show a significant difference with other coatings
(Fig. 3B).
3.8. Principal component analysis (PCA)
A principal component analysis approach was applied to evaluate
the efficacy of different edible coatings on the postharvest quality of
mango fruit by assessing some biochemical parameters. The

Fig. 3. Control and coated mango fruits after 3 weeks of storage at 25 ± 2 °C and 55–65 % RH (A). Overall visual acceptability (OVA) of control and coated mango
fruits after 3 weeks of storage at 25 ± 2 °C and 55–65 % RH (B).

6
F. Ebrahimi and S. Rastegar
Fig. 4. Principal component loading plot of physicochemical traits of mango fruit during storage.
eigenvalues of the covariance matrix showed that two principal com-
ponents (PCs) explained 83.4 % of the total variation. Accordingly, PC1
accounted for 51.3 % of the total variation and it was mainly related to
the a* value of pulp (Fig. 4). Conversely, the negative axis of PC1 was
defined by the L* value of pulp and TA. The major contribution to PC2,
which explained 32.1 % of the total variation, was more related to the
flavonoid, ascorbic acid content and the L* value of peel. In contrast,
PC2 was highly negatively correlated with the weight loss.
4. Discussion
One of the most important factors in the consumer acceptability of
fresh fruits is firmness. Softening of fruits is due to changes in the cell
wall composition, which is because of the activity of cell wall hydro-
lyzing enzymes such as polygalacturonase, pectinesterase, and pectin
methyl esterase and beta-glucosidase (Sozzi, 2004). Paniagua et al.
(2013) have reported that water loss, which is considered as a key
parameter for texture changes, could influence the fruit firmness. It is
generally believed that the effect of coatings on preserving the firmness
is mostly due to slowing the metabolic activity, respiration rate and
enzyme activity; consequently, the ripening process, through the re-
striction of the gas exchange, the moisture loss and the moisture mi-
gration from the fruits skin, is affected (Hassan et al., 2018). Similar to
our findings, firmness was maintained in nectarine (Zhang et al., 2019)
fruits coated with chitosan. In addition, the preservation of the firmness
and stability of the coated fruit cell wall could be due to the presence of
bioactive compounds in the edible coatings (Dong and Wang, 2018).
We found that fruit firmness in the GG + SPE coated mangoes was
higher than that in other samples. It is possible to have higher bioactive
compounds in this extract, similar to those that have been reported
previously. It has been shown that the efficacy of seaweed extracts
depends on the method extraction, as alcohol extract has more bioac-
tive compounds than water extracts (Cepoi et al., 2009).
Weight loss, which is a natural feature of horticultural crops during
storage, is mainly due to the loss of water caused by respiration and
transpiration processes (Amarante and Banks, 2000). Preventing weight
loss by polysaccharide-based coatings can be probably associated with
the formation of a better link by hydrogen bonding between the hy-
droxyl groups of edible coatings and hydrophilic substances such as
phenols (Díaz-Mula et al., 2012). It has been reported that application
of the seaweed (Ascophyllum nodosum) extract reduced weight loss and
extended the shelf life of the mango fruit (Melo et al., 2018a, 2018b).
The obtained results were also in agreement with the findings of Dong
7
Scientia Horticulturae 265 (2020) 109258
and Wang (2018), who reported that the incorporation of the ginseng
extract into guar gum edible coatings reduced the weight loss of sweet
cherry by reducing the respiration rate and water loss during storage at
the ambient temperature. It was also found that pea starch and guar
gum enriched with oleic acid and shellac significantly prevent the
weight loss of oranges during storage at 5 and 20 °C (Saberi et al.,
2018).
Studies have shown that ascorbic acid is present in cytosol, cell wall,
chloroplast, mitochondria, vacuoles and apoplast; it can be directly
reacted with the reactive oxygen species of superoxide, oxygen radicals
or hydroxyls or as a reducing agent in reconstitute alpha-tocopherol to
protect the membrane against oxidative stress (Rautenkranz et al.,
1994; Smirnoff, 1996). During fruit storage, ascorbic acid, as an im-
portant antioxidant, is decreased because of its use as an electron donor
to oxidants in order to neutralize free radicals (Fenech et al., 2018).
Yahia et al. (2001) have also stated that the decrease in ascorbic acid
levels in fruits could be due to the increased ascorbate oxidase activity,
which has been confirmed in tomato and pepper. Preservation of as-
corbic acid in the fruits treated with edible coatings can be attributed to
the low oxygen permeability of these coatings, slowing down the ac-
tivity of the enzyme and delaying the oxidation reactions of ascorbic
acid (Amarante and Banks, 2000). A similar observation has been re-
ported by (Khaliq et al., 2016), who demonstrated that mango fruits
coated with gum Arabic 10 % and calcium chloride have higher as-
corbic acid contents, as compared with the control samples. Moreover,
the lotus leaf extract incorporating the alginate coating was found to
well preserve the ascorbic acid of the Goji fruit (Fan et al., 2019).
Phenolic compounds are present in almost all parts of the plant.
Phenolic compounds are among the most important secondary plant
metabolites that possess a good antioxidant potential; they can capture
reactive oxygen species and regulate the functions of certain enzymes
(Rice-Evans et al., 1997). Phenolic compounds, especially flavonoids,
can interact with membrane phospholipids through hydrogen bonding
to the polar ends of phospholipids, thereby accumulating them on the
inside and outside of the membrane and preventing the access of mo-
lecules (Sakihama et al., 2002). Phenolic compounds are gradually
decreased with ripening; therefore, preserving these compounds is
important to prevent the fruit quality loss during storage. Natural
coatings play a key role in the metabolism of phenolic compounds by
creating a modified atmosphere around the fruit and reducing the re-
spiration and oxidation rates of phenols by decreasing the polyphenol
oxidase activity (Hassan et al., 2018).
Recently, it has been observed that the Aloe vera gel coating in
F. Ebrahimi and S. Rastegar
combination with Fagonia cretica plant extract has a significant effect on
the preserving of the total phenol and flavonoid of the sapodilla fruit
during the postharvest storage Khaliq et al. (2019). Similarly, the al-
ginate coating enriched with the pomegranate peel extract had a sig-
nificant effect on preserving the phenolic content of guava during a 20
day storage period (Nair et al., 2018). It has been reported that S.
platensis is a great source of phenolic compounds such as caffeic,
chlorogenic, salicylic, synaptic and trans-cinnamic acids and the anti-
oxidant content of its ethanol extract depends on the concentration of
alcohol Ansari et al. (2013).
Research has also shown that the reduction of fruit antioxidants
during product ripening and storage may be because of the oxidation of
phenolic compounds (Sakihama et al., 2002). The use of edible coatings
could limit the reduction of the phenolic content, thereby improving
the antioxidant properties of the fruit. The highest antioxidant activity
of mango fruit treated with spirulina coatings could be attributed to the
existence of a large number of compounds such as fatty acids, chlor-
ophyll, phenolic compounds, phycobilin and phycocyanin, which could
contribute to the antioxidant activity (Andrade et al., 2013). The higher
total antioxidant activity was observed in the guava fruit coated with a
combination of gum Arabic and essential oils than non-coated fruits
(Murmu and Mishra, 2018). A similar trend was observed when guava
fruits were treated with the alginate containing the pomegranate peel
extract (Nair et al., 2018).
Total soluble solids are an important factor associated with the
consumer acceptability of fruits. The gradual increase in the total so-
luble solids during storage of fruits could be due to the hydrolysis of cell
wall polysaccharides (Sun et al., 2013) or the increase of the sugar
concentration, which might be caused by water loss or the conversion
of starch to sugar, as a result of the increased respiration rate of the fruit
(Burdon et al., 2016). It is believed that edible coatings prevent drastic
changes in the TSS of fruits by limiting gas exchange, reducing re-
spiration and applying the metabolic processes in the coated fruits
(Dong and Wang, 2018). Naeem et al. (2018) showed that the ethanolic
and methanolic extract of fennel in combination with guar and also, the
ethanolic extract of nigella seeds in combination with guar gum sig-
nificantly increased the lemon TSS, while other coatings had no sig-
nificant effect on it. Treating the seaweed extract (Ascophyllum no-
dosum) on the mango fruit preserved the soluble solids during storage
(Melo et al., 2018a, 2018b)
Titratable acidity is directly associated to the concentration of or-
ganic acids in the fruit and consequently, to the quality of the fruits.
Organic acids are the energy source of the fruits that are consumed
during the ripening of the fruit by increasing metabolism during the
oxidation of acids in the TCA cycle (Batista-Silva et al., 2018). The
greater value of TA in the coated fruits could be due to the low oxygen
permeability and the low respiration rate, thus preventing the oxidation
of organic acids. The results obtained previously on mango have shown
that guar gum in combination with essential oils reduces the loss of
acidity (Naeem et al., 2018). Coating of guar gum with ginseng extract
on cherry fruit (Dong and Wang, 2018), significantly prevented the
acidity loss rate. The effect of coating on the internal quality of fruits is,
therefore, dependent on cultivar, coating formulation and storage
conditions.
Changes in the pH of fruits during storage are due to the changes in
the titratable acidity and their conversion to sugars during metabolic
processes (Anthon et al., 2011). The change in pH can be due to the
effect of coatings on the biochemical conditions of the fruit, which may
slow down the rate of respiration and metabolic activity. The pH of
strawberry was increased throughout storage in either control or Aloe
vera coated fruits, but it was greater in the control fruits, as compared to
the coating samples (Sogvar et al., 2016).
Given the influence of the fruit color on the quality and fresh-
market value of products, this trait is very important in determining the
consumer acceptance. Fruits that are freshly harvested often have a
glossy, bright surface, and this appearance factor can be significantly
8
Scientia Horticulturae 265 (2020) 109258
decreased with weight loss, surface dehydration and moisture losses
during postharvest management (Pathare et al., 2013). The initial green
color of fruits is mainly due to the presence of chlorophyll; during
maturation and ripening, chlorophyll is decomposed, while other pig-
ments are generated from the colorless precursor (phytoene) to β-car-
otene (orange), lycopene (red), carotene (pale yellow), xanthophylls
and carotenoids (yellow) (Su et al., 2015). The rise of the a* value
during storage may be due to an increase in the rate of respiration and
stimulation of enzymatic activities, including the browning reaction
and other reactions responsible for the degradation of chlorophyll. The
lower a* (more green than red) and b* (more blue than yellow) in the
coated samples throughout the storage period could suggest a delay in
the ripening process of the mango fruit. Earlier studies have also de-
monstrated that edible coatings could delay the degradation of pig-
ments and prevent the development of undesirable colors by influen-
cing the permeability of the epicarp, thereby modifying the gas
exchange and reducing the oxidative processes (Amarante and Banks,
2000; Lo’ay and Taher, 2018). Similar results have been obtained re-
garding the effect of hydroxypropyl methylcellulose incorporated with
beeswax on the L* values in the case of red guava (Formiga et al.,
2019). In this regard, it has been shown that the Aloe vera gel in
combination with cysteine could reduce the color change of the apple
slices during storage (Song et al., 2013). Contrary to our research,
Ruelas-Chacon et al. (2017) showed that L* values were higher in guar-
coated tomato fruits but edible coating had no significant effect on the
b∗ values.
The coated fruits had a significantly better overall visual accept-
ability (OVA) than the control fruits. This is in agreement with the
results of Saberi et al. (2018) who used guar gum and chickpea starch
coating to extend the storage life of the Valencia orange fruit.
5. Conclusion
The results of this study revealed that the incorporation of natural
compounds with guar gum coating could improve the postharvest
quality of mango by minimising weight loss and slowing down the
changes in the TSS of this fruit. Higher firmness was observed in the
fruits coated with the guar gum coating enriched with the ethanolic
extract of S. platensis. The addition of the ethanolic extract of S. platensis
significantly improved such as bioactive compounds as ascorbic acid,
phenol and flavonoids of the mango fruit, as compared to the control.
However, the color brightness (L*) of the fruit peel was slightly re-
duced. Generally, the peel color of the fruit was more affected by
coatings than the pulp color. Regarding the positive effects of S. pla-
tensis in combination with guar gum, as there is a great universal
concern about human health, this formulation can be suggested to
improve the mango storage quality. Further research on other fruits and
vegetables is, however, needed to understand the possible mechanisms
underlying the effects of these compounds. Also, the addition of these
extracts to various polysaccharides, proteins and lipid coatings needs to
be investigated.
CRediT authorship contribution statement
Fariba Ebrahimi: Investigation, Methodology, Software, Formal
analysis. Somayeh Rastegar: Conceptualization, Supervision, Writing -
review & editing.
Declaration of Competing Interest
Authors declare no conflict of interest
Acknowledgments
This project was financially supported by the Research Deputy,
University of Hormozgan, Bandar Abbas, Iran.
F. Ebrahimi and S. Rastegar
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