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International Conference on

Recent Trends in Environmental Sustainability

ESCON22/NMsB/47
Edible coating based on nano-emulsion maintains quality and storability of harvested
mango fruits

Abdul Manan Abbas, Shaghef Ejaz*, Muhammad Akbar Anjum¬, Sajid Ali, Sajjad Hussain,
Muhammad Shahzad Saleem
Department of Horticulture, Faculty of Agricultural Sciences and Technology, Bahauddin
Zakariya University, Multan

Correspondence: shaghef.ejaz@bzu.edu.pk
Abstract

Mango, an important subtropical fruit crop of Pakistan, is widely produced and consumed
owing to its delicious flavor and nutritional quality. However, during postharvest phase, its
physiological deterioration causes huge economic losses. Therefore, to reduce postharvest
spoilage, edible coating based on nano-emulsion was applied to mango fruits. Nano-emulsion
was prepared by using 3% Acacia seed oil. Coated and non-coated (control) fruits were stored
at 18±2° C and 80 ±5 % relative humidity for 20 days. The fruits coated with nano-emulsion
had less weight loss, membrane leakage, lipid peroxidation, hydrogen peroxide content and
degradation of ascorbic acid. Nano-emulsion suppressed the activities of cell wall degrading
enzymes such as polygalacturonase, pectin methylesterase and cellulase. Moreover, the coated
fruit exhibited increased activities of ascorbate peroxidase, catalase, superoxide dismutase and
peroxidase and higher antioxidant activity. Significant improvement in sensory attributes like
color, taste, aroma, disease incidence and overall acceptability was noted in nano-emulsion
coated fruits.

Keywords: mango; nano-emulsion; antioxidant.

Department of Environmental Sciences, COMSATS University Islamabad, Vehari Campus

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