Extending the shelf life of mango (Mangifera indica L.) fruits by using edible coating based on xanthan gum and pomegranate peel extract

Abstract The effect of various concentration xanthan gum (0.5%, 1%, and 2%) based edible coating supplemented with pomegranate peel extract (0.5 mL) on functional physico-chemical properties mango ( Mangifera indica L.) fruits were studied during the storage period 15 days at 22 °C. application (XG) formulations (PPE) was found to be effective maintain quality attributes characteristics like reducing weight loss, respiration rate, ethylene production, maintained total soluble solids (TSS), acidity, pH, texture property, ascorbic acid, phenols, antioxidant activity as compared control samples. In general, all tested are effective; but coatings 2% XG most potential prevent postharvest while maintaining attributes.