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Molaei Moqbeli, Mehdi, Rastegar, Somayeh, Abdollahi, Farzin, Jafari, leila. (1404). Preserving Postharvest Quality of Mango Fruit: The Potential of Xanthan Gum Enriched with Spirulina platensis. , (), 33-46. doi: 10.22059/ijhst.2025.382659.927
Mehdi Molaei Moqbeli; Somayeh Rastegar; Farzin Abdollahi; leila Jafari. "Preserving Postharvest Quality of Mango Fruit: The Potential of Xanthan Gum Enriched with Spirulina platensis". , , , 1404, 33-46. doi: 10.22059/ijhst.2025.382659.927
Molaei Moqbeli, Mehdi, Rastegar, Somayeh, Abdollahi, Farzin, Jafari, leila. (1404). 'Preserving Postharvest Quality of Mango Fruit: The Potential of Xanthan Gum Enriched with Spirulina platensis', , (), pp. 33-46. doi: 10.22059/ijhst.2025.382659.927
Molaei Moqbeli, Mehdi, Rastegar, Somayeh, Abdollahi, Farzin, Jafari, leila. Preserving Postharvest Quality of Mango Fruit: The Potential of Xanthan Gum Enriched with Spirulina platensis. , 1404; (): 33-46. doi: 10.22059/ijhst.2025.382659.927

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

International Journal of Horticultural Science and Technology
مقالات آماده انتشار، پذیرفته شده، انتشار آنلاین از تاریخ 11 دی 1404    اصل مقاله (628.47 K)
نوع مقاله: Research paper
شناسه دیجیتال (DOI): 10.22059/ijhst.2025.382659.927
نویسندگان
Mehdi Molaei Moqbeli1؛ Somayeh Rastegar* 2؛ Farzin Abdollahi1؛ leila Jafari1
1University of Hormozgan
2Department of Horticultural Science, College of Agriculture, University of Hormozgan, Bandarabbas, Iran.
چکیده
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.
کلیدواژه‌ها
Edible coating؛ Antioxidant؛ Enzyme؛ Shelf life؛ Algae
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