Effect of eco-friendly treatments on physiochemical value and shelf life of mango (Mangifera Indica L.) cv Dashehari during stage at ambient condition

Introduction

Mango (Mangifera indica L.), popularly known as the "King of Fruits," is one of the most important tropical and subtropical fruit crops cultivated throughout the world. It belongs to the family Anacardiaceae and is native to the Indo-Burma region, where it has been cultivated for over 4,000 years. Mango is highly appreciated for its unique flavour, attractive colour, pleasant aroma, delicious taste, and excellent nutritional value. It is a rich source of carbohydrates, vitamins (A, C, and E), dietary fibre, antioxidants, phenolic compounds, carotenoids, and essential minerals such as potassium and magnesium. Owing to its high nutritional and medicinal value, mango plays a vital role in ensuring food and nutritional security. India is the largest producer of mango in the world, contributing nearly 40-45% of global mango production. Mango is cultivated over an area of about 2.3 million hectares with an annual production exceeding 25 million tonnes. Major mango-producing states include Uttar Pradesh, Andhra Pradesh, Karnataka, Telangana, Bihar, Gujarat, Maharashtra, Tamil Nadu, West Bengal, and Odisha. Besides meeting domestic demand, India exports fresh mangoes and processed mango products to several countries, thereby contributing significantly to the national economy and foreign exchange earnings. Despite its immense commercial importance, mango is a highly perishable climacteric fruit characterized by rapid respiration and ethylene production after harvest. These physiological processes accelerate ripening and senescence, leading to rapid softening, moisture loss, colour changes, deterioration of nutritional quality, and increased susceptibility to microbial infection. Under ambient storage conditions, mango fruits generally remain marketable for only 7-12 days, depending on cultivar and storage environment. Consequently, post-harvest losses of mango are estimated to range from 20-30% in developing countries due to inadequate handling, improper storage, mechanical injuries, and microbial spoilage. The quality of mango during storage is influenced by several physical, physiological, biochemical, and microbiological factors. During ripening, starch is converted into sugars, resulting in an increase in total soluble solids (TSS) and sweetness, while titratable acidity and vitamin C gradually decline. Simultaneously, fruit firmness decreases because of enzymatic degradation of cell wall components such as pectin and cellulose. Moisture loss through transpiration leads to physiological loss in weight (PLW), shrivelling, and reduced marketability. In addition, fungal pathogens such as Colletotrichum gloeosporioides (anthracnose) and Lasiodiplodia theobromae (stemend rot) are major causes of post-harvest decay, resulting in substantial economic losses. Traditionally, synthetic fungicides and chemical preservatives have been used to minimize post-harvest deterioration. However, continuous use of synthetic chemicals has raised serious concerns regarding pesticide residues, environmental pollution, pathogen resistance, and consumer health. Increasing consumer awareness and stringent food safety regulations have created a growing demand for safe, residuefree, and environmentally sustainable post-harvest technologies. Therefore, the development of eco-friendly alternatives has become a priority in post-harvest research. Eco-friendly post-harvest treatments such as Aloe vera gel, chitosan, calcium chloride, and ascorbic acid have emerged as promising alternatives for preserving fruit quality and extending shelf life. Aloe vera gel acts as a natural edible coating that forms a semi-permeable barrier on the fruit surface, reducing moisture loss, delaying respiration, and maintaining freshness. Chitosan, a biodegradable polysaccharide obtained from chitin, possesses excellent film-forming and antimicrobial properties, thereby reducing microbial spoilage and delaying ripening. Calcium chloride strengthens cell wall integrity by forming calcium pectate, thereby maintaining fruit firmness and reducing physiological disorders. Ascorbic acid functions as a natural antioxidant that delays oxidative deterioration, preserves vitamin C content, and enhances fruit quality during storage. The combined application of these treatments may produce synergistic effects, resulting in better quality retention and longer storage life. Evaluation of post-harvest treatments requires assessment of various physical, physico-chemical, microbiological, and sensory quality parameters. Important physical parameters include fruit weight, physiological loss in weight (PLW), firmness, peel and pulp colour, fruit dimensions, pulp percentage, peel percentage, stone percentage, and shelf life. Physico-chemical parameters such as total soluble solids (TSS), titratable acidity, pH, TSS/acid ratio, ascorbic acid, total sugars, reducing sugars, non-reducing sugars, moisture content, and dry matter provide valuable information regarding fruit ripening and quality changes during storage. In addition, disease incidence, fungal infection, and sensory characteristics including appearance, colour, aroma, taste, texture, and overall acceptability determine consumer preference and market value. Considering the increasing demand for safe and sustainable post-harvest technologies, the present investigation entitled "Effect of Eco-Friendly treatments on physiochemical value and Shelf life of Mango (Mangifera indica L.) cv. Dashehari during stage at Ambient condi-tion " was undertaken to evaluate the effectiveness of different ecofriendly treatments in reducing post-harvest losses, maintaining fruit quality, and extending the shelf life of mango under ambient storage conditions. The findings of this study are expected to provide practical recommendations for growers, traders, exporters, and the fruit processing industry for improving post-harvest management of mango in an environmentally sustainable manner.

Materials and Methods

Experimental site

The present investigation entitled "Effect of Eco-Friendly treatments on physiochemical value and Shelf life of Mango (Mangifera indica L.) cv. Dashehari during stage at Ambient condition " was conducted in the Post-Harvest Laboratory, Department of Horticulture, RNT College of Agriculture, Kapasan, Chittorgarh, Rajasthan, affiliated to Maharana Pratap University of Agriculture and Technology (MPUAT), Udaipur, Rajasthan, India, during the year 2026-2027. The experiment was carried out under ambient laboratory conditions to evaluate the efficacy of different eco-friendly post-harvest treatments in extending the shelf life and maintaining the physical, physicochemical, microbiological, and sensory quality attributes of mango fruits during storage.

Experimental material

Freshly harvested, healthy, mature and uniform-sized mango fruits of cv. Dashehari + (or your selected cultivar) were procured from a commercial orchard. Fruits free from insect damage, diseases, bruises, cracks and mechanical injuries were selected for experimentation.

Chemicals and materials used

The following chemicals and materials were used during the experiment:

Preparation of treatments T 1 -Control

Fruits were dipped in distilled water for 5 minutes.

Calcium chloride solution (2%) was prepared by dissolving 20 g CaCl 2 in one litre of distilled water.

Fresh Aloe vera gel was extracted from mature leaves, homogenized and filtered before use.

One percent chitosan solution was prepared by dissolving chitosan in 1% acetic acid with continuous stirring.

One percent ascorbic acid solution was prepared in distilled water.

T 6 -Aloe vera gel + Calcium chloride

Fruits were first dipped in Aloe vera gel followed by Calcium chloride solution.

Treatment details

Chitosan (1%) T 5 Ascorbic Acid (1%) T 6

Aloe Vera Gel + Calcium Chloride

Experimental design

Design: Completely Randomized Design (CRD)

Treatments: 6

Fruits per Replication: 10

Storage conditions

After treatment, fruits were air-dried under shade and stored under ambient laboratory conditions.

Observation schedule

Observations were recorded at Day 0, 4, 8, 12, 16, 20.

Physical parameters

Fruit Weight (g): Measured using an electronic digital balance. Fruit Firmness (kg cm -2 ): Measured using a fruit penetrometer.

Physiological Loss in

Peel Colour: Recorded visually using a 9-point colour scale.

Pulp Colour: Recorded using a standard colour chart.

Fruit Length (cm); Measured with a digital Vernier caliper.

Fruit Diameter (cm): Measured at the equatorial region using Vernier caliper.

Pulp, Peel and Stone Percentage: Calculated by separating pulp, peel and stone after cutting fruits.

Fruit Weight Pulp Weight × 100

Shelf Life: Shelf life was recorded as the number of days up to which fruits remained acceptable for consumption.

Physico-chemical parameters

The following observations were recorded:

Total Soluble Solids (°Brix) using Hand Refractometer

Microbiological parameters

Disease Incidence (%) = Number of infected fruits Total number of fruits × 100

Fungal Infection (%) = Number of fruits infected by fungi Total number of fruits × 100

Sensory evaluation

A panel of 10 semi-trained judges evaluated fruits using the 9-point Hedonic Scale.

Statistical analysis

The experiment was laid out in a Completely Randomized Design (CRD) with six treatments and four replications. Data recorded on different physical, physico-chemical, microbiological, and sensory parameters were subjected to Analysis of Variance (ANOVA). The significance of treatment effects was tested using the F-test at the 5% level of significance (P ≤ 0.05). Whenever significant differences among treatments were observed, treatment means were compared using the Critical Difference (CD). The Standard Error of Mean [SEm (±)] and Coefficient of Variation (CV%) were also calculated. Statistical analyses were performed using OPSTAT statistical software developed by CCS Haryana Agricultural University, Hisar, India. The data presented in Table 4.1 revealed that the physiological loss in weight (PLW) increased progressively in all treatments during ambient storage. No weight loss was observed on Day 0, while significant differences among treatments were recorded from Day 4 onwards. At the end of the storage period (Day 20), the lowest PLW (8.7%) was recorded in T 6 (Aloe Vera Gel + Calcium Chloride), followed by T 4 (Chitosan, 10.7%), T 3 (Aloe Vera Gel, 12.0%), T 5 (Ascorbic Acid, 13.0%), and T 2 (Calcium Chloride, 13.7%). The highest PLW (18.7%) was observed in the untreated control (T 1 ). The results indicated that eco-friendly post-harvest treatments significantly reduced physiological weight loss, with T 6 proving to be the most effective treatment under ambient storage conditions. The data presented in Table 4.2 indicated that fruit firmness decreased progressively in all treatments during ambient storage. All fruits had an initial firmness of 8.2 kg/cm 2 on Day 0, with no significant differences among treatments. Significant differences (P ≤ 0.05) were observed from Day 4 onwards. At the end of the storage period (Day 20), the highest fruit firmness (4.5 kg/cm 2 ) was recorded in T 6 (Aloe Vera Gel + Calcium Chloride), followed by T 4 (Chitosan, 4.1 kg/cm 2 ), T 3 (Aloe Vera Gel, 3.8 kg/cm 2 ), T 5 (Ascorbic Acid, 3.5 kg/cm 2 ), and T 2 (Calcium Chloride, 3.4 kg/cm 2 ). The lowest firmness (2.2 kg/cm 2 ) was observed in the untreated control (T 1 ). The results indicated that eco-friendly post-harvest treatments effectively delayed fruit softening, with T 6 being the most effective treatment for maintaining fruit firmness during ambient storage. The data presented in Table 4.3 showed that the peel colour score increased progressively in all treatments during ambient storage, indicating the advancement of fruit ripening. On Day 0, all fruits had an initial peel colour score of 1, with no significant differences among treatments. Significant differences (P ≤ 0.05) were observed from Day 4 onwards. At the end of the storage period (Day 20), the lowest peel colour score (7.0) was recorded in T 6 (Aloe Vera Gel + Calcium Chloride), followed by T 3 (Aloe Vera Gel, 8.0), T 4 (Chitosan, 8.0), T 5 (Ascorbic Acid, 8.0), and T 2 (Calcium Chloride, 9.0), whereas the highest peel colour score (9.0) was observed in the untreated control (T 1 ). The results indicated that eco-friendly post-harvest treatments effectively delayed peel colour development and fruit ripening, with T 6 being the most effective treatment under ambient storage conditions. The pulp colour score increased gradually in all treatments during ambient storage. No significant differences were observed on Day 0 and Day 4, while significant differences (P ≤ 0.05) appeared from Day 8 onwards. On Day 20, the lowest pulp colour score (7.0) was recorded in T 6 (Aloe Vera Gel + Calcium Chloride), followed by T 3 , T 4 , and T 5 (8.0), whereas the highest score (9.0) was observed in T 1 (Control) and T 2 (Calcium Chloride). The results indicated that T 6 was the most effective treatment in delaying pulp colour development and ripening during ambient storage. The data presented in Table 4.5 showed significant differences among the treatments for pulp percentage, peel percentage, stone percentage, and shelf life. The highest pulp percentage (74.3%) and longest shelf life (20 days) were recorded in T 6 (Aloe Vera Gel + Calcium Chloride), followed by T 4 (73.1% pulp and 19 days). In contrast, the lowest pulp percentage (69.5%) and shortest shelf life (12 days) were observed in the control (T 1 ). The lowest peel percentage (13.8%) and stone percentage (11.9%) were also recorded in T 6 , whereas the highest peel (16.5%) and stone percentage (14.0%) were observed in T 1 . These results indicated that T 6 (Aloe Vera Gel + Calcium Chloride) was the most effective treatment for maintaining edible portion and extending the shelf life of mango fruits under ambient storage conditions.

Experimental summary

Peel colour score (1-9 scale)

Pulp colour score (1-9 scale)

Image. Different Activity in research laboratory work. The data presented in Table 4.7 showed that the total soluble solids (TSS) increased progressively in all treatments during ambient storage. Significant differences (P ≤ 0.05) were observed from Day 4 onwards. On Day 20, the lowest TSS (18.3°Brix) was recorded in T 6 (Aloe Vera Gel + Calcium Chloride), followed by T 4 (18.7°Brix) and T 3 (19.0°Brix), whereas the highest TSS (20.8°Brix) was observed in the control (T 1 ). The results indicated that T 6 effectively delayed the increase in TSS and slowed the ripening process during ambient storage. Titratable Acidity (%) showed a continuous decline during storage in all treatments. The minimum acidity retention was recorded in T 6 (Aloe vera gel + Calcium chloride), followed by T 4 (Chitosan), while the maximum reduction was observed in T 1 (Control). Significant differences were observed among treatments from Day 4 to Day 20, indicating the effectiveness of eco-friendly treatments in maintaining acidity and delaying fruit ripening.

Physicochemical parameters

Total soluble solids (TSS, °Brix)

pH

TSS/acid ratio

Reducing Sugars (%) increased gradually during storage in all treatments. The highest increase was recorded in T 1 (Control), while the lowest reducing sugar content was maintained in T 6 (Aloe vera gel + Calcium chloride), followed by T 4 (Chitosan). Significant differences were observed among treatments from Day 4 to Day 20, indicating delayed ripening and better quality maintenance by eco-friendly treatments. Non-Reducing Sugars (%) showed a gradual decline during storage in all treatments. The maximum retention of non-reducing sugars was observed in T 6 (Aloe vera gel + Calcium chloride), followed by T 4 (Chitosan), whereas the highest reduction was recorded in T 1 (Control). Significant differences among treatments were observed from Day 8 onwards, indicating better preservation of fruit quality by eco-friendly treatments.

Treatment

Moisture Content (%) decreased gradually during storage in all treatments. The highest moisture retention was recorded in T 6 (Aloe vera gel + Calcium chloride), followed by T 4 (Chitosan), whereas the maximum moisture loss was observed in T 1 (Control). Significant differences among treatments were observed from Day 4 to Day 20, indicating reduced moisture loss and better shelf-life maintenance by ecofriendly treatments. Disease Incidence (%) increased progressively during storage in all treatments. The highest disease incidence was recorded in T 1 (Control), while the lowest incidence was observed in T 6 (Aloe vera gel + Calcium chloride), followed by T 4 (Chitosan). Significant differences among treatments were observed from Day 8 onwards, indi-cating better disease resistance and microbial protection by ecofriendly treatments.

Treatment

Formula

Fungal Infection (%) = Number of fruits infected by fungi Total number of fruits × 100 Fungal Infection (%) increased gradually during storage in all treatments. The maximum fungal infection was observed in T 1 (Control), whereas the minimum infection was recorded in T 6 (Aloe vera gel + Calcium chloride), followed by T 4 (Chitosan). Significant differences among treatments were observed from Day 8 onwards, indicating effective fungal suppression and improved shelf-life by eco-friendly treatments. Taste score showed variation during storage, with a gradual decline at later stages in all treatments. The highest taste score was maintained by T 6 (Aloe vera gel + Calcium chloride), followed by T 4 (Chitosan), whereas the lowest score was recorded in T 1 (Control).

Assumption: 10 fruits per treatment

Total microbial count

Significant differences among treatments were observed from Day 8 onwards, indicating better retention of eating quality by eco-friendly treatments. The findings revealed that eco-friendly post-harvest treatments significantly influenced the storage behaviour and quality attributes of mango cv. Dashehari compared with untreated fruits. All treated fruits showed slower deterioration, reduced moisture loss, delayed ripening, better biochemical stability, and lower microbial spoilage during storage as compared to the control treatment. Among all treatments, T 6 (Aloe vera Gel + Calcium Chloride) was found to be the most effective treatment for maintaining fruit quality and extending shelf life under ambient storage conditions. It recorded the minimum physiological loss in weight (8.7%), maximum firmness retention (4.5 kg cm -2 ), delayed peel and pulp colour development, and superior maintenance of physical characteristics. The treatment also recorded the highest pulp percentage (74.3%) and minimum peel percentage (13.8%) and stone percentage (11.9%), indicating better preservation of edible portion and overall fruit quality. The combined application of Aloe vera gel and calcium chloride significantly improved the physico-chemical quality of mango fruits by maintaining higher ascorbic acid content (35.2 mg/100 g), titratable acidity (0.30%), and moisture content (81.0%) at the end of storage. It effectively delayed changes in TSS (18.3°Brix), pH (4.62), TSS/acid ratio (61.0), total sugars, reducing sugars, non-reducing sugars, and dry matter, which indicated slower ripening and better retention of nutritional quality. The beneficial effect of Aloe vera gel coating in reducing moisture loss and the role of calcium chloride in strengthening cell wall structure contributed to delayed softening and improved storage life. The microbiological observations indicated that eco-friendly treatments effectively reduced post-harvest decay and microbial deterioration. The lowest disease incidence (10%), fungal infection (10%), and microbial population (4.45 log CFU/g) were recorded in T 6 (Aloe vera Gel + Calcium Chloride) after 20 days of storage. The antimicrobial properties of Aloe vera gel and calcium-induced improvement in fruit resistance played an important role in reducing fungal growth and maintaining fruit quality. Sensory evaluation showed that fruits treated with T 6 (Aloe vera Gel + Calcium Chloride) maintained the highest acceptability scores for appearance (8.0), colour (8.1), aroma (7.8), taste (8.3), texture (8.0), and overall acceptability (8.2) after 20 days of storage. The maximum shelf life was recorded in T 6 (20 days), followed by T 4 (Chitosan) -19 days, T 3 (Aloe vera Gel) -18 days, T 5 (Ascorbic Acid) -17 days, T 2 (Calcium Chloride) -16 days, and T 1 (Control) -12 days. Statistical analysis through ANOVA using OPSTAT software confirmed significant differences among treatments for most of the studied parameters at the 5% level of significance, demonstrating the effectiveness of eco-friendly treatments in improving storage behaviour and maintaining the quality of mango cv. Dashehari. Therefore, it can be concluded that the combined application of Aloe vera gel (100%) + Calcium Chloride (2%) is an effective, safe, economical, and sustainable post-harvest technology for enhancing the shelf life and maintaining the physico-chemical, microbiological, and sensory quality of mango cv. Dashehari under ambient storage conditions. The adoption of such eco-friendly post-harvest practices can help in reducing storage losses, improving fruit marketability, increasing consumer acceptability, and providing a suitable alternative to synthetic chemical preservatives in mango supply chain management.

Texture

Overall acceptability

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37. How to cite this article: Vaishnav TD, Tiwari A, Jain M, Lal L, Jat DL, Jat S, et al. Effect of eco-friendly treatments on physiochemical value and shelf life of mango (Mangifera Indica L.) cv Dashehari during stage at ambient condition. International Journal of Advanced Biochemistry Research. 2026;SP10(10):455-468. doi: https://www.doi.org/10.33545/26174693.20 26.v10.i10Sf.10321