Mango is a climacteric fruit, which means its shelf life is limited and its quality can deteriorate rapidly. This study intended to examine the effects of Aloe vera gel (AV) enriched with salicylic acid (SA) in preharvest bagged fruits (PBF) to maintain quality during storage for 12 days (27°C ± 2°C and 80% ± 5% relative humidity). Fruits are bagged in a brown paper bag during the marble stage and harvested at commercial maturity. PBF coated with AV (20%) and SA (2 mM) as treatments and used non‐bagged mangoes (NBF) as a control. The study used a CRD with three replications. The results indicated that the treated fruits exhibited better quality compared with the control, with the highest profitability observed in the PBF + AV + SA treatment. Additionally, the PBF + AV + SA‐treated fruits showed greater firmness, ascorbic acid content, acidity, total phenolic compounds, and antioxidant activities. They also showed less weight loss, a slower respiration rate, and less ethylene production. On the12th day of storage, the total soluble solids, pH, and incidence of diseases were also lower. The AV + SA‐treated PBF displayed increased activity of CAT (catalase) and POD (peroxidase), while showing lower activity of PPO (polyphenol peroxidase), MDA, and H 2 O 2 . Furthermore, the pulp color of these fruits was comparable with that of other treatments, exhibiting higher values for L ∗ , a ∗ , b ∗ , h o , and C ∗ . These findings suggest that applying SA + AV to PBF may effectively preserve mangoes, enhancing their quality and improving consumer acceptance.
Rahman et al. (Thu,) studied this question.