الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
Mango is known for its appealing Color, pleasant taste, rich aroma, exotic flavour, and high nutritional value, and is a good source of carotenoids, ascorbic acid, and phenolic compounds. Apples are an essential part of the human diet due to their high levels of sugars, minerals, dietary fibre, and beneficial chemicals such as ascorbic acid and phenolics.
The following steps were taken to assess the effect of edible coating on the shelf life and quality characteristics of fresh-cut mango and apple: Fresh-cut mango and apple samples were coated with solutions containing 1% ascorbic acid, 1% calcium lactate, and 15% Arabic gum Before being placed in plastic plates and stored at 4 ± 2℃ for 14 days. Fresh-cut mango and apple chemical composition, weight loss, pH, total soluble solids, texture, Color, The glucose, sucrose, and fructose content and sensory were all assessed.
A decrease in the weight loss percentage was seen across all samples after storage. Samples of mango and apple remained unchanged in weight at day zero. During the 14th day of storage, mango control samples lost the most weight (22%), whereas fruits coated with ascorbic acid, calcium lactate, and arabic gum lost the least weight (14%) (11.26%). On the 14th day of storage, apples coated with ascorbic acid + calcium lactate + Arabic gum lost the least weight (26%) compared to the control samples (6%). In general, samples coated had the least weight loss over the entire storage time. The pH value rose throughout storage. The increase in pH was most likely driven by metabolic activity and reactions that took place throughout postharvest storing, which sustained to convert acids into sugars. After 14 days of keeping, the end pH values of all fruits indicated no major modifications. All therapies’ TSS levels rise with the amount of time they’ve been stored. In the storage period, all coated mangoes and apples were firmer than the control. Samples using Ascorbic acid + calcium lactate + Arabic gum and calcium lactate + Arabic gum had the strongest coatings. Samples coated with calcium lactate and arabic gum or ascorbic acid and lactate and arabic gum kept the highest firmness, 1.0N and 1.13N, respectively, for the mango control sample. Those samples coated with calcium lactate + Arabic gum or Ascorbic acid + calcium lactate + Arabic gum showed the highest firmness, 49.96 and 53.61 N, respectively, at the end of the storing period. During storage, the L* and a* and b* values of control samples rose, whereas coated fruits retained their maximum values after 7 and 14 days of cold storage. Control samples’ levels of sucrose, glucose, and fructose increased after 14 days of storage, whereas treatment samples’ levels declined. All samples were accepted by the judges at the same time. The Color, texture, and overall acceptability of control samples declined dramatically throughout storage time and were rejected on the 14th day, whereas coated fruits were acceptable for all qualities evaluated. Delaying weight loss, altering Color, and keeping sensory qualities (Color and flavour and texture and general acceptability) of fresh-cut mangoes and apples were found to be the most effective methods of preserving their quality. (These fresh-cut fruits looked to be better preserved using a solution that contained 1% ascorbic acid, 1% calcium lactate and 15% Arabic gum.