Abstract:
Mangoes and bananas are highly perishable and prone to postharvest losses, particularly
due to fungal infections such as anthracnose caused by Colletotrichum gloeosporioides.
This study evaluated the effectiveness of neem-based edible coatings in extending shelf
life maintaining fruit quality and controlling disease. Neem oil extract was prepared at two
concentrations (0.5m1,1ml) and tested in vitro against anthracnose, with 1 ml showing the
highest inhibitory effect. In the second experiment, mangoes and bananas were coated with
three different neem seed oil-based edible coating formulations made from natural
biopolymers, while another group of fruits was kept uncoated as the control for
comparison. The coating formulations were prepared in four treatments; Tl contained
0.5o% neem oil along with pectin, guar gum, acetic acid, stearic acid, Tween 80, and
potassium sorbate, T2had the same formulation but with 1olo neem oil, T3 included the
base coating without neem oil, and T4 was kept as the uncoated control. Mangoes and
bananas were coated and stored at room temperature (28-30 oC, 55-600 RFI) for eight
days to evaluate changes in quality and disease incidence. The study evaluated the
effectiveness of neem-based edible coatings in maintaining the postharvest quality of
mangoes and bananas. Among the treatments, the coating containing 1% neem oil
combined wfih 2o/o pectin (T2) was the most effective in preserving fruit quality. T2
significantly minimized changes in fruit firmness, pH, total soluble solids (TSS), and
titratable acidity (TA), while recording the lowest incidence of disease. In mangoes, T2
slowed ripening, with TSS values changing from 0.30 to 0.25, texture remaining around
3.8, pH ranging from 3.55 to 3.67, and TA at approximately 0.10. Similarly, in bananas,
T2maintained firmness (3.8), pH (5.4), and TA (0.17), effectively extending shelf life
compared to untreated fruits. These results suggest that neem-based coatings, particularly
the T2 formulation, offer a sustainable approach for enhancing postharvest fruit quality
and reducing spoilage.
