Composite edible coating in the preservation of mangosteen (Garcinia mangostana) fruit

Mangosteen (Garcinia mangostana) fruit contains high nutritional value with numerous bioactive ingredients. However, this fruit degraded quickly in postharvest due to its high respiration rate. This research examined the physicochemical quality of mangosteen fruit coated by chitosan-based coating formulated with different coating materials: carboxymethyl cellulose, guar gum, sodium alginate, xanthan gum at 1.5%; antimicrobial agents: zinc oxide, titanium dioxide, silver, and copper oxide at 0.5%; edible oils: linseed oil, coconut oil, olive oil, macadamia nut oil at 1%; curcumin ratios: 0.2-0.8 mg/L. Results showed that curcumin 0.6 mg/mL was recommended to fabricate with chitosan 2.5% + guar gum 1.5% + silver 0.5% + olive oil 1% in preparation of coating material for preservation of mangosteen fruit during 14 days of storage at 30±0.5oC and 80–85% relative humidity. This formulation successfully reduced weight loss and suppressed anthracnose while maintaining physicochemical characteristics in mangosteen fruits.