University of Birjand Journal of Horticulture and Postharvest Research 2588-4883 9 Issue 2 2026 06 01 Development and evaluation of layer-by-layer polysaccharide based edible coatings for quality improvement of fresh-cut ‘Totapuri’ mango 353 376 3899 10.22077/jhpr.2025.9063.1484 EN Sonu Sharma Department of Biosciences, Sardar Patel University, Vallabh Vidyanagar - 388120, Gujarat, India 0000-0003-3756-5550 V. Ramana Rao Tadapaneni Department of Food Technology, School of Agriculture and Food Technology, VIGNAN’s Foundation for Science, Technology and Research, Vadlamudi, Guntur - 522213, Andhra Pradesh, India Prakash R. Patel Dr. APJ Abdul Kalam Govt. College, Silvassa – 396230, U.T. of Darda and Nagar Haveli, India Journal Article 2025 03 08 <strong>Purpose:</strong> The study examined the effectiveness of polysaccharide-based edible coatings enriched with citral microencapsulated in β-cyclodextrin for extending shelf-life and maintaining the quality of fresh-cut ‘Totapuri’ mango.<strong> </strong><strong>Research Method</strong><strong>:</strong><strong> </strong>The sodium alginate (AG), carrageenan (CG), pectin (PT), and polycationic chitosan (CH) were applied as layer-by-layer through electrostatic deposition and single layer. The changes in quality properties of coated and uncoated fresh-cut ‘Totapuri’ mango were evaluated during 18 days of storage period at 5°C. Physicochemical properties like colour change, firmness, weight loss, carotenoids, vitamin C and phenolics were measured. Sensory characteristics such as color, taste, texture and odor were evaluated. Additionally, enzymatic activities of polygalacturonase, peroxidase, polyphenol oxidase and phenylalanine ammonia-lyase were evaluated and microbial growth was examined to check for contamination during storage. <strong>Findings</strong><strong>:</strong><strong> </strong>The application of AG and CH as single layer and layer-by-layer coatings especially AG+CH and CG+CH better maintained chroma (C), hue angle<em> </em>(h°), and lightness (L*),<em> </em>slowed down firmness and weight loss, retained carotenoids, vitamin C and phenolics as compared to single-layered and uncoated fresh-cut mango. Furthermore, layer-by-layer coatings of CH+AG and CH+CG reduced enzymatic activities of polygalacturonase (PG), peroxidase (POX), polyphenol oxidase (PPO) and phenylalanine ammonia-lyase (PAL) and prevented microbial growth during 18 days of storage at 5°C. The application of alginate and chitosan as single-layered and layer-by-layer on fresh-cut ‘Totapuri’ scored the highest overall consumer acceptability when compared to other coating treatments. <strong>Research limitations</strong><strong>:</strong> There were no limitations. <strong>Originality</strong><strong>/</strong><strong>Value</strong><strong>:</strong> The study suggest that application of AG and CH as single layer and layer-by-layer polysaccharide-based edible coating of CH+AG and CH+CG are effective and safe method of preserving the quality and extending the shelf-life of fresh-cut ‘Totapuri’ mango for 18 days at 5°C. https://jhpr.birjand.ac.ir/article_3899_70713f7c4f7877ca014f6020d1e10985.pdf