*2.4. Application of Coatings on Mango Fruits*

Coatings (slightly yellowish in color) were applied on mango fruits by dipping the mango fruits in the coating solution. Mango fruits in each group were dipped in the coating formulations, separately, for the same time under ambient conditions (20 ◦C, R.H. 70%). After drying of coatings, all the samples were stored at 18 ◦C and 75 ± 5% R.H. These conditions were selected to mimic the market environment, as this study attempted to increase the marketable life of mangoes. For subsequent physicochemical analyses, each sample was marked with the group name and fruit number for an effective storage study (e.g., sample S1 as S11, S12, S13, etc.). Then, each sample was evaluated for physicochemical characteristics in 7 day intervals for three weeks.

#### *2.5. Characterization of Coating Emulsions*
