3.2.6. Total Phenolic Contents (TPC)

Phenolic compounds are present in almost all plants as essential secondary metabolites. They also provide protective mechanisms against different pathogens. However, phenolic compounds start to decrease with an increase in storage time in fruits and vegetables [27]. The effect of coatings on phenolic contents of coated and uncoated mangoes during storage is presented in Figure 4b. All the coating formulations were observed to efficiently retain the TPC throughout the storage period, with S4 being the most efficient. TPC in the control sample reduced from 0.342 to 0.3201 mg GAE/g of mango pulp. Maintenance of phenolic compounds with increase in beeswax concentration can be attributed to the low oxygen permeability. Hinderance in oxygen availability to mango fruits through coatings slowed down the enzymatic degradation and oxidation in coated samples [33].
