2.6.1. Percentage Weight Loss

Percentage weight loss of fruits was measured by using digital weight balance. The weight of each marked sample was measured before the start of experiment. Change in weight of stored samples was observed and percentage weight loss was calculated by the following equation [19]:

$$\text{Weight loss } (\%) = \frac{\mathcal{W}\_{\bar{i}} - \mathcal{W}\_{f}}{\mathcal{W}\_{\bar{i}}} \tag{5}$$

where *Wi* is the initial weight of the coated fruit and *Wf* is the weight after specific time interval during storage.

#### 2.6.2. Firmness

Firmness of mangoes was measured by using a Texture Analyzer (TA XT Plus, Stable Micro Systems, Godalming, Surrey, UK) as performed by Meindrawan et al. [25] with slight modification in speed and replications. Three samples from each group of S1, S2, S3, and S4 were selected randomly after 0, 7, 14, 21 days and repeatedly placed on the stage of Texture analyzer. Sampling probe was inserted inside the fruit sample at a speed of 3 mm/s and repeated three times on different areas of a sample. The penetration force was expressed in grams the fruits can bear.
