A scientific study at the University of Basra prepared by a female lecturer in the Department of Food Sciences - College of Agriculture - University of Basra (Prof. Dr. Sawsan Ali Hamid Al-Halfi) in cooperation with various international universities examined (the effect of coating the edible chitosan - pullulan compound with pomegranate peel extract on lifespan) Default Mango (Mangifera indica) The study was published in the Swiss magazine Coatings with a Cite score of 3.4 and Impact factor 2.881 with a Cite score of 3.4 and an affiliate of the Multidisciplinary Digital Publishing Institute (MDPI). The study included the preparation of an edible chitosan pullulan (50:50) coating with pomegranate peel extract (0.02 g/ml) as an active antioxidant agent, and the effect of the treatment (edible chitosan pullulan coating + pomegranate peel extract) on the shelf life of mango fruits was evaluated. During 18 days at room temperature (23°C) and cold temperature (4°C). The results of the study showed that the application of edible chitosan - pullulan compound had a significant effect on the shelf life of mango fruits at storage temperatures, and also reduced the physiological loss in weight, and preserved the total dissolved solids (TSS), acidity and pH of the coated mango fruits compared to the control. In addition, the treatment also affected the organoleptic quality of the fruit such as freshness, colour, taste and texture. Moreover, the persistent stability, phenolic content and antioxidant activity confirmed the efficacy of edible chitosan and pullulan-rich pomegranate peel extract on mango fruits. The phenolic, flavonoid and antioxidant activity of the coated fruits were retained by the rich coating of pomegranate peel. Therefore, the study concluded that a mixture of chitosan pullulan (50:50) with pomegranate peel extract can be used as an alternative method of preservation to extend the shelf life of mango fruits in room and cold storage conditions. https://doi.org/10.3390/coatings11070764
