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This study intended to enhance fruit quality, extend shelf life and maintain quality of ‘Keitt’ mango ( Mangifera indica  L.) by using edible compounds without affecting quality or taste. Pre-harvest foliar treatment using calcium lactate (CaL) was applied at 1 and 2% alone or in combination with one of the post-harvest dipping treatments of 2% ascorbic acid (AsA) or 0.3% kojic acid (KA), before storage at 4°C for 12 days during two successive seasons. Pre-harvest treatment with calcium lactate at 2% significantly enhanced the quality of ‘Keitt’ mango fruits at harvest. It was observed that all the conducted treatments were effective in maintaining the quality of the pre-prepared ‘Keitt’ mango as compared to the untreated ones. Pre-harvest application of 2% CaL + post-harvest 2% AsA was the most effective treatment under experimental conditions in terms of total phenols, ascorbic acid, TSS/acid ratio, overall appearance, colour purity, browning incidence, and decay percentage. CaL at 2% showed the lowest significant values of CPLW and it maintained the highest significant firmness compared with control.

Improving the quality of ‘Keitt’ Mango using pre-harvest calcium lactate treatment and post-harvest applications of kojic and ascorbic acids