{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,3]],"date-time":"2026-10-03T10:53:17Z","timestamp":1791024797920,"version":"4.1.0"},"reference-count":53,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2026,10,3]],"date-time":"2026-10-03T00:00:00Z","timestamp":1790985600000},"content-version":"vor","delay-in-days":2,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2026,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    Postharvest deterioration of fresh\u2010cut mangoes limits shelf life, marketability, and nutritional quality, creating a need for safe, sustainable preservation strategies. This study investigated the effectiveness of edible coatings formulated from\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Aloe vera<\/jats:italic>\n                    <\/jats:styled-content>\n                    gel and mixed flower honey in preserving the quality and extending the refrigerated shelf life of fresh\u2010cut local mangoes (\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Mangifera indica<\/jats:italic>\n                    <\/jats:styled-content>\n                    ) from Bangladesh. Fresh\u2010cut mango cubes were coated with six formulations comprising an uncoated control, 100%\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Aloe vera<\/jats:italic>\n                    <\/jats:styled-content>\n                    gel, 100% mixed flower honey, and different binary combinations of\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Aloe vera<\/jats:italic>\n                    <\/jats:styled-content>\n                    gel and honey, and stored at below 4\u00b0C for 20\u2009days. We evaluated physicochemical attributes, antioxidant compounds, color, firmness, microbial quality, and spoilage at 5\u2010day intervals. Compared with the uncoated control, the coatings significantly reduced moisture loss, microbial proliferation, and fruit spoilage while preserving firmness, color, vitamin C, titratable acidity, total soluble solids, total phenolic content, and total flavonoid content. However, contrary to the hypothesis that honey would synergistically enhance\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Aloe vera<\/jats:italic>\n                    <\/jats:styled-content>\n                    's preservative effects, 100%\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Aloe vera<\/jats:italic>\n                    <\/jats:styled-content>\n                    gel consistently outperformed all honey\u2010containing formulations. Among all treatments, the 100%\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Aloe vera<\/jats:italic>\n                    <\/jats:styled-content>\n                    coating exhibited the highest preservation efficiency, reducing weight loss by approximately 48% and spoilage by 50% after 20\u2009days of storage while maintaining the lowest microbial counts and the greatest retention of antioxidant compounds and physicochemical quality. Principal component and correlation analyses further confirmed that reduced moisture loss was strongly associated with improved firmness and antioxidant retention. These findings demonstrate that\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Aloe vera<\/jats:italic>\n                    <\/jats:styled-content>\n                    \u2010based edible coatings, particularly 100%\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Aloe vera<\/jats:italic>\n                    <\/jats:styled-content>\n                    gel, provide an effective, environmentally friendly, and biodegradable approach for extending the shelf life and maintaining the quality of fresh\u2010cut mangoes. This technology offers promising potential for commercial postharvest preservation of fresh\u2010cut mangoes and other climacteric fruits while reducing postharvest losses and reliance on synthetic preservatives.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.72447","type":"journal-article","created":{"date-parts":[[2026,10,3]],"date-time":"2026-10-03T10:05:55Z","timestamp":1791021955000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["<scp>\n                      <i>Aloe vera<\/i>\n                    <\/scp>\n                    \u2013Honey Edible Coating Prolongs Shelf Life and Preserves Quality of Refrigerated Fresh\u2010Cut Mango (\n                    <scp>\n                      <i>Mangifera indica<\/i>\n                    <\/scp>\n                    )"],"prefix":"10.1002","volume":"14","author":[{"given":"Tupura","family":"Khatun","sequence":"first","affiliation":[{"name":"Department of Mathematics, 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