Influence of Salicylic Acid and Melatonin During Postharvest Refrigeration on Prolonging Keitt Mango Freshness

Mangoes are highly valued for their flavor and nutritional content, but their shelf life is limited due to quick ripening and susceptibility to microbial deterioration. The use of salicylic acid and melatonin as postharvest dipping treatments for mango fruits has the potential to significantly improve shelf life while retaining fruit quality. Salicylic acid modulates ethylene synthesis and stress reactions, whereas melatonin provides a strong antioxidant defense. These treatments might be used in postharvest management methods to minimize losses and improve mango marketability. The goal of this study is to look at the effects of salicylic acid and melatonin postharvest treatments on Keitt mango fruit in terms of physiochemical quality, enzyme activity, and ascorbic acid content during cold storage. Fruits were chilled at 5 °C ± 2 and 85 ± 2 percent humidity throughout the 2022–2023 seasons. The treatments were as follows: control (untreated fruits), salicylic acid (1 and 2 mM), and melatonin (200 and 400 mM). Data showed that dipping mango fruits in salicylic acid and melatonin under cold conditions decreased weight loss and fruit decay while improving physiochemical properties such as fruit firmness, total soluble solids (TSS%), total acidity, total sugars, enzyme activities, and ascorbic acid levels over time. In both seasons, dipping mango fruits in a melatonin solution at 200 mM followed by a salicylic acid solution at 1 mM produced the highest values for all examined parameters when compared to the control and other treatments. These findings indicate that postharvest administration of salicylic acid and melatonin can successfully increase the storability and quality of Keitt mangoes under refrigerated circumstances, providing a feasible technique for reducing postharvest losses and increasing marketability.