This work aimed to develop an edible coating based on Mexican lime (Citrus aurantifolia Swingle) pectic extract and essential oil on Haden mango (Mangifera indica L.) to extend its shelf life. Mango cubes were coated by immersion in a lime pectic extract (1% pectin w/v), lime essential oil (0.05% v/v), and glycerol (0.7% v/v) solution for 2, 5, and 10 min. Subsequently, coated and uncoated (control) test samples were stored for 21 days, and physical–chemical and microbiological analyses were performed every 3 days. The results showed no significant differences for total soluble solids, pH, and firmness. On the sixth day, bacterial growth was significantly lower in coated mangos than in the control (log 6.08 ± 0.49 and 7.63 ± 0.20 UFC g⁻¹, respectively). The application of the edible coating extended the shelf life of minimally processed mangos by 3 days, delaying physical and chemical changes as well as bacterial growth.

这项工作旨在在Haden芒果（Mangifera indica L.）上开发一种基于墨西哥石灰（Citrus aurantifolia Swingle）果胶提取物和精油的可食用涂料，以延长其保质期。通过将芒果块浸入石灰果胶提取物（1％果胶w / v），石灰精油（0.05％v / v）和甘油（0.7％v / v）溶液中2、5和10分钟，进行涂覆。随后，将涂覆和未涂覆（对照）的测试样品存储21天，每3天进行一次理化和微生物学分析。结果表明，总可溶性固形物，pH和硬度没有显着差异。在第六天，包膜芒果的细菌生长显着低于对照（log 6.08±0.49和7.63±0.20 UFC g ^-1， 分别）。可食用涂层的应用将最低限度加工的芒果的保质期延长了3天，从而延迟了物理和化学变化以及细菌的生长。