This study aimed to evaluate the optimal edible coating formulation for 'Namdokmai Sithong' mangoes by incorporating 10% gum arabic (GA) with mangosteen peel extract (MPE) at varying concentrations (1%, 3%, and 5%), compared to a control treatment (distilled water). The coated fruits were stored at room temperature for 14 days. The findings indicate that:

• The application of GA (10%) combined with MPE effectively mitigated color changes in mango flesh, suppressed disease incidence, and preserved fruit firmness.
• The coating significantly delayed alterations in total soluble solids (TSS), titratable acidity (TA), vitamin C content, carotenoid levels, and phenolic compounds.
• Among the tested formulations, GA (10%) + MPE (1%) exhibited the highest efficacy in extending shelf life, maintaining fruit quality, and enhancing surface gloss.