Effects of Gum Arabic Coatings Enriched with Lemongrass Essential Oil and Pomegranate Peel Extract on Quality Maintenance of Pomegranate Whole Fruit and Arils

Enhancing Postharvest Quality and Antioxidant Capacity of Blue Honeysuckle cv. 'Lanjingling' with Chitosan and Aloe vera Gel Edible Coatings during Storage

This study investigated the impact of chitosan (CH, 1%) and aloe vera gel (AL, 30%) edible coatings on the preservation of blue honeysuckle quality during a 28-day storage at -1 °C. Coating with CH, AL, and CH+AL led to notable enhancements in several key attributes. These included increased firmness, total soluble solids, acidity, pH, and antioxidant capacity (measured through DPPH, ABTS, and FRAP assays), as well as the preservation of primary (ascorbic acid) and secondary metabolites (TPC, TAC, and TFC). The TAC and TFC levels were approximately increased by 280% and 17%, respectively, in coated blue honeysuckle after 28 d compared to uncoated blue honeysuckle. These coatings also resulted in reduced weight loss, respiration rate, color, abscisic acid, ethylene production, and malondialdehyde content. Notably, the CH+AL treatment excelled in preserving secondary metabolites and elevating FRAP-reducing power, demonstrating a remarkable 1.43-fold increase compared to the control after 28 days. Overall, CH+AL exhibited superior effects compared to CH or AL treatment alone, offering a promising strategy for extending the shelf life and preserving the quality of blue honeysuckle during storage.

Hydrocolloid edible coatings extend shelf life, reduce postharvest decay, and maintain keeping quality of mango fruits (Mangifera indica L.) under ambient storage

Mango fruit exhibit high postharvest losses due to physiological, biochemical, and pathological deterioration during storage. Edible coatings such as hydrocolloids (HC) bear promising potential for fruit quality preservation at ambient storage due to its triple action (physiological, biochemical and pathological) on fruit and thus widely researched in recent years. This study demonstrates the influence of health and eco-safe hydrocolloid edible coatings such as "Carboxymethyl cellulose" (CMC) (1%), "Guar gum" (1.5%), "Gum Arabica" (10%), and "Xanthan gum" (0.3%) as dip treatment to enhance the postharvest quality and storage life of mangoes at ambient storage (25 ± 4°C and 65 ± 5% RH). "Xanthan gum" (0.3%) treatment exhibited the highest efficacy in reducing the decay loss by more than threefold and physiological loss by twofold over control fruit. It lowered the physiological and fruit softening enzyme activities (PG, PME, and LOX), while maintaining the biochemicals. Moreover, it maintained both internal as well as external (consumer preference) quality of fruit and extended 6 days shelf life on the physiological loss standard basis (≤10%) than that of the control. The results recommend the application of "Xanthan gum" (0.3%) as an efficacious ecological, sustainable, and health-friendly surface edible coating for quality preservation and storage period extension of mango fruit under ambient storage. PRACTICAL APPLICATIONS: The selected hydrocolloid edible coatings dip treatment showed promising potential in controlling the physiological, biochemical, and pathological deterioration of mango fruit stored under ambient condition. The selected treatments extended the shelf life without diminishing fruit quality. However, among the attempted HC treatments, the "Xanthan gum" (0.3%) (XG) coating displayed the excellent results. It added the storage life of mango fruit by 6 days over the control. XG treated fruit displayed the excellent results in terms of storage period extension, quality retention, consumer preference, and control over the fruit decay and softening enzymes activities. Postharvest preservation of mango fruit using HC is nonchemical, cost-effective approach which is GRAS (generally recognized as safe), health, and eco safe.

Evaluating the Efficacy of Gum Arabic-Zinc Oxide Nanoparticles Composite Coating on Shelf-Life Extension of Mandarins (cv. Kinnow)

Restricted postharvest application of synthetic fungicides in maintaining the quality of citrus fruits has led to a search for alternative postharvest treatments. This study evaluated the efficacy of gum arabic (GA) enriched with green synthesized zinc oxide nanoparticles (ZnO-NPs) in maintaining the postharvest quality of mandarin (cv. Kinnow). ZnO-NPs were synthesized using Bidens pilosa leaf extract and incorporated into GA (2% w/v) at 0, 0.25, 0.5, and 1% to form composite coatings: GA, GA + ZnO-NP 0.25%, GA + ZnO-NP 0.5% and GA + ZnO-NP 1%, respectively. Fruit were dipped for 3 min in the respective coatings, with untreated fruit used as control. Fruit were air-dried, packed in commercial cartons, and stored at 5 ± 1°C and 90 ± 5% relative humidity (RH) for 40 days and observed at 10 days intervals, plus 5 days at 20 ± 5°C and 65 ± 5% RH to determine the incidence of physiological disorders. GA + ZnO-NP showed promise as an alternative postharvest treatment for controlling postharvest physiological disorders associated with 'Kinnow' mandarin. For instance, GA + ZnO-NP 0.5% markedly minimized weight loss (9.2%), electrolyte leakage (43.8%) and chilling injury incidence (5.4%) compared to control (weight loss; 33.3%, electrolyte leakage; 90.3% and chilling injury incidence; 41.5%) at the end of the storage. GA + ZnO-NP 1% significantly alleviated rind pitting, with 13.2% incidence compared to 45.2% rind pitting incidence in the control fruit. This was due to significantly higher phytochemical and antioxidant capacity and reduced antioxidant enzyme degradation in coated fruit than in control. In conclusion, gum arabic coating enriched with ZnO-NPs at concentrations between 0.5 and 1% is recommended as a viable option to maintain the quality of 'Kinnow' mandarin fruit during cold storage.