Effect of beeswax enriched with sodium nitroprusside coating on antioxidant properties and quality of lemon cv. PAU Baramasi Lemon‐1 fruits during low temperature storage

• Published in: Journal of food processing and preservation 2022-03, Vol.46 (3), p.n/a
• Main Authors: Kaur, Jaismeen, Jawandha, Sukhjit Kaur, Gill, Parmpal Singh, Grewal, Satvir Kaur, Singh, Harminder
• Format: Article
• Language: English
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.16319

Lemons are a rich source of various bioactive compounds, which deteriorate rapidly with the progression of their storage period. The key objective of the present study was to preserve the antioxidant activities and quality of lemon fruits by application of beeswax coating (BW 2%) enriched with sodium nitroprusside (SNP 1, 2 and 4 mM) during low temperature storage. The surface coating of BW (2%) combined with SNP (1 mM) significantly reduced the weight loss, maintained higher amounts of titratable acidity, juice, and ascorbic acid (AsA) content in lemon fruits. Similarly, this treatment also retained 54.18 and 39.37% higher total antioxidant activity in fruit peel and pulp, respectively. Furthermore, BW (2%) + SNP 1 mM preserved the total phenolic content, total flavonoids content, and hydroxyl radical scavenging activity in both the fruit peel and pulp. In conclusion, BW + SNP coating can be used to retain the antioxidant properties and quality of cold stored lemon fruits. Practical applications Beeswax is a cost efficient and environment friendly coating material that is hydrophobic in nature and thus also act as a barrier against moisture loss, gas exchange and provides a glossy appearance to fruits: Whereas, SNP act as a donor of nitric oxide, which is an efficient antioxidant. During storage, BW 2% enriched with SNP coating effectively reduced the weight loss, retained higher titratable acidity, juice content, and antioxidant properties of the lemon fruits compared to control. This edible coating has the potential to be replicated for other fruits and vegetables in the future in order to preserve antioxidant properties and reduce post‐harvest losses during low temperature storage.