Assessing the Effectiveness of Natural Coating Application in Prolonging Shelf-Life in Plumcot Fruits

This study was carried out to assess the morphological characteristics, fruit quality, and antioxidant levels in sucrose ester-coated ‘Harmony’ plumcots (Prunus salicina Lindl. × P. armeniaca L.). Fruit samples in the control group were left untreated, with two further groups undergoing coating eith...

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Bibliographic Details
Published in:Sustainability 2021-10, Vol.13 (19), p.10737
Main Authors: Jung, Seok-Kyu, Choi, Hyun-Sug
Format: Article
Language:English
Subjects:
Anthocyanins
Antioxidants
Carbon dioxide
Carbon dioxide concentration
Coating
Coatings
Cold storage
Consumers
Cultivars
Discoloration
Flavonoids
Food quality
Fruits
Morphology
Physical characteristics
Protective coatings
Room temperature
Scanning electron microscopy
Shelf life
Stomata
Sucrose
Sucrose esters
Sustainability
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Summary:This study was carried out to assess the morphological characteristics, fruit quality, and antioxidant levels in sucrose ester-coated ‘Harmony’ plumcots (Prunus salicina Lindl. × P. armeniaca L.). Fruit samples in the control group were left untreated, with two further groups undergoing coating either after 0 days of cold storage (0 d CS) or after 7 days of cold storage (7 d CS) to evaluate changes in post-harvest quality at three-day intervals throughout 12 days of room temperature storage (12 DAS). Coating treatment significantly reduced fruit respiration during storage time in the 0 d CS samples, with this being attributed to the clogging of pores in peel stomata and lenticel, as observed on the fruits under scanning electron microscopy; however, the same effect was not observed in the 7 d CS samples from fruits with a high initial CO2 concentration. The coating delayed fruit softening and discoloration during storage in the 0 d CS samples, extending the shelf-life of the fruits for approximately 9 days. However, the coating treatment was found to reduce total flavonoid and anthocyanin content at 6 DAS and 12 DAS in both groups.
ISSN:2071-1050
2071-1050
DOI:10.3390/su131910737