Yellow-skinned ‘Tsugaru’, ‘Summer King’, and ‘Shinano Gold’ apples (Malus × domestica Borkh.) were coated with a mixture of edible sucrose monoesters of fatty acid and ethanol that had never been applied in those apple fruits, for up to 28 days after room temperature storage (DAS) to evaluate their morphological characteristics, fruit qualities, and antioxidant concentrations. The coating treatment significantly reduced respiration rates of ‘Tsugaru’ and ‘Summer King’ apples at both 14 and 28 DAS, and ‘Shinano Gold’ at 28 DAS. The coated ‘Tsugaru’ and ‘Summer King’ apples were found in greater coverage with fragments of the sucrose esters than those of ‘Shinano Gold’, exhibiting greater skin greasiness and thickness. The coated ‘Tsugaru’ and ‘Summer King’ apples mostly maintained high fruit firmness, peel color, vitamin C, total polyphenol concentrations, and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity. The recent developed coating material contributed to improving shelf-life of the ‘Tsugaru’ and ‘Summer King’ apples and fruit defense systems as a novel post-harvest technology for sustainable food security.

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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.

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