Effect of gum arabic coating on antioxidative enzyme activities and quality of apricot ( Prunus armeniaca L.) fruit during ambient storage

Abstract

The effect of gum arabic (GA) coating was studied on apricot fruit at 20 ± 1°C for 8 days. GA coating substantially reduced weight loss, disease incidence, malondialdehyde concentration, and hydrogen peroxide compared to the control. GA coating resulted in significantly higher total phenols, ascorbic acid, and antioxidant activity in contrast to the control. GA coating also suppressed cellulase, pectin methylesterase, and polygalacturonase activity in contrast to the non-coated fruit. In addition, GA-coated apricot fruit had substantially higher catalase, peroxidase, ascorbate peroxidase, and superoxide dismutase enzymes activities in contrast with the control.Similarly, GA coating inhibited soluble solids content increase and inhibited the reduction in titratable acidity in coated fruit. The fruit coated with GA coating also had significantly better sensory and overall eating quality compared to the control apricots. In conclusion, GA could be considered an appropriate edible coating for quality conservation of apricots. Practical applicationsApricot is a well renowned and nutrients rich fruit. However, apricot has comparatively short shelf life potential due to its susceptibility to rapid senescence and deterioration under ambient conditions. GA is an eco-friendly and biodegradable coating which is considered relatively cheap as compared with other coating types. In our present work, application of gum arabic [GA (10%)] edible coating maintained significantly higher quality of harvested apricot fruit as compared with the control. The outcomes of the present work are of global significance with respect to apricot industry. So, GA coating could be considered an appropriate edible coating for quality conservation of the harvested apricot fruit.

Gum Arabic influences the activity of antioxidant enzymes during androgenesis in barley anthers

“…In studies on mango, Khaliq et al (2015; reported that tolerance of fruits to low temperature was related to antioxidative action of GA but the effect was dose-dependent with the peak after the treatment at 10 g L −1 . From the studies on other plants species, it is also known that antioxidative effect of exogenous GA is visible when the chemical is applied at concentration of 5 g L −1 or higher (Addai et al 2013;Ali et al 2021) that is, at least 500 times more than used in our research. These results together with the outcomes of DPPH assay obtained in present study allow us to conclude that GA present in Gm at 10 mg L −1 does not exert its stimulatory effect on the process by direct antioxidant action.…”

Physicochemical and microstructural properties of edible film simulating the cell wall of wheat aleurone and its regulation of post‐harvest apricot moisture

“…Weight loss rate (WLR) Fruits were selected for each treatment, and each group were weighed and recorded. WLR was determined by the ratio of the change of fruit weight and the initial weight after 0 days (Ali et al, 2021).…”

Development of biodegradable coatings by the incorporation of essential oils derived from food waste: A new sustainable packaging approach

“…These coatings break down into simple substances when come into contact with the environment making them a safe, sustainable and environmentally friendly alternative for preservation of food products. [9][10][11][12] These coatings primarily consist of components such as polysaccharides (cellulose, starch, chitosan, alginate, pectin and carrageenan), proteins (collagen, gelatin, caseins, quinoa protein, whey protein, corn zein, wheat gluten, egg white protein, myofibrillar protein, soy protein and keratin) and lipids (waxes, acylglycerols and fatty acids). These materials are selected for their environmental friendly attributes, including biodegradability, non-toxicity and recyclability.…”

“…Biodegradable coatings are thin layers of different materials that are directly applied to food items, packaging materials or other surfaces with the primary purpose of preservation, protection and functional properties. These coatings break down into simple substances when come into contact with the environment making them a safe, sustainable and environmentally friendly alternative for preservation of food products 9–12 . These coatings primarily consist of components such as polysaccharides (cellulose, starch, chitosan, alginate, pectin and carrageenan), proteins (collagen, gelatin, caseins, quinoa protein, whey protein, corn zein, wheat gluten, egg white protein, myofibrillar protein, soy protein and keratin) and lipids (waxes, acylglycerols and fatty acids).…”