Influence of Edible Coatings on Biochemical Fruit Quality and Storage Life of Bell Pepper cv. “Yolo Wonder”

Abstract

The present study was carried out to investigate the influence of food grade coatings on fruit quality and storage life of bell pepper cv. "Yolo Wonder" at 8 ± 1 ∘ C with 90-95% RH for 24 days. Coating treatments were given to bell pepper fruits by dipping in aqueous solutions of gum arabic (6, 9, and 12%), Aloe vera gel (4, 5, and 6%), and cinnamon oil (0.5, 0.75, and 1%). Physicochemical characteristics as well as quality of bell pepper fruits improved in all coating treatments. Results revealed that 12% gum arabic coating exhibited significantly reduced weight loss, membrane leakage, chilling injury, and decay incidence with less increase in pH, total soluble solids, and sugar percentage, whereas appealing fruit color ( * , * , and * ) along with higher values of ascorbic acid (1.84 mg/100 g), titratable acidity (0.19%), and firmness (4 N) was observed in cold storage environment. Our results clearly suggested that coating of bell pepper fruits with 12% gum arabic can maintain postharvest storage quality of bell pepper fruits.

Effect of Postharvest Application of Aloe Vera Gel on Shelf Life, Activities of Anti-Oxidative Enzymes, and Quality of ‘Gola’ Guava Fruit

“…Similarly, the conversion of starch may also contribute to increasing sugar content. Coating inhibits ripening, subsequent senescence, and conversion of starch into sugars [ 41 ]. Our results are in accordance with previous findings in guava obtained in China [ 42 ].…”

The Effect of an Edible Coating with Tomato Oily Extract on the Physicochemical and Antioxidant Properties of Garambullo (Myrtillocactus geometrizans) Fruits

“…All the fruits (coated and uncoated) showed an increase of Bx; this may be due to the fact that during the maturation of the fruits, metabolic processes occur, such as the degradation of pectin and hydrolysis of the starch as in pitahaya fruits (Hylocereus undatus) [29]. This can also be attributed to a greater loss of water due to the lack of protective barriers [26]. However, the COTE-1% and COTE-3% coating significantly delayed the Bx increase of garambullos during refrigerated storage; this may be due to the aforementioned coatings delaying ripening and avoiding excessive loss of water.…”

“…In addition, a greater weight loss was observed in the control fruits (uncoated) with respect to the coated fruits. Weight loss in fruits is associated with water loss by metabolic processes such as transpiration and respiration, and the rate of water loss depends on the pressure gradient of the water in the fruit tissue and the surrounding atmosphere, and the storage temperature [11,26]. The COTE-3% treatment prevented greater weight loss, with 1.66 times less weight loss compared to the control.…”

“…Previous studies have shown that the use of gelatin as an edible coating could be responsible for a lower change in the values of Bx, TA and pH when applied to fruits such as mango [10], peppers [26], and oranges [11] (compared to the same uncoated fruits). In this study, the effect of the gelatin-based coating was enhanced to a higher TOE content (Table 1).…”

Fruit and Vegetable Peels: Utilization of High Value Horticultural Waste in Novel Industrial Applications

“…Coating can be considered as an effective method of preservation during transport of fruits and vegetables easily affected by microorganisms, insects, pre- and post-harvesting conditions [ 20 ]. Coatings also help in developing a modified atmosphere to induce varied alterations in minimally processed and fresh foodstuff in various areas such as sensory quality, antioxidant properties, color, firmness, ethylene production, microbial growth inhibition and organic compounds under anaerobic processes [ 21 ]. Recently, essential oils (EOs) and their main components have received substantial attention due to the presence of effective antimicrobial properties in them.…”