Shelf Life Quality of Plum Fruits (Prunus domestica L.) Improves with Carboxymethylcellulose-based Edible Coating

Abstract

<jats:p>This study investigated the carboxymethylcellulose (CMC)-based edible coating effects on some quality parameters and enzyme activities of plum fruits (<jats:italic>Prunus domestica</jats:italic> L. cv. Golden drop) during their shelf life. Three concentrations of CMC (0.5%, 1%, and 1.5%), plasticized with glycerol (0.3% w/v), were applied to plum fruits plus a control treated with only distilled water. The results demonstrate that the CMC-based edible coating was significantly effective in maintaining firmness and titratable acidity (TA); vitamin C, anthocyanin, and flavonoid content; and the antioxidant capacity of plum fruits. Enzymatic activity was affected significantly by the coating. Peroxidase (POD) activity increased, and polyphenol oxidase (PPO) and polygalacturonase (PG) decreased. In general, the formulation consisting of 1% CMC showed the best results in most of the measured parameters. Taking into account the positive effects on qualitative and biochemical characteristics of CMC-based edible coatings on plums, their application can be a potentially promising method to enhance the shelf-life of this fruit.</jats:p>

Improvement of Postharvest Quality of Plum (Prunus domestica L.) Using Polysaccharide-Based Edible Coatings

“…Positive effects of coatings on TA maintenance have been previously reported [ 24 , 34 ]. The 1% CMC treatment could prevent TA loss of plum during shelf life [ 8 ]. However, in the current study, all CMC concentrations increased TA value almost in line with Panahirad et al [ 8 ].…”

“…Edible coatings could improve fruit postharvest. So, application of edible coatings with natural origin such as proteins and polysaccharides has received a growing interest [ 7 , 8 ].…”

“…Pec-based ones preserved quality of peach, nectarine, fresh-cut apple, and persimmon [ 20 , 21 , 22 , 23 ]. Some studies reported the application of edible coatings on plum fruit, including chitosan [ 24 ], and carboxymethylcellulose, alone [ 8 ] or in combination with irradiation [ 6 ].…”

“…Given this background, few studies were performed using these polysaccharide-based edible coatings (CMC and Pec) on plum fruit during cold storage. CMC-based edible coatings (with the best effect at 1%) were effective in maintaining firmness and nutritional attributes (e.g., titratable acidity (TA), vitamin C (vit C), anthocyanin, flavonoid, antioxidant activity), decreasing polyphenol oxidase (PPO) and polygalacturonase (PG) and increasing peroxidase (POD) enzymes activities in plum during shelf life [ 8 ]. Moreover, no report of combination of the two coatings was observed on plum fruit.…”

Improving Postharvest Storage Quality of Cucumber Fruit by Modified Atmosphere Packaging and Biomaterials

“…Current postharvest studies are mainly focusing on the use of biomaterials, including essential oils (EOs), edible coatings, and plant extracts to preserve storage quality in fresh produce (Silvestre et al, 2011). Previous studies have described a number of successful biomaterials in postharvest storage studies, including chitosan (Adiletta et al, 2018;Guti errez-Martínez et al, 2018;Sharif et al, 2015), EOs (Kahramano glu 2019; Pavela and Benelli 2016;Prakash et al, 2015), PEx (Kahramano glu et al, 2018;€ Ozdemir et al, 2010), plant extracts (Gatto et al, 2016;Obagwu and Korsten 2003), edible coatings (Dang et al, 2008;Panahirad et al, 2019;Saucedo-Pompa et al, 2009), and organic salts (Troyo and Acedo, 2019). In addition, MAP is an important nanotechnology for maintaining postharvest quality and upgrade the storage duration of fresh produce (Caleb et al, 2013).…”