Preprint Article Version 1 This version is not peer-reviewed

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

Version 1 : Received: 29 July 2020 / Approved: 31 July 2020 / Online: 31 July 2020 (03:04:33 CEST)

How to cite: Panahirad, S.; Naghshiband-Hassani, R.; Bergin, S.; Katam, R.; Mahna, N. Improvement of Postharvest Quality of Plum (Prunus domestica L.) Using Polysaccharide-Based Edible Coatings. Preprints 2020, 2020070726 (doi: 10.20944/preprints202007.0726.v1). Panahirad, S.; Naghshiband-Hassani, R.; Bergin, S.; Katam, R.; Mahna, N. Improvement of Postharvest Quality of Plum (Prunus domestica L.) Using Polysaccharide-Based Edible Coatings. Preprints 2020, 2020070726 (doi: 10.20944/preprints202007.0726.v1).

Abstract

Polysaccharide-based edible coatings are served as an attractive preservation method for postharvest maintenance of most fruits. The current study examined the effect of carboxymethylcellulose (CMC)- and pectin (Pec)- based edible coatings on weight loss, firmness, total soluble solids (TSS), pH¬, titratable acidity (TA), vitamin C (vit C), total phenolics, anthocyanin and flavonoid contents, total antioxidant capacity (based on DPPH) and the activities of peroxidase (POD), polyphenol oxidase (PPO) and polygalacturonase (PG) enzymes during cold storage. The results showed that each coating and their combinations caused positive effects in all measured parameters except weight loss. The applied coatings preserved firmness and improved total phenols, anthocyanin and flavonoid contents, antioxidant capacity and POD activity. In addition, the coatings retarded TSS and pH enhancement and TA and vit C loss and decreased PPO and PG activities. It could be stated that CMC at 1 % and Pec at 1.5 % separately demonstrated the best results at most measured parameters; and among the combinations 0.5 % Pec + 1.5 % CMC acted better than the other treatments. Henceforth, application of CMC and/or Pec and/or their combinations would be considered as favorable approaches to improve postharvest quality characteristics of plum fruit.

Subject Areas

Carboxymethylcellulose; Pectin; Plum; Qualitative attributes; Enzymatic activity; Postharvest

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