Gumghatti-based composite coating improves postharvest quality and nutritional value of black plums

T. V. Ramana Rao; Pinal K. Dave; Ananya Payal; Jay B. Pandya; Prakash R. Patel; Neha Pareek

doi:10.7324/JABB.2024.159375

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Abstract

Functional materials, along with plasticizers, surfactants, and other additives, dissolved in the right proportions in : various solvents form edible coatings play a significant role in the extension of fresh produce’s shelf-life. The aim of the study was to improve the quality of black plum during storage (Prunus salicina Lindl.) using gumghatti and lipid-based composite edible coatings. Different concentrations of gumghatti in combination with oils (coconut oil, jojoba oil, and chamomile oil) were coated onto plum fruits and stored at a temperature of 24 ± 5°C for 16 days. The physicochemical and biochemical changes occurring during the ripening of treated and untreated black plums were analyzed. Untreated plum fruits exhibited higher activity of cell wall softening enzymes compared with those treated with gumghatti alone and other formulations. Fruits treated with gumghatti and chamomile oil retained firmness better (6 lb) throughout the storage period. Treatment of plums with gumghatti in combination with chamomile oil and jojoba oil showed a significant impact on the retention of bioactive compounds like antioxidants, ascorbic acid, phenols, and anthocyanins. The findings offer suggestions for an economical and convenient alternative to maintain the keeping quality of black plum fruits stored at room temperature.

Keyword: Black plum Composite coating Nutritional quality Chamomile oil Jojoba oil

Citation:

Rao TVR, Dave PK, Payal A, Pandya JB, Patel PR, Pareek N. Gumghatti- based composite coating improves postharvest quality and nutritional value of black plums. J App Biol Biotech. 2024. Online First. http://doi.org/10.7324/JABB.2024.159375

Copyright: Author(s). This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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Reference

1. Hussain SZ, Naseer B, Qadri T, Fatima T, Bhat TA. Plum (Prunus domestica): morphology, taxonomy, composition and health benefits. In: Fruits Grown in Highland Regions of the Himalayas. Nutritional and Health Benefits. Cham: Springer International Publishing 2021. p. 169-79. https://doi.org/10.1007/978-3-030-75502-7_13
2. Kumar P, Sethi S, Sharma RR, Srivastav M, Singh D, Varghese E. Edible coatings influence the cold-storage life and quality of 'Santa Rosa' plum (Prunus salicina Lindell). J Food Sci Technol. 2018;55(6):2344-50. https://doi.org/10.1007/s13197-018-3130-1
3. Mitchell FG. Commercial cooling of fruits and vegetables. Berkeley (1972) https://doi.org/10.5962/bhl.title.61202
4. Vangdal E, Flatland S, Nordb R. Fruit quality changes during marketing of new plum cultivars (Prunus domestica L.). Hort Sci. 2007;34(3):91-5. https://doi.org/10.17221/1892-HORTSCI
5. Sharma S, Sharma R, Pal RK, Singh S. Influence of 1-MCP on compression injury, fruit firmness and quality of Japanese plum cv. Santa Rosa during transportation. Indian J Hort. 2013;70:101-6.
6. Mare L, Huysamer M, Dodd MC, Truter AB, Kemp AT, Holcroft DM. Extension of the storage life of plums (Prunus salicina) using controlled atmosphere shipping. Acta Hort. 2005;682:1689-96. https://doi.org/10.17660/ActaHortic.2005.682.225
7. Valero D, Diaz-Mula HM, Zapata PJ, Guillen F, Martínez-Romero D, Castillo S, Serrano M. Effects of alginate edible coating on preserving fruit quality in four plum cultivars during postharvest storage. Postharvest Biol Technol. 2013;77:1-6. https://doi.org/10.1016/j.postharvbio.2012.10.011
8. Eum HL, Hwang DK, Linke M, Lee SK, Zude M. Influence of edible coating on quality of plum (Prunus salicina Lindl. cv. 'Sapphire'). Eur Food Res Technol. 2009;229(3):427-34. https://doi.org/10.1007/s00217-009-1054-8
9. Mondal K, Goud VV, Katiyar V. Effect of waste green algal biomass extract incorporated chitosan-based edible coating on the shelf life and quality attributes of tomato. ACS Food Sci Technol. 2022;2(7):1151-65. https://doi.org/10.1021/acsfoodscitech.2c00174
10. Sharma H, Shami V, Samsher, Chaudhary V, Sunil E, Kumar M. Importance of edible coating on fruits and vegetables: a review. J Pharmaco Phytochem. 2019;8:4104-10.
11. Joshi AV, Baraiya NS, Vyas PB, Rao TVR. Gumghatti based edible coating emulsion with an additive of clove oil improves the storage life and maintains the quality of papaya (Carica papaya L., cv. Madhu bindu). Int J Curr Microbiol Appl Sci. 2017;6(5):160-74. https://doi.org/10.20546/ijcmas.2017.605.019
12. Mondal MF. Production and storage of fruits (in Bangla). Mymensingh: BAU Campus; 2000.
13. Horwitz W. Official methods of analysis. Vol. 222. Washington (DC): Association of Official Analytical Chemists; 1975.
14. Sadasivam S, Manickam A. Biochemical methods for agricultural sciences. Wiley Eastern Ltd., New Delhi; 1992.
15. Eissa HAA. Effect of Chitosan coating on shelf life and quality of fresh-cut mushroom. J Food Qual. 2007;30(5):623-45. https://doi.org/10.1111/j.1745-4557.2007.00147.x
16. Lees DH, Francis FJ. Standardization of pigment analyses in cranberries1. HortScience. 1972;7(1):83-4. https://doi.org/10.21273/HORTSCI.7.1.83
17. Larrauri JA, Sanchez-Moreno C, Saura-Calixto F. Effect of temperature on the free radical scavenging capacity of extracts from red and white grape pomace peels. J Agri Food Chem. 1998;46(7):2694-7. https://doi.org/10.1021/jf980017p
18. McDonald S, Prenzler PD, Antolovich M, Robards K. Phenolic content and antioxidant activity of olive extracts. Food Chem. 2001;73(1):73-84. https://doi.org/10.1016/S0308-8146(00)00288-0
19. Roe JH, Kuether CA. The determination of ascorbic acid in whole blood and urine through the 2,4-dinitrophenylhydrazine derivative of dehydroascorbic acid. J Biol Chem. 1943;147(2):399-407. https://doi.org/10.1016/S0021-9258(18)72395-8
20. Wang LZ, Liu L, Holmes J, Kerry JF, Kerry JP. Assessment of film-forming potential and properties of protein and polysaccharide-based biopolymer films. Inter J Food Sci Technol. 2007;42(9):1128-38. https://doi.org/10.1111/j.1365-2621.2006.01440.x
21. Ouattara HG, Reverchon S, Niamke SL, Nasser W. Biochemical properties of pectate lyases produced by three different bacillus strains isolated from fermenting cocoa beans and characterization of their cloned genes. Appl Env Microbiol. 2010;76(15):5214-20. https://doi.org/10.1128/AEM.00705-10
22. Pathak N, Sanwal GG. Multiple forms of polygalacturonase from banana fruits. Phytochem. 1998;48(2):249-55. https://doi.org/10.1016/S0031-9422(98)00005-3
23. Xing Y, Li X, Xu Q, Yun J, Lu Y, Tang Y. Effects of chitosan coating enriched with cinnamon oil on qualitative properties of sweet pepper (Capsicum annuum L.). Food Chem. 2011;124(4):1443-50. https://doi.org/10.1016/j.foodchem.2010.07.105
24. Bliss CI. Statistical methods for research in the natural sciences. In: Statistics in Biology. London: McGraw Hill Book Company; 1967. p. 558.
25. Rojas-Argudo C, Del Río MA, Perez-Gago MB. Development and optimization of locust bean gum (LBG) based edible coatings for postharvest storage of Fortune mandarins. Postharvest Biol Technol. 2009;52:227-34. https://doi.org/10.1016/j.postharvbio.2008.11.005
26. Kittur FS, Saroja N, Habibunnisa, Tharanathan RN. Polysaccharide based composite coating formulations for shelf-life extension of fresh banana and mango. Eur Food Res Technol. 2001;213:306-11. https://doi.org/10.1007/s002170100363
27. Thomas SA, Molina, E-Bosques, Stolik S, Sanchez F. Composite oil coating preserves the quality of pineapple fruits. J Physiq. 2005;125:889-92. https://doi.org/10.1051/jp4:2005125206
28. Zapata PJ, Guille F, Martinez-Romero D, Castillo S, Valero D, Serrano M. Use of alginate or zein as edible coatings to delay postharvest ripening process and to maintain tomato (Solanum lycopersicon Mill) quality. J Sci Food Agric. 2008;88:1287-93. https://doi.org/10.1002/jsfa.3220
29. Salunkhe DK, Boun HR, Reddy NR. Storage processing and nutritional quality of fruits and vegetables, Vol. 1. Fresh Fruits and Vegetables. Bostan: CRC Press Inc; 1991.
30. Mahfoudhi N, Hamdi S. Use of almond gum and gum arabic as novel edible coating to delay postharvest ripening and to maintain sweet cherry (Prunus avium) quality during storage. J Food Process Preserv. 2015;39(6):1499-508. https://doi.org/10.1111/jfpp.12369
31. Pandey SK, Joshua JE, Bisen, Abhay. Influence of gamma irradiation, growth retardants and coatings on the shelf life of winter guava fruits (Psidium guajava L.). J Food Sci. Technol. 2012;49(6):753-9.
32. Zhang W, Guo M, Yang W, Liu Y, Wang Y, Chen G. The role of cell wall polysaccharides disassembly and enzyme activity changes in the softening process of hami melon (Cucumis melo L.) Foods. 2022;11(6):841. https://doi.org/10.3390/foods11060841
33. Debeaufort FJ, Quezada-Gallo A, Voilley A. Edible films and coatings: tomorrow's packaging: a review. Crit Rev Food Sci Nutr. 1998;38:299-313. https://doi.org/10.1080/10408699891274219
34. Zam W. Effect of alginate and chitosan edible coating enriched with olive leaves extract on the shelf life of sweet cherries (Prunus avium L.) J Food Qual. 2019;2019:8192964. https://doi.org/10.1155/2019/8192964
35. Usenik V, Kastelec D, Veberi? R, Štampar F. Quality changes during ripening of plums (Prunus domestica L.) Food Chem. 2008;111(4):830-6. https://doi.org/10.1016/j.foodchem.2008.04.057
36. Garca M, Casariego A, Roblejo R. Effect of edible chitosan/ zeolite coating on tomatoes quality during refrigerated storage. Emirates J Food Agri. 2014;26(3):238. https://doi.org/10.9755/ejfa.v26i3.16620
37. Khatri D, Panigrahi J, Prajapati A, Bariya H. Attributes of Aloe vera gel and chitosan treatments on the quality and biochemical traits of post-harvest tomatoes. Sci Horticult. 2020;259:108837. https://doi.org/10.1016/j.scienta.2019.108837
38. Dávila-Aviña JE, Villa-Rodríguez JA, Villegas-Ochoa MA, Tortoledo- Ortiz O, Olivas GI, Ayala-Zavala JF, et al. Effect of edible coatings on bioactive compounds and antioxidant capacity of tomatoes at different maturity stages. J Food Sci Technol. 2012;51(10):2706-12. https://doi.org/10.1007/s13197-012-0771-3
39. Chawla S, Devi R, Jain V. Changes in physicochemical characteristics of guava fruits due to chitosan and calcium chloride treatments during storage. J Pharmacognosy Phytochem. 2018;7(3):1035-44.
40. Jhalegar MDJ, Sharma RR, Pal RK, Rana V. Effect of postharvest treatments with polyamines on physiological and biochemical attributes of kiwifruit (Actinidia deliciosa) cv. Allison. Fruits. 2012;67(1):13-22. https://doi.org/10.1051/fruits/2011062
41. Gol NB, Patel RP, Rao TVR. Improvement of quality and shelf life of strawberry with edible coatings enriched with chitosan. Postharvest Biol Technol. 2013;85:185-95. https://doi.org/10.1016/j.postharvbio.2013.06.008
42. Zhou, R, Li Y, Yan L, Xie J. Effect of edible coatings on enzymes, cell-membrane integrity and cell-wall constituents in relation to brittleness and firmness of Huanghua pears (Pyrus pyrifolia Nakai, cv. Huanghua) during storage. Food Chem. 2011;124:569-75. https://doi.org/10.1016/j.foodchem.2010.06.075
43. Correa-Betanzo J, Jacob JK, Perez-Perez C, Paliyath G. Effect of a sodium caseinate edible coating on berry cactus fruit (Myrtillocactus geometrizans) phytochemicals. Food Res Int. 2011;44(7):1897-904. https://doi.org/10.1016/j.foodres.2010.10.053
44. Rahman MM, Rahman MM, Absar N, Ahsan MA. Correlation of carbohydrate content with the changes in amylase, invertase and -galactosidase activity of ripe mango pulp during storage under different temperatures. Bangladesh J Sci Indust Res. 2011;46(4):443-6. https://doi.org/10.3329/bjsir.v46i4.9588
45. Mayer AM. Polyphenol oxidase and peroxidase in plants recent progress. Phytochemistry. 1987;26:11-20. https://doi.org/10.1016/S0031-9422(00)81472-7
46. Panahirad S, Naghshiband-Hassani R, Mahna N. Pectin-based edible coating preserves antioxidative capacity of plum fruit during shelf life. Food Sci Technol Int. 2020;26(7):583-92. https://doi.org/10.1177/1082013220916559
47. Díaz-Mula, H. M., Serrano, M.,Valero, D. Alginate coatings preserve fruit quality and bioactive compounds during storage of sweet cherry fruit. Food Bioprocess Technol. 2011;5(8):2990-7. https://doi.org/10.1007/s11947-011-0599-2
48. Vyas PB, Gol NB, Rao TVR. Postharvest quality maintenance of papaya fruit using polysaccharide-based edible coatings. Int J Fruit Sci. 2013;14(1):81-94. https://doi.org/10.1080/15538362.2013.801753

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1. Hussain SZ, Naseer B, Qadri T, Fatima T, Bhat TA. Plum (Prunus domestica): morphology, taxonomy, composition and health benefits. In: Fruits Grown in Highland Regions of the Himalayas. Nutritional and Health Benefits. Cham: Springer International Publishing 2021. p. 169-79. https://doi.org/10.1007/978-3-030-75502-7_13

2. Kumar P, Sethi S, Sharma RR, Srivastav M, Singh D, Varghese E. Edible coatings influence the cold-storage life and quality of 'Santa Rosa' plum (Prunus salicina Lindell). J Food Sci Technol. 2018;55(6):2344-50. https://doi.org/10.1007/s13197-018-3130-1

3. Mitchell FG. Commercial cooling of fruits and vegetables. Berkeley (1972) https://doi.org/10.5962/bhl.title.61202

4. Vangdal E, Flatland S, Nordb R. Fruit quality changes during marketing of new plum cultivars (Prunus domestica L.). Hort Sci. 2007;34(3):91-5. https://doi.org/10.17221/1892-HORTSCI

5. Sharma S, Sharma R, Pal RK, Singh S. Influence of 1-MCP on compression injury, fruit firmness and quality of Japanese plum cv. Santa Rosa during transportation. Indian J Hort. 2013;70:101-6.

6. Mare L, Huysamer M, Dodd MC, Truter AB, Kemp AT, Holcroft DM. Extension of the storage life of plums (Prunus salicina) using controlled atmosphere shipping. Acta Hort. 2005;682:1689-96. https://doi.org/10.17660/ActaHortic.2005.682.225

7. Valero D, Diaz-Mula HM, Zapata PJ, Guillen F, Martínez-Romero D, Castillo S, Serrano M. Effects of alginate edible coating on preserving fruit quality in four plum cultivars during postharvest storage. Postharvest Biol Technol. 2013;77:1-6. https://doi.org/10.1016/j.postharvbio.2012.10.011

8. Eum HL, Hwang DK, Linke M, Lee SK, Zude M. Influence of edible coating on quality of plum (Prunus salicina Lindl. cv. 'Sapphire'). Eur Food Res Technol. 2009;229(3):427-34. https://doi.org/10.1007/s00217-009-1054-8

9. Mondal K, Goud VV, Katiyar V. Effect of waste green algal biomass extract incorporated chitosan-based edible coating on the shelf life and quality attributes of tomato. ACS Food Sci Technol. 2022;2(7):1151-65. https://doi.org/10.1021/acsfoodscitech.2c00174

10. Sharma H, Shami V, Samsher, Chaudhary V, Sunil E, Kumar M. Importance of edible coating on fruits and vegetables: a review. J Pharmaco Phytochem. 2019;8:4104-10.

11. Joshi AV, Baraiya NS, Vyas PB, Rao TVR. Gumghatti based edible coating emulsion with an additive of clove oil improves the storage life and maintains the quality of papaya (Carica papaya L., cv. Madhu bindu). Int J Curr Microbiol Appl Sci. 2017;6(5):160-74. https://doi.org/10.20546/ijcmas.2017.605.019

12. Mondal MF. Production and storage of fruits (in Bangla). Mymensingh: BAU Campus; 2000.

13. Horwitz W. Official methods of analysis. Vol. 222. Washington (DC): Association of Official Analytical Chemists; 1975.

14. Sadasivam S, Manickam A. Biochemical methods for agricultural sciences. Wiley Eastern Ltd., New Delhi; 1992.

15. Eissa HAA. Effect of Chitosan coating on shelf life and quality of fresh-cut mushroom. J Food Qual. 2007;30(5):623-45. https://doi.org/10.1111/j.1745-4557.2007.00147.x

16. Lees DH, Francis FJ. Standardization of pigment analyses in cranberries1. HortScience. 1972;7(1):83-4. https://doi.org/10.21273/HORTSCI.7.1.83

17. Larrauri JA, Sanchez-Moreno C, Saura-Calixto F. Effect of temperature on the free radical scavenging capacity of extracts from red and white grape pomace peels. J Agri Food Chem. 1998;46(7):2694-7. https://doi.org/10.1021/jf980017p

18. McDonald S, Prenzler PD, Antolovich M, Robards K. Phenolic content and antioxidant activity of olive extracts. Food Chem. 2001;73(1):73-84. https://doi.org/10.1016/S0308-8146(00)00288-0

19. Roe JH, Kuether CA. The determination of ascorbic acid in whole blood and urine through the 2,4-dinitrophenylhydrazine derivative of dehydroascorbic acid. J Biol Chem. 1943;147(2):399-407. https://doi.org/10.1016/S0021-9258(18)72395-8

20. Wang LZ, Liu L, Holmes J, Kerry JF, Kerry JP. Assessment of film-forming potential and properties of protein and polysaccharide-based biopolymer films. Inter J Food Sci Technol. 2007;42(9):1128-38. https://doi.org/10.1111/j.1365-2621.2006.01440.x

21. Ouattara HG, Reverchon S, Niamke SL, Nasser W. Biochemical properties of pectate lyases produced by three different bacillus strains isolated from fermenting cocoa beans and characterization of their cloned genes. Appl Env Microbiol. 2010;76(15):5214-20. https://doi.org/10.1128/AEM.00705-10

22. Pathak N, Sanwal GG. Multiple forms of polygalacturonase from banana fruits. Phytochem. 1998;48(2):249-55. https://doi.org/10.1016/S0031-9422(98)00005-3

23. Xing Y, Li X, Xu Q, Yun J, Lu Y, Tang Y. Effects of chitosan coating enriched with cinnamon oil on qualitative properties of sweet pepper (Capsicum annuum L.). Food Chem. 2011;124(4):1443-50. https://doi.org/10.1016/j.foodchem.2010.07.105

24. Bliss CI. Statistical methods for research in the natural sciences. In: Statistics in Biology. London: McGraw Hill Book Company; 1967. p. 558.

25. Rojas-Argudo C, Del Río MA, Perez-Gago MB. Development and optimization of locust bean gum (LBG) based edible coatings for postharvest storage of Fortune mandarins. Postharvest Biol Technol. 2009;52:227-34. https://doi.org/10.1016/j.postharvbio.2008.11.005

26. Kittur FS, Saroja N, Habibunnisa, Tharanathan RN. Polysaccharide based composite coating formulations for shelf-life extension of fresh banana and mango. Eur Food Res Technol. 2001;213:306-11. https://doi.org/10.1007/s002170100363

27. Thomas SA, Molina, E-Bosques, Stolik S, Sanchez F. Composite oil coating preserves the quality of pineapple fruits. J Physiq. 2005;125:889-92. https://doi.org/10.1051/jp4:2005125206

28. Zapata PJ, Guille F, Martinez-Romero D, Castillo S, Valero D, Serrano M. Use of alginate or zein as edible coatings to delay postharvest ripening process and to maintain tomato (Solanum lycopersicon Mill) quality. J Sci Food Agric. 2008;88:1287-93. https://doi.org/10.1002/jsfa.3220

29. Salunkhe DK, Boun HR, Reddy NR. Storage processing and nutritional quality of fruits and vegetables, Vol. 1. Fresh Fruits and Vegetables. Bostan: CRC Press Inc; 1991.

30. Mahfoudhi N, Hamdi S. Use of almond gum and gum arabic as novel edible coating to delay postharvest ripening and to maintain sweet cherry (Prunus avium) quality during storage. J Food Process Preserv. 2015;39(6):1499-508. https://doi.org/10.1111/jfpp.12369

31. Pandey SK, Joshua JE, Bisen, Abhay. Influence of gamma irradiation, growth retardants and coatings on the shelf life of winter guava fruits (Psidium guajava L.). J Food Sci. Technol. 2012;49(6):753-9.

32. Zhang W, Guo M, Yang W, Liu Y, Wang Y, Chen G. The role of cell wall polysaccharides disassembly and enzyme activity changes in the softening process of hami melon (Cucumis melo L.) Foods. 2022;11(6):841. https://doi.org/10.3390/foods11060841

33. Debeaufort FJ, Quezada-Gallo A, Voilley A. Edible films and coatings: tomorrow's packaging: a review. Crit Rev Food Sci Nutr. 1998;38:299-313. https://doi.org/10.1080/10408699891274219

34. Zam W. Effect of alginate and chitosan edible coating enriched with olive leaves extract on the shelf life of sweet cherries (Prunus avium L.) J Food Qual. 2019;2019:8192964. https://doi.org/10.1155/2019/8192964

35. Usenik V, Kastelec D, Veberi? R, Štampar F. Quality changes during ripening of plums (Prunus domestica L.) Food Chem. 2008;111(4):830-6. https://doi.org/10.1016/j.foodchem.2008.04.057

36. Garca M, Casariego A, Roblejo R. Effect of edible chitosan/ zeolite coating on tomatoes quality during refrigerated storage. Emirates J Food Agri. 2014;26(3):238. https://doi.org/10.9755/ejfa.v26i3.16620

37. Khatri D, Panigrahi J, Prajapati A, Bariya H. Attributes of Aloe vera gel and chitosan treatments on the quality and biochemical traits of post-harvest tomatoes. Sci Horticult. 2020;259:108837. https://doi.org/10.1016/j.scienta.2019.108837

38. Dávila-Aviña JE, Villa-Rodríguez JA, Villegas-Ochoa MA, Tortoledo- Ortiz O, Olivas GI, Ayala-Zavala JF, et al. Effect of edible coatings on bioactive compounds and antioxidant capacity of tomatoes at different maturity stages. J Food Sci Technol. 2012;51(10):2706-12. https://doi.org/10.1007/s13197-012-0771-3

39. Chawla S, Devi R, Jain V. Changes in physicochemical characteristics of guava fruits due to chitosan and calcium chloride treatments during storage. J Pharmacognosy Phytochem. 2018;7(3):1035-44.

40. Jhalegar MDJ, Sharma RR, Pal RK, Rana V. Effect of postharvest treatments with polyamines on physiological and biochemical attributes of kiwifruit (Actinidia deliciosa) cv. Allison. Fruits. 2012;67(1):13-22. https://doi.org/10.1051/fruits/2011062

41. Gol NB, Patel RP, Rao TVR. Improvement of quality and shelf life of strawberry with edible coatings enriched with chitosan. Postharvest Biol Technol. 2013;85:185-95. https://doi.org/10.1016/j.postharvbio.2013.06.008

42. Zhou, R, Li Y, Yan L, Xie J. Effect of edible coatings on enzymes, cell-membrane integrity and cell-wall constituents in relation to brittleness and firmness of Huanghua pears (Pyrus pyrifolia Nakai, cv. Huanghua) during storage. Food Chem. 2011;124:569-75. https://doi.org/10.1016/j.foodchem.2010.06.075

43. Correa-Betanzo J, Jacob JK, Perez-Perez C, Paliyath G. Effect of a sodium caseinate edible coating on berry cactus fruit (Myrtillocactus geometrizans) phytochemicals. Food Res Int. 2011;44(7):1897-904. https://doi.org/10.1016/j.foodres.2010.10.053

44. Rahman MM, Rahman MM, Absar N, Ahsan MA. Correlation of carbohydrate content with the changes in amylase, invertase and -galactosidase activity of ripe mango pulp during storage under different temperatures. Bangladesh J Sci Indust Res. 2011;46(4):443-6. https://doi.org/10.3329/bjsir.v46i4.9588

45. Mayer AM. Polyphenol oxidase and peroxidase in plants recent progress. Phytochemistry. 1987;26:11-20. https://doi.org/10.1016/S0031-9422(00)81472-7

46. Panahirad S, Naghshiband-Hassani R, Mahna N. Pectin-based edible coating preserves antioxidative capacity of plum fruit during shelf life. Food Sci Technol Int. 2020;26(7):583-92. https://doi.org/10.1177/1082013220916559

47. Díaz-Mula, H. M., Serrano, M.,Valero, D. Alginate coatings preserve fruit quality and bioactive compounds during storage of sweet cherry fruit. Food Bioprocess Technol. 2011;5(8):2990-7. https://doi.org/10.1007/s11947-011-0599-2

48. Vyas PB, Gol NB, Rao TVR. Postharvest quality maintenance of papaya fruit using polysaccharide-based edible coatings. Int J Fruit Sci. 2013;14(1):81-94. https://doi.org/10.1080/15538362.2013.801753