Document Type : Research Article-en
Authors
1 Department of Horticultural Sciences, Faculty of Agriculture and Natural Resources, Hormozgan University, Bandar Abbas, Iran.
2 University of Hormozgan
Abstract
The sapodilla fruit has a limited shelf life due to its perishability and rapid moisture loss. The use of edible coatings has attracted significant interest because they are effective in prolonging the shelf life of fruits. This research study aims to evaluate the effectiveness of an edible coating made from xanthan gum (XG) (0.1% and 0.2%) combined with oleic acid (Ol) (1%) in prolonging the storage duration of sapodilla fruit at a temperature of 8 ± 1 ℃ and a relative humidity (RH) of 85-90%. The treated fruits significantly reduced weight loss, with the minimum weight loss observed in the Xan 0.2% + Ol treatment. Except for the Ol treatment, the other treatments showed a higher level of firmness compared to the control. At the end of the experiment, the treatments significantly reduced fruit respiration. The treated fruits also showed significantly increased antioxidant capacity and higher levels of ascorbic acid compared to the control group. The lowest TSS (22.8%) level was noted in the Xan 0.2 + Ol treatment. Moreover, the results showed that fruit treated with the Xan 0.1% + Ol coating exhibited higher activity levels in the superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX) enzymes compared to fruit treated with the Xan 0.2 + Ol coating and the control samples. In general, Xan 0.2 + Ol and Xan 0.1% + Ol demonstrated the highest overall quality compared to the control and other treatments. Therefore, the use of these treatments is recommended for maintaining the quality of sapodilla fruit.
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