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<p>Rapid postharvest deterioration in climacteric fruits such as pears necessitates antioxidant-enriched edible coatings to retard senescence and preserve quality. This study investigates the efficacy of a&#xa0;composite edible coating composed of 0.5% xanthan gum (XG) and ascorbic acid (AA) at concentrations of 5,&#xa0;10, and 15 mM on postharvest quality of ‘Ya Li’ pears (<i>Pyrus bretschneideri</i> Rehd.) stored at 0–1 °C and 90–95% relative humidity (RH) for 75&#xa0;days. The XG–AA coated fruits displayed substantially reduced weight loss (4.79%) and spoilage incidence (1.67%), combined with attenuated activities of key softening enzymes including pectin methyl esterase (1.41 mmol&#xa0;kg<sup>−1</sup>&#xa0;min<sup>−1</sup>), cellulase (1.26 mmol&#xa0;kg<sup>−1</sup>&#xa0;min<sup>−1</sup>) and polyphenol oxidase (16.22 min<sup>−1</sup>&#xa0;g<sup>−1</sup> FW). Concurrently, coated pears preserved higher levels of firmness (35.82 N), total soluble solids (11.05%), titratable acidity (0.29%), total phenolic content (27.46 mg&#xa0;g<sup>−1</sup>&#xa0;FW) and antioxidant capacity (45.25%) compared with controls. Collectively, the results demonstrate that the XG–AA coating effectively delays ripening, preserves structural and biochemical integrity, and thereby extends the postharvest storage-life of ‘Ya Li’ pears.</p>

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Xanthan Gum–Ascorbic Acid Composite Coatings Preserve Postharvest Quality of Pear Through Modulation of Cell Wall Disintegration During Storage

  • 期刊论文

  • 发表日期：

    2026年5月4日

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  • Manpreet Kaur,
  • Navjot Gupta,
  • Diksha Dhiman,
  • Sukhjit Kaur Jawandha,
  • Parmpal Singh Gill,
  • Shruti

摘要

Rapid postharvest deterioration in climacteric fruits such as pears necessitates antioxidant-enriched edible coatings to retard senescence and preserve quality. This study investigates the efficacy of a composite edible coating composed of 0.5% xanthan gum (XG) and ascorbic acid (AA) at concentrations of 5, 10, and 15 mM on postharvest quality of ‘Ya Li’ pears (Pyrus bretschneideri Rehd.) stored at 0–1 °C and 90–95% relative humidity (RH) for 75 days. The XG–AA coated fruits displayed substantially reduced weight loss (4.79%) and spoilage incidence (1.67%), combined with attenuated activities of key softening enzymes including pectin methyl esterase (1.41 mmol kg−1 min−1), cellulase (1.26 mmol kg−1 min−1) and polyphenol oxidase (16.22 min−1 g−1 FW). Concurrently, coated pears preserved higher levels of firmness (35.82 N), total soluble solids (11.05%), titratable acidity (0.29%), total phenolic content (27.46 mg g−1 FW) and antioxidant capacity (45.25%) compared with controls. Collectively, the results demonstrate that the XG–AA coating effectively delays ripening, preserves structural and biochemical integrity, and thereby extends the postharvest storage-life of ‘Ya Li’ pears.