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<p>Edible coatings are applied to fruits and vegetables as a postharvest strategy to extend their shelf life and preserve their quality. However, when combined with controlled atmosphere (CA) storage, these coatings aid in maintaining fruit quality even further. This study investigated how electrostatic spray coating (ESC) and dipping (DP) techniques applied coatings of arabinoxylan (AX) and stearic acid ester of β-glucan (SABG) affected the shelf life of apples under CA conditions for 8&#xa0;months. The results showed that AX-SABG coatings considerably reduced respiration and decay rates, total soluble solids (TSS), and weight loss. Moreover, AX-SABG coatings more effectively preserved color, firmness, pectin content, total phenolics, and flavonoids compared to uncoated and shellac-coated fruits. A significant effect of the storage time and coating type was observed (<i>p</i> &lt; 0.05), though there was no major difference between dipping and spraying methods (<i>p</i> &gt; 0.05) on the quality parameters of fruits. Overall, AX-SABG coatings used with CA storage effectively maintained apple quality over an extended period.</p> Graphical abstract <p></p>

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Agri-Food processing derived arabinoxylan-β-glucan stearic acid ester composite coating: An effective strategy for quality improvement of Apples (Rich Red) under controlled atmospheric storage

  • 期刊论文

  • 发表日期：

    2025年9月8日

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  • Akanksha Singh,
  • Aamir Sohel,
  • Manoj Kumar Patel,
  • Koushik Mazumder

摘要

Edible coatings are applied to fruits and vegetables as a postharvest strategy to extend their shelf life and preserve their quality. However, when combined with controlled atmosphere (CA) storage, these coatings aid in maintaining fruit quality even further. This study investigated how electrostatic spray coating (ESC) and dipping (DP) techniques applied coatings of arabinoxylan (AX) and stearic acid ester of β-glucan (SABG) affected the shelf life of apples under CA conditions for 8 months. The results showed that AX-SABG coatings considerably reduced respiration and decay rates, total soluble solids (TSS), and weight loss. Moreover, AX-SABG coatings more effectively preserved color, firmness, pectin content, total phenolics, and flavonoids compared to uncoated and shellac-coated fruits. A significant effect of the storage time and coating type was observed (p < 0.05), though there was no major difference between dipping and spraying methods (p > 0.05) on the quality parameters of fruits. Overall, AX-SABG coatings used with CA storage effectively maintained apple quality over an extended period.

Graphical abstract