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<p>This study investigates the application of octenyl succinic anhydride (OSA) modified starch as an edible coating to enhance the shelf life and maintain the quality of ber fruit (<i>Ziziphus mauritiana</i> Lamk.) cv. Umran during storage. Starch was extracted from pearl millet and chemically modified with OSA under different pH conditions (4, 6, &amp; 8) to develop coating formulations. Ber fruits were coated, and both coated and uncoated fruits (control) were stored at low temperature (10&#xa0;°C) for 14 days, and changes in physiological and biochemical parameters were monitored. The results showed that OSA-starch coatings (T5) retained more total soluble solids (17.88°B), ascorbic acid (63.5&#xa0;mg/100&#xa0;g), and titratable acidity (0.248%) at 14 days after storage compared to the uncoated control (T1) (19.50%, 17.16 °B, 46.4&#xa0;mg/100&#xa0;g, and 0.229%, respectively). Among the OSA starches prepared at different pH levels, the coating prepared at pH 8 (T5) was the most effective, showing the lowest weight loss (15.18%) and decay loss (2.40%) after 14 days of storage, while preserving higher levels of soluble solids and ascorbic acid than those at other pH levels. These findings highlight OSA-starch as a safe, edible, biodegradable, and cost-effective coating that can enhance the post-harvest shelf life of ber fruits, keep them fresh for a longer period, reduce losses, and add value in the fruit supply chain.</p> Graphical Abstract <p></p>

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OSA starch-based edible coatings for shelf-life extension of ber (Ziziphus mauritiana lamk.)

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年1月26日

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  • Anil Kumar Siroha,
  • Mukesh Kumar,
  • Charan Singh,
  • Kyle Dunno,
  • Sneh Punia Bangar

摘要

This study investigates the application of octenyl succinic anhydride (OSA) modified starch as an edible coating to enhance the shelf life and maintain the quality of ber fruit (Ziziphus mauritiana Lamk.) cv. Umran during storage. Starch was extracted from pearl millet and chemically modified with OSA under different pH conditions (4, 6, & 8) to develop coating formulations. Ber fruits were coated, and both coated and uncoated fruits (control) were stored at low temperature (10 °C) for 14 days, and changes in physiological and biochemical parameters were monitored. The results showed that OSA-starch coatings (T5) retained more total soluble solids (17.88°B), ascorbic acid (63.5 mg/100 g), and titratable acidity (0.248%) at 14 days after storage compared to the uncoated control (T1) (19.50%, 17.16 °B, 46.4 mg/100 g, and 0.229%, respectively). Among the OSA starches prepared at different pH levels, the coating prepared at pH 8 (T5) was the most effective, showing the lowest weight loss (15.18%) and decay loss (2.40%) after 14 days of storage, while preserving higher levels of soluble solids and ascorbic acid than those at other pH levels. These findings highlight OSA-starch as a safe, edible, biodegradable, and cost-effective coating that can enhance the post-harvest shelf life of ber fruits, keep them fresh for a longer period, reduce losses, and add value in the fruit supply chain.

Graphical Abstract