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<p>This investigation focused on developing a biodegradable, plant-based edible coating and evaluating its effect on improving apple postharvest quality and shelf life for 30 days at ambient storage by dip-coating.For coating solutions, pectin (P) or carboxymethyl cellulose (CMC) was used as the base polymer (3&#xa0;g). These were further combined with pomegranate peel powder (3&#xa0;g) and glycerine (5&#xa0;g), forming treatments (T<sub>1</sub>, T<sub>2</sub>, and T<sub>3</sub>) with 6&#xa0;g of either pine gum, pine seed gum, or <i>Grewia optiva</i> gum. All experiments were carried out in triplicate and analysed using one-way ANOVA (<i>p</i> &lt; 0.05).Different physicochemical, functional, and microbial stabilities were characterised, and FTIR confirmed the structural differentiation and incorporation of pectin and CMC through characteristic carbonyl peaks.The multistage degradation in thermal analysis indicated that CMC-based films were stable, decomposingover the 250–400&#xa0;°C range.It also exhibited significantly higher acidity retention, total soluble solids (up to 26 °Brix), reduced weight loss, and improved colour stability. During storage, the stable titratable acidity (% malic acid) indicated delayed metabolic degradation in coated samples.The overall sensory acceptability was significantly (<i>p</i> &lt; 0.05) higher in CMC (T<sub>1</sub>), CMC (T<sub>2</sub>), and P (T<sub>2</sub>) after storage, with reduced microbial growth. Also, the microbial assessment showed lower colony density in coated samples, indicating their antimicrobial activity during storage. Thus, the CMC-pine seed gum-pomegranate peel coating was the most effective in extending shelf life, highlighting the role of edible coatings as a sustainable alternative to conventional packaging.</p>

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Effect of edible coating of plantbased gum on apple Malus domestica fruit after harvesting

  • 期刊论文

  • 发表日期：

    2026年3月20日

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  • Suman Singh,
  • Arti Topwal,
  • Samiksha Bisht

摘要

This investigation focused on developing a biodegradable, plant-based edible coating and evaluating its effect on improving apple postharvest quality and shelf life for 30 days at ambient storage by dip-coating.For coating solutions, pectin (P) or carboxymethyl cellulose (CMC) was used as the base polymer (3 g). These were further combined with pomegranate peel powder (3 g) and glycerine (5 g), forming treatments (T1, T2, and T3) with 6 g of either pine gum, pine seed gum, or Grewia optiva gum. All experiments were carried out in triplicate and analysed using one-way ANOVA (p < 0.05).Different physicochemical, functional, and microbial stabilities were characterised, and FTIR confirmed the structural differentiation and incorporation of pectin and CMC through characteristic carbonyl peaks.The multistage degradation in thermal analysis indicated that CMC-based films were stable, decomposingover the 250–400 °C range.It also exhibited significantly higher acidity retention, total soluble solids (up to 26 °Brix), reduced weight loss, and improved colour stability. During storage, the stable titratable acidity (% malic acid) indicated delayed metabolic degradation in coated samples.The overall sensory acceptability was significantly (p < 0.05) higher in CMC (T1), CMC (T2), and P (T2) after storage, with reduced microbial growth. Also, the microbial assessment showed lower colony density in coated samples, indicating their antimicrobial activity during storage. Thus, the CMC-pine seed gum-pomegranate peel coating was the most effective in extending shelf life, highlighting the role of edible coatings as a sustainable alternative to conventional packaging.