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Background <p>Chilling injury is a major factor reducing the postharvest quality and shelf life of fresh fruits. Edible coatings have proven to be a convenient approach for fruit preservation. This research evaluated guar gum (GG), jojoba oil (JO), oleic acid (OA), and their combination on the postharvest quality of Mexican lime (<i>Citrus aurantifolia</i>) stored at 8 ± 1&#xa0;°C for 80 days.</p> Results <p>The results revealed that the edible coatings reduced weight loss and decay after 80 days of storage. GG/OA decreased weight loss by 32.51% and decay by 54.12% as compared to the control. GG/JO (57&#xa0;N) and GG/OA (61&#xa0;N) were the most effective treatments for maintaining firmness during storage. Compared with the control, all the treatments delayed the development of chilling injury. GG/JO most effectively reduced malondialdehyde (MDA) levels by 18.69%. GG/JO and GG/OA reduced electrolyte leakage (EL) by 13.08% and 15.44%, respectively. Additionally, GG/OA had the greatest effects on maintaining chlorophyll (0.36 mg100g<sup>-1</sup>FW), total phenol (136 mgGA100g<sup>-1</sup>FW), and flavonoid (2.30 mgQ100g<sup>-1</sup>FW). Also, all coated fruits exhibited higher total soluble solids content (TSS) and titratable acidity (TA) compared with the control (4.77% and 4.30%).</p> Conclusions <p>The GG/OA and GG/JO composite coating were the most effective treatments, significantly improving the quality of Mexican lime under low-temperature conditions. These results highlight its potential as a practical, biodegradable, and consumer-safe postharvest treatment.</p>

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Extending the storage life of Mexican lime through guar gum, jojoba oil, and oleic acid-based coatings

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年7月9日

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  • Marziyeh Shamshami,
  • Leila Jafari,
  • Abdolmajid Mirzaalian Dastjerdi

摘要

Background

Chilling injury is a major factor reducing the postharvest quality and shelf life of fresh fruits. Edible coatings have proven to be a convenient approach for fruit preservation. This research evaluated guar gum (GG), jojoba oil (JO), oleic acid (OA), and their combination on the postharvest quality of Mexican lime (Citrus aurantifolia) stored at 8 ± 1 °C for 80 days.

Results

The results revealed that the edible coatings reduced weight loss and decay after 80 days of storage. GG/OA decreased weight loss by 32.51% and decay by 54.12% as compared to the control. GG/JO (57 N) and GG/OA (61 N) were the most effective treatments for maintaining firmness during storage. Compared with the control, all the treatments delayed the development of chilling injury. GG/JO most effectively reduced malondialdehyde (MDA) levels by 18.69%. GG/JO and GG/OA reduced electrolyte leakage (EL) by 13.08% and 15.44%, respectively. Additionally, GG/OA had the greatest effects on maintaining chlorophyll (0.36 mg100g-1FW), total phenol (136 mgGA100g-1FW), and flavonoid (2.30 mgQ100g-1FW). Also, all coated fruits exhibited higher total soluble solids content (TSS) and titratable acidity (TA) compared with the control (4.77% and 4.30%).

Conclusions

The GG/OA and GG/JO composite coating were the most effective treatments, significantly improving the quality of Mexican lime under low-temperature conditions. These results highlight its potential as a practical, biodegradable, and consumer-safe postharvest treatment.