Effect of active layer-by-layer edible coating on quality, biochemicals, and the antioxidant system in ready-to-eat ‘Williams’ pear fruit during cold storage
Anna Magri, Nicola Landi, Giuseppe Capriolo, Antimo Di Maro, Milena Petriccione
Abstract
This study tested an active edible coating on the quality and storage capacity of fresh-cut pear stored at 2 ± 0.5 °C for 10 days by incorporating oxalic (OA) and citric acid (CA) into carboxymethyl cellulose (CMC) and sodium alginate (SA). The physicochemical parameters, secondary metabolite and amino acid contents, and antioxidant activities were determined. Furthermore, enzymes related to oxidative stress and browning, and relative markers were also analysed. The results showed that ready-to-eat pear coated with CMC+SA+OA+CA had a significant inhibitory effect on physiological decay, minimizing the TSS and pH increase and TA decrease. In addition, coating application improved the production of secondary metabolites. The activity of all enzymes involved in ROS detoxification was shown to be promoted by the application of the coating. The degree of browning and oxidative damage that increase progressively with increasing storage time in physiological condition, resulting inhibited by coating. Furthermore, this treatment significantly reduced the protein degradation. Therefore, using the CMC+SA+OA+CA edible coating has the potential to hinder decay and greatly extend the storage period of 'Williams' pear fruit in cold storage.