Influence of edible coatings on postharvest quality of fresh Chinese jujube fruits during refrigerated storage

Jujube fruits have a short shelf life due to its perishable nature. Preservation of jujube quality is a big challenge. Edible coatings have been used for centuries in the food industry as an effective method to preserve food products, enhance shelf life and prevent loss of firmness and moisture in fresh fruits. However, little information is available on the overall quality attributes of Chinese jujube fruits influenced by edible coatings. Hence, the influence of different edible coatings including aloe vera gel (AV) (33 and 50% v/v), carboxymethyl cellulose (CMC) and pectin (1, 1.5 and 2% w/v) was studied on fresh jujube quality during 40 days of refrigerated storage at 4 °C. The results showed that weight loss was approximately reduced by 30% in coated jujubes with Aloe vera 33% v/v or 1.5% w/v pectin after 40 days compared to uncoated control. Uncoated fruits presented a higher and significant decay after 40 days of storage than other coating treatments. Results also indicated that the coatings with 50% v/v Aloe vera, 1 and 2% w/v CMC caused a higher and significant TA in jujube fruits, and preserved sensory acceptability as well as improved appearance quality of fruits compared to uncoated fruit. In general, coated fruit with Aloe vera at both concentrations and CMC at 1 and 1.5% after 40 days of refrigerated storage maintained the quality of jujube fruits better than control.

Keywords:

aloe vera gel , carboxymethyl cellulose , fresh fruit , pectin , Ziziphus jujuba Mill