Journal of Horticulture and Postharvest Research

Abstract Purpose: In recent years, tropical and citrus fruits have become increasingly important in global fruit production. However, postharvest fruit loss due to spoilage and decay remains a significant challenge, impacting the global food supply chain. Owing to their perishable nature, horticultural products can experience losses of approximately 20–40% during postharvest handling and storage. Findings: Tropical and subtropical fruits are important commodities that play a significant role in human nutrition and health. Citrus fruits, bananas, mangoes, papaya, and pineapples are among the main traded tropical and subtropical fruits worldwide. Edible coatings have emerged as a sustainable solution to extend the shelf life, improve the quality of fruits and reduce postharvest losses. They are environmentally friendly and meet consumer preferences for natural, safe, and healthy food products. The exact composition and application of these coatings are crucial for determining their ability to prevent microbial growth, reduce enzymatic browning, and maintain the sensory properties of fruits. Additionally, incorporating nanotechnology into edible coatings has the potential to enhance their properties, such as improved barrier functions, regulated release of active substances, and increased antimicrobial capabilities. Recent progress regarding the influence of edible coatings is emphasized in this review, demonstrating how they contribute to extending shelf life, maintaining quality, and minimizing postharvest losses of important tropical and citrus fresh/fresh-cut fruits on a global scale. Limitations: There were no limitations. Directions for future research: Despite their potential, challenges in production, storage, and commercial-scale usage exist, requiring continuous research and innovation. Overall, edible coatings show promise in reducing postharvest losses and promoting sustainable agricultural practices on a global scale.

Abstract Purpose: This study investigates the influence of ultrasonic-homogenized alginate-based coatings on the quality and shelf-life of fresh-cut pineapple. As preservation of fresh-cut produces is still a challenging task for both producers and distributors. Research method: Alginate emulsion was prepared using sodium alginate, distilled water and glycerol. The primary emulsion was formulated by adding olive oil, citral and cinnamic acid into sodium alginate solution and subjected to ultrasonic homogenization for varying durations (0, 20, 40, and 60 minutes) at a fixed amplitude of 20 kHz. Changes in physicochemical properties, microbial activity, browning enzymes and sensory evaluation were studied after application of emulsions followed by storage under refrigeration. Findings: The viscosity of the resulting solutions decreased significantly from 110.84±25.67 mPa×s to 17.75±1.59, 10.41±0.54, and 7.74±0.39 mPa×s, respectively, while the average droplet diameter decreased to approximately 300 nm, indicating a shift from heterogeneous to homogeneous particle size distribution. Application of alginate-based coating effectively preserved freshness of pineapple, maintaining color and firmness, minimizing hydrogen peroxide and malondialdehyde accumulation and reducing weight loss percentage. Furthermore, it retained levels of ascorbic acid and total phenolics, delayed enzymatic activities such as polyphenol oxidase, peroxidase and phenylalanine ammonia-lyase and inhibited growth of mesophilic bacteria, yeasts and molds compared to control and primary emulsion coated samples. Research limitations: There were no limitations. Originality/Value: The study extended shelf-life of fresh-cut pineapple up to 12 days when stored at 5°C±1°C. The findings underscore the efficacy of ultrasonic-homogenized alginate coatings in improving coating solution homogeneity, thereby enhancing functionality as an edible coating for fresh-cut pineapple preservation.

Abstract Purpose: This study investigated the effectiveness of tragacanth gum (TG) coatings integrated with peppermint oil (PO) in controlling pathogenic fungi in banana fruits. Research Method: The research specifically evaluated the in-vitro and in-vivo responses of these coating agents on fungal pathogens and assessed their impact on peroxidase (POD) and catalase (CAT) activities in banana fruits. Findings: The study revealed that tragacanth gum integrated with peppermint oil (TGPO) effectively inhibited the growth of Colletotrichum musae and Aspergillus fumigatus in bananas. TGPO-treated fruits exhibited significantly lower disease incidence (32.67±1.00 % for C. musae and 28±1.00 % for A. fumigatus) and severity compared to the controls after 14 days. The treatment also maintained higher catalase and peroxidase enzymatic activities, indicating enhanced disease resistance. Furthermore, TGPO-treated bananas retained better quality parameters during the 15-day storage period, including optimal pH levels, lower total soluble solids, reduced water activity, greater firmness, and decreased electrical conductivity. Research limitations: No limitations were identified during the course of carrying out this study. Originality/Value: The originality and value of this work lie in being the first study to investigate TGPO as a natural preservative coating for bananas. While previous research has examined various edible coatings and essential oils separately, this study uniquely demonstrates how integrating tragacanth gum and peppermint oil creates an effective, eco-friendly solution for extending banana shelf life by controlling fungal pathogens (particularly C. musae and A. fumigatus) while maintaining fruit quality. This novel approach addresses growing consumer demand for natural food preservation methods while potentially reducing post-harvest losses in the banana industry.

Abstract Purpose: Mango is a well-known fruit in tropical and sub-tropical countries, including Bangladesh. However, mangoes are climacteric fruits and exhibit limited storage life due to a high respiration rate. Mangoes are also susceptible to particular storage pathogens at postharvest and thus possess a short shelf life. Research Method: Mature mangoes were treated with different concentrations of chitin nanofiber (CNF) and stored in ambient conditions to evaluate the effect of CNF (0.1%, 0.3%, 0.5%) on postharvest quality and shelf life. Disease-free and physiologically mature mangoes were collected from an orchard. The experiment was devised following a Completely Randomized Design with three replications, and each replication consisted of 10 fruits. Fruits were evaluated for physical quality (weight loss, fruit firmness, and color changes), chemical attributes [ changes in total soluble solids (TSS), titratable acidity (TA), vitamin C content], microbial (disease incidence and disease severity), and shelf life. Findings: The application of 0.3% CNF maintains fruit color (6.33 vs. 4), decreases disease incidence (62.5% vs. 100%) and prolongs the shelf life (8.5 days vs. 6.02 days) of mangoes than the control. Similarly, 0.1% of CNF retains vitamin C (24.33 mg/100g vs. 12.33 mg/100g), decreases disease severity (62% vs. 85.68%), and 0.5% of CNF reduces weight loss (19.34% vs. 31.4%) than the control. Research Limitations: CNF preparation requires lab facilities and technical expertise, and it is costly. Originality/Value: CNF 0.3% has the potential to maintain postharvest quality and extend the shelf life of mangoes. However, more research is needed to make the final recommendation at the farmers’ level.

Abstract Purpose: Highly perishable tomatoes face rapid deterioration at postharvest. This study investigated the effect of methylcellulose (MC) edible coating and citrus essential oil (EO) on disease control and postharvest quality preservation of tomatoes. Research Method: The experimental factors included MC at three levels (0, 0.5, and 1% (w/v)), citrus EO (control, orange, and sour orange EO, at concentration of (1 g/L), and studying time (ST) (7, 14, and 21 days). The treated fruits were stored at 10°C with RH over 80±5% and evaluated for disease severity and other fruit quality attributes during storage. Findings: The results showed that both MC and EO treatments effectively controlled tomato fruit disease and maintained its marketability throughout the experiment, with the combination of these treatments yielding better results. The applied treatments, especially 1% MC, reduced weight loss compared to control. The results indicated increase in coloring of samples during the experiment. The firmness of the fruit tissue decreased over time, and the EO treatment proved to be more effective than MC in preserving fruit firmness. Applying MC and EO treatments, either alone or in combination, preserved total soluble solids compared to the control samples. Research limitations: No limitations were encountered. Originality/Value: Based on the results of this experiment, incorporating EO into MC edible coating showed promise in extending the shelf life of tomatoes by controlling weight loss, rate of metabolism, and disease severity. This approach offers a sustainable and effective alternative to traditional chemical treatments while providing consumers with a healthier and more flavorful product.

Abstract Purpose: Mango is one of the most important and widely cultivated climacteric fruit which ripens rapidly after harvesting. It exhibits very short shelf life mainly due to high respiration rate, susceptible to various storage pathogens and mechanical injuries at the time of postharvest management which lead to reduce the quality. However, the experiment was carried out to investigate the chitosan oligosaccharides (COS) coating effects on postharvest quality and shelf life of mango varieties. Research Method: Mango fruits of two selected varieties (Langra and Amropali) were collected at mature stage. Changes in different physico-chemical characteristics were studied at different days of storage under ordinary room condition through different COS concentration viz., control, COS 25 mg/L, COS 50 mg/L, COS 100 mg/L, COS 250 mg/L and COS 500 mg/L. The two factor-experiments were laid out in a completely randomized design with three replications. Findings: Results demonstrated that COS had a positive effect on retaining higher amount of anthocyanin content, total sugar and total soluble solid content. Moreover, COS treated fruits exhibited significant delays of firmness, weight loss percentage, titratable acidity, pH and vitamin C content compared to untreated fruits. In addition, between two varieties of mango, Langra exhibited better performance compared to Amropali when treated with COS 100 mg/L. Research Limitations: The study did not focus on ethylene biosynthesis and respiration rate determination. Originality/Value: COS 100mg/L have great potentiality to maintain postharvest quality and increase shelf life of mango which could be applied commercially for preservation of mango in an ecofriendly manner.

Abstract Purpose: Lime fruit, a non-climacteric, seasonal crop, becomes unmarketable after 1-2 weeks from harvesting. Even though, lime is stored under low temperature conditions, the shelf life of which lasted about 4-6 weeks due to low rate of perishability. Research Method: The study was conducted to evaluate the effect of coating formulation under ambient (30°C, 65% RH), cold (13±2°C and 85% RH), zero energy cooling chamber [ZECC], (16-18°C, 65% RH). Thephysiochemical attributes were evaluated in triplicate and data were analyzed using ANOVA and a probability value of p<0.05 was adopted. Finding: The storage life of citrus fruits was extended up to 15, 30, and 40 days under ambient, ZECC, and cold storage respectively by protecting physicochemical attributes such as low weight loss, TSS, titratable acidity, pH, juice yield, chlorophyll (a, b and total chlorophyll content) and surface colour with respect to L*, a* and b* values. The overall performance of different treatments demonstrated that the wax coating treatment for lime fruits under low temperature storage proved better performance compared with all other treatments. The coated fruits exhibited the retention of physicochemical characteristics significantly (P< 0.05) by lowering the fruit spoilage. Research limitations: Even though mechanical application of wax formulations was effective; it was not practiced in the experiment. Originality/Value: The wax coating treatment can be utilized on commercial scale to enhance the shelf life and to maintain the quality of lime fruits combined with low temperature storage.

Abstract Purpose: The aim of the study was to identify the impacts of storage temperature on strawberries coated with 3% calcium chloride (CaCl₂) and 0.2% nano-chitosan. Research method: Fresh strawberry fruit were immersed in CaCl₂ solution of 3% for 1 min and drained at room temperature before coating with nano chitosan solution of 0.2 %. The treated fruit was then stored at 0 ^oC, 2 ^oC, 4 ^oC and 25 °C. Physico-chemical analysis was performed in each three-day interval. Findings: Of the four examined temperatures tested, storing the fruit at 0 ^oC was the most effective in maintaining the overall quality index of strawberries up to 21 days. The treatment also reduced weight loss, preserved ascorbic acid content, antioxidant capacity, and total anthocyanin content, prevented microbial growth and prolonged storage-life of treated strawberries up to 21 days. Limitations: the industrial packaging that could affect the actual influences of the studied temperatures was not investigated in this work. Originality/Value: storing fresh strawberries coated with CaCl₂ 3%, nano-chitosan 0.2% at 0 ^oC was the most effective treatment in lengthening the shelf life of the fruit up to 21 days. The combination treatment of coating and storing at 2 ^oC extents strawberry storage life by 6 days when compared to uncoated fruit.

Abstract Purpose: Tomato, being a climacteric and soft textured fruit, faces many challenges in postharvest life, and many factors influence its quality during storage. It faces price fluctuation in Pakistan due to postharvest losses. This review focuses on intensive research in recent years regarding edible coatings and films to minimize crop losses, and to maintain tomatoes quality by giving structural integrity. Findings: Tomato is a highly demanded vegetable due to its extensive uses, but its postharvest losses are 33-46% in developing countries. The application of edible coating is one of many methods used to extend the shelf life of tomatoes.  The edible coating acts as semipermeable barriers to gases and water vapors. It is not a new concept and dates back to the 12^th century. Edible coatings are made from lipids, carbohydrates, or protein-based materials, with additional additives like emulsifiers, plasticizers, release agents, and lubricants. The use of edible coating with different formulations is an effective method for extending the shelf life of fresh produce and tomatoes. Limitations: Edible coating formulations should be wet and uniformly spread on fruit surfaces, as proper adhesion, cohesion, and durability matter. Significantly less eco-friendly coatings are available compared to chemically synthesized layers. Directions for future research:  These days, many new materials are evolving as coating solutions based on their film-forming properties, and these materials can replace synthetic plastic-based films. Composite and multi-layer coatings should be developed and micro encapsulation techniques should be adopted for better results. 

Abstract Purpose: The aim of this study was to investigate the effects of nano-chitosan and chitosan coating on physico-chemical properties of strawberries during storage. Research methods: Fresh strawberries were coated with different concentrations of chitosan (1%, 1.5%. 2%) or nano-chitosan (0.2%, 0.4%, and 0.8%) and stored in 2⁰C for 21 days. Findings: Coatingstrawberry with0.2% and 0.4% nano-chitosan preserved the overall quality index of the fruit up to 21 days. The treatments reduced weight loss, retained firmness, titratable acidity and L-ascorbic acid, significantly retarded malondialdehyde production and inhibited polyphenol oxidase activity of the stored fruit. The 0.2% nano-chitosan treatment reserved total soluble solid and total anthocyanin content better than the 0.4% nano-chitosan. Although 2% chitosan coating showed the positive effects, the overall quality index of the coated fruit was reduced below the acceptable level after 18 days, shorter as compared to the others coated with the lower concentrations of nano-chitosan. Research Limitations: Nano-chitosan, showing to be the effective coating material in this study, is not popular traded in the industry. Originality/Value: The combination of 0.2 % nano-chitosan coating and storing fresh strawberry at 2°C preserved the quality of fruits up to 21 days. The much lower concentrations of nano-chitosan showed higher positive effects as compared to the higher concentrations of chitosan. This would help to reduce the cost of postharvest handlings for the strawberry industry.

Abstract Purpose: One of the primary methods in increasing shelf life and maintaining the horticultural product quality is the application of edible coatings at the product surface. In this regard, this experiment was conducted to investigate the effect of tragacanth gum on some characteristics of pomegranate fruits such as weight loss, appearance quality, decay index, pH, soluble solid contents (SSC), titratable acidity (TA), maturity index, total phenol, vitamin C and anthocyanin content. Research Method: Fruits of two cultivars (‘Malase Yazdi’ and ‘Malase Daneh Siah’) were harvested and immersed in the tragacanth gum (0, 2.5, 5, 7.5, and 10 g l^-1) solution for one minute. After applying treatments, fruits were air-dried, weighed, put in plastic baskets, and kept in the conventional storage in a completely randomized design for three months. Some quantitative and qualitative traits were measured and compared with the non-treated samples. Findings: Results revealed using tragacanth gum had a different effect according to cultivar type. The results also showed that tragacanth gum coatings could control the reduction of fruit appearance quality, and reduce the number of fruit decay in the ‘‘Malase Yazdi’’. In ‘‘Malase Daneh Siah’’, coating with tragacanth gum could improve pH, SSC, TA, and total anthocyanin content. Phenol content in both cultivars increased at the highest concentration (10 g l^-1) of this edible coating. Research limitations: No limitations were founded. Originality/Value: Tragacanth gum coating could improve fruit quality of pomegranate during traditional storage and can be recommended to traditional pomegranate gardeners who still have large-scale traditional pomegranate storage.
 

Abstract Purpose: Peach is a climacteric fruit which have rapid ripening. An alternative to maintain quality and extend the shelf life of this fruit could be the use of edible coatings. Research Method: In the present study, the effect of three different coatings; 0.5% chitosan, 200 mg L^-1 thymol essential oil and their combined use on postharvest quality of peach fruits cv. ‘Zaferani’ were investigated. Dipping fruits in distilled water was used as a control. Changes in weight loss, fruit firmness, total soluble solids (TSS), sensory attributes, decay incidence, anthocyanin and carotenoid content of fruits were evaluated after 10, 15, 20, 25 and 30 days of storage at 6 °C. Findings: The results showed that the combination treatment of chitosan and thymol presented more effective preservative effect than chitosan or thymol coatings alone. The coated fruits with 0.5% chitosan + 200 mg L^-1 thymol showed significantly lower weight loss, fungal decay and TSS than control treatment. Furthermore, the coated fruits with 0.5% chitosan + 200 mg L^-1 thymol exhibited significantly higher firmness, anthocyanin and carotenoid content and sensory characteristics than untreated control. In addition, the highest shelf life (28.33 days) was recorded in combination treatment of chitosan and thymol. Research limitations: No limitations were founded. Originality/Value: The coating composed of chitosan and thymol essential oil can provide an efficient alternative for quality maintenance and shelf life extension of peach fruits.