Abstract
Fresh-cut fruits, renowned for their convenience and nutritional value, are susceptible to rapid deterioration, compromising their quality and shelf life. In this study, a sustainable and environmentally friendly edible coating was developed based on sodium alginate (SA; 1% w/v), cedar mucilage (CM; 4% w/v), and calcium chloride (2% w/v), applied using a layer-by-layer technique to preserve the quality and prolong the shelf life of fresh-cut melon. Fruits were cut into cubes coated or uncoated by dipping and subsequently packaged in a polyethylene terephthalate container and stored for 15 days at 4 °C. Physicochemical traits and qualitative features such as polyphenol, flavonoid, carotenoid, ascorbic acid content, as well as antioxidant activity, were assessed. Furthermore, the enzymatic antioxidant system and the ascorbate–glutathione cycle were investigated. The coating reduced weight loss and enhanced polyphenol, flavonoid, and ascorbic acid content and antioxidant activity during cold storage. Edible coating (SA + CM) represents a valid tool to extend the postharvest life, improve the storability, and enhance the physicochemical and qualitative traits of fresh-cut melon. Further research is required to optimize coating formulations and application techniques to maximize their effectiveness and commercial viability in the food industry.
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Claims 4
Claim · model-written summary
The coating reduced weight loss in fresh-cut melon during cold storage.
- Taxon
- melon
.jpg?width=60)
Cucumis meloe0t0 - Treatment
- coatinge0
- Outcome
- weight losse0
- Direction
- reducede0
- Qualifier
- during cold storagee0
- Comparator
- uncoatede1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
.jpg?width=500)
Verbatim
e0“The coating reduced weight loss and enhanced polyphenol, flavonoid, and ascorbic acid content and antioxidant activity during cold storage.”
t0“Melon”
e1“coated or uncoated”
Claim · model-written summary
The coating enhanced polyphenol, flavonoid, and ascorbic acid content in melon during cold storage.
- Taxon
- melonCucumis meloe0t0
- Treatment
- coatinge0
- Outcome
- polyphenol, flavonoid, and ascorbic acid contente0
- Direction
- enhancede0
- Qualifier
- during cold storagee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The coating reduced weight loss and enhanced polyphenol, flavonoid, and ascorbic acid content and antioxidant activity during cold storage.”
t0“Melon”
Claim · model-written summary
The coating enhanced melon antioxidant activity during cold storage.
- Taxon
- melonCucumis meloe0t0
- Treatment
- coatinge0
- Outcome
- antioxidant activitye0
- Direction
- enhancede0
- Qualifier
- during cold storagee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The coating reduced weight loss and enhanced polyphenol, flavonoid, and ascorbic acid content and antioxidant activity during cold storage.”
t0“Melon”
Claim · model-written summary
The authors conclude that the SA plus CM coating can extend postharvest life and improve storability of cut melon.
- Taxon
- melonCucumis meloe0t0
- Treatment
- Edible coating (SA + CM)e0
- Outcome
- postharvest life, improve the storabilitye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Edible coating (SA + CM) represents a valid tool to extend the postharvest life, improve the storability, and enhance the physicochemical and qualitative traits of fresh-cut melon.”
t0“Melon”
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