Effects of edible coatings on quality maintenance of fresh-cut nectarines

The study was conducted to investigate the behavior of three different edible coatings formulations on the overall postharvest quality of ready to eat Orion nectarines under fresh-cut commercial storage conditions. Three different coatings were used: 1.5% (w/v) sodium alginate coating, 2% (w/v) chitosan coating and a solution of 1.5% (w/v) of chitosan and 1% (w/v) sodium alginate. Fresh-cut nectarines variations in color, flesh firmness, total soluble solids content (TSSC), pH, titratable acidity (TA) and polyphenol oxidase (PPO) activity were measured. Moreover microorganism counts of molds and yeasts were analyzed. The results indicated that treatments with alginate inhibited decrease in firmness, titratable acidity and delayed flesh browning. Furthermore alginate inhibited the PPO activity throughout the storage period considered. Chitosan coating reduced microorganism proliferation of molds and yeasts compared to control treatment. Our study recommends that alginate edible coating treatment may be a desirable method to maintain fresh-cut nectarines quality and to improve nectarines postharvest life