Abstract
The edible coatings and films extend the postharvest life of fresh
fruits. It is used to improve the' appearance of fruits and ensure their
safety due to its environmentally friendly nature. The present study
was conducted during the 2021 and 2022 seasons to investigate the
effect of some edible coatings, such as oils of jojoba (Simmondsia
Chinensis), Hibiscus (Hibiscus sabdariffa), or their mixture (1:1), on
the quality and storability of avocado fruits cv. Hass. The fruits were
stored under cold storage conditions (5 ± 1°C/ and 85 - 90% RH/ 6
weeks) compared with untreated fruits (control). The initial
contamination of toxigenic fungi was determined for the collected
avocado fruits. Also, the ability of treated fruits to resist fungal
contamination was evaluated using a simulated experimental study.
The results showed that all edible coating treatments cleared better
physical and chemical properties during storage than untreated fruits
(control). Avocado fruits coated with hibiscus extract resulted in the
highest fruit firmness, vitamin C content, chlorophyll content, the
least titratable acidity, and negligible phenol content. The Jojoba
treatment showed the highest soluble solid content and chlorophyll
b content. Generally, edible coatings with jojoba oil and hibiscus
extract and their mix (1:1) can be recommended to preserve the fruit
quality and extend avocado fruits' storage life.
fruits. It is used to improve the' appearance of fruits and ensure their
safety due to its environmentally friendly nature. The present study
was conducted during the 2021 and 2022 seasons to investigate the
effect of some edible coatings, such as oils of jojoba (Simmondsia
Chinensis), Hibiscus (Hibiscus sabdariffa), or their mixture (1:1), on
the quality and storability of avocado fruits cv. Hass. The fruits were
stored under cold storage conditions (5 ± 1°C/ and 85 - 90% RH/ 6
weeks) compared with untreated fruits (control). The initial
contamination of toxigenic fungi was determined for the collected
avocado fruits. Also, the ability of treated fruits to resist fungal
contamination was evaluated using a simulated experimental study.
The results showed that all edible coating treatments cleared better
physical and chemical properties during storage than untreated fruits
(control). Avocado fruits coated with hibiscus extract resulted in the
highest fruit firmness, vitamin C content, chlorophyll content, the
least titratable acidity, and negligible phenol content. The Jojoba
treatment showed the highest soluble solid content and chlorophyll
b content. Generally, edible coatings with jojoba oil and hibiscus
extract and their mix (1:1) can be recommended to preserve the fruit
quality and extend avocado fruits' storage life.
Keywords
avocado fruits
cold storage.
edible coating
hibiscus oil
jojoba oil
Abstract
The edible coatings and films extend the postharvest life of fresh
fruits. It is used to improve the' appearance of fruits and ensure their
safety due to its environmentally friendly nature. The present study
was conducted during the 2021 and 2022 seasons to investigate the
effect of some edible coatings, such as oils of jojoba (Simmondsia
Chinensis), Hibiscus (Hibiscus sabdariffa), or their mixture (1:1), on
the quality and storability of avocado fruits cv. Hass. The fruits were
stored under cold storage conditions (5 ± 1°C/ and 85 - 90% RH/ 6
weeks) compared with untreated fruits (control). The initial
contamination of toxigenic fungi was determined for the collected
avocado fruits. Also, the ability of treated fruits to resist fungal
contamination was evaluated using a simulated experimental study.
The results showed that all edible coating treatments cleared better
physical and chemical properties during storage than untreated fruits
(control). Avocado fruits coated with hibiscus extract resulted in the
highest fruit firmness, vitamin C content, chlorophyll content, the
least titratable acidity, and negligible phenol content. The Jojoba
treatment showed the highest soluble solid content and chlorophyll
b content. Generally, edible coatings with jojoba oil and hibiscus
extract and their mix (1:1) can be recommended to preserve the fruit
quality and extend avocado fruits' storage life.
fruits. It is used to improve the' appearance of fruits and ensure their
safety due to its environmentally friendly nature. The present study
was conducted during the 2021 and 2022 seasons to investigate the
effect of some edible coatings, such as oils of jojoba (Simmondsia
Chinensis), Hibiscus (Hibiscus sabdariffa), or their mixture (1:1), on
the quality and storability of avocado fruits cv. Hass. The fruits were
stored under cold storage conditions (5 ± 1°C/ and 85 - 90% RH/ 6
weeks) compared with untreated fruits (control). The initial
contamination of toxigenic fungi was determined for the collected
avocado fruits. Also, the ability of treated fruits to resist fungal
contamination was evaluated using a simulated experimental study.
The results showed that all edible coating treatments cleared better
physical and chemical properties during storage than untreated fruits
(control). Avocado fruits coated with hibiscus extract resulted in the
highest fruit firmness, vitamin C content, chlorophyll content, the
least titratable acidity, and negligible phenol content. The Jojoba
treatment showed the highest soluble solid content and chlorophyll
b content. Generally, edible coatings with jojoba oil and hibiscus
extract and their mix (1:1) can be recommended to preserve the fruit
quality and extend avocado fruits' storage life.
Keywords
avocado fruits
cold storage.
edible coating
hibiscus oil
jojoba oil