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<p>Fruit growers in Afghanistan face major postharvest losses due to poor preservation infrastructure, making the extension of shelf life with minimal resources a&#xa0;top priority. This study assessed the effects of wrapping techniques and edible coatings on the quality and shelf life of ‘Femminello Siracusano’ lemons stored at ambient room temperature in Jalalabad. Lemons were harvested from a&#xa0;commercial orchard and subjected to two experiments. The first experiment included six treatments: untreated control, individual wrapping with self-adhesive polyethylene (PE) film, bulk-wrapping with perforated low-density polyethylene (LDPE), and coatings of <i>Aloe vera</i> (50%), honey (20%), or olive oil (100%). The second experiment compared <i>Aloe vera</i>-treated lemons with untreated controls under bulk-wrapped perforated LDPE after individual wrapping with paper towels. Parameters measured included weight loss, firmness, juice content, total soluble solids (TSS), titratable acidity (TA), and sensory attributes, with data collected over 40&#xa0;days for the first experiment and 70&#xa0;days for the second. Individual and bulk PE wrapping significantly reduced weight loss compared to other treatments. Firmness showed slight fluctuations, juice content increased over time, and TSS and TA remained stable. Wrapped and coated fruits preserved sensory attributes better than controls. In the second experiment, <i>Aloe vera</i>-treated and untreated lemons displayed similar quality traits, with weight loss of 10% after 70&#xa0;days. While <i>Aloe vera</i> did not enhance preservation with bulk LDPE wrap, it provided slightly higher sensory scores. Overall, PE wrapping was effective in preserving lemon quality, with bulk LDPE wrap recommended for its practicality and cost-effectiveness.</p>

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Evaluating Wrappings and Edible Coatings for Postharvest Quality Preservation of ‘Femminello Siracusano’ Lemons

  • 期刊论文

  • 发表日期：

    2025年3月31日

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  • Ziaurrahman Hejazi,
  • Mohammad Ghani Raghib,
  • Mohammad Ismail Sadat,
  • Aimal Sharifi,
  • Spingher Hanifi

摘要

Fruit growers in Afghanistan face major postharvest losses due to poor preservation infrastructure, making the extension of shelf life with minimal resources a top priority. This study assessed the effects of wrapping techniques and edible coatings on the quality and shelf life of ‘Femminello Siracusano’ lemons stored at ambient room temperature in Jalalabad. Lemons were harvested from a commercial orchard and subjected to two experiments. The first experiment included six treatments: untreated control, individual wrapping with self-adhesive polyethylene (PE) film, bulk-wrapping with perforated low-density polyethylene (LDPE), and coatings of Aloe vera (50%), honey (20%), or olive oil (100%). The second experiment compared Aloe vera-treated lemons with untreated controls under bulk-wrapped perforated LDPE after individual wrapping with paper towels. Parameters measured included weight loss, firmness, juice content, total soluble solids (TSS), titratable acidity (TA), and sensory attributes, with data collected over 40 days for the first experiment and 70 days for the second. Individual and bulk PE wrapping significantly reduced weight loss compared to other treatments. Firmness showed slight fluctuations, juice content increased over time, and TSS and TA remained stable. Wrapped and coated fruits preserved sensory attributes better than controls. In the second experiment, Aloe vera-treated and untreated lemons displayed similar quality traits, with weight loss of 10% after 70 days. While Aloe vera did not enhance preservation with bulk LDPE wrap, it provided slightly higher sensory scores. Overall, PE wrapping was effective in preserving lemon quality, with bulk LDPE wrap recommended for its practicality and cost-effectiveness.