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<p>This study aimed to determine the effects of edible packaging on the shelf life and storage quality of service tree fruit. Fruits of the 60TM60 genotype at harvest maturity were used in the present study. The fruits were divided into three treatment groups: control (only water application), Semperfresh™ (ACC (Ankara) in liquid form (50.0% w/vconcentration)), and beeswax (Nipro Fresh PCW&#xa0;50). After applying the edible coating agents, the fruit was placed in plastic-sealed packages (500–750 g capacity) and then put in plastic crates to be stored in a&#xa0;normal atmospheric environment at 0–2 °C and 85–90% relative humidity. The samples were kept in cold storage for 3&#xa0;months. After 90&#xa0;days of storage, the results of the different treatments were assessed. The least weight loss (1.15%) was observed in fruit treated with beeswax. Moreover, the treatments yielded better results in terms of soluble solid content, acidity, and pH changes compared with the control. The storage life of the control fruit was 1&#xa0;week shorter. Furthermore, the treatments effectively reduced weight loss.</p>

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Effects of Edible Coating Treatments on the Storage Period and Quality Characteristics of a Service Tree (Sorbus domestica L.) Genotype

  • 期刊论文

  • 发表日期：

    2025年6月24日

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  • Ruziye İzmir,
  • Öznur Öz Atasever

摘要

This study aimed to determine the effects of edible packaging on the shelf life and storage quality of service tree fruit. Fruits of the 60TM60 genotype at harvest maturity were used in the present study. The fruits were divided into three treatment groups: control (only water application), Semperfresh™ (ACC (Ankara) in liquid form (50.0% w/vconcentration)), and beeswax (Nipro Fresh PCW 50). After applying the edible coating agents, the fruit was placed in plastic-sealed packages (500–750 g capacity) and then put in plastic crates to be stored in a normal atmospheric environment at 0–2 °C and 85–90% relative humidity. The samples were kept in cold storage for 3 months. After 90 days of storage, the results of the different treatments were assessed. The least weight loss (1.15%) was observed in fruit treated with beeswax. Moreover, the treatments yielded better results in terms of soluble solid content, acidity, and pH changes compared with the control. The storage life of the control fruit was 1 week shorter. Furthermore, the treatments effectively reduced weight loss.