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<p>In the modern era, consumer preference increasingly favors fruits free from fungicides and pesticides due to health risks and the degradation of bioactive compounds. Citrus fruits, such as grapefruit, are non-climacteric and have a&#xa0;short shelf life at room temperature, prompting the development of various postharvest methods to extend their storage life. This research explores cost-effective, non-chemical approaches to prolong grapefruit shelf life, focusing on the use of edible coatings made from Arabic gum (AG) and cinnamon essential oil (CEO). These coatings reduce disease incidence and chilling injury while preserving fruit quality. Using a&#xa0;completely randomized design with a&#xa0;factorial arrangement, the study assessed physical and biochemical quality parameters, including weight loss, firmness, total soluble solids (TSS), titratable acidity, vitamin&#xa0;C, sugars, total phenolic content, and antioxidant activity. The results indicated that the treatment with 14 g AG and 0.5% CEO significantly reduced fruit decay by 9% after 90&#xa0;days of storage. This treatment also achieved minimal weight loss (11.57%), a&#xa0;TSS ratio of 8.86, high levels of total phenolics (185.03 mg GAE 100 g⁻<sup>1</sup>), total antioxidants (64.59% inhibition), and enzymatic activities of peroxidase (0.72 U mg<sup>1</sup> protein) and superoxide dismutase (120.4 U mg⁻<sup>1</sup> protein). Overall, the study shows that AG provides a&#xa0;semi-permeable barrier, while CEO offers antimicrobial and antioxidant action.</p>

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Arabic Gum–Cinnamon Oil Coating Improves Postharvest Quality and Shelf Life of Grapefruit

  • 期刊论文

  • 发表日期：

    2025年9月30日

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  • Hassan Raza,
  • Mehwish Liaquat,
  • Shafiq Ur Rehman,
  • Zain Mushtaq,
  • Anum Nazir,
  • Abdulrahman Alasmari,
  • M. Taqqi Abbas

摘要

In the modern era, consumer preference increasingly favors fruits free from fungicides and pesticides due to health risks and the degradation of bioactive compounds. Citrus fruits, such as grapefruit, are non-climacteric and have a short shelf life at room temperature, prompting the development of various postharvest methods to extend their storage life. This research explores cost-effective, non-chemical approaches to prolong grapefruit shelf life, focusing on the use of edible coatings made from Arabic gum (AG) and cinnamon essential oil (CEO). These coatings reduce disease incidence and chilling injury while preserving fruit quality. Using a completely randomized design with a factorial arrangement, the study assessed physical and biochemical quality parameters, including weight loss, firmness, total soluble solids (TSS), titratable acidity, vitamin C, sugars, total phenolic content, and antioxidant activity. The results indicated that the treatment with 14 g AG and 0.5% CEO significantly reduced fruit decay by 9% after 90 days of storage. This treatment also achieved minimal weight loss (11.57%), a TSS ratio of 8.86, high levels of total phenolics (185.03 mg GAE 100 g⁻1), total antioxidants (64.59% inhibition), and enzymatic activities of peroxidase (0.72 U mg1 protein) and superoxide dismutase (120.4 U mg⁻1 protein). Overall, the study shows that AG provides a semi-permeable barrier, while CEO offers antimicrobial and antioxidant action.