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<p>The present study aimed to investigate the effect of karonda polyphenol extract (KPPE)-infused chitosan (CHI) coating on cell wall disintegration, overall quality, and storage life of ber fruits during 28&#xa0;days of storage at 7.5 ± 1 °C and 90–95% relative humidity. The results of the present investigation indicated that, among all treatments, fruits coated with composite CHI (1%) + KPPE (1.5%) exhibited a&#xa0;significant reduction in postharvest weight loss (5.35%), firmness loss (5.91 N), and spoilage incidence (1.89%), while effectively maintaining soluble solids content (SSC) (13.21%) and titratable acidity (TA) (0.15%). Furthermore, this treatment resulted in higher retention of total flavonoid content (TFC) (0.352 mg/g), total phenolic content (TPC) (0.80 mg/g), total antioxidant activity (TAA) (60.11%), and total carotenoids (TCC) (2.39 µg/100 g) compared to other treatments. The suppression of enzymatic activity associated with cell wall degradation, i.e., pectin methylesterase (PME) (1.73 U) and cellulase (CL) (1.54 U) was significantly enhanced by composite CHI + KPPE coatings when compared to the control. Fourier transform infrared (FTIR) characterization demonstrated effective integration of karonda polyphenols within the CHI network, evidenced by notable alterations in characteristic absorption bands.</p>

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Efficacy of Polyphenol-Enriched Carissa carandas L. Extract-Fortified Chitosan Coatings: Mitigating Enzymatic Degradation and Improving Postharvest Quality of Ber (Ziziphus mauritiana Lam.) cv. ‘Umran’ Under Storage

  • 期刊论文

  • 发表日期：

    2026年7月22日

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  • Karandeep Kaur,
  • Navjot Gupta,
  • Diksha Dhiman,
  • Monika Mahajan,
  • Sukhjit Kaur Jawandha

摘要

The present study aimed to investigate the effect of karonda polyphenol extract (KPPE)-infused chitosan (CHI) coating on cell wall disintegration, overall quality, and storage life of ber fruits during 28 days of storage at 7.5 ± 1 °C and 90–95% relative humidity. The results of the present investigation indicated that, among all treatments, fruits coated with composite CHI (1%) + KPPE (1.5%) exhibited a significant reduction in postharvest weight loss (5.35%), firmness loss (5.91 N), and spoilage incidence (1.89%), while effectively maintaining soluble solids content (SSC) (13.21%) and titratable acidity (TA) (0.15%). Furthermore, this treatment resulted in higher retention of total flavonoid content (TFC) (0.352 mg/g), total phenolic content (TPC) (0.80 mg/g), total antioxidant activity (TAA) (60.11%), and total carotenoids (TCC) (2.39 µg/100 g) compared to other treatments. The suppression of enzymatic activity associated with cell wall degradation, i.e., pectin methylesterase (PME) (1.73 U) and cellulase (CL) (1.54 U) was significantly enhanced by composite CHI + KPPE coatings when compared to the control. Fourier transform infrared (FTIR) characterization demonstrated effective integration of karonda polyphenols within the CHI network, evidenced by notable alterations in characteristic absorption bands.