Effect of novel bilayer edible coating based on Opuntia ficus-indica mucilage and chitosan on antioxidant metabolism of fresh-cut apple throughout cold storage

In recent years, there has been a notable increase in the minimally processed fruits demand in the global food market and the development of advanced postharvest strategies, to maintain the quality and freshness of these products, represents one of the paramount challenges in the agricultural industry.
Edible coatings represent a successful approach based on completely biodegradable and biocompatible polymers for controlling the quality and extending the shelf-life of fresh agricultural products.
This study developed a novel bilayer edible coating based on Opuntia ficus-indica mucilage (6% w/v) and chitosan (1% w/v) evaluating its effectiveness on physico-chemical and nutraceutical traits as well as on antioxidant enzymatic system in fresh-cut ‘Royal Gala’ apples during storage at 4°C for 12 days.
The mucilage/chitosan bilayer coating significantly reduced the weight loss (2.06-fold) and slowed down the physico-chemical features changes during storage.
Likewise, bilayer coating preserved higher firmness (15%), titratable acidity (59%), ascorbic acid (31%), total phenol content (1.66-fold), total flavonoid content (1.37-fold) and antioxidant capacity (1.68-fold) compared to uncoated fresh-cut apple during cold storage for up to 12 days.
Bilayer coating reduced the oxygen peroxide content and enhanced the activity of some antioxidant enzymes, including superoxide dismutase, catalase and ascorbate peroxidase indicating an improved antioxidant defence mechanism.
Furthermore, bilayer coating prevented enzymatic browning and maintained membrane integrity by reducing the polyphenoloxidase activity and malondialdehyde accumulation, respectively.
A multivariate statistical approach including a principal component analysis allowed a global view of the response of fresh-cut ‘Royal Gala’ apples to mucilage/chitosan bilayer coating, facilitating a deeper understanding of the physiological and biochemical changes occurring in the coated apples.
This innovative coating method has shown significant potential in preserving the quality in ready-to-eat apple by reducing enzymatic browning and oxidative stress and improving the storability during cold storage.

V International Conference on Fresh-Cut Produce: Maintaining Quality and Safety

D. Cice, E. Ferrara, P. Rega, M. Petriccione

fruit crop, qualitative traits, antioxidant enzymatic system, oxidative damage, postharvest

https://doi.org/10.17660/ActaHortic.2025.1442.13