Effect of Xanthan gum-based edible coating enriched with cloves and cinnamon for extending the shelf-life of pomegranate fruit during cold storage.

ABSTRACT: The edible coating used for preserving fruits during storage is receiving heightened interest due to its biodegradable properties and its effectiveness in extending shelf life. In the present study, we investigated the effect of Xanthan gum based edible coating, applied individually or enriched with clove or cinnamon essential oil, on the postharvest quality of pomegranate (cv. 'Sefri Ouled Abdellah') during cold storage at 4 °C for a period of 75 days. The results demonstrated that both xanthan gum coatings enriched with clove essential oil (XANCL) and cinnamon essential oil (XANCN) effectively preserved fruit quality compared to the uncoated control. Among these, XANCN was the most effective, delaying weight loss (0 to 9.67%), stabilizing pH (4.14 to 4.18) and TA content (0.18 to 0.14),

SUBMITTER: El-Rhouttais C 

PROVIDER: S-EPMC12381057 | biostudies-literature | 2025 Aug

REPOSITORIES: biostudies-literature