Antioxidants and Shelf-Life of ‘Changbang’ Peaches as Affected by Coating after Cooling

Abstract

The combined effects of sucrose monoester coating and precooling on the shelf-life and nutritional value of ‘Changbang’ (Prunus persica L.) peach fruits were investigated. Treatments included control and coated groups with and without precooling and were tested at 3 d intervals over 12 d of storage (12 DAS). Scanning electron microscopy images showed that the control fruits had a porous surface microstructure. Coated pre-cooled fruits showed low respiration rates and high firmness at 6 and 9 DAS, not observed in non-pre-cooled fruits, which retained moisture around the fruit surface after coating. Coating with precooling reduced fruit weight loss (27% at 12 DAS), while pre-cooled control fruit showed a higher weight loss (41%). Coating combined with precooling increased overall fruit taste and sourness, while reducing fruit decay. The concentrations of Ca, total flavonoids, anthocyanin, total polyphenols, and scavenging activity were increased in coated pre-cooled fruits, while coating without precooling had no effect on these levels in year 1 (2021) and only a slight effect in year 2 (2022).