Abstract
Loquat (Eriobotrya japonica Lindl.), a non-climacteric fruit, is susceptible to physical and mechanical damage, as well as decay, especially after minimal processing, resulting in a short postharvest lifespan The objective of our study was to evaluate the impact of a cactus pear (OFI) mucilage-based edible coating enriched with glycerol and l-glutamine on the quality and nutraceutical value of minimally processed white-flesh Martorana loquat fruits during cold storage. After washing and processing the cladodes, mucilage was extracted, and two different coatings (EC1: 60% OFI mucilage, 40% glycerol; EC2: 67% OFI mucilage, 30% glycerol, 3% glutamine) were formulated and compared with an untreated sample (CTR). Our analyses covered various parameters, including color, total soluble solid content, titratable acidity, antioxidant activity, and total phenols. Additionally, sensory analysis was conducted and visual scores were obtained. The results suggest that the application of a cactus pear mucilage-based edible coating, supplemented with glycerol and L-glutamine, effectively preserves the quality attributes of minimally processed loquat fruits.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
