Abstract
Recent studies have shown that adding active oxygen scavengers to edible coatings can maintain the storage quality and commercial value of postharvest fruit. In this research, the effect of a chitosan-based edible coating containing ascorbic acid (CH, 1% + AA, 1%) on Annona squamosa at storage conditions of 15 ± 1 °C was investigated for twelve days. The results showed that CH+AA could delay the decrease of firmness, appearance deterioration, weight loss, and accumulation of MDA content during the storage of Annona squamosa. The CH+AA composite coating also delayed the deterioration of quality by maintaining high titratable acidity, moisture content and antioxidant enzyme activities. In addition, CH+AA inhibited the softening of fruit by regulating the activities of cell wall degrading enzymes and their gene expression levels. In conclusion, the CH+AA composite coating can keep the quality of Annona squamosa stored after harvesting.
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