Evaluation of Postharvest Quality Attributes of Gum Arabic and Fruwash Coated Summer Squash

Abstract

The present investigation was envisaged to find out the effect of edible coating on postharvest quality of summer squash stored under cold storage. In this study, gum arabic (5, 10 and 15%) and fruwash were used as coating materials and their effect was evaluated in terms of colour hue, pectin methylesterase enzyme activity, total phenolics and total antioxidants activity. Among the various treatments, fruits coated with 10% gum arabic were best in retaining lower hue values (125.01), lower pectin methylesterase enzyme activity (0.00187 ΔA620 min−1 g−1 FW), total phenolics (≍30%) and higher antioxidants activity (26.46 μmol trolox equiv. g−1). Results confirmed that that medium dose (10%) of gum arabic was most suitable for preserving fruit skin colour, lower enzymatic activity, higher retention of total phenolics and antioxidants compared to its higher and lower doses.