Impact of Gelatin, Clove Oil and Olive Oil on Storability and Blue Mold of Anna Apple Caused by Penicillium expansum Under Cold Storage Conditions

Abstract

This experiment was carried out during the 2020 and 2021 seasons to evaluate the physiological and pathological effects of edible coating with gelatin 8%, clove oil 1%, and olive oil 1% separately, or gelatin incorporated with clove oil or olive oil, on maintaining quality and control blue mold development caused by Penicillium expansum on Anna apple fruits under cold storage conditions. In vitro, both oils were evaluated on linear growth of Penicillium expansum at concentrations ranging from 0.2 to 1%. Clove oil at 1% had a high efficacy at inhibiting the mycelial growth of Penicillium expansum with 77.8%. The results showed that all studied coating treatments were effective in controlling blue mold in Anna apple during cold storage for 4 weeks in artificial infection and 12 weeks in natural infection compared to control. Also, all coating treatments had a significant effect on delaying changes in fruit weight loss percentage, color values (L* and h°), hardness, respiration rate, TSS: acid ratio, total phenolic content (TPC), and activities of peroxidase (POD) and catalysis (CAT), especially coating by gelatin mixed with olive oil. Therefore, it could be recommended that coating Anna apple fruits by gelatin 8% mixed with (clove oil 1% or olive oil 1%) to improve their quality and storability during cold storage.