Application Of Edible Coatings Research Articles

Gum tragacanth, a novel edible coating, maintains biochemical quality, antioxidant capacity, and storage life in bell pepper fruits

AbstractBell pepper fruits (Capsicum annuum L.) are prone to both physiological and pathological deterioration following harvest, primarily due to their high metabolic activity and water content. The storage of bell peppers presents several challenges, including weight loss, softening, alterations in fruit metabolites and color, increased decay, and a decline in marketability. The application of edible coatings (ECs) is one of the environmentally friendly technologies that improves many post‐harvest quantitative and qualitative characteristics of products. This research investigated the impact of different levels of gum tragacanth (GT) coating (0, 0.25, 0.5, 1, and 2%) on the physiological and biochemical traits of stored bell pepper fruits (BPFs) (8 ± 1°C, 90–95% RH) for 28 days. The results showed the positive effect of coating treatments with higher concentrations of GT, up to 1%. Increasing the concentration of GT to 2% decreased the marketability and quality characteristics of fruits compared to 1% GT. After storage, the physiological weight loss of the fruits treated with 1% GT (10.46%) was lower than that of the uncoated fruits (18.92%). Furthermore, the coated fruits (1% GT) had more firmness, total phenol content, ascorbic acid, and titratable acidity content than uncoated fruits during storage. At the end of storage, the coated BPFs with 1% GT showed higher SOD (97.02 U g−1), CAT (24.38 U g−1) and POD (0.11 U g−1) activities and antioxidant capacity (81.74%) as compared to other treatments. Total soluble solids, total carbohydrates, total carotenoids, pH, malondialdehyde, and electrolyte leakage content increased in coated fruit during storage but were significantly lower than in uncoated fruits. Moreover, the samples coated with GT (1%) maintained good marketability (about 75%), while the marketability of the control (about 40%) was unacceptable. The study shows that GT (1%) coating can be a promising novel treatment option for increasing the storage quality of BPFs.

Postharvest application of Aloe vera gel and thymol enhances shelf-life of duke cherries via altering physiochemical parameters

BackgroundDuke cherry is a non-climacteric fruit but deteriorates quickly during storage due to thin pericarp and succulent fruit tissue. The application of edible coatings, essential oils, or their combination is an appropriate technique to maintain the quality characteristics and reduce the deterioration of fruits during storage. This research assessed the effect of Aloe vera gel (AVG), thymol, and their combined use on the physicochemical and qualitative properties of duke cherries kept at 5 °C and 80% relative humidity for 28 d.ResultsCompared to the uncoated fruits, duke cherries coated with a combination of AVG and thymol, showed more values of firmness (12.76–100.32%), total phenol (9.99–45.09%), antioxidant activity (7.90–84.56%), and sensory scores(50.15–100.00%), as well as the activity of guaiacol peroxidase (GPX) (12.03–185.11%) and catalase (CAT) (10.20–243.66%) enzymes during cold storage. Moreover, duke cherries coated with a combination of AVG and thymol had remarkably lower values of weight loss (32.57–42.67%), respiration rate (34.96–49.78%), stem browning (24.50–50.53%), spoilage percentage (84.55–100%), anthocyanin (14.21–23.16%), and total soluble solids/titratable acidity (TSS/TA) (35.64–50.15%), as well as hydrogen peroxide (H2O2) (16.66–32.35%) and malondialdehyde (MDA) (15.23–31.05%).ConclusionThe application of AVG and thymol, particularly their combination, can have a high practical potential to extend shelf-life and preserve the quality of duke cherries during cold storage. This treatment has various advantages including natural, edible, cost-effective, and efficient.Graphical

The effect of carboxymethylcellulose coating on the temperature-controlled storage of mangoes

Mango is a highly perishable tropical fruit with intense post-harvest metabolism, limiting its marketing period to distant regions. The application of edible coatings is an efficient way to preserve the quality of a fresh product during post-harvest storage. In the present research, the impact of a 3% carboxymethylcellulose (CMC) coating was studied on mangoes during storage at 20° C for 10 days. Results showed that treatment with 3% CMC delayed fruit maturation, suppressed the increase in total soluble solids, decreased firmness, and showed substantially higher titratable acidity, along with maintenance of skin color, in contrast to uncoated fruits. In conclusion, 3% CMC coating can be an effective approach for maintaining fruit quality of harvested mangoes during storage at 20°C.

Application of Edible Coating in Extension of Fruit Shelf Life: Review

In the past few decades, fruits have been increasingly consumed, leading to an increase in global fruit production. However, fresh produce is susceptible to large losses during production and preservation. In the postharvest preservation stage, fruits undergo various technical treatments for maintaining their quality. A widely adopted technology is the application of edible coatings, which can be applied to a diverse range of fruits to regulate the exchange of moisture and gases between the fruit and its environment. In addition, edible coatings provide a significant benefit by allowing the integration of different active ingredients into the coating’s matrix, meaning that these substances will associate with and possibly be eaten together with the fruit. This would help improve the organoleptic and nutritional qualities of the fruit as well as the shelf life. This paper provides an overview of the available data on the typical components used in coating matrix, focusing on the effect of the material combinations and application techniques to fruit properties. The processors can use this knowledge in choosing a suitable coating material and concentration for various fresh and fresh-cut fruits. Additionally, this paper reviews recent developments and limitations in utilizing edible coatings for prolonging the shelf-life of fruits.

Advances in formulation, functionality, and application of edible coatings on fresh produce and fresh-cut products: A review

With the increasing population of the world food demand is also increasing but unfortunately, many countries in the world are lacking suitable and economical postharvest preservation techniques to minimize increasing postharvest losses. To ensure food security advanced production technologies, distribution systems and minimum losses should be ensured to give accessibility of food to all population groups. Innovative preservation techniques should be adopted by the agriculture sector to meet intercontinental distribution and demand for fresh produce. The application of the edible coating is a novel technique in postharvest preservation due to its simple application, ecofriendly nature, and effectiveness. Edible coatings can also improve the quality and safety aspects of fresh produce and thus extends shelf life. This review aimed to update information about recent advances in edible coating formulation and application mainly on fresh-cut /minimally processed fruits and vegetables. This information will be helpful for processors to select the best coating material and its effective concentration for different fresh and minimal processed vegetables.

Development and Application of Edible Coatings with Malva sylvestris L. Extract to Extend Shelf-Life of Small Loaf

Edible coatings that have a recognized ecological effect are an alternative to retard the processes of moisture evaporation and mold growth in bakery products. The aim of the present research was to study the influence of Malva sylvestris L. (mallow) flowers' extract on the antimicrobial activity of edible coatings of three types of polysaccharides, pectin/P/, xanthan/X/ and carboxymethylcellulose/C/, as well as to analyze their effect on the freshness and microbiological status of coated small loaves during storage. It was found that the presence of a mallow extract had a positive effect on the fungicidal and yeasticidal activities of the X and C coatings. The loaves were evaluated for their physical (moisture, color), textural (firmness and crumb firming kinetics) and microbiological characteristics. The coatings (P, X and C) with mallow extract had the strongest moisture-retaining effect on the loaves' crumb. The coatings with X and with P (with/without mallow extract) significantly slowed down the crumb firming process, and the value of the rate constant for the crumb firming (k) is the lowest for the X coating-0.1815 day-1. The smallest changes in the crust color were reported when mallow-based coatings were used. They have also been proven to have the lowest microbial load when they are stored for up to three days. This study shows that polysaccharide edible coatings with an active mallow component have significant potential to extend the shelf life of bakery products.

Extension of postharvest life by application of edible coatings on tomatoes var. 234 with silencing of the TomLoxb gene

ABSTRACT Fruit mutants with the silenced TomloxB gene (tomato lipoxygenase B) have proven to be an alternative in extending postharvest life; however, their interaction with other classical technologies, such as the use of edible coatings, has been scarcely explored. The synergy between the two treatments can improve aspects of fruit quality during its postharvest life or even increase this period. Therefore, the objective of this study was to evaluate the effect of coatings (candelilla wax (CW) and Semperfresh® (S)) on the postharvest life and lipoxygenase activity of genetically modified (GM) tomatoes. Wild Type (WT) and GM tomatoes with the antisense TomLoxB gene insertion were used. LOX activity values on day 18 were 721 U/mg protein, in fruits coated with CW, below the WT fruit (859 U/mg protein) and other GM fruits with other coatings (916 to 996 U/mg protein). CW was the coating that exhibited the best results in preserving the postharvest life of the GM tomato for up to 30 days, compared to the other coatings (24 days). Genetic modification in tomatoes prolonged their postharvest life, which increased further with the use of coatings such as CW.

Edible coatings and application of photodynamics in ricotta cheese preservation

The present study evaluated the efficiency of an edible coating of alginate and erythrosine in the preservation of ricotta cheese submitted to the technique of Photodynamic Inactivation of Microorganisms (PDIM). Three treatments were evaluated: samples of cheese coated with alginate solution, with alginate solution and 10 μmol/L erythrosine and with 100 μmol/L erythrosine. Mechanical properties, water vapor sorption, solubility and permeability and the release of erythrosine in aqueous medium were characterized. The antimicrobial effect of the coatings followed by photodynamic application was evaluated during cheese storage for 21 days. The coated cheese samples were physico-chemically analysed during 21 days of storage. Salmonella and S. aureus were not detected in any cheese samples, but a 1 log cycle reduction in the Coliform count was only observed when 100 μmol/L erythrosine was used. The PDMI technique did not induce lipid oxidation in cheese samples. The presence of 100 μmol/L reduced tensile strength by 25% at rupture. The water solubility and water vapor permeability of the roofs were not affected by the addition of erythrosine. The application of edible coatings in combination with PDIM is a good alternative to extend the shelf life of ricotta cheese without compromising sensory attributes and nutritional characteristics.

Different Type of Application Edible Coatings Technique on Beef of Physcochemical an Sensory Quality

This study aimed to determine the best technique of application of edible coatings (spraying, spreading, or dipping) on beef carried out sensory quality, then performed in coated to physicochemical analyses (pH, moisture content, WHC, cooking loss, and color). This study aimed to determine the best technique of application of edible coatings (spraying, spreading, or dipping) on beef carried out sensory quality, then performed in coated to physicochemical analyses (pH, moisture content, WHC, cooking loss, and color). The beef was coated with different coating techniques spraying, brushing, and dipping then stored at 27°C for 8 hours. At the end of the storage period, the treatments exhibited the best sensory analyses (texture surface and under, odor, physical deviation, and discoloration). The best sensory analysis is the spraying of coatings technique is spraying. The results that the application of the edible coatings technique on beef maintaining the best physicochemical quality are pH 5,59; the moisture content of 68,26%; WHC of 43,71%; cooking loss of 34,28%; and color indicated by L*, a*, and b*.

Nanotechnology-enhanced edible coating application on climacteric fruits.

Climacteric fruits continue to ripen after harvest and produce ethylene, coupled with an increase in respiration rate, which contributes to more rapid perishability. Inhibition of ethylene biosynthesis has been shown to be an efficient way to delay the onset of ripening and lengthen shelf life. The use of edible materials as coatings presents an efficient approach in preserving the quality of fruits. Edible coatings have many benefits, such as affordability, ease of application, and use of natural ingredients. Nanotechnology provides interesting approaches to the management of fruit shelf life after harvest. Nanotechnology has the capacity of producing new materials by minimizing the size of components to a nanometric level. These kinds of nanomaterials possess distinct and improved properties for delaying fruit ripening and decay. The main goal of adding nanoparticles to edible coatings is to enhance the biopolymer's mechanical and water vapor barrier properties. Nanoparticles also contain biopolymer‐like features and are thought to have superior antibacterial, antifungal, and antiviral properties than edible coatings. This review is aimed at summarizing recent findings on the application of edible coatings in the form of nanoparticles, and their effect on quality parameters and shelf life extension of climacteric fruits. Peer‐reviewed articles were obtained by using Scopus and science direct. The current materials widely used for coating climacteric fruits are zinc, silver and chitosan nanoparticles. Zinc nanoparticles have been shown to be more effective in delaying ripening significantly by reducing weight and moisture loss and ensuring retention of fruit firmness. Further research is needed to understand their effect on other physicochemical properties of fruits.

Efficacy of Two Stabilizers in Nanoemulsions with Whey Proteins and Thyme Essential Oil as Edible Coatings for Zucchini.

Edible coatings are important for horticulture crops preservation and reducing food waste. Application of edible coatings followed by low-temperature storage prolongs the storability, preserves quality, and decreases the overall postharvest losses. This study evaluated the efficacy of two nanoemulsions formulae containing thyme essential oil and whey proteins as coatings for zucchini, with the purpose of extending their shelf-life. The nanoemulsions were rheologically evaluated and the formula with guar and arabic gum mix stabilizer (S) showed a better capacity to restructure after strain compared to the formulae with Tween 20 (T). The S coating material had a better capacity to integrate nanoparticles compared to T. However, when applied on zucchini, T coating was more effective in reducing weight loss showing 16% weight loss compared to 21% in S, after 42 days. At the end of storage at 10 °C, the T-coated zucchini had better firmness (p < 0.05) compared with S and both coatings were superior to control (p < 0.05). POD (peroxidase) activity was high in peel at the end of storage when also CAT (catalase) showed a sudden increase. On the 42nd day of storage, the highest enzymes activity (CAT, POD, and APX (ascorbate peroxidase)) was present in the S-coated zucchini peel. The most abundant volatile in T coating was α-pinene and 4-carene in S. Sensory analysis showed that T coating delayed the appearance of senescence while S exhibited surface cracks.

Current technologies to control fungal diseases in postharvest papaya (Carica papaya L.)

Papaya ( Carica papaya L.) is a fruit with a natural short shelf life due to its rapid ripening and high susceptibility to fungal diseases, increasing the need for postharvest treatments. The use of heat treatment combined with fungicides in the packinghouse followed by refrigeration during storage and transportation helps to delay the ripening and growth of phytopathogens. However, it is not enough to mitigate the problem, especially when papayas are kept at room temperature. Fungicides are effective to control fungi, but their possible adverse environmental and human health effects have stimulated interest in finding safe and natural substitutes. The purpose of this article is to present the recent advances and trends in the control of postharvest phytopathogens, mainly the use of edible coatings as a safe alternative to preserve and extend the useful life of papaya. The use of biopolymer coatings has gained considerable attention due to their ability to extend the shelf life of fruits. These coatings are a new type of biodegradable primary packaging made from biological compounds such as polysaccharides, proteins, lipids and other polymers. The coatings are considered inert since they form only a physical barrier, separating papayas from their immediate environment, controlling the transfer of gas and moisture. Active coatings can contain supplementary ingredients with additional properties, such as antioxidant and antifungal activity. The application of edible coatings has promising potential to extend papayas' shelf life, in lieu of synthetic fungicides, thus reducing the economic losses from deterioration. • The most important postharvest fungal diseases of papaya are described. • Anthracnose is one of the main concerns related to postharvest papaya. • Alternatives to postharvest fungicides for papaya are discussed. • Edible coatings are the focus for papaya fruit treatment.

Design and Optimization of Edible Coating and Osmotic Dehydration Processes for the Development of High-value Fruits and Vegetables with Extended Shelf-life

Berries and mushrooms are some of the most important traditional Mediterranean products that are characterized by high nutritional value and beneficial properties for the human body. Mushrooms are popular for their texture and taste but also for their chemical and medicinal properties. Although they have beneficial properties for human health, the shelf-life of fresh produce is very limited. In addition, sea buckthorn (Hippophae rhamnoides) berry is valued for its high nutrient density, providing high amounts of vitamin C, vitamin E, carotenoids, oils rich in unsaturated fats, etc. However, these berries are fragile and delicate and have a short shelf-life. The aim of the present study was the design and development of new berry and mushroom products, which are characterized by prolonged shelf-life without the addition of chemical preservatives, high nutritional value with low salt and sugar levels, and increased seasonal availability. The design and development of these products was based on the optimization of osmotic dehydration process and the application of edible coatings, using alternative agents. Various osmotic agents, such as glycerol, natural pectins or fruit juices were examined as alternatives to the conventional ones, with the aim to reduce salt and sugar levels in final products. Osmotic dehydration process was further optimized in terms of several parameters (immersion time, temperature, osmotic agent concentration, product to solution ratio). Dehydrated products were then coated using alternative agents, such as chitosan and aloe vera. The dehydrated and coated products were evaluated for their quality and sensory properties, during storage in controlled conditions. The examined alternative osmotic agents had significant effect to the water loss and water activity of the selected products and led to products with advanced characteristics. The use of alternative agents during edible coating application also led to the increase of products’ shelf-life and the enhancement of their nutritional value.

Performance evaluation of cassava peels starch-based edible coating incorporated with chitosan on the shelf-life of fresh-cut pineapples (Ananas comosus)

Postharvest treatment is one of the important factors that affected the shelf-life of fresh-cut pineapples (Ananas comosus). Pineapples have a short shelf life, that is 2-3 days after harvest without cold storage. Recently, the application of edible coatings is widely used to extend the shelf-life of pineapples. The edible coating can be produced from alginate, starch, chitosan, or aloe vera as the main composition. In this study, it is purposed to prolonged the storability of pineapples using starch-based edible coating combined with chitosan. Starch is obtained from cassava peels because they contain 44-59% of starch. On the other hand, chitosan acts as a stabilizer and antimicrobial agent. Furthermore, glycerol is added as a plasticizer in order to increase the elasticity of the edible film. The edible coating was prepared using various compositions of starch and glycerol (in % w/v), then 1% w/v of chitosan dissolved in ascorbic acid was added to the solution. The fresh-cut pineapples were dip-coated into the mixture. Subsequently, they were stored in the refrigerator at 12°C. Physicochemical properties of cassava peels starch-based edible coating were examined by functional groups analysis, solubility analysis, and pH measurement. The results showed that chitosan-modified edible coating with 5 % w/v of starch-0.6 ml/gr of glycerol can prolong the shelf-life of pineapples to 14 days. It had 58.46% solubility and 18% of increasing pH within 14 days. In addition, this variable obtained the highest score of overall acceptance in organoleptic evaluation, which was 5.47 out of 7.

Recent techniques for the management of postharvest losses and quality preservation of fruits and vegetables: A review

With increasing population and year-round demand for fruits and vegetables, postharvest activities have gained much attention. Due to their high perishability, there is an emerging consensus on the necessary roles of postharvest management systems to meet certain goals such as food security and poverty alleviation and also help attain sustainability in agriculture, especially in developing countries. Thus, reduction in postharvest losses has become a major global challenge for ensuring food security for growing population. This review discusses some recent advances in the field of postharvest technology for the maintenance of food quality as well as to increase the postharvest life of fruits and vegetables. It provides an insight in various methods of quality preservation like foam mat drying, osmotic dehydration, freeze drying, microwave drying and spray drying and enhancement of shelf-life through irradiation, low temperature treatment, modified atmosphere packaging and application of edible coatings.

Carboxymethyl cellulose coating delays chilling injury development and maintains eating quality of ‘Kinnow’ mandarin fruits during low temperature storage

The application of edible coatings is an efficient way to reduce mass loss and to conserve the quality of a coated fresh produce during postharvest storage. In the present research, the impact of carboxymethyl cellulose [CMC (1%] coating was studied on ‘Kinnow’ mandarins during cold storage at 5 ± 1 °C for 30 days. Results showed that CMC treatment substantially suppressed chilling injury symptoms, disease incidence, fresh weight loss, malondialdehyde content, hydrogen peroxide and electrolyte leakage compared with control. The CMC coated ‘Kinnow’ mandarins showed markedly higher ascorbate peroxidase, peroxidase, superoxide dismutase and catalase enzyme activities compared to control. The treatment of ‘Kinnow’ mandarins with CMC also suppressed the increase in total soluble solids, ripening index and showed substantially higher titratable acidity, ascorbic acid, total phenolics content, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity along with better sensory quality in contrast with uncoated fruits. In conclusion, CMC coating could be an effective approach for the chilling injury reduction and quality maintenance of harvested ‘Kinnow’ mandarin fruits during cold storage.

Influence of glucomannan edible coating in guava quality during storage

Guava (Psidium guajava) is a highly perishable fruit and is considered as climacteric. Therefore, some alternatives are studied to prolong post-harvest conservation, one of them being the application of edible coatings, which are based on polysaccharides. The objective of this study was to evaluate the post-harvest conservation of uncoated (control – T0) guavas and with edible coating containing 0.5% (T0.5) and 1.0% (T1.0) of konjac glucomannan. The fruits were immersed in the solutions and stored under refrigeration at 4 ° C for analysis at 7 and 15 days of storage. The main parameters evaluated in relation to fruit quality during storage were firmness and color, and with the coating application it was possible to observe a maintenance of these parameters when compared to the control (p &lt;0.05). Besides that, the fruits with coating presented a lower loss of mass. The other parameters evaluated were not influenced by coating addition (p&gt; 0.05), such as pH, acidity, soluble solids, ascorbic acid, luminosity and redness of the peel and color of the pulp. Therefore, coatings made with glucomannan from Konjac may be an alternative to guarantee the quality of fruits during its commercialization, increasing its shelf life.

Spray technology applications of xanthan gum-based edible coatings for fresh-cut lotus root (Nelumbo nucifera)

In this study, the effect of spraying method as an application technique for xanthan gum-based edible coatings was investigated, based on its barrier and microbial properties on fresh-cut lotus root. Xanthan gum solutions (0.1%, 0.3%, and 0.5%) were prepared and incorporated with 2% (w/w) citric acid as an anti-browning agent and 1% (w/w) glycerol as plasticizer. The coatings were then sprayed using a pilot spray system to 5 mm-thick slices of fresh-cut lotus root for 20 s, packed in polyethylene bags, stored for 16 d at 5 °C and analyzed for color, pH, morphology and microbial counts. It was found that spray-coated fresh-cut lotus root samples had significant reduction in the total color changes as compared to non-coated samples. The experimental results suggested that the spray coating treatments were effective in decreasing the enzymatic browning of fresh-cut lotus root during storage which could potentially increase its shelf-life in the market. In addition, we have also found that the xanthan gum-based spray coated treatments were also effective against inhibiting the growth of Bacillus subtilis during 24 h of incubation which were indicated by the lower microbial counts recorded as compared to non-coated fresh-cut lotus root samples. In this part of the work, the author highlighted the spray coating technique of xanthan gum-based edible coatings as a promising strategy in improving the storage stability of fresh-cut lotus root during post-harvest storage. Overall, the application of edible coatings is a promising strategy in extending the shelf life of fresh-cut lotus root. In the future, the author aims to widen the scope of the application of these coatings to other agricultural products which are prone to degradation during storage in the market.

Effects of chitosan coating enriched with Syzygium aromaticum essential oil on quality and shelf‐life of chicken patties

Meat products are highly susceptible to spoilage. In the present study, the effect of antioxidant and antimicrobial properties of edible coating of chitosan mixed with clove essential oil was investigated for improvement in quality and shelf-life of chicken patties. The chicken patties were divided into four groups and dipped in edible coatings of different compositions. Among four groups, T1 was kept as control, T2 was dipped in 1% glacial acetic acid, T3 was dipped in 1.5% chitosan while T4 was dipped in 1.5% chitosan mixed with 0.5% clove essential oil. Treatments were analyzed for the various quality parameters for 35 days during refrigeration storage (4 ± 1°C). The results revealed that T4 had significantly (p < .05) improved quality parameters than other treatments. The study established that T4 was the most stable among all treatments with a shelf-life of 30 days while the control had a shelf-life of 10 days at refrigeration storage (4 ± 1°C). Practical applications This work provides a potential application of natural preservations of meat products dodging the use of synthetic preservatives which are detrimental for health. The shelf-life of chicken patties was extended to almost thrice by application of edible coatings. Thus, the results obtained in the present study can be replicated in meat and meat products as a natural method of preservation.

Pectin-based edible coating preserves antioxidative capacity of plum fruit during shelf life.

Exploiting safer methods for fruit preservation such as application of edible coatings can improve shelf life, valuable characteristics, and antioxidative capacity. The current study aimed to investigate the effect of a pectin-based edible coating on antioxidative capacity of plum fruit during shelf life (19 ± 2 ℃ and 65% relative humidity for eight days). To do this, three solutions (0.5, 1, and 1.5%) of pectin, plasticized by glycerol (0.3% w/v), were applied on plum fruit and compared to a control treated with only distilled water. Ascorbic acid, total phenolics, anthocyanin and flavonoid contents, total antioxidative capacity based on 1,1-diphenyl-2-picryl-hydrazyl hydrate method, peroxidase (as an antioxidant enzyme), and polyphenol oxidase (as an oxidant enzyme) activities were recorded during this period. The results demonstrated that pectin-based edible coating was significantly effective on maintaining ascorbic acid, anthocyanin and flavonoid contents, and antioxidative capacity in plum fruits (P ≤ 0.01). The activities of enzymes were significantly affected by the coatings; peroxidase activity increased and polyphenol oxidase activity decreased (P ≤ 0.01). All pectin concentrations significantly caused higher ascorbic acid and anthocyanin contents, antioxidative capacity, and peroxidase activity but a lower polyphenol oxidase activity than the control; however, just 1 and 1.5% concentrations were effective in terms of total phenolic compounds and flavonoid content, respectively, and the other concentrations acted the same as the control. In general, the coating constituted from 1.5% pectin showed the best results for most measured parameters. Considering the influences of pectin-based edible coating on antioxidative characteristics of plum fruits, its application can be potentially regarded as a favorable method to enhance nutritional value of fruits.