Days Of Cold Storage Research Articles

Effects of melatonin treatment on the physiological quality and cell wall metabolites in kiwifruit

We investigated the effects of melatonin (MT) treatment on the physiological quality and cell wall metabolism of kiwifruit during a 12-day shelf life period (20 ± 1 °C, 90 ± 5% RH), after 90 days of cold storage (0 ± 0.5 °C, 90 ± 5% RH). Our results showed that MT treatment delayed kiwifruit softening, as evidence by the enhanced endurance of a healthy appearance, quality, color difference L* value, and firmness of the fruit flesh. MT treatment reduced fruit decay rate, respiration rate, and malondialdehyde content; furthermore, MT-treated kiwifruit maintained high levels of total soluble solids, titratable acid, and ascorbic acid. Additionally, MT inhibited the decrease in fruit pectin, cellulose, and hemicellulose contents; it delayed the increase in water-soluble pectin content and kept pectin methyl esterase, polygalacturonase, cellulase, and β-galactosidase activities low. These results indicated that melatonin may have reduced the speed of softening of kiwifruit and preserved fruit quality by inhibiting enzymatic degradation of the cell wall, and by delaying pro-pectin, cellulose, and hemicellulose degradation, as well as the increase of water-soluble pectin content. These findings indicate that MT treatment may be an effective measure to delay kiwifruit postharvest cell-wall metabolism and preserve fruit quality.

Da li primena naftenskih kiselina u ranoj fazi razvoja voća ima produženi efekat na skladišnu sposobnost i rok trajanja plodova kajsije?

In this experiment, the effects of the application of naphthenic acids (NAs) on apricots in the early fruit development phases on fruit morphological properties, composition and postharvest properties were investigated. Two concentrations of NAs (1 mg/L and 3 mg/L) were applied at two development stages in the apricot cultivar NS-4. The application of NAs at the beginning of the petal fall development phase resulted in the reduction of fruit dimensions at harvest while the application 7 days later increased fruit dimensions. Although there were no significant differences in the most investigated characteristics between fruits treated with NAs and untreated control at harvest or in the postharvest period during 20 days of cold storage (1 ± 1 °C, RD 80%) and particularly after 3 days of shelf life at room temperature. However, compared to the untreated control, apricots treated with NAs were characterized by higher total soluble solids content accompanied by higher fructose content, and lower titratable acidity accompanied by higher succinic acid content. Apricots treated with NAs showed trends towards improved sensory properties: sweeter and less sour taste, with more expressed apricot aroma accompanied with decreased gumminess and crispiness and more intensive tissue breakdown, but without expressed notes of inappropriate taste.

Studies on Packaging and Storage of Green Capsicum (Cv. Indra) at Different Storage Conditions

The effect of different packaging materials along with two storage conditions i.e. Zero Energy Cool Chamber (ZECC) and Cold Storage (CS) were assessed for maintaining quality attributes and extending shelf life of green capsicum. The qualities of capsicums were assessed by physiological loss in weight, firmness, rotting, ascorbic acid and moisture content. The green capsicum fruits in all the treatments showed increasing trends of physiological loss in weight (%), TSS (°B) and rotting (%) while in moisture content, ascorbic acid (mg 100-1 g) and firmness (N) showed decreasing trend during the advancement of storage period in ZECC and CS. The quality of capsicum fruits of green varieties under CS and ZECC were found to be best when packed in cellulose acetate (CA) film followed by breathing bags. The shelf life of green capsicum fruits was extended up to 40 days in CS, 24 days in ZECC when packed in CA film followed by breathing bags and was found to be beneficial in extending the shelf life of capsicum fruits. The green capsicum packed in CA films was found to be best packaging material for extending the shelf life followed by breathing bags and without vent polythene bags of 100 micron, 50 micron and 25 micron, in CS and ZECC storage in respect of quality parameters.

Rheological, textural, and sensory properties of non-fat yogurt containing cress (Lepidium sativum) seed gum and various starches

This study evaluated the effects of cress (Lepidium sativum) seed gum (CG) and various starches on the viscosity, viscoelasticity, texture, syneresis, and sensory quality of non-fat yogurt after up to 7 days in cold storage. Yogurt was prepared with CG alone or in combination with one of four different starches: sweet potato (Ipomoea batatas; SPS), chickpea (Cicer arietinum; CPS), corn (Zea mays; CS), or Turkish bean (Phaseolus vulgaris; TBS). All the yogurt samples had pseudoplastic propertie (n < 1) irrespective of the storage time, while samples containing CG with SPS or CPS had the highest consistency coefficients (k) at 0 and 7 days, respectively. The sample containing CG with CPS also had the highest elastic modulus (G’), irrespective of the storage time, suggesting the formation of a solid-like gel. The addition of CG alone or in combination with any of the starches conferred significant firmness to the yogurt samples, while the addition of CG together with starch significantly reduced wheying-off and improved the sensory acceptability compared with the control.

Combination of salicylic acid and ultrasonication for alleviating chilling injury symptoms of longkong

Abstract Objectives Chilling injury is a prominent physiological disorder in longkong fruit pericarp when stored under 13 °C for a prolonged period. This study aimed to investigate the effects of individual salicylic acid (SA) and ultrasonication (US) treatments and of the combination salicylic acid and ultrasonication (SA-US) on alleviating the chilling injury symptoms in longkong fruit pericarp when in prolonged cold storage. Materials and methods SA (1 mmol/L) and US (40 kHz, 10 min at 90% amplitude, 350 W) were used as individual and combined (SA-US) treatments to control the chilling injury in longkong pericarp. The various quality measures were checked every 2 days in longkong for up to 18 days of cold storage (13 °C, 90% relative humidity). Results The results revealed that the control fruits treated with water exhibited severe chilling injury symptoms followed in rank order by US, SA, and SA-US cases. Treatments such as US and SA alone were more effective in controlling chilling injuries than control, while only minimal significant differences were noticed between them. On the other hand, the longkong pericarp treated with the SA-US combination had significantly increased antioxidant enzyme (superoxide dismutase and catalase) activities and decreased levels of membrane lytic (phospholipase D and lipoxygenase) enzymes and browning-inducing enzymes (phenylalanine ammonia lyase and polyphenol oxidase). Consequently, in the longkong pericarp, the chilling injury index, electrolytic leakage, respiration rate, weight loss, firmness, malondialdehyde content, changes in unsaturated and saturated fatty acid contents, and reactive oxygen species were significantly controlled by this treatment. Conclusions The present study concludes that longkong fruit treatment with a combination of US and SA is an excellent alternative for controlling the chilling injury symptoms and extending the shelf-life.

Da li primena naftenskih kiselina u ranoj fazi razvoja voća ima produženi efekat na skladišnu sposobnost i rok trajanja plodova kajsije?

In this experiment, the effects of the application of naphthenic acids (NAs) on apricots in the early fruit development phases on fruit morphological properties, composition and postharvest properties were investigated. Two concentrations of NAs (1 mg/L and 3 mg/L) were applied at two development stages in the apricot cultivar NS-4. The application of NAs at the beginning of the petal fall development phase resulted in the reduction of fruit dimensions at harvest while the application 7 days later increased fruit dimensions. Although there were no significant differences in the most investigated characteristics between fruits treated with NAs and untreated control at harvest or in the postharvest period during 20 days of cold storage (1 ± 1 °C, RD 80%) and particularly after 3 days of shelf life at room temperature. However, compared to the untreated control, apricots treated with NAs were characterized by higher total soluble solids content accompanied by higher fructose content, and lower titratable acidity accompanied by higher succinic acid content. Apricots treated with NAs showed trends towards improved sensory properties: sweeter and less sour taste, with more expressed apricot aroma accompanied with decreased gumminess and crispiness and more intensive tissue breakdown, but without expressed notes of inappropriate taste.

Quality enhancement of fruits conserved with essential oils prolonging storage

Description of the subject. Raspberries and strawberries are highly perishable due to postharvest fungal development. Numerous studies have shown that essential oils can be promising biopesticides for maintaining the quality of fresh fruit during postharvest storage. Objectives. This work aimed to evaluate the potential of Ismelia carinata and Cladanthus arabicus (Asteraceae) essential oils (EOs) to extend the shelf life of raspberries and strawberries. Method. The chemical composition of EOs from I. carinata and C. arabicus was analyzed using GC/MS. In vitro antifungal effects of EOs using agar dilution and disk diffusion methods were tested against Botrytis cinerea. The I. carinata and C. arabicus EOs were used as bioactive agents to preserve the quality of berries during 15 days in cold storage. Also, pH, titratable acidity, total soluble solids, and maturity index of berries treated with 400 mg·l-1 of I. carinata EO are analyzed. Results. The GC/MS analysis revealed that the major compounds were tau-cadinol (65.93%) and tau-muurolol (24.65%) for I. carinata, β-pinene (23.58%), and tau-cadinol (9.54%) for C. arabicus. Both EOs tested showed best inhibition percentages against B.cinerea using the agar dilution method. Ismelia carinata EO was an efficient preservative agent for raspberries and strawberries during storage at 4 °C. The maturity index of both berries was significant compared to untreated controls (p ≤ 0.05). Conclusions. Ismelia carinata EO holds promise for extending fruit quality in cold storage, with subsequent benefit to fruit marketing supply chains.

Enhancement of Selected Health Benefits in Fermented Cow and Soy Milk Supplemented with Water Soluble Curcumin

Different formulates of fermented cow and soy milk by Lactobacillus plantarum EMCC 1027 with 50, 100, and 150 mg/100 mL curcumin were investigated for antibacterial, antioxidant, anti-colonic cancer, and anti-inflammation activities. Also, the viability of L. plantarum was monitored during cold storage period. Our results showed that values of antibacterial, antioxidant, anti-colonic cancer, and anti-inflammation activities in crude extracts of fermented soy milk were significantly increased in comparison with crude extracts of fermented cow milk. The addition of different concentrations (100 and 150 mg/100 mL) of curcumin had a significant enhancement effect for all selected health benefits properties. The increase in antioxidant capacity of different crude extracts was in a good correlation with their polyphenols content. Addition of water soluble curcumin did not have any adverse effect on the viability of L. plantarum during fifteen days of cold storage. Therefore, the synergistic effect between fermented cow/soy milk and water soluble curcumin could be recommended. Indeed, extensive research is still needed in order to investigate the molecular mechanisms of health a benefit of different formulates of fermented cow/soy milk and water soluble curcumin.

Antibacterial Mechanism of 3-Carene against the Meat Spoilage Bacterium Pseudomonas lundensis and Its Application in Pork during Refrigerated Storage.

Pseudomonas lundensis is the main bacterium responsible for meat spoilage and its control is of great significance. 3-Carene, a natural monoterpene, has been proved to possess antimicrobial activities. This study aimed to investigate the antibacterial activity and mechanism of 3-carene against the meat spoilage bacterium P. lundensis, and explore its application on pork. After 3-carene treatment, cellular structural changes were observed. Cell walls and membranes were destroyed, resulting in the leakage of alkaline phosphatase and cellular contents. The decreased activity of Ca2+-Mg2+-ATPase and Na+-K+-ATPase showed the imbalance of intracellular ions. Subsequently, adenosine triphosphate (ATP) content and oxidative respiratory metabolism characteristics indicated that 3-carene inhibited the metabolism of the tricarboxylic acid cycle in P. lundensis. The results of binding 3-carene with the vital proteins (MurA, OmpW, and AtpD) related to the formation of the cell wall, the composition of the cell membrane, and the synthesis of ATP further suggested that 3-carene possibly affected the normal function of those proteins. In addition, the growth of P. lundensis and increase in pH were inhibited in pork during the 5 days of cold storage after the samples were pre-treated with 3-carene. These results show the anti-P. lundensis activity and mechanism of 3-carene, and its potential use in meat preservation under refrigerated conditions.

Influence of flower head order on phenolic content and quality of globe artichoke at harvest and during twenty-one days of cold storage

Artichoke is one of the vegetables with higher content in phenolic compounds, which are responsible for their taste, flavor and health beneficial effects. However, phenolic profile and concentration depends on many factors, such as genotype, harvest date, and environmental and agronomical conditions. The main aim of this study was to perform a phytochemical characterization of artichoke heads, based on their position on plant (main, secondary and tertiary head) and harvest date, during a complete growing season. Results showed that total identified polyphenol concentration was higher in tertiary heads than secondary and main heads, due to their higher concentration in hydroxycinnamic acid and luteolin derivatives. On the other hand, two postharvest storage experiments with main, secondary and tertiary artichoke heads, harvested in winter and spring, were performed. In addition, tertiary head showed the lowest weight, firmness losses and respiration rate during cold storage which could be attributed to their higher antioxidant compounds. In conclusion, tertiary heads have a greater aptitude to be stored at low temperature from harvesting to consumption since they maintained the quality properties for longer period of time and had higher content of bioactive compounds. However, main artichokes are the most appreciated by consumers due to their larger size.

Combined effects of ultrasound and antioxidants on the quality maintenance of bay scallop (Argopecten irradians) adductor muscles during cold storage

The combined effects of ultrasound and the antioxidants of bamboo leaves (AOB) on the quality maintenance of the adductor muscle of scallops (AMSs) during cold storage was investigated. Ultrasound power at 350 W coupled with AOB solution (2% w/v) (UAOB-350) was applied to treat the AMSs according to Taylor diagram analysis. The microstructure, oxidative changes (lipid and protein oxidation), total numbers of colonies, total volatile basic nitrogen, and texture of the AMSs during 6 days of cold storage were analysed. The results indicated that UAOB-350 treatment could effectively retard protein and lipid oxidation and bacterial growth and maintain better microstructure and texture characteristics than AOB solution treatment alone, prolonging the shelf life of the AMSs by 2 days during storage at 4 °C. These results indicate that the UAOB-350 combination method has promising potential to maintain the quality and extend the shelf life of AMSs during cold storage.

Production, characteristics and application of whey protein films activated with rosemary and sage extract in preserving soft cheese

Active packaging can be utilized to keep away from undesirable microbes on the surface of the cheese, prolong its shelf life, and improve its quality. The objective of this study was to use whey protein concentrate (WPC) and aqueous rosemary and sage extracts to produce active edible packaging materials. The antioxidant activity of the extracts was evaluated along with their total phenolic and flavonoid contents. LC/DAD/ESI-MSn analysis was used for the qualitative characterization of extracts and their main compounds were quantified using HPLC methods. Films were characterized according to their physicochemical and tensile properties. They were applied for coating soft cheese surfaces stored 60 days of cold storage at 4 °C. Both infusions showed almost similar antioxidant activity, although differences were detected in their total phenolic and flavonoid contents. Their phytochemical analysis revealed the presence of polyphenols. No significant differences in film thickness and moisture content were detected among the films. The presence of rosemary infusion did not significantly influence the mechanical properties of the films; while, sage infusion reinforced films compared to the control film. In the cheese samples coated with edible films fortified with infusions no spoilage or pathogenic bacteria appeared until the end of storage days.

Ultrasound and Ozone Processing of Cashew Apple Juice: Effects of Single and Combined Processing on the Juice Quality and Microbial Stability

Standalone and sequential ultrasound (US) and ozone (OZ) processes were applied to cashew apple juice. An unsupervised method, by principal component analysis (PCA), was used to understand the effect of the non-thermal treatments on the cashew apple composition. The US processing (373 W/cm2; 10 min; 40 °C) promoted the highest peroxidase inactivation and increased the flavonoid content and antioxidant activity (DPPH ABTS and FRAP methods). The ozone processing (0.24 mg O3/mL) increased total phenolic compounds (TPC). Sequential processing was carried out by applying both of the processes, using the best processing conditions for US and OZ. Sequential processing resulted in the higher retention of yellow flavonoids than in the control and single processing. However, the effect of sequential US and OZ processing can be deleterious to vitamin C and TPC after 30 days of cold storage while maintaining the flavonoids of the cashew apple juice. Furthermore, the synergy between US and OZ reduced native microbiota counts, suggesting a microbiologically safe juice. Further studies on the mechanism of bioactive compound degradation might be helpful for product quality modulation.

Royal jelly improves the physicochemical properties and biological activities of fermented milk with enhanced probiotic viability

Royal jelly (RJ) is a highly valued natural product which has long been used as a functional food in various parts of the world. The aim of this study was to evaluate the effects of RJ supplementation (0.5%, 1%, and 1.5%, w/w) on physicochemical properties (i.e., viscosity, chemical composition, water holding capacity, antioxidant activity), organoleptic characteristics, culture viability, and biological activities (i.e., anticancer and antibacterial activities) of fermented milk. Results showed RJ supplementation could reduce the fermentation time, increase the viscosity and water holding capacity, and also enhance the antioxidant acitivity of fermented milk. Compared to the fermented milk without RJ addition, fermented milk with 1% RJ had significantly more probiotics Lactobacillus helveticus Lh-B02, approximately 9.73 log CFU/g during 21 days of cold storage. Additionally, RJ supplementation could greatly boost the bioactivities of fermented milk. Fermented milk with 1.5% RJ had the highest anticancer and antibacterial properties, whereas the one with 1% RJ had the best sensory attribute score. Overall, RJ has a great potential to be a viable dietary additive for the development of innovative dairy products with multifacet nutritional and bioactive properties.

Characterization of biodegradable films based on extracellular polymeric substances extracted from the thermophilic microalga Graesiella sp.

In this research, a new type of biodegradable film based on the extracellular polymeric substances (EPS) and isolated from the thermophilic microalga Graesiella sp., was formulated and characterized. The EPS film was 0.221 mm thick. Atomic force microscopy and scanning electron microscopy images revealed a homogeneous character with a lamellar microstructure. The EPS film displayed yellowish color, high transparency, high ultraviolet barrier properties, and low oxygen (0.008 SI), and water-vapor permeability (0.037 SI). Film tensile strength (16.24 MPa) and elongation at break (4.76%) were in the range of common biofilms and the thermal analyses showed high transition temperature (126 °C) and high thermal stability (up to 800 °C). Compared to ascorbic acid, results indicated that the EPS film shows a higher antioxidant activity, mainly as β-carotene anti-bleaching (84%), DPPH- free radical scavenging ability (80%), and ferrous iron-chelating (55%).Graesiella sp., EPS film effects on beef meat packaging were studied during nine days of cold storage. Compared to polyvinylchloride-packed meat, EPS-packed meat samples showed higher stability of color (redness = 13.6) and pH (5.85) during storage and low proliferation of total viable counts (4.04 CFU·g−1) and Pseudomonas bacteria (4.09 CFU·g−1). They also exhibit lower drip loss (9%) and less metmyoglobin (32%), heme iron (4.87 μg·g−1) total volatile basic nitrogen (TVB-N = 22.96 mg·kg−1), and lipid oxidation (MDA = 0.025 mg·kg−1). The obtained results highlight the potential for use of microalgae EPS as a new film-forming material that could be applied in beef meat preservation.

Recovery of platelet-rich red blood cells and acquisition of convalescent plasma with a novel gravity-driven blood separation device.

ObjectivesOur objectives were to determine the separation characteristics and blood product quality of a gravity‐driven microfiltration blood separation system (HemoClear, The Netherlands).BackgroundA range of centrifugal blood separation devices, including intraoperative cell salvage devices (cell savers) and apheresis machines, are available to assist in preparing both allogenic and autologous blood products. These devices are expensive to operate and require extensive training.Methods and MaterialsNine whole blood units were collected under standard conditions and analysed for haematological parameters, thromboelastographic properties, platelet morphology and activation, and red blood cell (RBC) deformability and morphology. Three whole blood units were separated by means of the HemoClear device, into a liquid and cellular component. The cellular component was diluted with SAGM and cold stored for 14 days. To simulate cell salvage six whole blood units were diluted with isotonic saline, followed by multiple HemoClear separation rounds.ResultsThe recovery of both RBCs (100 ± 1.6%) and white blood cells (99 ± 4.5%) after undiluted filtration were very high, while platelet recovery was high (83 ± 3.0%). During the filtration, and cold storage after filtration storage both the non‐deformable RBC fraction and the RBC maximum elongation remained stable. Parameters of thromboelastography indicated that platelets remain functional after filtration and after 7 days of cold storage. In the cell salvage simulation the total protein load in the cellular fraction was reduced by 65 ± 4.1% after one washing round and 84 ± 1.9% after two consecutive washing rounds.ConclusionThe novel blood filter studied effectively separates whole blood into diluted plasma and platelet‐rich RBCs. Moreover, the device effectively washed diluted whole blood, driving over 80% of proteins to the liquid component.

Texture, microstructure, and antioxidant characteristics of bio-fermented milk fortified with buttermilk nano-powder

The impact of addition of buttermilk as a nano-powder on the microbiological, texture, microstructure, and antioxidant activity of fermented milk was investigated at day 1 and after 14 days of cold storage. Fermented milk treatments were manufactured from bovine milk fortified with buttermilk powder or buttermilk nano-powder or without fortification. The addition of buttermilk nano-powder increased the viable count of probiotic Lactobacillus casei by 11.61%. Fortification with buttermilk nano-powder resulted in an increase in the viscosity and WHC of fermented milk in rate 60.47 and 44.48%, respectively. High firmness, cohesiveness, springiness, and antioxidant activity were observed in fermented milk fortified with buttermilk nano-powder. Sensorially, all treatments were acceptable. The supplementation of fermented milk with buttermilk nano-powder led to a more compact and dense gel structure accompanied by homogeneous systematic protein aggregate network. Buttermilk nano-powder may be a valuable prospect as a novel ingredient for the development of functional milk products.

The significance of Shewanella sp. strain HSO12, Photobacterium phosphoreum strain HS254 and packaging gas composition in quality deterioration of fresh saithe fillets

This study presents the significance of Shewanella sp. strain HS012 and Photobacterium phosphoreum strain HS254 and the packaging gas composition (67% CO2 balanced with either O2 or N2) related to fillet freshness, microbiological spoilage, and physiochemical parameters of portioned inoculated saithe fillets (Pollachius virens). Saithe fillets packaged in CO2/N2 gave, independent of inoculum, faster conversion of inosine (HxR) to hypoxanthine (Hx), and thereby increased fillet spoilage (increased H-value), faster increase in dimethyl amine (DMA) and trimethyl amine (TMA) content, the highest level of the tyrosine (Tyr), and the lowest level of lactate. Moreover, it was found that independent of initial microbiota and packaging gas composition, the main bacterial genera after 14 days of cold storage was P. phosphoreum. Among samples packaged in CO2/N2, the highest Hx and TMA content and the highest H-value were observed in samples inoculated with P. phosphoreum. Moreover, among fillets packaged in CO2/O2, samples inoculated with P. phosphoreum or a mix of both Shewanella sp. and P. phosphoreum (50:50) tended to have the highest H-value and the highest Hx and TMA levels. No clear evidence was found related to spoilage microbiota's impact on physiochemical parameters such as fillet drip loss or firmness.

DEVELOPMENT AND APPLICATION OF ANTIOXIDANT COATING ON Fragaria spp. STORED UNDER ISOTHERMAL CONDITIONS

Strawberry (Fragaria spp.) is a non-climacteric fruit, widely consumed in several countries, but is extremely sensitive and susceptible to mechanical damage during harvest, transport, and storage, reducing the shelf life. In order to prolong the shelf life of this product, edible starch-based coatings were developed, with propolis extract (MSP) and without the addition of ethanolic propolis extract (MS) and uncoated samples, used as control (MC). All samples were stored under isothermal conditions (4 °C ± 0.5 °C), for 10 days. Physicochemical analyzes (pH, mass variation, vitamin C, color, and phenolic compounds) were carried out to characterize and identify the coating efficiency in the conservation of strawberries. The formulations of the coatings with and without the addition of propolis had a significant (p ≤ 0.05) effect on the variation of fruit weight. The propolis coating showed greater stability in the vitamin C content and pH levels, up to the 10th day of cold storage, in comparison to the samples with starch coating and the control. The treatments (MS, MSP, and MC) did not significantly influence (p > 0.05) the color and the content of total polyphenols.

Gum Arabic Edible Coating Reduces Postharvest Decay and Alleviates Nutritional Quality Deterioration of Ponkan Fruit During Cold Storage.

The storability recession during storage limits the postharvest storage life of Ponkan (Citrus reticulata Blanco cv. Ponkan) fruit and its nutritional value, which potentially lead to huge losses. To develop an effective technique to reduce Ponkan fruit postharvest decay and to maintain the nutritional quality, the preservation effect of 9, 12, and 15% postharvest gum arabic (GA) coatings on Ponkan fruit was investigated. The 12 and 15% GA coatings effectively reduced fruit decay as well as weight loss, retained higher total soluble solids (TSS) content, suppressed titratable acidity (TA) degradation, and postponed the rise in ripening index (RI). Moreover, the 12% GA-coated fruit exhibited a lower respiration rate, electrical conductivity, and malondialdehyde (MDA) accumulation than the uncoated (control) fruit. The 12% GA coating treatment decreased the loss of ascorbic acid (AsA), total phenols, and total flavonoids and maintained higher amounts of non-enzymatic antioxidants. Furthermore, the 12% GA coating treatment increased antioxidant enzymes' activities as well as delayed the reduction of total antioxidant capacity (TAC). These results suggest that, with the cold storage increasing time, the 12% GA-coated fruit exhibited better postharvest storability and higher nutritional quality than the control fruit. The GA coating treatment could be used as a commercial wax to improve postharvest storability, extend its storage life, and maintain the nutritional value of Ponkan fruit up to 120 days of cold storage.