Perishable Fruit Research Articles

Effect of k-casein-chlorella-carvacrol coating for enhancing shelf life of sapodilla fruit

BackgroundAbout 40–45 % of harvested fruits and vegetables are exorcized due to spoilage, which is a major waste of food resources. Extending the shelf life of fruits/vegetables we ensure that the efforts of farmers are effectively utilized. Sustaining freshness, minimal food loss and availability of seasonal fruits are the added advantages for longer shelf life. MethodsIn this perspective, this research work was executed to explore the effect of k-casein-chlorella-carvacrol (kCC) aggregate as an edible coating on sapodilla to improve the shelf-life period. Fruits without coating were taken as control, and for coated fruits, the efficacy of the aggregate was evaluated by physicochemical and antimicrobial analysis. Compared to the control, the coated fruits showed a statistically noteworthy improvement (P < 0.05) in properties, including total soluble solids (TSS), antioxidant activity (AA), titratable acidity (TA), total phenolic content (TPC), weight loss (WL), and pH. The WL was reduced by 20 % over a 15-day storage period, compared to only 5 days for the control. TA and TSS results proved that the kCC coating can reduce the acidity. An AA and TPC result evince the delayed ripening of sapodilla up to 12 days. Significant findingsThe kCC edible coating can enhance the quality and extend the shelf life of sapodilla. Furthermore, it may be an effective edible coating for other perishable fruits and vegetables. The coating also demonstrated significant efficacy against Escherichia coli, Enterococcus faecalis, Pseudomonas aeruginosa, and Staphylococcus aureus.

Functionalized cellulose nanocrystals reinforced polysaccharide matrix for the preparation of active packaging for perishable fruits preservation

Functionalized cellulose nanocrystals reinforced polysaccharide matrix for the preparation of active packaging for perishable fruits preservation

Effect of drying methods and variety on the chemical composition, functional, and microbial properties of date flour

AbstractBackgroundDates are highly perishable fruits, and maintaining their quality during storage is essential for both commercial viability and consumer satisfaction. One effective strategy for preserving their nutritional and functional properties is through drying, which reduces moisture content and inhibits microbial growth while concentrating essential nutrients. This study compared the impact of three drying methods (sun drying, hot air oven drying, and cabinet drying) on the chemical, functional, and microbial properties of date flour. The flesh of two date varieties, Amber and Sukkari, was processed by washing, drying at 65°C, milling, and sieving to obtain fine flour, which was then subjected to analysis.ResultsThe results revealed that fat (5.35 ± 0.07%), protein (10.50 ± 0.00%), and crude fiber (8.57 ± 0.59%) contents were higher in hot‐air oven‐dried amber date fruit. Moisture (12.94 ± 0.63%), ash (2.37 ± 0.03%), and vitamin C (0.024 ± 0.00 mg/100 g) contents were reported to be higher in sun‐dried Sukkari date due to the slower drying process and exposure to lower drying temperatures during sun drying, which allows for minimal thermal degradation of heat‐sensitive compounds like vitamin C. Oven‐dried Amber date powder displayed greater water absorption (1.10 mL/g) and solubility (66.60%). In terms of microbial analysis, both hot air oven‐dried Amber and Sukkari dates had the lowest total viable count (1.19 × 105 and 9.45 × 104 CFU/mL, respectively).ConclusionHot air oven drying is a suitable method for drying date fruit as it results in the highest retention of protein, fiber, and ash content while also maintaining low moisture levels, reducing microbial growth, and improving shelf life.

Assessment of plum quality changes during postharvest storage using multispectral NIR technique

Plums are perishable fruit, and agriculture demands rapid nondestructive methods to be able to make decision on the storability and optimal postharvest technology. This study aimed to apply a multispectral technique utilizing selected NIR wavelengths to assess the quality of two plum cultivars popular on the Hungarian market. Samples of ‘Stanley’ and ‘Elena’ were stored at 1 °C, 5 °C, 10 °C and 15 °C for up to 24 days. The five bands at 906, 1060, 1336, 1454, and 1680 nm were selected based on the standard deviation values of the normalized spectra. These wavelengths are associated with vibrational overtones and combinations of C-H and O-H bonds. ANOVA confirmed the sensitive response of selected wavelengths to storage conditions, while the correlation analysis found significant relationship among absorbance readings, weight loss (WL) and soluble solids content (SSC). The SVM models achieved better performance in predicting WL and SSC in terms of R2, RMSEP, and RPD compared to PLSR. The validation revealed that SSC can be predicted using single SVM model for both cultivars with R2 = 0.984 and RMSEP = 0.196 %, while WL reached R2 = 0.853 and RMSEP = 1.188 %. Results suggest that prediction of WL requires individual model for each cultivar while prediction of SSC might work with one model for these cultivars.

Bio synthesis of chitosan from shrimp shell chitin using Streptomyces griseoincarnatus RB7AG:Characterization and application as coating material to enhance shelf life of tomatoes (var. Ruby pusa) in post-harvest storgae condition

In this investigation, chitosan was successfully obtained from shrimp shell chitin through microbial degradation by Streptomyces griseoincarnatus RB7AG. The resulting chitosan showcased remarkable characteristics, including high solubility, a high degree of deacetylation, a well-defined crystalline structure, and a rough surface with minimal pores. The application of chitosan as a coating material for tomatoes demonstrated significant preservation benefits compared to commercially available chitosan. The chitosan coating proved effective in minimizing weight loss, reducing the production of reactive oxygen species (ROS), and preserving essential compounds such as anthocyanin content and antioxidant enzymes in tomatoes. Firstly, the chitosan coating served as a physical barrier, preventing moisture loss and maintaining the tomatoes' structural integrity. Secondly, the antimicrobial properties of chitosan hindered the growth of spoilage-causing microorganisms, extending the shelf life of the tomatoes. Additionally, the chitosan coating exhibited antioxidant properties, scavenging ROS and preserving the natural antioxidants in tomatoes. Furthermore, the chitosan coating facilitated controlled gas exchange, allowing optimal levels of oxygen and carbon dioxide to maintain the freshness of the tomatoes without accelerating the ripening process. With the help of the above-mentioned mechanisms, the potential of the microbially synthesized chitosan to enhance the shelf life of the tomatoes can be explained which was found better than the commercially synthesized chitosan coating. This research underscores the potential of microbially synthesized chitosan as an effective coating material but also provides insights into the intricate mechanisms involved in preserving tomatoes. The findings pave the way for innovative applications of chitosan-based coatings in the food industry, ensuring prolonged freshness and nutritional quality of perishable fruits and vegetables.

Alternative drying method for chontaduro pulp (Bactris gasipaes) by pulsed microwaves: Physicochemical analysis and kinetic model

Chontaduro (Bactris gasipaes), is a species of palm common in Central and South America. This perishable fruit is classified as a drupe. The objective of this research was to evaluate pulsed-microwave drying effect on physicochemical properties and kinetic models of two chontaduro varieties (yellow and red). The results showed that fresh yellow and red chontaduros contained 55.01 % and 64.6 % of moisture, and 6.85 % and 7.03 % of protein, respectively. Both pulsed-microwave and convective drying (control) successfully produced dehydrated materials with moisture contents below 10 % and water activities around 0.2, indicating stable products. The pulsed-microwave drying required significantly less time to reduce the water content in the fruits than convective process. In drying kinetics, all mathematical models were suitable to describe the experimental data, with the Page model showing the highest accuracy according to R2 and lowest RSEM and χ2 values. pH, acidity, fat, fiber, and ash content did not show changes after drying. However, thermally sensitive compounds, as protein and β-carotenes, were affected. Samples after pulsed-microwave drying presented 3.63 % and 5.19 % of protein for yellow and red samples, respectively. β-carotenes were reduced until to 55.51 % by pulsed-microwave and 56.96 % for convective drying. Pulsed-microwave drying is an alternative method to obtain dried products with appropriate physicochemical properties, where the heat mechanism does not adversely affect food characteristics during a short processing time. The non-traditional drying methods are a viable alternative to obtain new dried products from conventional or non-conventional sources with good physical, chemical and nutritional properties, as an increasingly demanding market.

Surface Molding Hydrogel Film Initiated by ZIF-8 with Ethylene Adsorption Performance for Preserving Perishable Fruits.

The quality deterioration of postharvest fruits is greatly influenced by ethylene, leading to food wastage worldwide. Therefore, it is urgent to develop an efficient packaging strategy to reduce ethylene concentration and prolong the shelf life of perishable fruits. In this work, a surface-molding hydrogel film was created using ZIF-8 in combination with carboxymethyl starch (CMS) and carboxymethyl chitosan (CMCS). Specifically, ZIF-8 is first anchored on CMS and then rapidly cross-linked in situ with CMCS, forming ZIF-8@CC on the fruit surface (within 10 s). The perfect tight-fitting effects of ZIF-8@CC were observed on various fruit surfaces with different roughness (Ra: ranges from 102 to 308 nm). ZIF-8@CC could absorb 57.3% endogenous ethylene from bananas, and the interaction mechanism between ethylene and ZIF-8 was studied by molecular dynamics simulations, providing insights into the ethylene adsorption capacity of ZIF-8@CC. Moreover, ZIF-8@CC presented excellent antibacterial properties and achieved satisfactory ultralong preservation effects on both nonclimatic and climatic fruits (12 days for strawberries and 14 days for bananas) at room temperature. Importantly, ZIF-8@CC is easily removed, washed, and degradable. These findings offer an efficient and potential food packing material with multifunctional properties for preserving perishable fruits.

Artificial intelligence as a tool for predicting the quality attributes of garlic (Allium sativum L.) slices during continuous infrared-assisted hot air drying.

Effective drying methods are a highly suitable solution for ensuring stable food supply chains, reducing postharvest agricultural losses, and preventing the spoilage of perishable fruits and vegetables. Moreover, machine learning techniques are innovative and dependable, especially in addressing food spoilage and optimizing drying processes. This study utilized a continuous infrared (IR) hot air dryer to dry garlic (Allium sativum L.) slices. The experiments were conducted at different levels of IR power, air velocities (V), and temperature (T). The relationships between the input process parameters (IR, T, and V) and response parameters, including effective moisture diffusivity (Deff), drying time, and physicochemical properties of the dried slices (rehydration ratio [RR], total color change, flavor strength, and allicin content in the garlic), were modeled using an artificial neural network (ANN). Our findings showed that the maximum Deff of 6.8×10-10m2/s and minimum drying time of 225min were achieved with an IR of 3000W/m2, an air velocity of 0.7m/s, and a temperature of 60°C. The total color change and RR values increased with IR and higher air temperature but declined with higher air velocity. Furthermore, the garlic's flavor strength and allicin content levels decreased as the IR and air temperature increased. The results demonstrated a significant influence of the independent parameters on the response parameters (p<0.01). Interestingly, the ANN predictions closely matched the test data sets, providing valuable insights for understanding and controlling the factors affecting drying behaviors.

Carboxymethyl cellulose based edible nanocomposite coating with tunable functionalities and the application on the preservation of postharvest Satsuma mandarin fruit

This study introduces an innovative carboxymethyl cellulose (CMC)-based edible nanocomposite coating, with two-dimensional layered double hydroxide nanosheets (2D LDH-NSs) and shellac, engineered to address challenges in fruit preservation. The synergistic integration of shellac and LDH-NS into the CMC matrix is strategically designed with tunable functionalities, encompassing wettability, gas barrier, and tensile properties. Our findings reveal that incorporating shellac and LDH-NS significantly improves the coating's wettability on the mandarin fruit surface, thus bolstering its adherence and uniformity, alongside enhancing its water vapor barrier efficacy and influencing the oxygen permeability. The application of this novel edible nanocomposite coating on Satsuma mandarin (Citrus unshiu Marc.) fruits has yielded promising outcomes in prolonging postharvest shelf life while preserving essential quality attributes, including peel surface morphology, weight loss, hardness, color retention, and nutritional values. Our work signifies a significant leap forward for the edible coating technology and bolsters the postharvest preservation of perishable fruits.

Strong, tough self-healing multi-functional sodium alginate-based edible composite coating for banana preservation

Edible coatings are a new green technology for preventing the rotting of fruits and extending their shelf lives. However, during storage, respiratory processes can generate large amounts of water, causing the dissolution of these coating. Furthermore, these coating can be mechanically damaged. Therefore, the development of strong, tough, waterproof and self-healing edible coatings is highly desirable. Herein, gluconolactone was slowly oxidized to generate gluconic acid, which was further used to protonate amino groups in wheat gluten (WG), forming strong electrostatic interactions, hydrogen bonds and ester bonds between soy hull nanocellulose (SHNC) and sodium alginate (SA). The introduction of WG and SHNC improved the mechanical strength, hydrophobicity and water retention of the composite film from 28 MPa, 33.2° ± 1.18° and 19.43° ± 0.83° to 60 MPa, 45.13° ± 1.53° and 41.47° ± 0.96°, respectively. Further, the composite film exhibited excellent self-healing, UV resistance and gas-barrier properties. Banana preservation experiments showed that at 25 °C and 50 % RH, the composite coating effectively slowed the mass loss and softening of bananas, delayed the browning of banana peels and ripening of fruit pulp, and extended the shelf life of bananas to 7 days. Therefore, this study provides a new perspective for the preparation of a new, strong, tough, waterproof and self-healing multi-functional edible coating with high potential for the preservation of perishable fruits.

The Selective Return of Labor Casualization in Western European Ports

This study examines the impact of demands for labor flexibility on the peculiar post-World War II labor regimes in the ports of Antwerp and Hamburg. These labor regimes included the formation of monopolistic pools of unionized dockworkers, which guaranteed companies a steady supply of experienced personnel and an elementary form of job security for registered workers. The study argues that dockworkers were able to more or less defend the pool system. However, a "market" labor control regime developed for logistical workers outside the confines of these ports, in the immediate vicinity of these ports as well as in Vlissingen, a new port near Antwerp. Vlissingen has become particularly important for the handling of perishable fruit, such as bananas, whose handling requires a high degree of flexibility. The research is guided by the power resources approach and the concept of labor control regimes. It includes field visits and expert interviews.

Isolation and utilization of lignin-containing nanocellulose as a bio-based coating for preserving perishable fruit

The use of nanocellulose in coatings for preserving perishable fruits and vegetables is increasing because it can maintain the shelf-life by delaying ripening and quality deterioration. In this research, lignin-containing nanocellulose (LCNC) was extracted from sugarcane bagasse through steam explosion followed by acid hydrolysis. The LCNC suspension with varying concentrations (0.3 %, 0.6 %, and 1.0 % w/v) in water was utilized as bio-based coating on mango to extend the shelf life. The physical and chemical changes of mangoes every 5 days were determined and compared with cellulose nanocrystal (CNC) coating (without lignin). The transmission electron microscopy (TEM) analysis revealed LCNC has smaller size with average length of 127.13 ± 26.21 nm and a diameter of 4.36 ± 0.96 nm compared to the CNC. The LCNC offered antioxidant activiity and UV-shielding properties. The mangoes treated with CNC showed changes in color after coating and the highest reduction of ripening during storage. At 1.0 % w/v, LCNC could delay the fruit ripening for at least 10 days compared to mangoes without coating. It also showed a higher preservation of peel color, titrate acidity, and firmness of the mangoes than the CNC coated. The findings suggested that LCNC could be a promising bio-based nanocoating for mangoes to delay their ripening and deterioration.

Influence of Soursop Fruit Tea Concentration on the Fermentation and Quality Attributes of Water Kefir Beverages

Soursop is a seasonal and highly perishable fruit with a short shelf life after harvest. Therefore, fermentation with water kefir could be a great combination to develop a novel probiotic and dairy-free alternative beverage with distinctive flavors all year round. Therefore, this study aimed to formulate and characterize fermented beverages utilizing soursop fruit tea and water kefir microorganisms. An evaluation of physical parameters, antioxidant capacity, microbiological profiles, and sensory attributes was conducted after the fermentation process of the soursop water kefir. The result indicated that pH and Brix values remained in the acceptance range for consumption. According to microbiological results, all water kefir samples provided a high number of lactic acid bacteria and yeasts, although no significant differences were observed in microbial counts. Furthermore, the organoleptic acceptability of the fruit water kefirs was encouraging, particularly at a 1% initial soursop fruit tea concentration, with favorable ratings for taste and overall acceptability.

Green-synthesized antibacterial and unidirectional water-permeable polylactic acid/ZnO composite film for enhanced preservation of perishable fruits

Preserving perishable fruits during transportation and storage is a critical challenge in modern logistics and supply chains. This study developed an antibacterial and unidirectional water-permeable tri-layered polylactic acid/ZnO composite film using green biosynthesis and electrospinning technologies to protect highly perishable non-climacteric fruits. The composite film, with encapsulated ZnO nanoparticles, exhibited exceptional antibacterial properties, achieving a 99.999 % inhibition rate against Escherichia coli and Staphylococcus aureus. Additionally, the film's unidirectional water permeability allowed water droplets to penetrate its surface within 1.10 s, ensuring effective moisture retention. When used to package strawberries, cherries, and grapes, the film significantly reduced decay and moisture loss, keeping strawberries fresh for 8 days and cherries and grapes for 12 days at room temperature. This polylactic acid/ZnO composite film shows great potential for enhancing the preservation of perishable fruits in packaging applications.

EFFET COMPARE DES FERTILISATIONS ORGANIQUES ET MINERALES SUR LA PRODUCTION ET LA CONSERVATION DE LA TOMATE FRAICHE (Solanum lycopersicumL.) DANS LA PREFECTURE DE LA KOZAH AU TOGO

The tomato (Solanum lycopersicum) is a crucial vegetable for human nutrition and an important source of income for farmers. In response to increasing demand, producers increasingly use chemical inputs, raising serious health and environmental concerns. As a perishable fruit, the tomato rapidly deteriorates after ripening, making preservation a major challenge. To promote sustainable production and conservation, a study was conducted at the agriculturalexperimental station of the University of Lome, located atTchitchao, in the Kara region of Togo. The study assessed the effects of four types of fertilizers on agronomic parameters and the shelf life of two tomato varieties - ANAYAand MONA. A randomized block design was employed, with five treatments: SR1 GOLD, poultry manure, compost, NPK, and a control. The results indicate that poultry manure significantly enhances the growth, yield, and conservation of tomatoes compared to the other treatments. The application of 20 t/ha of poultry manure increased production by 86.67% for the MONAvariety and 65.11% for the ANAYAvariety compared to the control. Additionally, the manure extended the shelf life by two weeks for MONA and one week for ANAYA, compared to the NPK treatment, under ambient conditions. Under refrigerated storage, tomatoes treated with poultry manure exhibited the lowest rate of spoilage up to the tenth week, suggesting that poultry manure is a viable alternative for improving both the production and preservation of tomatoes.

In vitro antifungal activity and in vivo edible coating efficacy of insect-derived chitosan against Botrytis cinerea in strawberry

Strawberry is a perishable fruit, susceptible to development of rot by a range of fungi, in particular Botrytis cinerea. Chitosan represents an alternative to agrochemicals for improving shelf-life and fighting fungal pathogens. A chitosan-based coating derived from pupal exuviae of Hermetia illucens has been recently formulated for improving shelf-life of strawberry stored at 4 °C and mixed condition (4 °C and room temperature). The effects of a decolored (PEDEC) and not decolored (PEND) chitosan from the black soldier fly were evaluated and compared with commercial chitosans from crustaceans (CCs), in vitro and in vivo. An inhibition/reduction of fungal growth and a disturbance of normal fungal morphology were observed, being MIC of 0.5 mg mL−1 and 1 mg mL−1 and growth inhibition of 70 % and 4% for PEND and PEDEC, respectively. Both edible coatings distributed via aerograph showed equal or better potential application than CCs in controlling B. cinerea in strawberry post-harvest treated. Different effects for chitosans depended on their different molecular weight and deacetylation degree distributions, and the presence or absence of melanin pigments in their structure. PEND could act directly against the fungus, with effects predominantly associated with fungitoxic properties; PEDEC might principally provide viable alternatives, such as the elicitation of biochemical defense responses in fruits, for example through total phenols, in particular the flavonoids.

Antimicrobial and antioxidative electrospun cellulose acetate-essential oils nanofibrous membranes for active food packaging to extend the shelf life of perishable fruits

Food preservation is critical to meeting the growing demand for fresh foods. We construct novel active packaging using active chemicals to extend the shelf life of fresh fruit and vegetables. In our study, we harnessed electrospinning technology to manufacture cellulose acetate nanofibers (CANFs) using natural, highly volatile cinnamon bark oil (CNO) and clove bud oil (CBO). The CNO and CBO loaded electrospun fibers were characterized and applied as active packaging membrane to evaluate the impact on shelf life of fresh grapes and tomatoes. Scanning electron microscopy (SEM), fourier-transform infrared spectroscopy (FT-IR), and gas chromatography–mass spectrometry (GC–MS) analysis indicated a uniform volatile component distribution, average fiber diameters, regulated release kinetics, and substantial antioxidant, and antibacterial activities. The use of 50 % w/w CNO and CBO-loaded CANFs as an active food packaging membrane for a shelf-life study of fresh grapes and tomatoes at 4 °C confirmed the microbiological safety of consumption for 40 days compared to 15 days in control samples, with a lesser reduction in physiochemical properties despite sensory evaluation revealing a shelf-life extension until 30 days.The efficacy and potential benefits of sustainable and effective packaging strategies are highlighted in this study, making it a promising alternative for preserving perishable tomatoes and grapes.

Multifunctional bio-nanocomposite films integrated with essential oils@metal−phenolic network nanocapsules for durable fruit preservation

Food spoilage exacerbates global hunger and poverty, necessitating urgent advancements in food shelf life extension methodologies. However, balancing antibacterial efficacy for food preservation with human and environmental safety remains a significant challenge. Natural essential oils (EOs), known for their potent antibacterial and antioxidant properties, offer eco-friendly alternatives, yet their high volatility and instability limit practical applications. Herein, we conducted the encapsulation of EOs within biocompatible metal phenolic networks (MPNs) to create EOs@MPN nanocapsules. Subsequently, these nanocapsules were integrated into bio-nanocomposite films composed of natural soy protein isolate (SPI) and carboxymethyl cellulose (CMC). The resulting films exhibited robust mechanical properties (Tensile Strength >10 MPa) and significantly enhanced antioxidant activity (7-fold higher than pure films). Importantly, the synergistic combination of EOs and MPNs conferred enhanced antibacterial efficacy. Safety assessments confirmed the bio-nanocomposite films' high biodegradability (> 90 %) and negligible cytotoxicity, ensuring environmental sustainability and human health safety. In practical applications, the bio-nanocomposite films effectively delayed the surface browning of fresh-cut fruits for up to 48 h, demonstrating a pronounced synergistic antioxidative effect against oxidation. Moreover, tomatoes and blueberries packaged with the bio-nanocomposite films still maintained freshness for up to 12 days, offering promising strategies for extending the shelf life of perishable fruits. These findings underscore the potential of EOs@MPN-based bio-nanocomposite films as sustainable solutions for food preservation and highlight their practical viability in mitigating food spoilage and enhancing food security globally.

Biodegradable coating constructed from carboxycellulose nanofibers for high photocatalytic decomposition of ethylene and synergistic antibacterial what of perishable fruits

Postharvest fruits, especially climacteric fruits, are prone to ethylene ripening, browning and aging, microbial growth accelerated decay and other problems in natural environment. Herein, a carboxylated cellulose nanofibers/phytic acid‑titanium dioxide nanoparticles (CPT) biodegradable coating with “photocatalytic antibacterial barrier” structure，was developed by homogeneous dispersion of phytic acid(PA) complexed titanium dioxide nanoparticles (TNPs) in carboxylated cellulose nanofibers(CCNF). The CPT coating achieves effective dispersion and efficient utilization of TNPs through the complexation of PA. The coating ethylene clearance rate of CPT up to 70.89 %. Meanwhile, the coating exhibits excellent antibacterial (99.67 %), UV resistance, gas barrier. It was found that the CPT coating delays fruit ripening caused by ethylene, which effectively maintaining the quality of respiratory climacteric fruits and non- climacteric fruits, extending the shelf life of perishable fruit by up to 9 days. In particular, the coating is virtually biodegradable in soil after 21 days, which offers the possibility of replacing non-biodegradable multifunctional coatings in food packaging.

Effect of water chestnut based edible coating on the physicochemical quality and shelf life of apples

Preservation of perishable fruits and vegetables through edible coatings having functional roles, has gained importance now a days. The present study was designed to investigate the effect of water chestnut powder-based edible coatings on the quality and shelf life of apples (Kala kullu). Two treatments, T1 and T2, were developed by utilizing two different concentrations of heated water chestnut powder (2% and 2.5%, respectively). Whereas, 2% guar gum (T0+) was accustomed as positive control, and uncoated apples as negative control (T0−). Before developing emulsions, water chestnut powder was subjected to chemical, functional and structural analysis, after that emulsions developed were used to coat apples, which were investigated for physicochemical and sensory parameters, during 80 days storage at 20 °C. The findings indicated that emulsion capacity, emulsion stability, foaming capacity and viscosity of the coatings was significantly high (p ≤ 0.05) for T2, as compared to T1. During the storage of apples, significant (p ≤ 0.05) decrease in the weight loss and decay percentage was observed in T2. Increased pH and decrease in titratable acidity were also noted in T2. Coated apples (both T2 and T1) maintained the firmness of apples during storage duration, as compared to the uncoated ones. Significantly high (p ≤ 0.05) total phenolic contents and antioxidant capacity was shown by T2 as compared to other treatments, as during storage a comparatively lesser decrease in the values of these parameters was observed for T2. Sensory analysis results showed that T2 was given high scores for color, texture, taste, flavor and overall acceptability, as compared to other treatments. It was noted that T2 showed better outcomes in terms of sensory and physiochemical attributes, thus edible coatings having 2.5% water chestnut powder could be used to increase the shelf life of fruits.Graphical abstract