Synergeistic Effect of Pectin and Karonda Polyphenols Composite Edible Coating On Post-Harvest Life of Ber (Zizyphus mauritiana Lamk.) Fruit

Abstract

Ber fruit is highly nutritious and is rich in bioactive compounds that are known to have several health benefits. Maintaining the quality of fruits during long term storage with polyphenolic extract in combination with edible coatings could be a novel way. Therefore, the present study is investigated to evaluate the potential application of pectin (1%) coating impregnated with karonda polyphenolic extract (KPPE) at concentrations of 0.5%, 1% & 1.5% on bioactive compounds, antioxidant capacity and quality of ber fruits during cold storage for 28 days. The results revealed that coating of ber fruits with pectin enriched in karonda polyphenolic extract markedly reduced spoilage, and maintained the firmness during the storage. The coating has resulted in higher retention of ascorbic acid, flavonoids, phenolics and antioxidant activity during storage. The treated fruits showed delayed ripening by slowing down the synthesis of carotenoids as compared to the control fruit. Further, the coating resulted in the lower activities of cell wall degrading enzymes, pectin methyl estarase (PME), and cellulase in the stored ber fruits. Moreover, the concentrations of karonda polyphenolic extract have worked in a dose-dependent manner in the coating system as pectin with 1.5% KPPE was found to be more effective in maintaining the quality and nutritional potential of ber fruit during storage.