Eco-Friendly Plant Polysaccharide-Based Sustainable Coating for Extension of Shelf Life and Removal of Pesticides in Horticulture Produce.

Abstract

Excessive use of chemical pesticides in farming has raised great concerns about food safety because of pesticide contamination in fruits and vegetables. Pesticides like chlorpyrifos have been linked to liver and kidney damage, respiratory problems, neurological disorders, developmental delays, endocrine disruption, and gut microbiota alterations. Moreover, rapid spoilage of perishable agricultural produce like fruits and vegetables contributes to huge postharvest losses every year and worsens food security. This study addresses these two concerns by developing an eco-friendly coating made of guar gum, vinegar, and tamarind pulp. The coating's antibacterial properties were tested against Escherichia coli and Staphylococcus aureus, while its antioxidant capacity was measured using DPPH assay. The effectiveness of the coating in reducing pesticide residues was analyzed through high-performance liquid chromatography (HPLC). The results showed antibacterial activity and high antioxidant capacity, with free radical scavenging activity of 61.33% for vinegar, 47.81% for tamarind, and 49.9% for the composite. HPLC analysis showed that the coating reduced chlorpyrifos residues on treated produce compared to the control. Moreover, the coating extended the shelf life of perishable fruits and vegetables by reducing moisture loss and microbial growth. These findings suggest that the tamarind-vinegar-guar gum composite is a sustainable solution to pesticide contamination and postharvest losses and a significant contribution to food safety and security.