Effect of edible coating enriched with extracts on functional properties of round gourd (Benincasa fistulosa) during cold storage

This study evaluated the effect of guar gum and extract coatings on the bioactive compounds, physicochemical, physiological and microbiological parameters of round gourd fruit (RG). The coated fruits were monitored over 18 days of storage at 10°C (85% relative humidity). The lowest rates of increase in tested parameters were observed for guar gum coatings supplemented with ethanolic extracts. In case of bacterial enumeration in RG homogenate, methanolic and ethanolic extract coated RG showed decline in viable counts and the values were statistically significant. Significant increase in all tested parameters was observed for treated control (GG) and untreated control (UN). The UN and GG decayed after three and eight days of storage, respectively. Whereas, guar gum coatings containing extracts increased shelf life to 18 days at 10°C. The data obtained in this study supported the use of tested edible coatings as a safer alternative to preserve round gourd.