Effect of gum arabic coating on antioxidative enzyme activities and quality of apricot (Prunus armeniaca L.) fruit during ambient storage.

ABSTRACT

The effect of gum arabic (GA) coating was studied on apricot fruit at 20 ± 1°C for 8 days. GA coating substantially reduced weight loss, disease incidence, malondialdehyde concentration, and hydrogen peroxide compared to the control. GA coating resulted in significantly higher total phenols, ascorbic acid, and antioxidant activity in contrast to the control. GA coating also suppressed cellulase, pectin methylesterase, and polygalacturonase activity in contrast to the non-coated fruit. In addition, GA-coated apricot fruit had substantially higher catalase, peroxidase, ascorbate peroxidase, and superoxide dismutase enzymes activities in contrast with the control. Similarly, GA coating inhibited soluble solids content increase and inhibited the reduction in titratable acidity in coated fruit. The fruit coated with GA coating also had significantly better sensory and overall eating quality compared to the control apricots. In conclusion, GA could be considered an appropriate edible coating for quality conservation of apricots. PRACTICAL APPLICATIONS Apricot is a well renowned and nutrients rich fruit. However, apricot has comparatively short shelf life potential due to its susceptibility to rapid senescence and deterioration under ambient conditions. GA is an eco-friendly and biodegradable coating which is considered relatively cheap as compared with other coating types. In our present work, application of gum arabic [GA (10%)] edible coating maintained significantly higher quality of harvested apricot fruit as compared with the control. The outcomes of the present work are of global significance with respect to apricot industry. So, GA coating could be considered an appropriate edible coating for quality conservation of the harvested apricot fruit.