Effects of combinational use of controlled atmosphere, cold storage and edible coating applications on shelf life and quality attributes of fresh-cut persimmon fruit

Background: Persimmon fruits are cherished for their unique favor and high nutrient content. In the present study, the efects of Aloe vera-based edible coatings (EC) added with 1% ascorbic acid, 1% citric acid and 5% calcium chloride in modifed atmosphere packaging (MAP) and their impact on shelf-life quality of fresh-cut persimmon fruit, were investigated. The experimental design consisted of four treatments 1) Aloe vera edible coating+modifed atmosphere packaging (EC+MAP), 2) untreated fruit packaged with MAP (CTR+MAP); 3) Aloe vera-based edible coating in passive atmosphere (EC PASSIVE); 4) untreated fruit in passive atmosphere (CTR PASSIVE). Persimmon fruit were stored at 5 °C for 3, 6 and 9 days. At each storage time, frmness, weight loss, sugar content, organic acids, polyphenol oxidase (PPO), browning index respiration rate, sensory and microbiological analysis, were investigated. Results: Our results were confrmed also by the sensory analysis in which both EC-treated fruit scored the highest values for positive descriptors.EC+MAP treatment showed the most efective result in maintaining total carotenoids, ascorbic acid, glucose and CO2 inside packaging reducing the PPO activity and the fesh browning of persimmon slices. EC+MAP treatment controlled the growth of total mesophilic microorganisms, pseudomonads, Enterobacteriaceae, yeasts and molds. Conclusions: The obtained results confrmed the importance of coating composition in controlling post-harvest decay and maintaining fruit quality.