Effect of different mucilage-based edible coating on quality, nutraceutical, and sensorial parameters of minimally processed white-flesh loquat fruit during cold storage

Due to pulp browning, weight loss, firmness loss, and decay, loquat (Eriobotrya japonica (Thunb) Lindl.) fruit, and even more minimally processed fruit have a very short postharvest life. The aim of our study was to investigate the effects of various mucilage-based edible coatings derived from cactus pear (Opuntia ficus-indica L. Mill.) on quality, nutraceutical, and sensory parameters of minimally processed white-flesh loquat fruits ('Martorana'). Fresh-cut loquat fruit were dipped on four different edible coatings: the first based on cactus pear mucilage (EC1); the second based on cactus pear mucilage with 2% oregano essential oil (EC2); the third based on cactus pear mucilage with 40% glycerol (EC3), and the fourth based on cactus pear mucilage with 30% glycerol and 3% L-glutamine (EC4). These coatings were evaluated and compared with a control sample (CTR - distilled water) to assess their effect on the marketability and storability of loquat fruits during cold storage. The effect of the different mucilage edible coatings on the postharvest life, qualitative attributes, and nutraceutical value of fruit were evaluated by color, firmness, total soluble solids content, titratable acidity, sensorial analysis, visual score, ascorbic acid, antioxidant activity and total phenols. Our study showed that the application of innovative edible coatings based on cactus pear mucilage could extend the shelf life and improve overall quality of minimally processed loquat fruits.