Impact of Edible Coating on Papaya Fruit Fresh-Cut Quality during Cold Storage

Allam, Nada; Mostafa, Yehia Salah

doi:10.21608/ejoh.2025.378047.1285

Impact of Edible Coating on Papaya Fruit Fresh-Cut Quality during Cold Storage

Document Type : Original Article

Authors

Nada Allam ¹
Yehia Salah Mostafa ²

¹ Department of Horticulture, Faculty of Agriculture, Suez Canal University, Egypt

² Department of Pomology, Faculty of Agriculture, Alexandria University, Egypt.

10.21608/ejoh.2025.378047.1285

Abstract

The study investigated the effect of Aloe vera gel alone and combined with lemon essential oil and chitosan as a possible alternative edible coating for maintaining quality of fresh-cut papaya cubes. The cubes were dipped in treatment solutions which were: chitosan (1%), chitosan (2%), Aloe vera gel (40 %), Aloe vera gel (40%) combined with lemon essential oil (1%), lemon essential oil (1%) and distilled water (control). Samples treated with Aloe vera gel (40%) combined with lemon essential oil (1%) had the best results in terms of weight loss, titratable acidity, vitamin C content, color values and total antioxidants while chitosan (2%) was the most effective treatment in reducing browning index, introducing the best sensory attributes, and increased total phenolics by 250% approximately than control.

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