Influence of Cactus Pear Mucilage-Based Edible Coating on Marketability and Edibility Parameters of Minimally Processed Loquat Fruits
Giorgia Liguori | Giuseppe Greco | Raimondo Gaglio | Luca Settanni | Paolo Inglese | Alessio Allegra
Loquat fruit, popular all over the world for its mild, subacid, and sweet taste, has been classified as a non-climacteric fruit with a very short postharvest life. The fruit decays quickly after harvest, and losses in titratable acidity, taste, and juiciness, and internal browning occurs rapidly during shelf life. The aim of our study was to assess the effects of cactus pear mucilage-based coating on quality, nutraceutical value, microbiological growth, and sensorial parameters of minimally processed white-flesh <i>Martorana</i> and orange-red-flesh <i>Gigante Rossa</i> loquat fruits during cold storage. The effect of mucilage edible coating on the postharvest life, qualitative attributes, and nutraceutical value of fruit were evaluated by coloring, firmness, total soluble solids content, titratable acidity, ascorbic acid, antioxidant activity, total phenols, and total carotenoids content. Our data showed a significant effect of mucilage coating on preserving quality, nutraceutical value, sensorial parameters, and improving postharvest life of minimally processed loquat fruits. Furthermore, coated fruits showed a significantly lower microbiological growth than uncoated loquat fruits during the cold storage period. Our study suggests that minimally processing coated loquat fruit could allow producers to also sell to the market loquat fruits that present large spotted areas in the epicarp, which are usually considered unmarketable.
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