Effect of Application of a Cactus Pear Mucilage-Based Edible Coating Enriched with Glycerol and L-Glutamine on Minimally Processed White-Flesh Loquats
Giuseppe Greco | Francesco Gargano | Miriam La Motta | Ignazio Maria Gugino | Giorgia Liguori
Loquat (Eriobotrya japonica Lindl.), a non-climacteric fruit, is susceptible to physical and mechanical damage, as well as decay, especially after minimal processing, resulting in a short postharvest lifespan The objective of our study was to evaluate the impact of a cactus pear (OFI) mucilage-based edible coating enriched with glycerol and l-glutamine on the quality and nutraceutical value of minimally processed white-flesh <i>Martorana</i> loquat fruits during cold storage. After washing and processing the cladodes, mucilage was extracted, and two different coatings (EC1: 60% OFI mucilage, 40% glycerol; EC2: 67% OFI mucilage, 30% glycerol, 3% glutamine) were formulated and compared with an untreated sample (CTR). Our analyses covered various parameters, including color, total soluble solid content, titratable acidity, antioxidant activity, and total phenols. Additionally, sensory analysis was conducted and visual scores were obtained. The results suggest that the application of a cactus pear mucilage-based edible coating, supplemented with glycerol and L-glutamine, effectively preserves the quality attributes of minimally processed loquat fruits.
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