Abstract
Peaches are grown in many Egyptian orchards for local and global fresh market sales. The interior fruit tissue breakdown (IFTB), often resulting in decayed peaches, is a severe problem during marketing. Therefore, to minimize FTB of peaches, in this study, gum arabic (GA) and polyvinylpyrrolidone (PVP) were mixed with different concentrations of salicylic acid (SA) (0, 1, and 2 mM) and were applied as edible coating to extend the shelf life of peach fruits. Mature peaches were selected and harvested when peaches reached total soluble solid content (SSC: 8.5%) and fruit firmness of about 47 N. Fruits were coated and stored at room temperature (26 ± 1 °C and air humidity 51 ± 1%) for 10 days during two seasons: 2020 and 2021. Fruit coated with GA/PVP-SA 2 mM showed a significant (p < 0.05) inhibition in degrading enzyme activities (CWDEs), such as lipoxygenase (LOX), cellulase (CEL), and pectinase (PT), compared to uncoated and coated fruits during the shelf-life period. Hence, cell wall compartments were maintained. Consequently, there was a reduction in browning symptoms in fruits by inhibiting polyphenol oxidase (PPO) and phenylalanine ammonia-lyase (PAL) activities. Thus, the fruit skin browning index showed almost no symptoms. The lipid peroxidation process and ionic permeability declined as well. The result suggests that, by applying GA/PVP-SA 2 mM as an edible coating, fruit tissue breakdown can be minimized, and the shelf life of peach can be extended up to 10 days without symptoms of tissue breakdown.
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Claims 6
Claim · model-written summary
GA/PVP-SA 2 mM coating significantly inhibited degrading enzyme activities (CWDEs) of peach fruit compared with uncoated and coated fruits.
- Taxon
- Prunus persica
Prunus persicat0 - Treatment
- GA/PVP-SA 2 mMe1
- Gene
- lipoxygenase (LOX), cellulase (CEL), and pectinase (PT)e1
- Outcome
- degrading enzyme activities (CWDEs)e1
- Direction
- inhibitione1
- Comparator
- uncoated and coated fruitse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Peach Fruit (Prunus persica)”
e1“Fruit coated with GA/PVP-SA 2 mM showed a significant (p < 0.05) inhibition in degrading enzyme activities (CWDEs), such as lipoxygenase (LOX), cellulase (CEL), and pectinase (PT), compared to uncoated and coated fruits during the shelf-life period”
Claim · model-written summary
GA/PVP-SA 2 mM coating reduced browning symptoms of peach fruit by inhibiting polyphenol oxidase and phenylalanine ammonia-lyase activities.
- Taxon
- Prunus persicaPrunus persicat0
- Treatment
- Fruit coated with GA/PVP-SA 2 mMe0
- Gene
- polyphenol oxidase (PPO) and phenylalanine ammonia-lyase (PAL)e2
- Outcome
- browning symptomse2
- Direction
- reductione2
- Comparator
- uncoated and coated fruitse3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Peach Fruit (Prunus persica)”
e0“Fruit coated with GA/PVP-SA 2 mM”
e2“Consequently, there was a reduction in browning symptoms in fruits by inhibiting polyphenol oxidase (PPO) and phenylalanine ammonia-lyase (PAL) activities”
e3“compared to uncoated and coated fruits during the shelf-life period”
Claim · model-written summary
GA/PVP-SA 2 mM coating left the fruit skin browning index at almost no symptoms in peach fruit.
- Taxon
- Prunus persicaPrunus persicat0
- Treatment
- Fruit coated with GA/PVP-SA 2 mMe0
- Outcome
- fruit skin browning indexe4
- Qualifier
- almost no symptomse4
- Comparator
- uncoated and coated fruitse3
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Peach Fruit (Prunus persica)”
e0“Fruit coated with GA/PVP-SA 2 mM”
e4“the fruit skin browning index showed almost no symptoms”
e3“compared to uncoated and coated fruits during the shelf-life period”
Claim · model-written summary
GA/PVP-SA 2 mM coating reduced lipid peroxidation and ionic permeability of peach fruit.
- Taxon
- Prunus persicaPrunus persicat0
- Treatment
- Fruit coated with GA/PVP-SA 2 mMe0
- Outcome
- lipid peroxidation process and ionic permeabilitye5
- Direction
- declinede5
- Comparator
- uncoated and coated fruitse3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Peach Fruit (Prunus persica)”
e0“Fruit coated with GA/PVP-SA 2 mM”
e5“The lipid peroxidation process and ionic permeability declined as well”
e3“compared to uncoated and coated fruits during the shelf-life period”
Claim · model-written summary
GA/PVP-SA 2 mM coating maintained cell wall compartments of peach fruit.
- Taxon
- Prunus persicaPrunus persicat0
- Treatment
- Fruit coated with GA/PVP-SA 2 mMe0
- Outcome
- cell wall compartmentse6
- Direction
- maintainede6
- Comparator
- uncoated and coated fruitse3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Peach Fruit (Prunus persica)”
e0“Fruit coated with GA/PVP-SA 2 mM”
e6“cell wall compartments were maintained”
e3“compared to uncoated and coated fruits during the shelf-life period”
Claim · model-written summary
GA/PVP-SA 2 mM coating extended the shelf life of peach fruit up to 10 days without symptoms of tissue breakdown.
- Taxon
- Prunus persicaPrunus persicat0
- Treatment
- Fruit coated with GA/PVP-SA 2 mMe0
- Outcome
- shelf life of peache7
- Direction
- extendede7
- Value
- up to 10 dayse7
- Comparator
- uncoated and coated fruitse3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Peach Fruit (Prunus persica)”
e0“Fruit coated with GA/PVP-SA 2 mM”
e7“the shelf life of peach can be extended up to 10 days without symptoms of tissue breakdown”
e3“compared to uncoated and coated fruits during the shelf-life period”
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