Work

Lipid Ester Edible Coating Preserves Postharvest Qualities of Soursop

Year: 2025

Type: article

Abstract: A lipid ester edible coating (Nature-Cote TM AVO) delayed the onset of senescence in the tropical fruit soursop ( Annona muricata ). The total soluble solids/titratable acidity of the coated fruit was 15% higher than the control. The total phenolic content and total antioxidant capacity of the coated fruit were 23% and 24% higher than the control, respectively. The presence of the alcoholic compounds 1-hexanol and 3-hexen-1-ol indicated that the control fruit progressed to a more advanced level of fermentation compared with the coating treated fruit.

Source: HortScience

DOI: 10.21273/hortsci18813-25

Authors: Yanan Lin, Chang Shu, Zahra Yusufali, Xiuxiu Sun

Institutions: Agricultural Research Service, United States Department of Agriculture, Daniel K. Inouye U.S. Pacific Basin Agricultural Research Center, Southeastern Fruit and Tree Nut Research Laboratory

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $3,000