OSA starch-based edible coatings for shelf-life extension of ber (Ziziphus mauritiana lamk.)
Year: 2026
Type: article
Abstract: This study investigates the application of octenyl succinic anhydride (OSA) modified starch as an edible coating to enhance the shelf life and maintain the quality of ber fruit ( Ziziphus mauritiana Lamk.) cv. Umran during storage. Starch was extracted from pearl millet and chemically modified with OSA under different pH conditions (4, 6, & 8) to develop coating formulations. Ber fruits were coated, and both coated and uncoated fruits (control) were stored at low temperature (10 °C) for 14 days, and changes in physiological and biochemical parameters were monitored. The results showed that OSA-starch coatings (T5) retained more total soluble solids (17.88°B), ascorbic acid (63.5 mg/100 g), and titratable acidity (0.248%) at 14 days after storage compared to the uncoated control (T1) (19.50%, 17.16 °B, 46.4 mg/100 g, and 0.229%, respectively). Among the OSA starches prepared at different pH levels, the coating prepared at pH 8 (T5) was the most effective, showing the lowest weight loss (15.18%) and decay loss (2.40%) after 14 days of storage, while preserving higher levels of soluble solids and ascorbic acid than those at other pH levels. These findings highlight OSA-starch as a safe, edible, biodegradable, and cost-effective coating that can enhance the post-harvest shelf life of ber fruits, keep them fresh for a longer period, reduce losses, and add value in the fruit supply chain. Graphical Abstract
Language: English
Subfield: Plant Science
Domain: Life Sciences
Open Access status: hybrid
Estimated APC paid: $3,490
OpenAlex ID: W7125697609