therapeutic action: preservation of fruit quality

Edible Coating Based on Konjac glucomannan Loading Ocimum gratissimum Essential Oil for Postharvest Preservation of Orange

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Researchers developed a special edible coating made from konjac glucomannan and basil essential oil that can be applied to oranges to keep them fresh longer. The coating acts as a protective barrier that slows down moisture loss and microbial growth while allowing the fruit to breathe. When applied to Mandarin oranges, this coating extended their shelf life by 8 days, kept them firmer, and reduced spoilage compared to uncoated oranges.

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Isolation and Identification of Postharvest Rot Pathogens in Citrus × tangelo and Their Potential Inhibition with Acidic Electrolyzed Water

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Tangelo fruits suffer from fungal rot during storage caused primarily by two fungi: Penicillium citrinum and Aspergillus sydowii. Researchers tested acidic electrolyzed water (AEW), a safe and environmentally friendly treatment, and found it effectively kills these fungi by damaging their cell membranes and causing them to leak their contents. This treatment could replace harmful chemical fungicides while keeping tangelo fruits fresh and safe for consumers.

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Caseinate–Carboxymethyl Chitosan Composite Edible Coating with Soybean Oil for Extending the Shelf Life of Blueberry Fruit

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This study developed a special edible coating made from natural proteins and carbohydrate polymers with soybean oil to keep blueberries fresh longer. When blueberries were dipped in this coating and refrigerated, they lost less water, stayed firmer, and developed less mold compared to uncoated berries. The coating worked like an invisible protective layer that helped blueberries maintain their quality for up to 28 days, potentially reducing food waste and spoilage.

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Improvement of antioxidant capacity, aroma quality, and antifungal ability of cherry by phenyllactic acid treatment during low temperature storage

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Researchers found that treating sweet cherries with phenyllactic acid (PLA), a natural organic acid, can significantly extend their shelf life while keeping them fresh and flavorful. A treatment with 8 mmol·L⁻¹ PLA concentration worked best, reducing decay, maintaining firmness and sweetness, and improving the fruit’s natural antioxidant properties during cold storage. This natural preservative approach offers a safe alternative to chemical fungicides while preserving the delicious taste and nutritional quality that consumers value in cherries.

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