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Acerola fruit has great nutritional and economic relevance; however, its rapid degradation hinders commercialization. The use of coatings reduces post-harvest biochemical modifications and provides physical and biological protection for vegetables such as acerola. This study developed and characterized an edible coating made from pearl pineapple peel flour (PPPF) and yam starch (YS) to preserve the quality standards of acerola fruits during storage at room temperature and under refrigeration. The edible coating, composed of 4 g of PPPF, 3 g of starch, and 10% glycerol, presented excellent moisture content (11%), light tone (L* 83.68), and opacity (45%), resistance to traction of 27.77 Mpa, elastic modulus of 1.38 Mpa, and elongation percentage of 20%. The total phenolic content of the coating was 278.68 ± 0.45 mg GAE/g and the antioxidant activity by DPPH was 28.85 ± 0.27%. The quality parameters of acerolas were evaluated with three treatments: T1—uncoated fruits; T2—fruits coated with 1% glycerol; and T3—fruits coated with PPPF-YS. The T3 treatment reduced the weight loss of stored acerolas, maintaining the light and bright color of the fruits, and delayed the decrease in soluble solids, especially in refrigerated fruits. Therefore, edible coatings based on pineapple flour and yam starch are effective technologies for controlling the physical and physicochemical parameters of acerolas during storage, benefiting the post-harvest quality of this fruit. [ABSTRACT FROM AUTHOR]

High levels of unsaturated fatty acids in Brazil nuts compromise their sensory quality through lipid oxidation. To mitigate this reaction, it is crucial to package nuts under a vacuum and in aluminate packaging. An alternative method is the application of an edible coating with antioxidant properties. This study aimed to develop an edible coating composed of carboxymethylcellulose and sorbitol, physically reinforced with nanocellulose, and chemically fortified with tocopherol. The edible coating was characterized based on its physical properties, mechanical strength, biodegradability, optical light transmission properties, color parameters, and water vapor permeability. Formulations CC5 (Carboxymethyl cellulose (CMC) + sorbitol + 5% nanocellulose) and CCT5 (CMC + sorbitol + tocopherol + soy lecithin + 5% nanocellulose) showed enhanced mechanical strength. The combination of nanocellulose with tocopherol in formulations CCT3 (CMC + sorbitol + tocopherol + soy lecithin + 3% nanocellulose) and CCT5 developed superior barriers to visible and ultraviolet light, a desired characteristic for coatings intended to increase the shelf life of Brazil nuts. The nuts coated with CC5 and CCT3 showed the lowest PV values at the end of the accelerated oxidation test conducted at 60 °C. [ABSTRACT FROM AUTHOR]

The fungus Colletotrichum gloeosporioides, which is the causal agent of anthracnose disease in green-skinned avocados, is responsible for significant postharvest fruit losses. In this context, strategies should be considered to avoid this problem. The use of essential oil (EO) can represent an alternative to contribute to antifungal activity, avoiding the use of chemical products, as their indiscriminate use can have harmful effects on human health. It is known that essential oil (EO) may exhibit antifungal activity and can be used as an alternative to chemical products. Therefore, the potential of using Lippia sidoides EO to control this fungus was investigated through in vitro evaluation (MIC and EC50) on C. gloeosporioides isolated from avocados. Furthermore, the potential of incorporating this oil with carboxymethylcellulose (CMC) for postharvest treatment in avocados was assessed in vivo to control anthracnose and maintain their physicochemical and sensory quality. The EO from L. sidoides demonstrated a MIC of 125 μl L−1 and an EC50 of 46.83 μl L−1 against this pathogen. The results indicated that the CMC edible coating associated with L. sidoides EO exhibited a positive effect on fruit quality during cold storage. In terms of sensory aspects, avocados treated with L. sidoides EO associated with CMC showed improved appearance compared to the control treatment. These findings suggest that L. sidoides EO has potential in the postharvest treatment of avocados. Additionally, these results are significant and unprecedented for this crop, as research on the postharvest effects of incorporating this EO with edible coatings in avocados is still limited. [ABSTRACT FROM AUTHOR]

Peaches are among the most well-known fruits in the world due to their appealing taste and high nutritional value. Peach fruit, on the other hand, has a variety of postharvest quality issues like chilling injury symptoms, internal breakdown, weight loss, decay, shriveling, and over-ripeness, which makes a challenging environment for industries and researchers to develop sophisticated strategies for fruit quality preservation and extending shelf life. All over the world, consumers prefer excellent-quality, high-nutritional-value, and long-lasting fresh fruits that are free of chemicals. An eco-friendly solution to this issue is the coating and filming of fresh produce with natural edible materials. The edible coating utilization eliminates the adulteration risk, presents fruit hygienically, and improves aesthetics. Coatings are used in a way that combines food chemistry and preservation technology. This review, therefore, examines a variety of natural coatings (proteins, lipids, polysaccharides, and composite) and their effects on the quality aspects of fresh peach fruit, as well as their advantages and mode of action. From this useful information, the processors could benefit in choosing the suitable edible coating material for a variety of fresh peach fruits and their application on a commercial scale. In addition, prospects of the application of natural coatings on peach fruit and gaps observed in the literature are identified. [ABSTRACT FROM AUTHOR]