Impact of the edible coating during low-temperature storage on plum (Prunus domestica L.) quality and postharvest life

This research sought to assess the impact of edible coatings on the quality characteristics and shelf life of plum fruits. In the current study, different food additives, such as sodium alginate (SA) and chitosan (CH), were used to coat plums, and qualitative parameters were analysed alongside uncoated fruits. Their effects on the plum fruits dipped for 5 minutes in different concentration solutions were assessed, and these fruits were stored at 4 ℃. The findings of the research indicated that edible coating, particularly chitosan (1.5%), had a positive influence on plum quality during storage. Moreover, the use of edible coatings improved plum quality and extended shelf life. Consequently, it can be concluded that post-harvest edible coating treatment has the potential to control decay rates, prolong shelf life, maintain valuable plum traits, and provide reliable benefits to both consumers and the fruit industry due to the effect of chitosan (1.5%).