Journal Of Applied Biology And Biotechnology

Functional materials, along with plasticizers, surfactants, and other additives, dissolved in the right proportions in : various solvents form edible coatings play a significant role in the extension of fresh produce’s shelf-life. The aim of the study was to improve the quality of black plum during storage (Prunus salicina Lindl.) using gumghatti and lipid-based composite edible coatings. Different concentrations of gumghatti in combination with oils (coconut oil, jojoba oil, and chamomile oil) were coated onto plum fruits and stored at a temperature of 24 ± 5°C for 16 days. The physicochemical and biochemical changes occurring during the ripening of treated and untreated black plums were analyzed. Untreated plum fruits exhibited higher activity of cell wall softening enzymes compared with those treated with gumghatti alone and other formulations. Fruits treated with gumghatti and chamomile oil retained firmness better (6 lb) throughout the storage period. Treatment of plums with gumghatti in combination with chamomile oil and jojoba oil showed a significant impact on the retention of bioactive compounds like antioxidants, ascorbic acid, phenols, and anthocyanins. The findings offer suggestions for an economical and convenient alternative to maintain the keeping quality of black plum fruits stored at room temperature.