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Enhancing Shelf-Life Quality of Mexican Lime (Citrus Aurantifolia) Fruit Using Gelatin Edible Coating Incorporated with Pomegranate Seed Oil

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Abstract

Mexican lime fruits exhibit a limited postharvest shelf life when stored under ambient conditions, primarily attributed to the progressive color alteration and loss of freshness. In the present study, we aimed to assess the impact of a gelatin-based edible coating enriched with pomegranate seed oil (PSO) on the quality of Mexican lime (Citrus aurantifolia) fruits during a storage period of 24 days at a temperature of 20 ± 2 ℃ and 50–60% relative humidity. The results showed that treatments considerably delayed the reduction in weight of lime fruit. The highest total phenol, flavonoid content, and antioxidant capacity were observed in fruits treated with gelatin 0.5% + PSO and gelatin 0.5% alone. The highest activity of POD and CAT was observed in the fruit treated with gelatin 1% and gelatin 1% + PSO, respectively. PSO treatment alone showed the higher PPO enzyme activity and increased the browning of fruit peel and reduced marketability of lime fruit. Overall, the results of this study indicate that the application of a 0.5% gelatin coating, either alone or in combination with PSO, can be considered as a promising approach to enhance the shelf-life quality of lime fruits.

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The authors confirm that all data supporting the findings of the study are included in the manuscript. Raw data that support the findings of the current study are available from the corresponding author on reasonable request.

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Acknowledgements

This study as a research project was financially supported by the University of Hormozgan, Iran.

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  1. Department of Horticultural Sciences, Faculty of Agriculture and Natural Resources, University of Hormozgan, Bandar Abbas, Iran

    Mahbobeh Mohammadi, Somayeh Rastegar & Soheila Aghaei Dargiri

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  1. Mahbobeh Mohammadi
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Correspondence to Somayeh Rastegar.

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Mohammadi, M., Rastegar, S. & Aghaei Dargiri, S. Enhancing Shelf-Life Quality of Mexican Lime (Citrus Aurantifolia) Fruit Using Gelatin Edible Coating Incorporated with Pomegranate Seed Oil. Applied Fruit Science 66, 121–132 (2024). https://doi.org/10.1007/s10341-023-01014-3

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