Shelf life extension of apricot fruit by application of nanochitosan emulsion coatings containing pomegranate peel extract

Abstract

The effect of nanochitosan coating containing pomegranate peel extract (PPE) at concentrations 0.5, 0.75 and 1% (w/v) on postharvest quality of apricot fruit was studied during storage at 4 °C for 30 days. Nanoemulsions showed significant increase in droplet diameter 275-400 nm, decrease in zeta potential -30-23 mV and viscosity 90-76 mPas^-1 with increase in PPE concentration. Results confirmed that apricot fruit treated with chitosan and 1% PPE showed significantly reduced decay percentage, weight loss, effectively retained DPPH radical scavenging activity, ascorbic acid, kept titratable acidity and firmness at high level than untreated fruit. Color attributes showed decrease in L*, a* values and significant increase in b* value. Nanochitosan containing 1% PPE significantly inhibited total psychrophilic bacterial count, yeast and mold count during storage. Our results suggest that chitosan coatings enriched with pomegranate peel extract has the potential to preserve the quality and extend shelf life of apricot.

Keywords: Apricot; Chitosan; Nanoemulsion; Pomegranate peel extract; Shelf life.