The dual function of calcium ion in fruit edible coating: Regulating polymer internal crosslinking state and improving fruit postharvest quality

Abstract

The edible coating is proved to be a convenient approach for fruit preservation. Among these published explorations, naturally sourced macromolecules and green crosslinking strategies gain attention. This work centers on edible coatings containing Ca²⁺ as crosslinker for the first time, delving into crosslinking mechanisms, include alginate, chitosan, Aloe vera gel, gums, etc. Additionally, the crucial functions of Ca²⁺ in fruit's quality control are also elaborated in-depth, involving cell wall, calmodulin, antioxidant, etc. Through a comprehensive review, it becomes evident that Ca²⁺ plays a dual role in fruit edible coating. Specifically, Ca²⁺ constructs a three-dimensional dense network structure with polymers through ionic bonding. Moreover, Ca²⁺ acts directly with cell wall to maintain fruit firmness and serve as a second messenger to participate secondary physiological metabolism. In brief, coatings containing Ca²⁺ present remarkable effects in preserving fruit and this work may provide guidance for Ca²⁺ related fruit preservation coatings.

Keywords: Calcium ion; Edible coating; Fruit preservation; Green crosslinking; Postharvest quality.