Impact of Edible Coating Films on some Physiological, Physicochemical and Microbiological Properties of some Vegetable and Fruits

Edible coatings improve the mechanical handling properties of fruits and vegetables by acting as a barrier to respiratory gases and water vapor. They have emerged as a solution to extend the shelf life of fruits and vegetables after harvest. The objective of the current study was to look at the effect of some edible coating treatments pectin, gum Arabic and beeswax on some physiological, physiochemical, and microbiological properties of tangerine (Citrus reticulata L.), guava (Psidium guajava) and green bell pepper (Capsicum annuum L.) during postharvest storage at ambient temperature for six weeks. The results showed that the coating process affected the percentage of water loss from the fruits, reduced the concentration of total soluble solids (%), and increased the percentage of acidity measured as citric acid, the pH values were slightly affected by the coating process, with overall increases in pH during storage. A clear effect of the coating process was observed in reducing the microbial load of treated fruits compared to uncoated fruits, the results indicated a decrease in yeast and mold counts in tangerines, guavas, and green bell peppers after storage at ambient temperature, all coated and uncoated fruits were free of coliform microbes during the storage period. At the same time all investigated fruits treated with beeswax have longer shelf life at ambient temperature reached to six weeks compared to uncoated and other treated fruits with pectin and gum Arabic.