Enhancing Postharvest Quality of Blackberries: Impact of Sonicated and Microwave-Assisted Pasteurized Edible Coating Gels at Different Storage Temperatures

Blackberries (<i>Rubus fructicosus</i> L.) are categorized as functional foods, as they are rich in bioactive compounds. Due to limited shelf life and susceptibility to postharvest quality deterioration, it is imperative to investigate postharvest interventions that can prolong the fruit's quality. This research aimed to develop sonicated and microwave-assisted pasteurized (SMAP) edible gels with citrus peel essential oil (CPEO). Additionally, we aimed to evaluate the effects of different temperatures (4, 20 and 30 °C) on the postharvest quality of the following blackberry treatments:control (C), blanched (B), coated (SMAP) and blanched + coated (B+SMAP). The synergistic effect of B+SMAP coating gels was more effective at maintaining the quality of blackberries after 21 days in storage by inhibiting fruit weight loss by 18% and fruit decay by 65% compared to the control group at 4 °C. The SMAP-coated fruits limited total flavonoid reduction by 23% and total flavanols by 24% when stored at 4 °C after 21 days. The B+SMAP treatment hindered the loss of total phenolic content by 16%, total antioxidant activity by 27% and DPPH radical scavenging activity by 19% under storage at 4 °C for 21 days. We concluded that the SMAP coating gel is an innovative and health-friendly approach for extending the postharvest quality of blackberries during storage.