Modulating Antioxidant Capacity and Preserving Chlorophyll Levels in Pointed Gourd (Trichosanthes dioica Roxb.) through Synergistic Application of 6-Benzylaminopurine and Sodium Alginate Coating during Ambient Storage

Under ambient conditions, maintaining the shelf life of pointed gourd (Trichosanthes dioica Roxb.) beyond 2-3 days after harvest becomes a challenge. In this study, we explores the impact of combining 6-benzyl amino purine (BAP) treatment with alginate coating on extending the shelf life and preserving the quality of pointed gourd. Pointed gourd were treated with 2 mM and 3 mM 6-benzylaminopurine solutions, alone or with a 2% sodium alginate coating, whereas control were treated with distilled water. The experiment was conducted over a continuous 6 days storage period at ambient condition, and parameters including weight loss, chlorophyll and carotenoid levels, lipid peroxidation, antioxidant content, phenol, flavonoids and radical scavenging activity were monitored at arbitrary intervals of 2 days. Results showed that applying 3.0 mM 6-benzylaminopurine and sodium alginate coating effectively reduced weight loss, preserved chlorophyll and carotenoid levels, and inhibited lipid peroxidation. During storage, the treatment maintained high levels of antioxidants, phenols, flavonoids, and radical scavenging activity. These results suggest that BAP treatment combined with alginate coating offers a promising solution for improving the post-harvest quality and shelf life of pointed gourd.