Enhancing broccoli quality through coating with bene wild pistachio gum (Pistacia atlantica subsp. kurdika) and its essential oil

This study investigated a coating method that employed gum from the wild pistachio tree combined with its essential oil to enhance the shelf life of broccoli. For this purpose, broccoli florets were immersed in a coating solution containing bene gum and bene essential oil before being packaged and stored at 4 ± 1 °C for 15 days. During the storage period, the physicochemical characteristics of the samples were evaluated. The results demonstrated significant differences among the coatings. The levels of antioxidants and phenols in the control samples were lower than those in the coated samples. The coated samples displayed better texture and retained more weight; specifically, they had the least weight loss (7.20 %) and required the lowest shear force for cutting (23.68 N). The color and chlorophyll content of the control samples were lower than those of the coated samples. The coated samples had the highest vitamin C content (81.89 mg/100 g). Compared to the control samples, which exhibited increased yellowness, the samples coated with bene gum and essential oil displayed a noticeably greener appearance. In general, the coated florets exhibited better qualitative and quantitative characteristics, maintained superior freshness compared to the uncoated samples, and had a longer shelf life. • A novel edible coating using wild pistachio (bene) gum and essential oil effectively extended the shelf life of broccoli. • The coated samples retained higher antioxidant and phenol contents compared to the control. • The coating minimized weight loss and maintained better texture with a lower shear force requirement. • The chlorophyll and vitamin C content were significantly higher in coated samples, preserving their green color. • The coating improved the physicochemical properties and freshness of broccoli, leading to superior quality.