Enhancing Frozen Storage Stability and Nutritional Quality of Barhi Dates Using Okra Extract and Gelatin‐Based Edible Coatings Combined With Different Packaging Systems

ABSTRACT The present study evaluated the effects of edible coatings based on okra extract and gelatin, combined with different packaging systems, on the physicochemical quality and nutritional characteristics of Barhi date fruits during frozen storage at −18°C. A factorial experiment consisting of five coating treatments (uncoated, okra extract 25 and 50 g L −1 and gelatin 50 and 100 g L −1 ) and three types of packaging (control, paper bags, polyethylene bags) was conducted in a completely randomized design with three replications. Fruits treated with polyethylene packaging containing 100 g L −1 gelatin showed the highest pH (5.83) and the highest total soluble solids (TSS, 45.3%+) compared to the control. The dry matter and carbohydrate contents were highest in fruits treated with 100 g L −1 gelatin (53.3% and 15.66%, respectively); this indicated a slower rate of respiration and sugar depletion. The protein content increased from all treatments, reaching 7.92% in fruits treated with 50 g L −1 okra extract, while sugar levels were maintained in two fruits treated with either 100 g L −1 gelatin (55.42%) or 50 g L −1 okra extract with polyethylene packaging (54.7%). Importantly, with the treatment of okra extract at 50 g L −1 , contents of nitrogen and phosphorus were increased by 42.8% and 14.3%, respectively. Overall, the combined application of edible coatings and polyethylene packaging effectively maintained several quality attributes of Barhi dates during frozen storage.