Effects of polysaccharide-based coatings on postharvest storage life of grape: measuring the changes in nutritional, antioxidant and phenolic compounds

In this study, the effect of postharvest coating of chitosan (CH) 1.0%, gum ghatti (GG) 1.0% and combine of each other, on nutritional properties, phenolic compounds and antioxidant capacity of 'Rishbaba' grape (Vitis vinifera L.) was evaluated during 60 days of cold storage. Coating with 1.0% CH solely or in combined with 1.0% GG caused a considerable retain in grape berries phenolic acids compared to uncounted samples after the 60th day. Moreover, flavanols and flavan-3-ols content were found to be highest in fruits treated with CH and GG complex. At the end of storage, the highest concentrations of delphinidin, cyanidin, pelargonidin and malvidin were found in grapes coated with CH in combined with GG. The highest antioxidant capacity and the lowest polyphenol oxidase activity were related to samples treated with CH and GG complex. Also, the combination effects of CH and GG at 1.0% were the most efficient for soluble sugars and polyamines accumulation. The CH + GG complex had the best result on prohibiting grape fungal decay. The results showed a research increase of this complex that these are a strong potential strategy to produce coatings for improving the postharvest quality of fruits and could be considered as a good solution to preserve many components of them.

Automated summary

The combination of chitosan and gum ghatti coating showed positive effects on retaining nutritional properties, phenolic compounds, and antioxidant capacity of 'Rishbaba' grape during cold storage, while also inhibiting fungal decay.