USE OF ALMOND GUM AND GUM ARABIC AS NOVEL EDIBLE COATING TO DELAY POSTHARVEST RIPENING AND TO MAINTAIN SWEET CHERRY (PRUNUS AVIUM) QUALITY DURING STORAGE

Almond gum and gum arabic were used as edible coatings for sweet cherries in order to delay their ripening during postharvest storage at 2C and 90-95% relative humidity for 15 days. Coating of sweet cherries with 10% almond gum or gum arabic has been found to enhance their shelf life and postharvest quality. Fruits coated with almond gum or gum arabic showed a significant decrease in respiration rate as well as ethylene production. Moreover, coatings were able to delay changes in weight, firmness, titratable acidity, soluble solids concentration and color development compared with uncoated control fruit. The results suggested that by using almond gum as an edible coating, we can delay the ripening process and increase the shelf life of sweet cherries stored at 2C for 15 days without any spoilage and off-flavor.