Mohamed A. Taher 1 , A. A. Lo’ay 2,* , Mostafa Gouda 3,4,* , Safaa A. Limam 5, Mohamed F. M. Abdelkader 6, Samah O. Osman 7, Mohammad Fikry 8 , Esmat F. Ali 9 , Sayed. Y. Mohamed 7, Hoda A. Khalil 10 , Diaa O. El-Ansary 11 , Sherif F. El-Gioushy 12, Hesham S. Ghazzawy 13,14,*, Aly M. Ibrahim 7, Mahmoud F. Maklad 15, Mohamed A. Abdein 16,* and Dalia M. Hikal
Abstract
Peaches are grown in many Egyptian orchards for local and global fresh market sales.
The interior fruit tissue breakdown (IFTB), often resulting in decayed peaches, is a severe problem
during marketing. Therefore, to minimize FTB of peaches, in this study, gum arabic (GA) and
polyvinylpyrrolidone (PVP) were mixed with different concentrations of salicylic acid (SA) (0, 1, and
2 mM) and were applied as edible coating to extend the shelf life of peach fruits. Mature peaches
were selected and harvested when peaches reached total soluble solid content (SSC: 8.5%) and fruit
firmness of about 47 N. Fruits were coated and stored at room temperature (26 1 C and air
humidity 51 1%) for 10 days during two seasons: 2020 and 2021. Fruit coated with GA/PVP-SA
2 mM showed a significant (p < 0.05) inhibition in degrading enzyme activities (CWDEs), such
as lipoxygenase (LOX), cellulase (CEL), and pectinase (PT), compared to uncoated and coated
fruits during the shelf-life period. Hence, cell wall compartments were maintained. Consequently,
there was a reduction in browning symptoms in fruits by inhibiting polyphenol oxidase (PPO) and
phenylalanine ammonia-lyase (PAL) activities. Thus, the fruit skin browning index showed almost
no symptoms. The lipid peroxidation process and ionic permeability declined as well.
محمد عبدالحميد عابدين | MOHAMED ABD ELHAMEID ABDEIN | 4462