Food Chemistry 349 (2021) 129149

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Food Chemistry
journal homepage: www.elsevier.com/locate/foodchem

Shelf life extension of apricot fruit by application of nanochitosan emulsion

coatings containing pomegranate peel extract
Amir Gull a, Nusrat Bhat b, Sajad Mohd Wani a, *, Farooq Ahmad Masoodi b, Tawheed Amin a,
Shaiq Ahmad Ganai a
a
Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Science & Technology, Shalimar, Srinagar 190025, India
b
Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India

A R T I C L E I N F O A B S T R A C T

Keywords: The effect of nanochitosan coating containing pomegranate peel extract (PPE) at concentrations 0.5, 0.75 and 1%
Apricot (w/v) on postharvest quality of apricot fruit was studied during storage at 4 ◦ C for 30 days. Nanoemulsions
Nanoemulsion showed significant increase in droplet diameter 275–400 nm, decrease in zeta potential − 30–23 mV and viscosity
Chitosan
90–76 mPas− 1 with increase in PPE concentration. Results confirmed that apricot fruit treated with chitosan and
Pomegranate peel extract
1% PPE showed significantly reduced decay percentage, weight loss, effectively retained DPPH radical scav­
Shelf life
enging activity, ascorbic acid, kept titratable acidity and firmness at high level than untreated fruit. Color at­
tributes showed decrease in L*, a* values and significant increase in b* value. Nanochitosan containing 1% PPE
significantly inhibited total psychrophilic bacterial count, yeast and mold count during storage. Our results
suggest that chitosan coatings enriched with pomegranate peel extract has the potential to preserve the quality
and extend shelf life of apricot.

1. Introduction investigate alternative innovatory techniques that could be employed to

Apricots (Prunus armeniaca L.) are generally cherished by consumers
due to their sensible flavor and distinctive taste. Nutritionally these are
chief sources of phenolics, carotenoids and vitamins especially A and C
(Campbell & Padilla-Zakour, 2013). Chlorogenic acid, neochlorogenic
acid, catechin and epicatechin, are the dominant phenolic compounds
found in apricots (Huang et al., 2013). These act antimicrobial, anti­
mutagenic, anti-inflammatory and anti-allergic agents and could suc­
cessfully inhibit coronary heart diseases and cancer (Chang, Alasalvar, &
Shahidi, 2016). Apricot being climacteric and highly perishable stone
fruit, its shelf life is limited by postharvest factors such as decay, weight
loss, rapid ripening and tissue softening. In order to extend its post­
harvest shelf life several treatments which includes low temperature,
precooling and modified atmosphere packaging have been studied
(Ghasemnezhad, Shiri, & Sanavi, 2010). But these techniques are not
adequate to conserve the apricot quality attributes during storage. With
increased health awareness, consumers prefer high quality fruits with
natural healthful ingredients preserved. Therefore, there is demand to
prolong shelf life of fruits especially apricot.
Biopolymer coatings being eco-friendly have been applied to extend
postharvest shelf life of plum (Zapata et al., 2016); peach (Guillén et al.,
2013). As these can lower respiration rate, decay percentage, enzymatic
browning and weight loss by acting as semipermeable barrier. Chitosan,
a derivative of chitin produced after deacetylation, is derived out of
marine crustacean shells. Among biopolymer coatings application of
chitosan received great interest as being biodegradability, biocompati­
bility, non-toxic and showing antimicrobial activity. Studies of Kumar,
Sethi, Sharma, Srivastav, and Varghese (2017) have demonstrated the
application of chitosan coatings on the shelf life extension of plums.
Effectiveness of biopolymers could be enhanced by enrichment of anti­
microbial, anti-browning or an antioxidant agent to the coating
material.
Pomegranate (Punica granatum L.) is a blessed fruit with adequate
nutritional benefits. Food industries manufacture enormous quantity of
pomegranate peel byproduct accounts around 40–50% of total fruit
weight. Pomegranate peel is principal source of bioactive compounds

Abbreviations: CH, Chitosan; PPE, Pomegranate peel extract; NE, Nanoemulsion; TSS, Total soluble solids; TA, Titratable acidity; fw, Fresh weight; DPPH, (2, 2-
diphenyl-1-picrylhydrazyl; AOA, Antioxidant activity; PCA, Plate count agar; CGA, Chloramphenicol glucose agar; CFU, Colony forming units.
* Corresponding author.
E-mail address: wanisajad82@gmail.com (S.M. Wani).

https://doi.org/10.1016/j.foodchem.2021.129149
Received 15 October 2020; Received in revised form 12 January 2021; Accepted 17 January 2021
Available online 20 January 2021
0308-8146/© 2021 Elsevier Ltd. All rights reserved.
A. Gull et al.
(phenolics and flavonoids), which possess health benefits includes
antioxidant, antimicrobial, antidiabetic and antimutagenic properties
(Xi, He, & Yan, 2017). Pomegranate peel bioactive compounds could be
harmlessly employed as a bio-preservative, antimicrobial and food
disinfectant agent (Tayel, El-Baz, Salem, & El-Hadary, 2009). The
incorporation of pomegranate peel extract into chitosan coating have
been found helpful in maintenance of quality of guava fruit during 20
days storage period at low temperature (Nair, Saxena, & Kaur, 2018). To
the best of our knowledge, effect of nanochitosan based coatings con­
taining pomegranate peel extract on apricot cultivar (Rival) have not
been studied yet. Therefore, this study was performed to explore the
effect of nanochitosan edible coating incorporated with different level of
pomegranate peel extract on postharvest quality maintenance of apricot
fruit during refrigerated storage.
2. Materials and methods
2.1. Raw material
Apricot fruits (Prunus armeniaca L. cultivar Rival) were harvested in
the month of June from the farms of ICAR-Central Institute of Temper­
ature Horticulture, Srinagar, India at maturity stage when almost 85%
fruits were having yellow color. After harvesting the fruits were placed
in plastic bags and stored at 4 ◦ C until processing. The fruit selection was
done based on uniformity in size, shape, color and absence of mechan­
ical injury. All standard chemicals used were of analytical grade. Chi­
tosan, L-ascorbic acid, gallic and glacial acetic acid were procured from
HiMedia (Mumbai, India). Sodium hypochlorite was obtained from
Chintan Enterprise (Vadodara, Gujarat, India) and methanol from New
Arihant Chemicals (Mumbai, India). Culture medium chloramphenicol
glucose agar (CGA), plate count agar (PCA) and sterile saline were ob­
tained from HiMedia (India).
2.2. Preparation of pomegranate peel extract
Pomegranate peel extract (PPE) was prepared with slight modifica­
tions to the method of Nair et al. (2018). Pomegranate peels utilized to
prepare extract were obtained from local fruit vendor of Hazratbal Sri­
nagar, J&K India, then dried at 60 ◦ C in tray drier for about 48 h. About
200 g dried peel were finely ground using grinder and passed through 60
mesh sieve. For extraction process the pomegranate peel powder was
placed in 1L of 80% (v/v) ethanol at ambient temperature. The resultant
mixture was centrifuged at 7000 rpm for about 5 min and the extract
was filtered through whatmann filter paper. The extract was concen­
trated at a temperature of 40 ◦ C using rotary evaporator. Finally, the
filtered extract was kept under refrigerated condition till further use.
The chitosan coating solution was enriched with 0.50, 0.75 and 1% PP
extract.
2.3. Development of nanoemulsion coatings
Emulsion coatings were made by dissolving chitosan (1% w/v) in
glacial acetic acid (1% v/v), stirred with homogenizer at 800 rpm for
about 5 min. The pH of the solution was adjusted to 5.2 with NaOH (0.1
M). After cooling, the resultant mixture was added with glycerol
(0.75%) as plasticizer. Few drops of Tween 80 (1g/100 mL chitosan
solution) was then dissolved in emulsion before adding PPE extract.
Afterwards the mixture was homogenized at 8000 rpm for several mi­
nutes. In order to reduce droplet size, the resultant mixture was ulta­
sonicated at frequency 40 KHZ using sonicator probe (VCX 500, Vibra-
Cell, Newtown, CT, USA) 15 mm diameter for 20 min. at an interval
of 10 min. However, the heat obtained during the emulsification process
was removed by placing the emulsion container in ice.
2
Food Chemistry 349 (2021) 129149
2.4. Treatment and storage
Apricots were grouped into five categories of 100 fruits each. The
analysis was performed in triplicates for each treatment. Harvested
apricots were given the following treatments (1) Control (distilled
water) (2) Chitosan 1% (3) Chitosan 1%+ 0.5% PPE (4) Chitosan 1%+
PPE 0.75% (5) Chitosan 1%+ PPE 1%. Fruits were dipped in respective
treatment solutions for 3 min. and subsequently air dried. All treated
fruits were kept in plastic containers, stored at 4 ◦ C with 85–90% rela­
tive humidity and analysed at an interval of 5 days till 30 days of storage.
2.5. Characterization of chitosan nanoemulsions
2.5.1. Particle size and zeta-potential of the coating forming emulsions
The particle size and zeta-potential value of coating forming emul­
sions was determined by using particle size and zeta-potential analyzer
(Litesizer 500, Anton Paar,Graz Austria). In order to avoid emulsion
multiple scattering effects, the developed nanoemulsions were first
diluted with ultra-pure water. Measurements were performed in
triplicate.
2.5.2. Viscosity
The viscosity was measured using viscometer (SV-10, A &D Com­
pany, Tokyo, Japan) at ambient temperature. About 10 mL nano­
emulsions were used for determination of viscosity. The analysis was
performed in triplicates.
2.6. Postharvest quality attributes
2.6.1. Decay percentage
About 20 fruits per treatment were taken to measure decay per­
centage. Decay incidence was expressed as the percentage of fruits
showing visible fungal infection.
2.6.2. Weight loss
Ten fruits per replicate were used for weight loss (%) determination.
Weight loss was calculated by weighing fruits at the 0 day and at each
storage interval. Results were expressed as a percent loss with respect to
weight at 0 day. Measurements were done in triplicate.
2.6.3. Titratable acidity
About 10 g apricot flesh tissue was homogenized with distilled water
(50 mL) and filtered. Titratable acidity was determined by titrating
filtrate against standard solution (0.1 M) of NaOH using phenolphtha­
lein as an indicator. Titratable acidity was expressed as % malic acid
100− 1 g fresh weight. Analysis was performed in triplicate.
2.6.4. Total soluble solids
About 10 g apricot fruit pulp was homogenized, blended and filtered.
Total soluble solids expressed as ◦ Brix was assayed using refractometer
(Atago Co., Tokyo, Japan). The analysis was done in triplicate.
2.6.5. Firmness
Firmness (N) was assayed by texture analyzer (TA-XT2., Stable Micro
systems, UK) equipped with 35 mm diameter stainless steel cylinder
aluminum probe. The operating settings used for firmness measurement
were: 5 mm/s pre and post-test speed: 30% compression degree: 3.0 g
trigger force: 10 s time. From each treatment five fruits were measured
individually.
2.6.6. Color
Apricot fruit surface colour attributes L*, a*, b* values were
measured directly using hunter lab colorimeter (USA Virginia Hunter
Lab Colorimeter). Five fruits per replication from each coating were
evaluated. Measurements were performed in triplicates. Total colour
difference (ΔE) was calculated using the following equation.
A. Gull et al.
√̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅
ΔE = (ΔL)2 + (Δa)2 + (Δb)2
where ΔL, Δa and Δb represents the difference in L, a, b values at a
particular interval from the respective initial values.
2.6.7. Antioxidant activity
Antioxidant activity of samples was analyzed using 2,2-Diphenyl-1-
picryl-hidrazil (DPPH) radical scavenging method (Wani, Masoodi,
Ahmad, & Mir, 2018). Sample extract (0.1 mL) was vortex-mixed with
3.9 mL DPPH. The reaction mixture was then allowed to react for about
30 min. dark and absorbance was read at 517 nm using UV–visible
spectrophotometer. Methanol was taken as blank for baseline correc­
tion. The results were measured as antioxidant activity (AA) and
expressed as (% inhibition) by using the equation:
Absorbance of control − Absorbance of sample
AA(%inhibition) = × 100
Absorbanceof control
2.6.8. Ascorbic acid
Ascorbic acid content was determined with slight modification to the
AOAC (1990). Apricot fruit pulp (10) g was homogenized with 90 mL of
3% metaphosphoric acid (HPO3), centrifuged at 8000×g for 15 min. and
filtered. About 10 mL supernatant was titrated against 2, 6-dichlorophe­
nol indophenol dye till pink rose color persists for about 20 s. Results are
represented as mg ascorbic acid 100− 1 g fruit pulp. Each treatment
contained three replicates.
2.6.9. Carotenoids
Carotenoid content was determined with slight modification to the
method of Díaz-Mula, Serrano, and Valero (2012). Fruit pulp (10 g) was
mixed with 10 mL of phosphate buffer (50 mmol L− 1; pH 7.8) and ethyl
acetate (3 mL). The mixture was then homogenized at 10,000×g 15
min., the lower hydrophilic layer was discarded and upper lipophilic
fraction was taken to estimate carotenoids. The absorbance of the
lipophilic fraction was measured at 450 nm using UV–visible spectro­
photometer. Results were expressed as mg β-carotene 100− 1 g fresh
weight.
2.6.10. Microbiological assessment
About 10 g pulp was mixed with sterile saline solution (90 mL) and
homogenized for about 10 min. One millilitre of each sample was
transferred to plate count agar (PCA) containing petri dishes and incu­
bated at 5 ◦ C to determine the total psychrophilic bacterial count
(TPBC). For determination of yeast and mold count (YMC), the sample
was transferred to petri dishes containing chloramphenicol glucose agar
(CGA) and potato dextrose agar (PDA). Serial 10 dilutions were made in
each treatment. Finally, petri plates were incubated at 37 ◦ C for 7 days.
Analysis was performed in triplicates and results were expressed in log10
CFU g− 1.
2.6.11. Sensory evaluation
Sensory parameters were determined by using 9-point hedonic scale,
where 1-disliked extremely, 5-neither liked nor disliked and 9-liked
extremely. The overall acceptability of sample was conducted by ten
semi-trained panel members of different age and gender. To each
panelist water was provided for plate rinsing among each different
sample.
2.6.12. Statistical analysis
Analysis was done in triplicates for each parameter. The results were
subjected to two-way analysis of variance (ANOVA), using Microsoft
Excel software, Statistica. v.7. (StatSoft India Pvt. Ltd. New Delhi, India)
and Fishers least significant difference (LSD) test was used to describe
means with 95% (P ≤ 0.05) confidence.
Food Chemistry 349 (2021) 129149
(1) 3. Results and discussion
3.1. Characterization of nano emulsions
Mean droplet size, zeta potential and viscosity of the nanoemulsions
enriched with different concentrations of PP extract were studied.
Average droplet diameter of nanoemulsions was in the range of 275 to
400 nm as shown in Table S1. It was observed that average droplet
diameter of nanoemulsions increased while increasing PPE concentra­
tion. Lowest droplet diameter of 275 nm was observed in chitosan
nanoemulsion followed by 330 nm in chitosan nanoemulsion containing
0.50% PPE while as highest droplet dimeter of 400 nm was reported in
chitosan nano emulsion containing 1% PPE. Droplet electrical charge
plays an important role in nanoemulsion stability. Adequately high
electrical charge prevents aggregation of droplets by predominating the
repulsive force between droplet. Electrical charge nanoemulsions
ranged between − 30 and − 23 mV. In addition, the electrical charge of
(2) nanoemulsion was significantly influenced by the PPE. Among emul­
sions nanochitosan coatings containing 1% PPE extract possessed high
electrical charge of − 23 mV, followed by nanochitosan coatings con­
taining 0.75, 0.5% PPE and chitosan which showed electrical charge of
− 25, − 29 and − 30 mV respectively (Table S1). According to Heurtault
(2003), droplets with electrical charge above +30 mV or below − 30 mV
are considered to be stable. So the nanoemulsions fabricated in this
study could be regarded stable by electrostatic mechanism. Emulsion
viscosity is being considered as appropriate parameter, as it remarkably
affects the system stability. Viscosity value of nanochitosan coatings
containing PPE ranged between 90 and 76 mPas− 1. Results displayed
decrease in viscosity with increase in PPE concentration. Among nano­
emulsions 1% PPE formulation being least viscous exhibited viscosity of
76 mPas− 1 followed by nanochitosan coatings containing 0.75, 0.50%
PPE which possess viscosity of 78 mPas− 1 and 79 mPas− 1 respectively.
This decrease in viscosity could be due to the ultra-sonication process
which breaks the polymeric chains rendering solutions with low thick­
ening properties. Researchers Salvia-Trujillo, Rojas-Graü, Soliva-
Fortuny, and Martín-Belloso (2013) also confirmed this thing by sub­
jecting biopolymer emulsions such as alginate to high shear homoge­
nization process.
3.2. Decay percentage
The influence of edible coatings incorporated with pomegranate peel
extract on decay percentage of control and coated apricot fruit is
depicted in Fig. 1a. It was observed that decay percentage increased
progressively with storage in control and coated apricots. Data reveals
significant difference (P ≤ 0.05) in decay percentage of control and
coated fruits. No sign of decay incidence was detected till 10th day of
storage in both control and coated fruits. However, control sample
exhibited 30% decay incidence at 20th day, which reached up to 45% at
the end of 30th day of storage period. Besides this treatment signifi­
cantly (P ≤ 0.05) reduced decay incidence percentage than control.
Coated fruits experienced decay percent in the range from 15 to 40 %.
Among coatings, treatment CH + 1% PPE and CH + 0.75% PPE were
more systematic in reducing decay percentage to 27 and 30% than CH +
0.50% PPE and CH which showed 35 and 40% respectively. This could
be ascribed to application of coating and pomegranate peel extract,
which delayed fruit deterioration by providing inhibitory effects against
pathogenic and spoilage bacteria. Previous studies of Chen et al. (2016);
Chen, Cai, Chen, Peng, and Wan (2018) also reported edible coatings
enriched with plant extracts such as Ficus hirta and hairy fig successfully
reduced decay rate in oranges.
3.3. Weight loss
Changes in weight loss of control and coated apricot fruit during
storage are shown in Fig. 1b.
3
A. Gull et al.
Fig. 1. Effect of nanochitosan coatings containing PPE extract on (a) decay percentage (b) weight loss (c) firmness and (d) antioxidant activity of apricot fruit.
Fruit freshness and shelf life are affected by moisture loss as it mi­
grates through the fruit skin (epidermis) to the surrounding environ­
ment. Results indicated both control and coated apricots exhibit increase
in weight loss with progression of storage period. Both control and
coated fruit showed significant differences (P ≤ 0.05) in weight loss and
control fruit exhibited significantly high loss during the storage. Control
fruit showed weight loss of 7.14% after 5 days of storage which reached
up to 25.5% at the end 30th day of storage. However, coated sample
experienced low weight loss in the range 6.51–22.56 % at the end of
storage period. Among coatings, treatment CH + 0.75% PPE and CH +
1.0% PPE were most effective as these experienced lowest weight loss
18.61 and 17.00% respectively at the 30th storage day, which was much
lower than their counterparts and control. This lower weight loss in
treated apricots indicates that chitosan biopolymer coatings in combi­
nation with PP extract have improved barrier properties by interacting
with the chitosan network therefore effectively reduced weight loss
(Wang & Rhim, 2016). Chen et al. (2018) and Synowiec et al. (2014)
also observed reduction in weight loss in Newhall’ navel orange and
apple by incorporation of hairy fig fruit and sweet basil seed extract into
coating respectively.
3.4. Titratable acidity (TA)
Amount of organic acid content of fruit is directly related to titratable
acidity. Usually this content decreases due to enzyme catalyzed re­
actions during storage and ripening, making fruit taste comparatively
sweeter (Maftoonzad et al., 2008). Decrease in titratable acidity was
observed during storage in all fruit samples as shown in Table 1. The
4
Food Chemistry 349 (2021) 129149
decrease may be due to the utilization of organic acids in respiratory
metabolism (Valero & Serrano, 2010). Control fruit samples exhibited
greatest decrease and reported a value of 0.22% at the end of storage.
However, coating treatments significantly (P ≤ 0.05) inhibited this
decrease. Among treatments, fruits coated with CH + 1% PPE effectively
maintained high TA values (0.34%) compared to CH + 0.75% PPE, CH
+ 0.50% PPE and CH treated samples which exhibited TA values of 0.33,
0.25 and 0.26% respectively. This could be attributed to the barrier
property of coatings, which restricted oxygen supply, hence delayed
ripening process. Earlier studies of Yang et al. (2014) and Khaliq,
Ramzan, and Baloch (2019) also reported chitosan and aloe vera gel
coatings added with blueberry leaf extracts and Fagonia cretica plant
extract respectively maintained high TA of blueberry and sapodilla fruit
during storage.
3.5. Total soluble solid (TSS)
Total soluble solid content is measure of maturity and fruit ripening.
Table 1 shows total soluble solids of coated and control apricot fruit
during storage. During storage, TSS content increased gradually up to
25th day in all samples, then declined slightly in both control and coated
fruits. Increase in TSS content of apricots in the beginning of storage
could be due to polysaccharide hydrolysis into simple sugars (Jain &
Mukherjee, 2011). However, slight decrease in total soluble solids at the
end of storage period could be due to reduction of carbohydrates and
breakdown of glycosides into sub-units during respiration (Khaliq et al.,
2019). Fruits treated with CH + 1% PPE, CH + 0.75% PPE exhibited low
TSS level of 21 ◦ Brix, 22 ◦ Brix compared to CH and CH + 0.50% PPE
A. Gull et al. Food Chemistry 349 (2021) 129149

Table 1 coatings, highest firmness value of 200 and 190 N was maintained by
Effect of nanochitosan coatings containing PPE on Titratable acidity (TA) and CH + 1% PPE and CH + 0.75% PPE formulation respectively. The
Total soluble solids (TSS) of apricot fruit. application of chitosan suppresses the activity of degradable cell-
Treatment Storage days structured enzyme, covering of the cuticle and lenticels, thereby
TA (%)
reducing respiration and other ripening processes during storage (Ali,
Muhammad, Sijam, & Mohamad, 2005). Hence the potential of these
Day 0 Day 5 Day Day 15 Day Day Day
coating treatments to reduce firmness loss would be beneficial in pro­
10 20 25 30
longing the shelf life of other horticulture produce as well. The results
Control 0.55 0.50 0.40 0.38 0.36 0.28 0.22 obtained are consistent with previous studies of Nourozi and Sayyari
± ± ± ± ± ± ±
0.05aA 0.02aB 0.02dC 0.00eD 0.00dE 0.0eF 0.0eG
(2019) and Zhang et al. (2018) who respectively reported aloe vera gel
CH 0.54 0.51 0.48 0.46 0.39 0.32 0.26 containing basil seed mucilage and soya protein isolate-chitosan.
± ± ± ± ± ± ± significantly reduced softening process in apricots. Mohamed, Mah­
0.03aA 0.02aB 0.02aC 0.02aD 0.00bE 0.0dF 0.0cG moud, and Mahmoud (2019) also reported better fruit firmness in
CH + 0.55 0.51 0.46 0.42 0.38 0.33 0.25
apricots coated with chitosan and propolis.
0.50% ± ± ± ± ± ± ±
PPE 0.03aA 0.03aB 0.01cC 0.01cD 0.00cE 0.0cF 0.0dG
CH + 0.55 0.50 0.47 0.43 0.40 0.39 0.33 3.6.1. Color
0.75% ± ± ± ± ± ± ± Color is important aspect which determines maturity, ripeness and
PPE 0.05aA 0.02aB 0.02bC 0.01bD 0.01aE 0.0aF 0.0bG freshness of fruit (Mikulic-Petkovsek et al., 2015). Changes in color L*,
CH + 0.54 0.51 0.48 0.44 0.40 0.37 0.34
1.0% ± ± ± ± ± ± ±
a* and b* values of apricots stored for 30 days are shown in Table 2. L*
PPE 0.04aA 0.03aB 0.02aC 0.02dD 0.01aE 0.0bF 0.0aG value indicates whiteness /darkness of fruit. As shown in Table 2, all
samples showed decrease in L* value, but control fruit experienced
TSS (◦ Brix)
Control 11.4 11.9 13.7 18.0 22 ± 26.1 25.0 highest decrease than coated fruits. Control fruit showed initial L* value
± ± ± ± 0.9aC ± ± of 24.22 which decreased to 12.94 at the 30 day of storage. Among
0.5aF 0.5aF 0.7aE 0.7aD 1.0aA 1.2aB treatments, CH + 1% PPE coated apricots retained maximum L* value of
CH 11.1 11.6 13.4 17.4 21 ± 25.1 23.0 19.56 as compared to CH + 0.75% PPE, CH + 0.50% PPE and CH which
0.8bC
showed a value of 19.20, 18.07 and 17.09 respectively. The higher L*
± ± ± ± ± ±
0.4aF 0.5bF 0.6aE 0.6bD 0.9bA 0.9bB
CH + 11.2 11.5 12.3 16.2 20 ± 24.0 22.8 value of treated apricot fruits indicates that coatings delayed chlorophyll
0.50% ± ± ± ± 0.7cC ± ± breakdown and synthesis of carotenoids (Morsy & Rayan, 2019). Earlier
PPE 0.3aF 0.4bF 0.5bE 0.5cD 0.7cA 0.8cB Guerreiro, Gago, Faleiro, Miguel, and Antunes (2015) have reported that
CH + 11.2 11.4 12.1 15.1 19.7 23.0 22.0
eugenol in combination with citral were best to preserve the color of
0.75% ± ± ± ± ± ± ±
PPE 0.2aF 0.4bF 0.5bE 0.7dD 0.6dC 0.6dA 0.7cB raspberry fruit during storage. Results showed decrease in a* value of
CH + 11.1 11.3 11.9 14.1 18.4 22.4 21.0 control as well as in coated apricots during storage, but control fruit
1.0% ± ± ± ± ± ± ± exhibited significant decrease at the end 30th day of storage. Control
PPE 0.1aF 0.3bF 0.4cE 0.6eD 0.5eC 0.5eA 0.6 dB fruit showed a* value of 26.21 at 0 day which decreased to 14.00 at the
All values are mean ± standard deviation of three replicates. end of storage. Coating treatments showed significantly high a* value
Means in the same column with different superscripts (lower case) differ than control. Coated fruits also showed significant difference in a* value
significantly (P ≤ 0.05). and among treatment CH + 1% PPE showed comparatively high a*
Means with different superscripts (upper case) in the same row (storage days) value (19.5) than CH, CH + 0.50% PPE and CH + 0.75% PPE, which
indicate significant differences (P ≤ 0.05) showed a* value of 16.80, 17.07 and 18.70 respectively. In contrast,
both control as well coated apricot exhibited increase in b* value during
treated samples which reported TSS of 22.8 ◦ B and 23 ◦ Brix respectively. storage period, thus indicating increase in yellowness intensity. How­
It was noticed that coating treatments maintained the TSS of apricots ever, control apricot exhibited significantly low b* value of 40.80 than
which could be due to their excellent semipermeable property, which coated apricots. Among treatments, CH + 1% PPE and CH + 0.75% PPE
modified the internal atmosphere thus inhibited ethylene production displayed high b* values of 44.0 and 43.10 respectively than their
and respiration rate (Yaman & Bayoιndιrlι, 2002). In our study, the counterparts such as CH + 0.50% PPE and CH. This confirms that chi­
lower TSS of coated fruits indicates that chitosan coating and PP extract tosan coatings containing pomegranate peel extract maintained apricot
might have reduced the respiration rate. Similar results were reported natural color during storage. This could be because coatings prevented
by Nourozi and Sayyari (2019); Khaliq et al. (2019) in apricot and oxidative browning reactions and controlled moisture loss which
sapodilla fruit by enrichment of basil seed mucilage and Fagonia cretica contribute to minimizing color changes (Shiekh, Malik, Al-Thabaiti, &
extract to aloe vera gel. Shiekh, 2013). Delay in browning of guava fruit by application of chi­
tosan and alginate coatings containing pomegranate peel extract was
3.6. Firmness also reported by Nair et al. (2018).
In order to understand the effect of coatings on L*, a*, b* values,
Most important physical attribute governing consumer acceptance is color difference was determined. Total color difference for coated and
firmness (Zhang, Chen, Lai, Wang, & Yang, 2018). Enzymes especially control samples during storage are shown in Table 2. Results indicated
β-galactosidase, polygalacturonase and pectin methylesterase reduce significant differences in color values of coated and control samples at
cell wall mechanical strength during fruit ripening thus result in firm­ the end of 30th day of storage. It was observed that samples coated with
ness loss (Maftoonazad, Ramaswamy, & Marcotte, 2008). Hence, it is CH + 1% PPE and CH + 0.75% PPE exhibited lower color difference
necessary to maintain firmness in order to enhance fruit shelf life. Fig. 1c value 10.56 and 11.23 followed by CH + 0.5% and CH coated fruits.
shows firmness changes of coated and control apricot fruit during stor­ However, control sample showed highest color difference 17.19 at the
age. Results showed gradual and continuous decrease in firmness in both end 30th day of storage.
coated and control fruit, but control fruit exhibited significantly high
firmness loss (450 to 100 N) during storage. This high firmness loss of 3.7. Antioxidant activity
control fruit could be due to degradation of cell wall structure during
fruit ripening (Deng, Jung, Simonsen, & Zhao, 2017). However, coating Apricots are regarded as potent source of phenolic compounds with
treatments effectively maintained fruit firmness during storage. Among notable antioxidant activity. These are believed to enhance human

5
A. Gull et al. Food Chemistry 349 (2021) 129149

Table 2
Effect of nanochitosan coatings containing PPE on color L*, a* and b* values.
Treatment Storage days

L*

Day 0 Day 5 Day 10 Day 15 Day 20 Day 25 Day 30

Control 24.22 ± 0.9aA 24.11 ± 1.0aA 20.45 ± 0.4cB 17.14 ± 0.2cC 16.00 ± 0.1cD 15.05 ± 0.1bE 12.94 ± 0.1dF
CH 24.21 ± 0.8aA 24.20 ± 0.9aA 23.14 ± 0.7aB 21.19 ± 0.4aC 20.03 ± 0.4aD 19.15 ± 0.3aE 17.09 ± 0.2cF
CH + 0.50% PPE 24.21 ± 0.8aA 24.01 ± 0.5aA 21.46 ± 0.3bB 20.06 ± 0.4bC 19.91 ± 0.2bD 19.00 ± 0.2aE 18.07 ± 0.2bF
CH + 0.75% PPE 24.20 ± 0.7aA 24.12 ± 0.8aA 23.17 ± 0.5aB 21.41 ± 0.3aC 20.16 ± 0.4aD 19.88 ± 0.3aE 19.20 ± 0.3aE
CH + 1.0% PPE 24.19 ± 0.8aA 24.18 ± 0.9aA 23.32 ± 0.6aB 21.78 ± 0.3aC 20.32 ± 0.5aD 19.78 ± 0.4aE 19.56 ± 0.3aE

a*
Control 26.21 ± 0.9aA 24.11 ± 0.8aA 20.45 ± 0.3 dB 17.14 ± 0.1dC 16.90 ± 0.1dD 16.00 ± 0.1dD 14.00 ± 0.1eE
CH 26.21 ± 0.9aA 24.20 ± 0.9aA 23.14 ± 0.2aB 21.19 ± 0.3bC 20.03 ± 0.3bD 18.15 ± 0.2cE 16.80 ± 0.2dF
CH + 0.50% PPE 26.21 ± 0.9aA 24.01 ± 0.5aA 21.46 ± 0.1cB 20.06 ± 0.2cC 19.91 ± 0.2cD 18.20 ± 0.2cE 17.07 ± 0.2cF
CH + 0.75% PPE 26.21 ± 0.9aA 24.10 ± 0.6aA 22.10 ± 0.5bB 21.07 ± 0.3bC 20.40 ± 0.3bD 19.80 ± 0.3bE 18.70 ± 0.3bF
CH + 1.0% PPE 25.20 ± 0.9aA 24.10 ± 0.6aA 23.70 ± 0.7aB 22.80 ± 0.3aC 21.90 ± 0.4aD 20.60 ± 0.4aE 19.50 ± 0.4aF

b*
Control 36.41 ± 1.2aE 36.94 ± 1.2bE 37.64 ± 1.1cD 38.94 ± 1.5bC 39.40 ± 1.0aB 40.0 ± 1.8bA 40.80 ± 1.8eA
CH 36.40 ± 1.0aE 36.55 ± 1.1bE 37.80 ± 1.3cD 38.80 ± 1.3bC 39.94 ± 1.7aB 41.40 ± 1.9aA 41.90 ± 2.0dA
CH + 0.50% PPE 36.39 ± 1.0aF 36.45 ± 1.0bF 37.61 ± 1.1cE 38.85 ± 1.4bD 39.98 ± 1.7aC 41.71 ± 2.0aB 42.60 ± 2.2cA
CH + 0.75% PPE 36.41 ± 1.2aF 36.47 ± 1.0bF 37.82 ± 1.2cE 38.41 ± 1.1bD 39.45 ± 1.4aC 40.52 ± 1.8bB 43.10 ± 2.3bA
CH + 1.0% PPE 36.41 ± 1.2aE 37.55 ± 1.1aD 37.67 ± 1.2cD 39.30 ± 1.8aC 39.95 ± 1.7aC 40.40 ± 1.8bB 44.00 ± 2.5aA

ΔE
Control 17.19 ± 0.30a
CH 13.02 ± 0.20b
CH + 0.50% PPE 12.64 ± 0.18c
CH + 0.75% PPE 11.23 ± 0.16d
CH + 1.0% PPE 10.56 ± 0.10e

All values are mean ± standard deviation of three replicates.

Means in the same column with different superscripts (lower case) differ significantly (P ≤ 0.05).
Means with different superscripts (upper case) in the same row (storage days) indicate significant differences (P ≤ 0.05).

health by combating against several chronic diseases. However, anti­
oxidant activity is affected by factors such as carotene, vitamin C and
vitamin E content (Dumas, Dadomo, Di Lucca, & Grolier, 2003).
Changes in antioxidant activity (AOA) expressed as percentage inhibi­
tion during storage are shown in Fig. 1d. Samples treated with CH + 1%
PPE, CH + 0.75% PPE showed highest DPPH % inhibition of 47% and
42.3% followed by CH and CH + 0.50% PPE which exhibited 40.66%
and 38% activity respectively whereas control sample showed lowest
AOA of 25%. This could be ascribed to fruit senescence and higher
respiration rates or to degradation of phenolic compounds in control
sample (Ghasemnezhad et al., 2010). In this study significantly high
antioxidant activity was found in all coated fruits than control. This
could be due to coating barrier properties, which modified internal at­
mosphere thus inhibiting oxidative destruction of antioxidant com­
pounds, or may be due to enrichment of pomegranate peel extract to
chitosan which delayed oxidation of phenolic compounds by chelating
metals and scavenging free radicals. Pomegranate peel extract consists
of large number of phenolics compounds (ellagitannins, gallic acid and
elllagic acid) which deliver antimicrobial and antioxidant properties (Xi
et al., 2017). This highest AOA activity recorded in case of apricot fruit
treated with chitosan coating and pomegranate peel extract could be
ascribed to presence of these compounds. Our results are in line with
earlier studies of Nair et al. (2018); Chen et al. (2016); Nourozi and
Sayyari (2019) who reported coatings such as chitosan, alginate and
aloe vera gel incorporated with pomegranate peel, Fircus hirta extract
and basil seed mucilage were effective in maintaining antioxidant ac­
tivity of guava, mandarin and apricot fruit respectively.
3.8. Ascorbic acid
Ascorbic acid is considered as strong free radical scavenger as it in­
hibits fruit degradation during ripening. Besides this, fruit and vegetable
nutritional quality is measured by ascorbic acid content. As shown in
Fig. 2a, ascorbic acid content decreased during storage in all treatments,
but control sample showed highest decrease. Control apricot showed
initial ascorbic acid content of 58.9 mg 100− 1 g which reduced to 34.4
mg 100− 1 g at 30th day of storage. This could be attributed due to
oxidative deterioration of ascorbic acid by activity of ascorbic oxidase.
Coating treatments showed significant differences (P ≤ 0.05) in ascorbic
acid retention during storage. Apricots treated with CH and CH + 0.50%
PPE exhibited low ascorbic acid retention of 39.2 4 and 38.14 mg 100− 1
g respectively, but significantly higher than control. However, fruits
treated with CH + 1% and CH + 0.75% PPE resulted in high ascorbic
acid retention 47.6 and 45.4 mg 100− 1 g respectively. Addition of 0.75
and 1% PPE to chitosan coating was more effective in conserving
ascorbic acid content than other treatments. The effectiveness of chi­
tosan coated fruits incorporated with PPE could be attributed due to its
potential in retarding oxygen permeability around fruit surface (Pet­
riccione et al., 2015). Retention in ascorbic acid in guava fruit during
storage by chitosan coatings enriched with pomegranate peel extract
was also reported by Nair et al. (2018). Khaliq et al. (2019) also reported
reduction in ascorbic acid loss in sapodilla fruit by coatings enriched
with Fagonia indica plant extract.
3.9. Carotenoids
Changes in carotenoid content of control and coated fruit during
storage are shown in Fig. 2b. Both treated and control sample showed
significant differences (P ≤ 0.05) in total carotenoid. Results displayed
that carotenoid content increased progressively in both coated and
control fruit. Control sample exhibited highest total carotenoid content
of 14 mg 100− 1 g at the end of 30th day of storage. Dragovicuzelac,
Levaj, Mrkic, Bursac, and Boras (2007) reported that there is rapid
accumulation of carotenoids especially β-carotene during ripening of
fruits. Our results support this hypothesis as control sample exhibited
highest carotenoid content, which indicates increasing pattern of
ripening in case of control fruit. However, coating treatments showed
significant effect on maintaining carotenoid content at low levels
compared to control. Among treatments, CH + 0.75% and CH + 1% PPE
was more effective than CH, CH + 0.50% PPE during storage as these

6
A. Gull et al.
Fig. 2. Effect of nanochitosan coatings containing PPE on (a) ascorbic acid content (b) carotenoid content (c) total plate count (d) yeast and mold count of
apricot fruit.
treatments maintained total carotenoid content at low levels of 11.2 and
10.13 mg 100 g− 1 respectively. This could be attributed to the appli­
cation of coatings which slowed down respiration rate by modifying
fruit atmosphere. Similarly, Nourozi and Sayyari (2019) reported coat­
ings such as aloe vera gel and basil seed mucilage effectively maintained
total carotenoid content at low level in apricot fruits. Significant dif­
ference in carotenoid content of apricots by application of alginate,
chitosan and gellan gum were also reported by Morsy and Rayan (2019).
3.10. Microbial analysis
The changes in total psychrophilic bacterial count (TPBC), yeast and
mold count (YMC) of control and coated apricot during storage are
shown in Fig. 2c & d. Results displayed increase in TPBC and YMC
during storage. Control sample showed significantly high TPBC count, as
the TPBC counts at 5th day of storage were 1.3 log10 cfu g− 1 and reached
4.8 log10 cfu g− 1 at the end of 30th day of storage. However, coating
treatments exhibited significantly low TPBC count during storage.
Among them, treatment CH + 1% PPE and CH + 0.75% PPE showed
lowest TPBC counts of 3.7 and 3.9 log10 cfu g− 1 respectively. Coating
treatments showed significant difference (P ≤ 0.05) in total psychro­
philic bacterial count. Also increase in PPE concentration significantly
reduced the total psychrophilic bacterial count. Similarly, control sam­
ple showed significantly high yeast and mold count of 5.9 log10 cfu g− 1
as shown in Fig. 2d. The addition of pomegranate peel extract (PPE) at
concentrations 0.50, 0.75 and 1% to chitosan based coatings signifi­
cantly reduced yeast and mold count to 5.3 log10 cfu g− 1, 5 log10 cfu g− 1
and 4.7 log10 cfu g− 1 respectively compared to control. This significant
reduction in total psychrophilic bacterial count, yeast and mold count in
7
Food Chemistry 349 (2021) 129149
coated fruit could be due to antimicrobial activity of pomegranate peel
extract (Romeo et al., 2015). It confirms that chitosan coatings enriched
with pomegranate peel extract were effective in inhibiting the TPBC and
YMC counts of apricots during storage. Maximum permissible TPC
microbiological limit for fruit quality as ascertained by Institute of Food
Science and Technology is 106 cfu g− 1 (Bierhals, Chiumarelli, &
Hubinger, 2011). In our study, although the TPBC and YMC count
increased, however all formulations showed count below this limit.
Although emulsion coatings protect apricot spoilage by creating barrier
around fruit surface, but its enrichment with pomegranate peel extract
enhanced their functionality.
3.11. Sensory evaluation
Sensory evaluation score based on odor and overall acceptability
(OAA) of control and coated apricots were accomplished at the end of
30th day of storage at 4 ◦ C and 80% RH (Figs. 3 and 4). Applying
coatings to horticulture produce can affect their edible qualities, hence
evaluating sensory parameters by taste panelists are of great impor­
tance. After 30th day of storage the panelists rated that both control and
coated apricots had good sensory perception > 5 on 9-point hedonic
scale. Nanochitosan coatings containing PPE reported significantly
higher sensory scores than control. Control apricots exhibited lowest
odor and overall acceptability scores whereas chitosan coatings
enriched with 0.50, 0.75 and 1% PPE showed improvement in odor and
overall acceptability score during storage. Decrease in overall accept­
ability score of control (5.1) could be due to presence of off odors.
Coated fruits treated with pomegranate peel extract (PPE) exhibited
non-significant differences (P > 0.05) and among them treatments CH +
A. Gull et al.
Fig. 3. Sensory parameters of apricot fruit coated with nanochitosan coatings
containing PPE extract.
1% PPE exhibited highest OAA score (6.2) followed by CH + 0.75% PPE,
CH + 0.50% and CH coatings, which showed 6.1, 6.0 and 5.9 respec­
tively. Earlier, Choi, Singh, and Lee (2016) reported similar results on
sensory quality of plum when essential oils such as oregano, bergamot
and origanum were incorporated into edible coatings hydroxypropyl
methylcellulose and basil seed gum.
4. Conclusion
Edible coatings with natural plant extracts are currently being used
Fig. 4. Changes in visual appearance of coated and uncoated apricot fruit during storage.
8
Food Chemistry 349 (2021) 129149
to extend the postharvest quality attributes of fruits. Application of
nanoemulsion coatings containing pomegranate peel extract on apricot
fruit showed considerable effects on quality attributes. As these nano­
emulsions successfully reduced decay incidence, weight loss, retained
firmness, antioxidant activity, carotenoid and ascorbic acid content.
Similarly, nanoemulsion coating in combination pomegranate peel ex­
tracts managed to slow down total psychrophilic bacterial count, yeast
and mold count below permissible limits. Findings of our work conclude
that chitosan nanoemulsion coatings incorporated with natural plant
extract especially pomegranate peel extract could maintain the post­
harvest quality of apricot during refrigerated storage. However addi­
tional work needs to be done to analyse the potential of PPE in other
polysaccharide, lipid and protein based edible coatings.
• This article is original and refers to authors own research work.
• Ethics in Publishing: All authors are agreed to publish
CRediT authorship contribution statement
Amir Gull: Conceptualization, Methodology, Writing - original draft,
Investigation. Nusrat Bhat: Conceptualization, Methodology, Writing -
original draft, Investigation. Sajad Mohd Wani: Conceptualization,
Methodology, Writing - original draft, Investigation. Farooq Ahmad
Masoodi: Supervision, Project administration. Tawheed Amin: Data
curation, Resources. Shaiq Ahmad Ganai: Validation, Formal analysis.
A. Gull et al.
Declaration of Competing Interest
The authors declare that they have no known competing financial
interests or personal relationships that could have appeared to influence
the work reported in this paper.
Acknowledgements
The authors acknowledge the financial support provided by
Department of Biotechnology, Govt. of India Grant No. 102/IFD/SAN/
4187/2017-2018.
Appendix A. Supplementary data
Supplementary data to this article can be found online at https://doi.
org/10.1016/j.foodchem.2021.129149.
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