Rosehip oil coating delays postharvest ripening and maintains quality of European and Japanese plum cultivars

摘要

In the present research the effect of rosehip oil (RO) coating on postharvest ripening process and fruit quality parameters of 'President' and 'Royal Rosa' plums was evaluated. Results show that the ethylene production was significantly reduced in coated plums with respect to controls either during storage at 20 degrees C or at 2 degrees C + 2 d at 20 degrees C, as well as respiration rate. The increase on free and total 1-aminocyclopropane 1-carboxylic acid (ACC) was also decreased in RO coated plums. The evolution of fruit quality parameters related with the plum ripening process, such as firmness, colour Hue and total soluble solid (TSS)/titratable acidity (TA) ratio, during storage at both temperatures was also delayed by the application of RO coating, as well as the increase in phenolic and carotenoid concentrations and the antioxidant activity due to hydrophilic and lipophilic compounds. Thus, RO coating could be considered as a new eco-friendly tool to be applied in the agro-food industry to preserve plum quality and extend its storability.