Edible coating treatment improved antioxidant capacity and delayed senescence in soursop fruit, suggesting enhanced preservation methods.
A lipid ester edible coating (Nature-Cote TM AVO) delayed the onset of senescence in the tropical fruit soursop ( Annona muricata ). The total soluble solids/titratable acidity of the coated fruit was 15% higher than the control. The total phenolic content and total antioxidant capacity of the coated fruit were 23% and 24% higher than the control, respectively. The presence of the alcoholic compounds 1-hexanol and 3-hexen-1-ol indicated that the control fruit progressed to a more advanced level of fermentation compared with the coating treated fruit.
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Lin et al. (2025) studied this question.
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