• 1.0 % PVA showed the best performance in maintaining firmness, acidity, and color. • PVA–natamycin coating reduced decay incidence by 47.2 % after 60 days. • The composite treatment enhanced antioxidant enzyme activities during storage. • PVA–natamycin coating delayed quality deterioration of sweet cherries during storage. Sweet cherry ( Prunus avium L.) undergoes rapid deterioration after harvest, resulting in severe losses in quality and marketability. Polyvinyl alcohol (PVA) is a biodegradable polymer with favorable film-forming and barrier properties used as an edible coating. Additionally, PVA composites have been explored to enhance coating properties, including antimicrobial and film-strength improvements. This study aimed to develop a PVA–natamycin composite coating and evaluate its potential to preserve the postharvest quality of sweet cherries during cold storage. In this study, PVA coatings at different concentrations (0.5%, 1.0%, and 1.5%) were evaluated, and 1.0% PVA was identified as the optimal formulation. Based on this concentration, a PVA–natamycin composite coating was applied to evaluate its effects on fruit quality during 60 days of cold storage. Compared with the control, the composite coating reduced decay incidence by 47.2% and maintained higher firmness, total soluble solids, titratable acidity, and color attributes, while suppressing respiration rate. Moreover, the composite coating exhibited improved oxidative stability compared with single treatments, as reflected by lower malondialdehyde accumulation, higher antioxidant enzyme activities, and greater retention of phenolic compounds. Overall, the PVA–natamycin composite coating represents a sustainable postharvest treatment for sweet cherries.
An et al. (2026) studied this question.