Application of polysaccharide-based edible coatings to improve the quality of zucchini fruit during postharvest cold storage

The use of edible coatings has surged as a response to the ever-increasing demand for ecologically-friendly methods maintaining fruit quality during storage. This study analyses application different polysaccharide-based coatings, carboxymethylcellulose, chitosan, dextrin and starch, plasticizer agent, glycerol, with shown be most effective in postharvest zucchini cold Subsequently, improve these results, nutraceutical additives oleuropein olive oil, were tested combination dextrin. Results showed that reduced weight loss, chilling injury, oxidative stress at low temperature, quality. natural obtained from tree higher induction antioxidant enzymes well greater accumulation ascorbate total phenolics, coating oil being even more injury until end storage, associated phenolic metabolism. type preservation could implemented extending life enhancing overall fruit.