Effect of Edible Coating on the Quality and Antioxidant Enzymatic Activity of Postharvest Sweet Cherry (Prunusavium L.) during Storage

The effects of edible chitosan coating (0.1%, 0.3%, 0.5% and 0.75% w/v) on the changes in quality, respiration rate, total phenolic content anthocyanin postharvest sweet cherry (Prunus avium L.) at 10 °C were investigated. activities superoxide dismutase (SOD), catalase (CAT) ascorbate peroxidase (APX) also determined. result showed that treatments effective delaying evolution parameters related to ripening, such as color firmness, rate. coatings lower phenolics antioxidant activity maintained compared control associated with overripening. It was suggested optimal quality enhanced enzymatic fruits obtained by an up 24 days °C. could be favorable for extending shelf-life, maintaining cherries.