Effects of Different Edible Coatings on the Shelf Life of Fresh Black Mulberry Fruits (Morus nigra L.)

The aim of this study was to evaluate the effects edible coatings based on gelatine, oils (sunflower and coconut) beeswax physicochemical properties, bioactive compounds (total phenols monomeric anthocyanin content), antioxidant capacity (DPPH FRAP assays were used) sensorial attributes mulberry fruits during a period storage (0, 2, 5 8 days) at 4 °C. results showed that, in all samples treated with films, degree firmness higher deterioration weaker compared control day storage. Edible significantly reduced rate deterioration, terms total phenolics anthocyanins, over time, gelatine-coated (G_Mn) exhibited best results. In coated mulberry, after days storage, only G_Mn maintained high DPPH radical scavenging values control. Coating improved recorded highest score, followed by layer-by-layer (O+W_G_Mn). All used cover black extended shelf life fruits, while maintaining levels and, consequently, capacity, along sensory qualities, cold