Influence of Cactus Pear Mucilage-Based Edible Coating on Marketability and Edibility Parameters of Minimally Processed Loquat Fruits

Loquat fruit, popular all over the world for its mild, subacid, and sweet taste, has been classified as a non-climacteric fruit with very short postharvest life. The decays quickly after harvest, losses in titratable acidity, juiciness, internal browning occurs rapidly during shelf aim of our study was to assess effects cactus pear mucilage-based coating on quality, nutraceutical value, microbiological growth, sensorial parameters minimally processed white-flesh Martorana orange-red-flesh Gigante Rossa loquat fruits cold storage. effect mucilage edible life, qualitative attributes, value were evaluated by coloring, firmness, total soluble solids content, ascorbic acid, antioxidant activity, phenols, carotenoids content. Our data showed significant preserving parameters, improving life fruits. Furthermore, coated significantly lower growth than uncoated storage period. suggests that processing could allow producers also sell market present large spotted areas epicarp, which are usually considered unmarketable.