Optimization of Gum Arabic and Starch-Based Edible Coatings with Lemongrass Oil Using Response Surface Methodology for Improving Postharvest Quality of Whole “Wonderful” Pomegranate Fruit

The effects of edible coatings based on gum arabic (GA) (0.5–1.5%), maize starch (MS) lemongrass oil (LO) (2–4%), and glycerol (GC) (0.5–1%) developed using response surface methodology (RSM) “Wonderful” pomegranate fruit were studied. After 42 days storage (5 ± 1 °C, 95 2% RH) 5 at ambient temperature (20 0.2 °C 60 10% RH), whole evaluated for weight loss (%) juice (PJ) total soluble solids (°Brix), titratable acidity (% Citric acid), antioxidant capacity. optimization procedure was done RSM the variables mainly influenced by concentrations MS GA. optimized coating consisted GA (0.5%), LO (3%), GC (1.5%) with desirability 0.614 (0—minimum 1—maximum). predicted values variables, = 5.51, TSS (°Brix) 16.45, TA acid) 1.50, capacity (RSA 58.13 mM AAE/mL PJ FRAP 40.03 TE/mL PJ). Therefore, formulation is a potential postharvest treatment to inhibit maintain overall quality during shelf-life.