Use of xanthan gum as edible coating to prolong shelf life of cactus pear fruit

Abstract

The objective of this work was to elucidate the effect of xanthan gum-based edible coating C35H49O29 on the quality of cactus pear fruit (Opuntia ficus-indica). The research was conducted in 2018, on O. ficus-indica ‘Bianca’ fruit, coming from second bloom “scozzolatura”. After harvest, 100 fruits were coated with a xantan gum (XAN) and distilled water and on other 100 fruits were immersed in distilled water (CTR). All fruits were stored at 6±0.5°C with RH 90% for 30 days. Every 7 days, visual quality browning index score, flesh colour, total soluble solids (TSS), total acidity (TA), ascorbic acid and total phenols were measured. During cold storage, fruit treated with XAN (p<0.05) showed significant reduction of the oxidative browning of skin and an increase of total phenolics content then CTR fruit. The best results were shown after 14 days of storage on fruit treated with XAN rather than CTR for the following parameters: visual quality browning index score, flesh colour, total soluble solids (TSS) and total acidity (TA).