Influence of mucilage-based edible coating enriched with cactus pear fruit peel on postharvest quality and marketability of yellow-flesh fresh-cut peach during cold storage

Abstract

Maintaining the postharvest quality of peaches (Prunus persica L.) is a critical concern due to their rapid decay during cold storage. This study investigated the effect of an edible coating based on O. ficus-indica mucilage combined with cactus pear fruit peel powder on postharvest quality of yellow-flesh fresh-cut peaches. Quality, nutraceutical, and sensory analysis were carried out at harvest and throughout the cold storage period (3, 6, and 8 days at 5°C). The results suggest that mucilage with cactus pear fruit peels could extend the shelf life of ready-to-eat peaches and reduce fruit quality losses during storage and marketing.