Effect of Barrier Function of Gelatin Composite Coating on Flavor Quality of Kiwifruit During Storage

Abstract

To solve the problem of kiwifruit's short edible period, gelatin coating (GC) and lemon essential oil-gelatin coating (LGC) were prepared to preserve kiwifruit, and the effects of different coatings on kiwifruit flavor and quality were evaluated through the characterization of physiological changes, volatile flavors, and tastes. The results revealed that coating as a gas and water vapor barrier may lower kiwifruit respiration rate, restrict the loss of soluble solids, titratable acid, and ascorbic acid, maintaining its water content, color, hardness, and antioxidant capacity at a high level. Regarding flavor, the coating's gas and microbial barriers were effective at preserving kiwifruit flavor and inhibiting the formation and accumulation of off-flavor compounds; meanwhile, correlation analysis revealed a high positive association between respiration rate and key flavor compounds levels in kiwifruit. Furthermore, the coated group tasted more like fresh kiwifruit. Finally, LGC outperformed GC in maintaining the overall flavor quality of kiwifruit.

Keywords: edible coating, kiwifruit preservation, barrier function, post-harvest quality, flavor metabolism