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Journal of Food Quality
Volume 2017 (2017), Article ID 2142409, 11 pages
Research Article

Influence of Edible Coatings on Biochemical Fruit Quality and Storage Life of Bell Pepper cv. “Yolo Wonder”

Department of Horticulture, Faculty of Food and Crop Sciences, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Murree Road, Shamsabad, Rawalpindi 46000, Pakistan

Correspondence should be addressed to N. A. Abbasi

Received 10 June 2017; Revised 28 August 2017; Accepted 7 September 2017; Published 31 October 2017

Academic Editor: Marta M. Sanz

Copyright © 2017 Abad Ullah et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The present study was carried out to investigate the influence of food grade coatings on fruit quality and storage life of bell pepper cv. “Yolo Wonder” at °C with 90–95% RH for 24 days. Coating treatments were given to bell pepper fruits by dipping in aqueous solutions of gum arabic (6, 9, and 12%), Aloe vera gel (4, 5, and 6%), and cinnamon oil (0.5, 0.75, and 1%). Physicochemical characteristics as well as quality of bell pepper fruits improved in all coating treatments. Results revealed that 12% gum arabic coating exhibited significantly reduced weight loss, membrane leakage, chilling injury, and decay incidence with less increase in pH, total soluble solids, and sugar percentage, whereas appealing fruit color (, , and ) along with higher values of ascorbic acid (1.84 mg/100 g), titratable acidity (0.19%), and firmness (4 N) was observed in cold storage environment. Our results clearly suggested that coating of bell pepper fruits with 12% gum arabic can maintain postharvest storage quality of bell pepper fruits.