Interaction between chitosan and natamycin maintain freshness quality and enzymatic activity of post-harvest Prunus salicina Lindl. cv. ‘Shazikongxinli’ fruit

A novel natural method was developed to preserve the freshness quality of Prunus salicina Lindl. cv. ‘Shazikongxinli’ fruit during post-harvest storage. The fresh-keeping paper soaked in different solutions containing chitosan and natamycin was developed and applied to the ‘Shazikongxinli’ fruit for physiochemical, biochemical, and enzymatic activities. Chitosan-natamycin interaction provided an excellent protective effect on ‘Shazikongxinli’ fruit quality during post-harvest storage compared to other treatments. This result could be confirmed by the lowest browning index, polyphenol oxidase activity, and weight loss percentage. Besides, vitamin C, peroxidase, and titratable acid were recorded highest in the chitosan-natamycin treated group, which is 0.32 mg 100 g−1, 6.0 U min g−1, and 4.50 mol L−1 at 15 days, respectively. Furthermore, interlinkages between phenolic content, polyphenol oxidase (PPO) activity, and browning index were also recorded, which played an influential role in maintaining fruit quality. The study results could have commercial applications for preserving qualities and extending the shelf-life of fruits.