Effect of chitosan-ascorbic acid composite coating on postharvest quality of Custard apple (Annona squamosa)

Recent studies have shown that adding active oxygen scavengers to edible coatings can maintain the storage quality and commercial value of postharvest fruit. In this research, the effect of a chitosan-based edible coating containing ascorbic acid (CH, 1% + AA, 1%) on Annona squamosa at storage conditions of 15 +/- 1 degrees C was investigated for twelve days. The results showed that CH+AA could delay the decrease of firmness, appearance deterioration, weight loss, and accumulation of MDA content during the storage of Annona squamosa. The CH+AA composite coating also delayed the deterioration of quality by maintaining high titratable acidity, moisture content and antioxidant enzyme activities. In addition, CH+AA inhibited the softening of fruit by regulating the activities of cell wall degrading enzymes and their gene expression levels. In conclusion, the CH+AA composite coating can keep the quality of Annona squamosa stored after harvesting.