Postharvest Application of Potato Starch Edible Coatings with Sodium Benzoate to Reduce Sour Rot and Preserve Mandarin Fruit Quality

Starch is a biodegradable polymeric carbohydrate that can easily form films and coatings readily be obtained from some food industry by-products wastes, which may contribute to the circular bioeconomy. In this work, we studied potential of two edible coating emulsions based on pregelatinized potato starch (PPS) glyceryl monostearate (GMS) alone (F6 F10) or formulated with additive sodium benzoate (SB, 2%) (F6/SB F10/SB) control sour rot, an important citrus postharvest disease caused by fungus Geotrichum citri-aurantii, maintain quality cold-stored ‘Orri’ mandarins. The PPS-GMS application was compared dipping in water (uncoated controls) 2% SB (w/v) aqueous solution. results showed F10/SB most promising treatment rot mandarins, reductions incidence respect uncoated samples 94, 69, 55% after 2, 4, 6 weeks storage at 5 °C, respectively. Coatings without were ineffective. Regarding fruit quality, F10 effective reduce weight loss, firmness, provide gloss mandarins stored °C for up followed shelf-life period 1 week 20 °C. addition adversely affected these properties, but still reduced loss controls negatively affecting physicochemical (juice titratable acidity, soluble solids content, volatiles content) sensory (overall flavor, off-flavors, external aspect). Overall, greatest commercial use as efficient environmentally friendly alternative conventional fungicides waxes preservation