Tragacanth gum is a polysaccharide-based complex with a good coating property. However, its use in postharvest storage of fresh fruits and vegetables is very limited. In the current work, the effect of tragacanth gum (1%) was investigated on postharvest quality of apricot fruits during storage at 20 ± 1 °C for 8 days. Apricot fruits coated with tragacanth gum coating showed significantly reduced weight loss, decay and electrolyte leakage, hydrogen peroxide and malondialdehyde production. Tragacanth gum coating suppressed increase in total soluble solids and showed higher titratable acidity compared with control. The coated fruits had higher total phenolics and ascorbic acid along with greater 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity in contrast with control. Postharvest application of tragacanth gum coating maintained markedly higher activities of ascorbate peroxidase (APX), catalase (CAT), superoxide dismutase (SOD) and peroxidase (POD) enzymes as compared with control. In addition, tragacanth gum application suppressed polygalacturonase (PG), pectin methylesterase (PME), and cellulase (CX) enzymes activities, thereby suppressed softening of apricot fruits. Sensory quality attributes such as taste, juiciness, aroma, appearance, and overall acceptability were also significantly higher in tragacanth gum coated fruits compared with control. In conclusion, tragacanth gum coating could be considered suitable for postharvest quality conservation of apricot fruits.

黄ga胶是一种基于多糖的复合物，具有良好的包衣性能。但是，其在新鲜水果和蔬菜的收获后储存中的用途非常有限。在当前的工作中，研究了黄can胶（1％）对杏果果实在20±1°C下储存8天的果实采后品质的影响。涂有黄aga胶胶衣的杏果实显示出重量减轻，腐烂和电解质泄漏，过氧化氢和丙二醛产生明显减少。与对照相比，黄芪胶包衣抑制了总可溶性固形物的增加并显示出更高的可滴定酸度。与对照相比，带涂层的水果具有更高的总酚和抗坏血酸以及更高的2，2-二苯基-1-吡啶并肼基（DPPH）自由基清除活性。与对照相比，黄aga胶涂层的收获后施用显着提高了抗坏血酸过氧化物酶（APX），过氧化氢酶（CAT），超氧化物歧化酶（SOD）和过氧化物酶（POD）酶的活性。此外，黄aga胶的应用抑制了聚半乳糖醛酸酶（PG），果胶甲基酯酶（PME）和纤维素酶（CX）酶的活性，从而抑制了杏果实的软化。黄aga胶胶衣水果的感官质量属性，如味道，多汁，香气，外观和总体可接受性也显着高于对照组。总之，黄aga胶涂层可被认为适合杏果实的采后品质保存。与对照相比，超氧化物歧化酶（SOD）和过氧化物酶（POD）酶。此外，黄aga胶的应用抑制了聚半乳糖醛酸酶（PG），果胶甲基酯酶（PME）和纤维素酶（CX）酶的活性，从而抑制了杏果实的软化。黄aga胶胶衣水果的感官质量属性，如味道，多汁，香气，外观和总体可接受性也显着高于对照组。总之，黄aga胶涂层可被认为适合杏果实的采后品质保存。与对照相比，超氧化物歧化酶（SOD）和过氧化物酶（POD）酶。此外，黄aga胶的应用抑制了聚半乳糖醛酸酶（PG），果胶甲基酯酶（PME）和纤维素酶（CX）酶的活性，从而抑制了杏果实的软化。黄aga胶胶衣水果的感官质量属性，如味道，多汁，香气，外观和总体可接受性也显着高于对照组。总之，黄aga胶涂层可被认为适合杏果实的采后品质保存。黄aga胶涂膜水果的总和和整体可接受性也显着高于对照组。总之，黄aga胶涂层可被认为适合杏果实的采后品质保存。黄aga胶涂膜水果的总和和整体可接受性也显着高于对照组。总之，黄aga胶涂层可被认为适合杏果实的采后品质保存。