Edible coatings attract high research attention as an effective natural approach for maintaining fresh agricultural produce quality and storability. In this study, a series of polysaccharide-based coatings that contain, for the first time, an elicitor of fruit defense response, phenylalanine, were developed and applied on avocado fruit. After an initial screening of a series of polysaccharides coatings, the chitosan and carboxymethyl cellulose with stearic acid (CMC + StA) were chosen, and phenylalanine elicitor was added then to the polysaccharide matrices. These active edible coatings of either chitosan or CMC + StA that contained phenylalanine significantly reduced the fruit's natural decay caused by the fungal pathogens Colletotrichum and Alternaria. The coated avocado fruit has also demonstrated higher resistance to storage at sub-optimal temperature and showed less pitting, decay, and internal browning. The observed cold resistance correlated with a minor transcript upregulation of several genes as lipoxygenase, heat-shock protein, and several transcripts in the phenylpropanoid pathway. Interestingly, the coated fruit had a better flavor than the control fruit. Taken together, the reported results point to the ability of these new edible coatings to significantly increased fruit resistance to fungal pathogens and cold stress while maintaining the fruit quality and storability and improving their taste.

食用涂料作为一种有效的天然方法，可以保持新鲜农产品的品质和耐贮藏性，因此引起了高度的研究关注。在这项研究中，首次开发了一系列基于多糖的涂层，这些涂层首次包含水果防御反应的引发剂苯丙氨酸，并应用于鳄梨果实。在初步筛选了一系列多糖涂层之后，选择了具有硬脂酸（CMC + StA）的壳聚糖和羧甲基纤维素，然后将苯丙氨酸引发剂添加到多糖基质中。这些含有苯丙氨酸的壳聚糖或CMC + StA活性可食用涂层显着降低了由真菌病原菌炭疽菌和链格孢菌引起的果实的自然腐烂。。包衣的鳄梨果实还显示出在最适温度下的较高耐贮藏性，并显示出较少的点蚀，腐烂和内部褐变。观察到的抗寒性与几个基因如脂氧合酶，热休克蛋白和苯丙烷途径中的几个转录物的转录本上调相关。有趣的是，带涂层的水果具有比对照水果更好的风味。综上所述，所报告的结果表明，这些新型可食用涂料能够显着提高果实对真菌病原体的抵抗力和冷胁迫，同时保持果实品质和可贮藏性并改善其味道。