Chilling injury, a major problem for tropical fruits, can be reduced by a modified atmosphere. Edible coatings including alginate are able to form a barrier against gasses and moisture. Apart from traditional alginate coatings using two steps and take long time, innovative method can be developed. The aims of this study were to investigate the properties of modified film by a crosslinking in single step of sodium alginate-based edible coating and apply coating solutions for reducing the chilling injury and maintaining the postharvest quality of 'Tabtimchan' rose apple stored at low temperature. Edible coating formulations were based on mixed sodium alginate (SA) solution with various amount of CaCl₂ solution; SA, 20 SAC and 40 SAC. Mechanical and barrier properties of alginate films were determined before applying the coating on the fruit surface. The results show that the 40 SAC improved the mechanical and barrier properties of alginate films, which resulted in increased tensile strength and elongation at break (1.5- and 2.4-fold, respectively) and decreased water vapor permeability and oxygen permeability (5.3- and 5-fold, respectively) compared with the alginate stand-alone films. Thereafter, edible coatings were applied on fruit surface. The 40 SAC coating significantly reduced the respiration rate and the weight loss of the rose apple throughout the 10 days of cold storage. They significantly improved the visual appearance and retarded the chilling injury (CI) of rose apple by reducing the malondialdehyde (MDA) and hydrogen peroxide (H₂O₂) contents and lipoxygenase (LOX) activity. In addition, the activities of catalase (CAT) and ascorbate peroxidase (APX) in fruits coated with 40 SAC were 3.69- and 3.33-fold higher than those in the control fruits after 10 days of storage. Moreover, the total phenolic content and antioxidant activity in fruits coated with 40 SAC were 1.46- and 1.48-fold higher than those of the control on days 10. The alginate-Ca²⁺cross-linking is expected to be a novel single step for coating fruits, which not only improved the efficacy of inhibiting CI but also maintained the postharvest quality of rose apple fruits during cold storage, in addition to being eco-friendly.

冷害是热带水果的一个主要问题，可以通过改良的气氛来减少。包括藻酸盐在内的食用涂层能够形成气体和湿气的屏障。除了传统的海藻酸盐涂层采用两步法且耗时长外，还可以开发创新方法。本研究的目的是研究海藻酸钠基可食用涂层单步交联改性薄膜的性能，并应用涂层溶液以减少低温储存的'Tabtimchan'玫瑰苹果的冷害和保持采后品质。 . 食用涂层配方基于混合海藻酸钠 (SA) 溶液和不同量的 CaCl ₂解决方案; SA、20 SAC 和 40 SAC。海藻酸盐薄膜的机械和阻隔性能在水果表面涂上涂层之前测定。结果表明，40 SAC 提高了海藻酸盐薄膜的机械和阻隔性能，从而提高了拉伸强度和断裂伸长率（分别为 1.5 倍和 2.4 倍），并降低了水蒸气渗透率和透氧率（5.3 倍和 5倍，分别）与藻酸盐独立薄膜相比。此后，在水果表面涂上可食用的涂层。40 SAC 涂层在整个冷藏 10 天期间显着降低了玫瑰苹果的呼吸速率和重量损失。它们通过减少丙二醛 (MDA) 和过氧化氢 (H₂ O ₂ ) 含量和脂肪氧化酶 (LOX) 活性。此外，在贮藏 10 天后，涂有 40 个 SAC 的水果中过氧化氢酶 (CAT) 和抗坏血酸过氧化物酶 (APX) 的活性比对照水果高 3.69 倍和 3.33 倍。此外，在第 10 天，涂有 40 SAC 的果实的总酚含量和抗氧化活性比对照高 1.46 倍和 1.48 倍。藻酸盐-Ca ²⁺交联有望成为一种新的单一步骤对果实进行包衣，不仅提高了抑制CI的功效，而且在冷藏过程中保持了玫瑰苹果果实的采后品质，而且对环境友好。