Effects of Galbanum Gum Coating Enriched with Cumin Essential Oil and Calcium Chloride Coating on the Content of Some Phytochemical Compounds, Antioxidant Components and Marketability of Sweet Cherry

Recently, environmentally-friendly materials, ideally those able to be obtained from bio-based resources and presenting biodegradable characteristics, are used to improve quality and biosafety of horticultural products. Fruits of sweet cherry (Prunus avium ‘Siah Mashhad᾽) were coated by galbanum gum (0, 1, 2, and 3%w/v), cumin essential oil (0, 100, and 200 µL L-1), and calcium chloride (0 and 1%w/v). The coated fruits were then kept in a storage at 2±1°C with 90-95% relative humidity for 30 days and one additional day at 20ºC. After that, the quality of fruits was evaluated. All concentrations of experiment factors, increased the activity of catalase and peroxidase enzymes 15 days after storage and retained these properties until storage. Also these treatments slowed the rapid reduction in ascorbat-peroxidase enzyme activity, acid ascorbic content and general acceptance. 1 and 2%w/v gum galbanum composed with 1%w/v calcium chloride/200 µL L-1 cumin essential oil cause a temporary increase in total antioxidant and phenol 15 days after storage and retained these features until the end of the shelf life. 1%w/v galbanum gum combination with 1%w/v calcium chloride/ 200 µL L-1 cumin essential oil can be used as a suitable alternative for chemicals in maintaining sweet cherry quality and shelf ilfe.