Comparative effects of salicylic acid and methyl salicylate edible coatings at different concentrations on postharvest quality of Daisy mandarin (Citrus reticulata)

Preserving post-harvest quality and extending the shelf life of fruits is vital for reducing food waste and ensuring food security, especially for perishable commodities such as Daisy mandarins. This study evaluated the impact of bioactive agents incorporated into edible coating-based packaging systems on the lifespan and characteristics of Daisy mandarin fruits. The experiment at Lovely Professional University's Department of Fruit Science involved sorting, grading, and washing the fruits with a chlorine solution (100 mg L ^-1 ). Fruits were then coated with different concentrations of salicylic acid (1 mM, 1.5 mM, and 2 mM) and methyl salicylate to slow aging, with a control group treated with water. Tween 20 (0.05%) was used as a surfactant. The coated fruits were stored at 18 ± 4 °C in a randomized design with three replications. Various physicochemical attributes were observed at 10, 20, 30, and 40 days. Results showed that 2 mM salicylic acid was the most effective, minimizing physiological weight loss while maintaining juice content and overall fruit quality over 40 days. This treatment also preserved the fruits' sensory attributes. The study highlights 2 mM salicylic acid as a promising edible coating-based active packaging treatment for maintaining postharvest quality of Daisy mandarin under ambient storage conditions.