ArticleScientific reports2025
Effect of Xanthan gum-based edible coating enriched with cloves and cinnamon for extending the shelf-life of pomegranate fruit during cold storage.
Article in Scientific reports, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Maturation-Associated Physiological and Biochemical Transitions in Carob (Ceratonia siliqua L.): Optimizing Harvest Timing Toward Functional Valorization of Fruits.TheScientificWorldJournal · 2026Article
- Review
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10 authors.
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Abstract
The edible coating used for preserving fruits during storage is receiving heightened interest due to its biodegradable properties and its effectiveness in extending shelf life. In the present study, we investigated the effect of Xanthan gum based edible coating, applied individually or enriched with clove or cinnamon essential oil, on the postharvest quality of pomegranate (cv. 'Sefri Ouled Abdellah') during cold storage at 4 °C for a period of 75 days. The results demonstrated that both xanthan gum coatings enriched with clove essential oil (XANCL) and cinnamon essential oil (XANCN) effectively preserved fruit quality compared to the uncoated control. Among these, XANCN was the most effective, delaying weight loss (0 to 9.67%), stabilizing pH (4.14 to 4.18) and TA content (0.18 to 0.14), and preventing the degradation of TPC (580.6 to 503.94 mg GAE 100 mL
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