Evaluation of edible coating on quality, biochemical components and microbial community under cooling and freezing conditions on fresh-cut artichoke.

This study evaluated the effectiveness of edible coatings combined with natural essential oils in improving the postharvest quality, nutritional value, and microbial stability of artichokes under different storage conditions. The experiment was conducted over two growing seasons (2024-2025) using a French hybrid cultivar. Artichokes were coated with whey protein, gum Arabic (GA), or carboxymethyl cellulose (CMC), and stored under refrigeration (0 °C), individual quick freezing (IQF) (-30 °C), and combined freezing-thawing conditions in polyethylene and polypropylene packaging. Results showed that all edible coatings significantly enhanced physicochemical and microbiological quality compared with uncoated controls. Coated samples exhibited reduced weight loss, respiration rate, and ethylene production, along with improved retention of key nutrients, including carbohydrates, sugars, protein, folic acid, inulin, cynarin, phenolics, and ascorbic acid. GA and whey protein coatings demonstrated the most pronounced effectiveness. Microbial analyses revealed substantial reductions in total bacterial count, yeasts, and molds in coated samples, consistent with the antimicrobial activity of essential oil enriched formulations. Additionally, coatings reduced oxidative stress indicators, including malondialdehyde, hydrogen peroxide, and superoxide anion levels, while suppressing polyphenol oxidase activity. Overall, edible coatings enriched with natural essential oils effectively preserved quality and extended the shelf life of artichokes by limiting physiological deterioration, microbial growth, and oxidative damage. These results highlight their potential as sustainable postharvest preservation strategies for fresh-cut horticultural products.