potential of chia seed gum as an edible coating for preserving quality of blood orange fruit (citrus sinensis (l.) cv. 'moro') under ambient storage conditions

Blood oranges are susceptible to various fungal infections and biochemical changes that contribute to quality deterioration during storage. this study investigated the effect of chia seed gum (csg) coatings at different concentrations (0.25%, 0.5%, and 0.75%) on weight loss (wl), fruit juice content, total soluble solids (tss), peel color, browning index (bi), and decay index (di). the results showed that oranges coated with 0.75% csg experienced a slower reduction in weight, juice content, and b* value during storage compared to the other treatment groups. uncoated samples exhibited higher wl, tss, a*, and chroma values than the coated fruits. moreover, the bi and di were significantly lower in the coated oranges. the coatings helped reduce moisture and juice loss, thereby maintaining fruit quality during storage. based on these findings, postharvest treatment with 0.75% csg is recommended as an effective method to preserve quality and extend the shelf life of blood oranges.