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In this study, different concentrations of alginate (0%, 1% and 1.5% w/v) enriched with various concentrations of Shirazi thyme (Zataria multiflora Boiss) essential oil (0%, 0.3% and 0.5% w/v), were examined on postharvest characteristics of the fresh pistachio. The measurements (including total phenolic compounds, antioxidant capacity, free fatty acid, peroxide value, aerobic mesophilic bacteria, mold and yeast, saturated and unsaturated fatty acids) were performed after 0, 13, 26 and 39 days during storage (3 ± 1 °C, 80 ± 5% RH). The results showed that alginate edible coating enriched with thyme's essential oil (EO), contributed to the maintenance of higher values of phenolic content and antioxidant activity in comparison with the control. Edible coating treatment of enriched alginate with thyme oil reduced mold and yeast growth compared to the control and the alginate without thyme oil. Peroxide value and free fatty acid content were significantly lower in fruits treated with alginate-thyme in comparison with the control. All fruits which had been treated with alginate-thyme EO showed lower changes in saturated and unsaturated fatty acids after 39 days of storage, and fruits coated with combination of 1% alginate and 0.3% EO showed the highest content of palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid and linolenic acid, compared with other treatments.

Pomegranate is a subtropical fruit that affects its cold storage. To ameliorate chilling injury, fruits were treated with malic acid (50 and 100 mM MA) and oxalic acid (5 and 10 mM OA), and then, coated with 2% chitosan (CH) and stored at low temperature (2°C) for 4 months. Treatments significantly delayed the development of browning signs and reduced malondialdehyde and hydrogen peroxide of arils as compared to control. CH+ 5 mM OA resulted in the highest catalase activity in arils during storage. Anthocyanin, ascorbic acid, total phenolic compound, and antioxidant activity of arils were higher in CH+ 5 mM OA and CH+ 50 mM MA‐treated fruit. Also, the minimum PPO and POD activity of arils was found in CH+ 5 mM OA. Overall, CH edible coating following organic acids treatment, and especially 5 mM OA and 50 mM MA are beneficial treatments for preserving the quality of pomegranate fruit during storage. Practical applications Pomegranate fruit waste is high due to chilling sensitivity during cold storage. Coating fruit with 2% chitosan (CH) alone and with malic acid (50 and 100 mM MA) and oxalic acid (5 and 10 mM OA) could ameliorate chilling injury. Treatments reduce the development of browning signs. Overall, CH edible coating combined with 5 mM OA and 50 mM MA were the most effective treatments for ameliorating the chilling injury of pomegranate fruit.