1[ Pareek. S., & Yahia, E.M. (2013). Postharvest Biology and Technology of Ber Fruit. Horticulture Reviews. 41(1), 201-240. https://doi.org/10.1002/9781118707418.ch05.
]2[ Rastegar, S., Hassanzadeh Khankhedani, H. (2014). Evaluation of some quantitative and qualitative characteristics of the fruit of 11 genotypes of Indian kana (Ziziphus mauritiana) in Hormozgan province. Journal of Plant Production, 38(3), 110-105. https://doi.org/10.22034/jon.2018.540866.
]3[ Qiuping, Z., & Wenshui, X. (2007). Effect of 1-methylcyclopropene and/or chitosan coating treatments on storage life and quality maintenance of Indian jujube fruit. LWT- Food Science and Technology, 40(3), 404-411. https://doi.org/10.1016/j.lwt.2006.01.003.
]4[ Mi Moon, K., Kwon, E., Lee, B., & Young Kim, C.H. (2020). Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products. Molecules. 25 (12), 2754. https://doi.org/10.3390/molecules25122754.
]5[ Zheng, H., Liu, W., Liu, S. Liu., C., & Zheng, L. (2019). Effects of melatonin treatment on the enzymatic browning and nutritional quality of fresh-cut pear fruit. Food Chemistry, 299, 1-18. https://doi.org/10.1016/j.foodchem.2019.125116.
]6[ Krishna, H., Kumar, L., Haldhar, S.M., Singh, D., & Saro, P.L. (2018). Phenological growth stages of Indian jujube (Ziziphus mauritiana Lamk.) according to the BBCH scale. Annals of Applied Biology, 174, 106–112.https://doi.org/10.1111/aab.12466.
]7[ Etemadipoor, R., Dastjerdi, A.M., Ramezanian, A., & Ehteshami, S. (2020). Ameliorative effect of gum arabic, oleic acid and/or cinnamon essential oil on chilling injury and quality loss of guava fruit. Scientia Horticulturae. 266, 109255. https://doi.org/10.1016/j.scienta.2020.109255.
]8[ Rasouli, M., Saba, M.K., & Ramezanian, A. (2019). Inhibitory effect of salicylic acid and Aloe vera gel edible coating on microbial load and chilling injury of orange fruit. Scientia. Horticulturae. 247, 27–34. https://doi.org/10.1016/j.scienta.2018.12.004.
]9[ Martínez-Romero, D., Alburquerque, N., Valverde, J.M., Guillén, F., Castillo, S., Valero, D., & Serrano, M. (2006). Postharvest sweet cherry quality and safety maintenance by Aloe vera treatment: a new edible coating. Post-harvest Biology and Technology, 39(1), 93-100. https://doi.org/10.1016/j.postharvbio.2005.09.006.
]10[ Radi, M., Firouzi, E., Akhavan, H., & Amiri, S. (2017). Effect of gelatin-based edible coatings incorporated with Aloe vera and black and green tea extracts on the shelf life of fresh-cut oranges. Journal of Food Quality, 7, 1-10. https://doi.org/10.1155/2017/9764650.
]11[ Marpudi, S.L., Abirami, L.S.S., & Srividya, N. (2011). Enhancement of storage life and quality maintenance of papaya fruits using Aloe vera based antimicrobial coating. Indian Journal of Biotechnology, 10, 83-89. https://www.researchgate.net/publication/279568905.
]12[ Misir, J.H., Brishti, F.M., & Hoque, M. (2014). Aloe vera gel as a novel edible coating for fresh fruits: A Review. American Journal of Food Science and Technology, 2, 93-97. http://dx.doi.org/10.12691/ajfst-2-3-3.
]13[ Chen, L., Mehta, A., Berenbaum, M., Zangeri, A.R., Engeseth, N.J. (2000). Honeys from different floral sources as inhibitors of enzymatic browning in fruit and vegetable homogenates. Journal of Agriculture And Food Chemistry. 48, 4997-5000. https://doi.org/10.1021/jf000373j
]14[ Wijewardana, K .N., Karunathilake, N.W.I.A. & Jayawardana, I. (2014). Development of Edible Coating for Shelf Life Extension of Guava . Focusing on Modern Food Industry (FMFI), 3(1), 28-34. https://doi.org/10.14355/fmfi.2014.0301.04.
]15[ Sothomvit, R. (2013). Effect of edible coating on the qualities of fresh guava. Acta horticulture, 58.1012. https://doi.org/10.17660/ActaHortic.2013.1012.58.
]16[ Moazzami, A., & Kamal-Eldin, A. (2009). 8 - Sesame seed oil. Gourmet and health-promoting specialty oils, 267–282. https://doi.org/10.1016/B978-1-893997-97-4.50014-0
]17[ Karami, N., Kamkar. A., Shahbazi. Y., & Misaghi, A. (2021). Electrospinning of double-layer chitosan-flaxseed mucilage nanofibers for sustained release of Ziziphora clinopodioides essential oil and sesame oil. LWT- Food Science and Thechnology, 140, 110812.
]18[ Ugese. F.D., & Iordye, N. (2021). Moringa and sesame seed oil coatings enhanced sensory attributes of stored sweet orange fruits. ISHS Acta Horticulturae 1306:263-268 https://doi.org/10.17660/ActaHortic.2021.1306.33
]19[ Murmu, S.B., & Mishra, H.N. (2018). Selection of the best active modified atmosphere packaging with ethylene and moisture scavengers to maintain quality of guava during low-temperature storage. Food Chemistry. 253, 55–62. https://doi.org/10.1016/j.foodchem.2018.01.134.
]20[ Ali, M.S., Saleem, M., Ali, Z., & Ahmad, V.U. (2000). Chemistry of Zataria multiflora (Lamiaceae). Phytochemistry. 55(8), 933–936. https://doi.org/10.1016/S0031-9422(00)00249-1.
]21[ Saei-Dehkordi, S.S., Tajik, H., Moradi, M., & Khalighi- Sigaroodi, F. (2010). Chemical composition of essential oils in Zataria multiflora Boiss. from different parts of Iran and their radical scavenging and antimicrobial activity. Food Chemical and Toxicology, 48(6), 1562–1567. https://doi.org/10.1016/j.fct.2010.03.025.
]22[ Moradi, M., Tajik, H.R., Rohani, S.M., Oromiehie, A.R., & Malekinejad, H. (2012). Characterization of antioxidant chitosan film incorporated with Zataria multiflora Boiss essential oil and grape seed extract. LWT- Food Science and Technology, 46(2), 477-484. https://doi.org/10.1016/j.lwt.2011.11.020.
]23[ Hashemi, M., Shakerardekani, A., Dastjerdi, A.M., & Mirdehghan, S.H. (2021b). Effect of Sodium Alginate in Combination with Zataria multiflora Boiss. On Phenolic Compounds, Antioxidant Activity, and Browning Enzymes of Fresh In-Hull Pistachio (Pistacia vera L.). Journal of Food Quality. 3193573. https://doi.org/10.1155/2021/3193573.
]24[ Hashemi, M., Dastjerdi, A.M., Mirdehghan, S.H., Shakerardekani, A., & Golding, J.B. (2021a). Incorporation of Zataria multiflora Boiss essential oil into gum Arabic edible coating to maintain the quality properties of fresh in-hull pistachio (Pistacia vera L.). Food Packaging and Shelf Life. 30, 0110. https://doi.org/10.1016/j.fpsl.2021.100724
]25[ Ali, A., Maqbool, M., Ramachandran, S., & Alderson, P.G. (2010). Gum arabic as a novel edible coating for enhancing shelf-life and improving postharvest quality of tomato (Solanum lycopersicum L.) fruit. Postharvest Biology and Technology, 58(1), 42-47. https://doi.org/10.1016/j.postharvbio.2010.05.005
]26[ Ehteshami S., Dastjerdi A. M., Ramezanian A., Etemadipoor R., Abdollahi F., Salari M., & Shamili M. (2021). Effects of edible alginate coating enriched with organic acids on quality of mango fruit during storage. J. Food Meas. Charact 16, 400-409. https:// dio.org/10.1007/s11694-021-01166-4.
]27[ Hong, K., Xie, J., Zhang, L., Sun, D., & Gong, D. (2012). Effects of chitosan coating on postharvest life and quality of guava (Psidium guajava L.) fruit during cold storage. Scientia Horticulturae, 144, 172-178. https://doi.org/10.1016/j.scienta.2012.07.002
]28[ Sánchez-González, L., Cháfer, M., Chiralt, A., & González-Martínez, C. (2010). Physical properties of edible chitosan films containing bergamot essential oil and their inhibitory action on Penicillium italicum. Carbohydrate Polymers. 82, 277–283. https://doi.org/10.1016/j.carbpol.2010.04.047.
]29[ Alves-Silva, J.M., dos Santos, S.M.D., Pintado, M.E., Pérez-Álvarez, J.A., Fernández-López, J., & Viuda-Martos, M. (2013). Chemical composition and in vitro antimicrobial, antifungal and antioxidant properties of essential oils obtained from some herbs widely used in Portugal. Food Control, 32(2), 371-378. https://doi.org/10.1016/j.foodcont.2012.12.022
]30[ Bonilla, J., Atarés, L., Vargas, M., & Chiralt, A. (2012). Edible films and coatings to prevent the detrimental effect of oxygen on food quality: Possibilities and limitations. Journal of Food Engineering, 110(2), 208-213. https://doi.org/10.1016/j.jfoodeng.2011.05.034.
]31[ Jiang, T., Feng, L., & Zheng, X. (2011). Effect of chitosan coating enriched with thyme oil on postharvest quality and shelf life of shiitake mushroom (Lentinus edodes). Journal of agricultural and food chemistry, 60(1), 188-196. doi: 10.1021/jf202638u. Epub 2011 Dec 15.
]32[ Moradi, M., Tajik, H., Rohani, S.M.R., & Mahmoudian, A. (2016). Antioxidant and antimicrobial effects of zein edible film impregnated with Zataria multiflora Boiss. essential oil and monolaurin. Food Science and Technology, 72, 37-43. https://doi.org/10.1016/j.lwt.2016.04.026.
]33[ Valverde, J.M., Valero, D., Martinez-Romero, D., Guillen, F., Castillo, S., & Serrano, M. (2005). Novel edible coating based on Aloe vera gel to maintain table grape quality and safety. Journal of Agricultural and Food Chemistry, 53(20), 7807-7813. https://doi.org/10.1021/jf050962v.
]34[ Paladines, D., Valero, D., Valverde, J.M., Diaz-Mula, H., Serrano, M., & Martinez-Romero, D. (2014). The addition of rosehip oil improves the beneficial effect of Aloe vera gel on delaying ripening and maintaining postharvest quality of several stonefruit. Postharvest Biology and Technology, 92, 23-28. https://doi.org/10.1016/j.postharvbio.2014.01.014
]35[ Aghdam, M.S., Dokhanieh, A.Y, Hassanpour, H., & Fard, J.R. (2013). Enhancement of antioxidant capacity of cornelian cherry (Cornus mas) fruit by postharvest calcium treatment. Scientia horticulturae, 161, 160-164. https://doi.org/10.1016/j.scienta.2013.07.006
]36[ Antunes, M.D.C., & Sfakiotakis, E.M. (2008). Changes in fatty acid composition and electrolyte leakage of ‘Hayward’kiwifruit during storage at different temperatures. Food Chemistry, 110, 891–896. https://doi.org/10.1016/j.foodchem.2008.02.089.
]37[ Xu, W.T., Peng, X., Luo, Y.B., Wang, J., Guo, X., Huang, K.L. (2009). Physiological and biochemical responses of grapefruit seed extract dip on ‘Redglobe’ grape. LWT-Food Science and Technology, 42, 471–476. https://doi.org/10.1016/j.lwt.2008.09.002.
]38[ Xing, Y., Li, X., Xu, Q., Yun, J., Lu, Y., & Tang, Y. (2011). Effects of chitosan coating enriched with cinnamon oil on qualitative properties of sweet pepper (Capsicum annuum L.). Food Chemistry, 124, 1443–1450. https://doi.org/10.1016/j.foodchem.2010.07.105.
]39[ Shao, H.B., Liang, Z.S., Shao, M.A., & Wang, B.C. (2005). Changes of anti-oxidative enzymes and membrane peroxidation for soil water deficits among 10 wheat genotypes at seedling stage. Colloids and Surfaces B: Biointerfaces, 42(2), 107-113. https://doi.org/10.1016/j.colsurfb.2005.01.011.
]40[ Kumar, N., Rahul, K., Upadhyay, A., Gniewosa, M., & Kieliszek, M. (2023). Characterization of Aloe Vera Gel-Based Edible Coating with Orange Peel Essential Oil and Its Preservation Effects on Button Mushroom (Agaricus bisporus). Food and Bioprocess Technology, https://doi.org/10.1007/s11947-023-03107-z.
]41[ Ayranci, E., & Tunc, S. (2004). The effect of edible coatings on water and vitamin C loss of apricots (Armeniaca vulgaris Lam.) and green peppers (Capsicum annuum L.). Food Chemistry, 87(3), 339-342. https://doi.org/10.1016/j.foodchem.2003.12.003
]42[ Liu, F., Dai, R., Zhu, J., & Li, X. (2010). Optimizing color and lipid stability of beef patties with a mixture design incorporating with tea catechins, carnosine, and α-tocopherol. Journal of Food Engineering, 98(2), 170-177. https://doi.org/10.1016/j.jfoodeng.2009.12.023
]43[ Yang, L., & Paulson, A. T. (2000). Effects of lipids on mechanical and moisture barrier properties of edible gellan film. Food research international, 33(7), 571-578. https://doi.org/10.1016/S0963-9969(00)00093-4.
]44[ Ehtesham Nia, A., Taghipour, S., & Siahmansour, S. (2021). Pre-harvest application of chitosan and postharvest Aloe vera gel coating enhances quality of table grape (Vitis vinifera L.cv.‘Yaghouti’) during postharvest period. Food Chemistry, 347, 129012. https://doi.org/10.1016/j.foodchem.2021.129012
]45[ Kashaninejad, M., & Daraei Garmakhany., A. (2013). Application of essential oils as natural antioxidant in reduction of peroxidase enzyme activity. Reported research at Gorgan University of Agricultural Science and Natural Resources.
]46[ Daraei Garmakhany, A., & Aghajani, N. (2021). Response surface optimization of the effect of natural essential oils from clove, cumin and fennel in golden delicious apple fruit peroxidase inactivation. Iranian Journal of Food Science and Technology, 18, 67-78. https://doi.org/10.29252/fsct.18.02.07
]47[ Amiot, M.J., Tacchini, M., Aubert, S., & Nicolas, J. (1992). Phenolic composition and browning susceptibility of various apple cultivars at maturity. Journal of Food Science, 57(4), 958–962. https://doi.org/10.1111/j.1365-2621.1992.tb14333.
]48[ Lozano, J.E., Drudis-Biscari, R., & Ibarz-Ribas, A. (1994). Enzymatic browning in apple pulps. Journal of Food Science, 59(3), 564–567. https://doi.org/10.1016/j.jfoodeng.2011.05.034.
]49[ Vamos-Vigyazo, L. (1981). Polyphenol oxidase and peroxidase in fruits and vegetables. CRC Critical Review of Food Nutrition, 15, 49–127.
]50[ Gao M, Feng L, Jiang T. 2014. Browning inhibition and quality preservation of button mushroom (Agaricus bisporus) by essential oils fumigation treatment. Food Chemistry, 149, 107-113.