{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,26]],"date-time":"2026-06-26T09:45:49Z","timestamp":1782467149905,"version":"3.54.5"},"reference-count":44,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2026,6,25]],"date-time":"2026-06-25T00:00:00Z","timestamp":1782345600000},"content-version":"vor","delay-in-days":24,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,6,1]],"date-time":"2026-06-01T00:00:00Z","timestamp":1780272000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Plant Enviro Interactions"],"published-print":{"date-parts":[[2026,6]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    Postharvest deterioration represents a major challenge in maintaining the market quality of peach fruit, and the application of environmentally benign treatments such as edible coatings has gained increasing attention as an effective strategy to extend storage life. Accordingly, the present study evaluated the effects of several natural coating materials on the postharvest quality of peach (\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Prunus persica<\/jats:italic>\n                    <\/jats:styled-content>\n                    L.). The experimental treatments consisted of salicylic acid at three concentrations (0, 1, and 2\u2009mM),\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Aloe vera<\/jats:italic>\n                    <\/jats:styled-content>\n                    gel at 0%, 20%, and 30%, and clove extract at 0, 150, and 300\u2009ppm. Overall, the application of edible coatings significantly enhanced fruit storability and quality attributes compared with untreated control fruit. Among the treatments, fruit treated with 2\u2009mM salicylic acid and 300\u2009ppm clove extract exhibited the highest fruit weight (89.66\u2009g). Whereas the fruits without salicylic acid application showed the greatest fruit weight loss (15.55%) and the highest vitamin C (32.02\u2009mg 100\u2009g\n                    <jats:sup>\u22121<\/jats:sup>\n                    FW) was obtained at 2\u2009mM salicylic acid treatment. In terms of clove extract treatments, fruit coated with 300\u2009ppm clove extract maintained the greatest fruit texture firmness (3.69\u2009kg\u2009cm\n                    <jats:sup>\u22122<\/jats:sup>\n                    ), total phenolic content (219.88\u2009mg GAE 100\u2009g\n                    <jats:sup>\u22121<\/jats:sup>\n                    FW), vitamin C (mg 100\u2009g\n                    <jats:sup>\u22121<\/jats:sup>\n                    FW), and total antioxidant capacity (446.94\u2009\u03bcmol TE g\n                    <jats:sup>\u22121<\/jats:sup>\n                    FW), whereas no application treatment recorded the highest fruit weight loss (14.72%) and total acidity (4.16\u2009g malic acid 100\u2009g\n                    <jats:sup>\u22121<\/jats:sup>\n                    FW). In conclusion, the findings demonstrate that natural edible coatings, particularly when applied in combination, are effective in reducing oxidative stress, suppressing enzymatic browning, and improving postharvest quality, thereby representing a promising and sustainable approach for extending the shelf life of peach fruit. These findings suggest that activation of antioxidant system likely stimulated by salicylic acid and supplemented by\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>aloe vera<\/jats:italic>\n                    <\/jats:styled-content>\n                    or clove extract was a central mechanism underlying quality preservation.\n                  <\/jats:p>","DOI":"10.1002\/pei3.70180","type":"journal-article","created":{"date-parts":[[2026,6,25]],"date-time":"2026-06-25T13:55:45Z","timestamp":1782395745000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Synergistic Regulation of Postharvest Physiology and Biochemical Quality of Peach (\n                    <i>Prunus persica<\/i>\n                    L.) Through Salicylic Acid and Plant\u2010Based Edible Treatments"],"prefix":"10.1002","volume":"7","author":[{"given":"Sima","family":"Shajari","sequence":"first","affiliation":[{"name":"Department of Horticulture Science Ka.C., Islamic Azad University  Karaj Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1705-9354","authenticated-orcid":false,"given":"Hamid","family":"Madani","sequence":"additional","affiliation":[{"name":"Department of Agronomy Ar.C., Islamic Azad University  Arak Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Leila","family":"Pourhoseini","sequence":"additional","affiliation":[{"name":"Department of Horticulture Science Ka.C., Islamic Azad University  Karaj Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Farzad","family":"Paknejad","sequence":"additional","affiliation":[{"name":"Department of Agronomy and Plant Breeding Ka.C., Islamic Azad University  Karaj Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mohammad Nabi","family":"Ilkaee","sequence":"additional","affiliation":[{"name":"Department of Agronomy and Plant Breeding Ka.C., Islamic Azad University  Karaj Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,6,25]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods13020267"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.3390\/plants11091007"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.3390\/pr11082453"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.3389\/fpls.2023.1274770"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.3390\/toxics13050364"},{"issue":"4","key":"e_1_2_10_7_1","first-page":"226","article-title":"The Evolution of Activity and Gene Expression of Some Antioxidant Enzymes and Qualitative Characters of Orange Fruits Under Cover Treatments","volume":"10","author":"Baran Zehi T.","year":"2020","journal-title":"Cell and Tissue Research"},{"key":"e_1_2_10_8_1","first-page":"103","article-title":"An Evaluation of the Biological and Toxicological Properties of \n                     Aloe barbadensis\n                   (Miller), \n                     Aloe vera","volume":"24","author":"Boudreau M. 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