Apple fruits have components of therapeutic nature. Such components, to a great extent,
decline or decompose during post-harvest that negatively affect fruit shelf-life. Chitosan
fruit-filming has proved useful in maintaining these compounds. This study aims, therefore,
at enhancing Chitosan coating-film performance by mixing with some olive wastes
extracts of leaf and pomace extracts. Apple fruits were sprayed with six different coating
formulas including chitosan-water wax coating, in addition to the uncoated fruits. Then,
the total phenolic, flavonoids, antioxidants, pigments, weight loss, decay area, and
microstructure were assayed. The bioactive substances drastically changed in uncoated
rather than coated fruits. Conversely, weight loss and decay area significantly increased
in uncoated fruits. Amazingly, the addition of olive leaf extract to chitosan coating films
meaningfully reduced the gradual decline in total phenolic, flavonoids and antioxidants.
Olive pomace extract recorded the lowest influencing on anthocyanins during storage at
4 ± 1
C for 35 d. Also, both olive leaf and pomace extracts enhanced the coating distribution,
due to no pores were observed in the fruits’ surfaces. Decidedly, incorporation of olive
leaf extracts with 2% into chitosan coating solution was the best formula comparable with
the others. Thus, olive wastes extracts, incorporated into chitosan fruit coatings; relatively
improve the nutritional quality of apple fruits during post-harvest.