Enhancing Mexican lime (Citrus aurantifolia cv.) shelf life with innovative edible coatings: xanthan gum edible coating enriched with Spirulina platensis and pomegranate seed oils.

Except for the XG 0.1% + SP and XG 0.2% + PSO treatments, which initially exhibited a decrease and then showed an increasing trend, the other treatments gradually increased during storage.

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Regarding antioxidant capacity, except for the fruits treated with XG 0.1 + SP, which showed the highest antioxidant capacity, other treatments exhibited a decreasing trend through storage.

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