Effects of edible coatings of Chlorella sp. containing pomegranate seed oil on quality of Spondias tuberosa fruit during cold storage

•Chlorella sp. and pomegranate seed oil (PSO) maintained the quality of “umbu”.•Coatings reduced weight loss of fruits, besides maintained them firmer and greener.•Ascorbic acid and phenolic content were preserved whereas carotenoids declined in fruits with coatings.•Chlorella sp. + PSO extended the shelf life of fruits during cold storage. Spondias tuberosa is a highly perishable fruit that is difficult to transport, which limits its consumption in local areas. Thus, for economic reasons, there is a need for technologies to extend post-harvest shelf life of these fruits. The aim of this study was to evaluate the life of Spondias tuberosa fruit using edible coatings composed of Chlorella sp. and pomegranate seed oil (PSO) during cold storage. Coated and uncoated S. tuberosa fruits were stored for 12 days at 14 ± 2 °C and 85 ± 5% RH and evaluated every 3 days. Chlorella sp. + PSO coatings retarded ripening, maintained firmness, mass, and a greener color when compared to control treatment – since by default controls are not treated. Coatings in association with the best quality fruit presented 2.0% of Chlorella sp.