Està subjecte a una llicència de Reconeixement-NoComercial-SenseObraDerivada 3.

Summary To control browning phenomenon, an edible coating of cassava starch along with ascorbic acid (AA) (combined treatment) was applied to minimally processed sweet potatoes var cv. ‘Blanca Correntina’. The samples were stored at 4 °C for 16 days, and the activities of polyphenol oxidase, peroxidase and phenylalanine ammonia lyase were studied; also, surface colour, antioxidant capacity, ascorbic acid, chlorogenic acid content were evaluated. The combined treatment showed a beneficial impact on the quality of the product, avoiding browning when compared with untreated samples and individual treatments (coating without AA or immersion in AA solution). The improvements were evidenced by the absence of changes in hue, minor changes in a* parameter and a major inhibitory effect of AA on the activity of the three enzymes. Ascorbic acid content and antioxidant capacity increased (P < 0.05). The combined treatment not only was effective in preventing enzymatic browning but also retained freshness and improved nutritional value.

No abstract

Black mulberry (Morus nigra) is a highly valuable commodity because of its nutritional properties and flavor. However, dehydration and microbial spoilage affect its quality during refrigerated storage. The objectives of this work were to select and apply a composite edible coating to minimize weight losses and microbial spoilage of black mulberries. Optimization indicated that a composite edible coating of chitosan and cassava starch (1:1) was effective for minimizing weight loss and mold decay. This edible coating alleviated weight loss and microbial spoilage of black mulberries stored at 5°C during 16 days. Firmness, color (a* and b*), and anthocyanin content were not significantly (p > .05) affected by this coating during storage. Also, total phenolic compounds and antioxidant capacity remained without major changes during storage. The results allow concluding that a combined edible coating is an interesting alternative to prevent decay and extend shelf life of black mulberries under refrigerated conditions. Practical applications Dehydration and mold decay are the main defects of berries during refrigerated storage. Edible coatings could increase the shelf life of black mulberries and other berries. Cassava starch and chitosan have both relatively low price and high availability, and could be included in the formulation of edible coatings. A composite edible coating based on these compounds could be effective in extending the shelf life of black mulberries stored under refrigerated conditions. All data are available to request.