Conservation of Williams pear using edible coating with alginate and carrageenan

Moraes, Kessiane Silva de; Fagundes, Cristiane; Melo, Maria Carolina; Andreani, Pamela; Monteiro, Alcilene Rodriguez

doi:10.1590/s0101-20612012005000106

Cited by 38 publications

(13 citation statements)

References 14 publications

(16 reference statements)

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“…The coating treatment markedly slowed down the softening of fruits. A similar trend has been observed previously in the case of pears and apples (Şümnü & Bayındırlı, ; Moraes et al ., ). The firmness of uncoated apricots dropped by ~81% after 5 days of storage.…”

Section: Resultsmentioning

confidence: 92%

Antifungal resistance and physicochemical attributes of apricots coated with potassium sorbate‐added carboxymethyl cellulose‐based emulsion

Kowalczyk

Kordowska‐Wiater

Złotek

et al. 2017

Int J of Food Sci Tech

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Summary Antifungal effectiveness of potassium sorbate (KS) incorporated into edible coating composed of carboxymethyl cellulose and candelilla wax blend (CMC‐CnW) was tested on apricots inoculated with fungi. The efficiency of KS‐added coating was higher than KS‐free formulation. The antifungal action of KS‐free coating was likely associated with a reduced access of oxygen to the infection sites and, consequently, modification of the gaseous atmosphere within the fruit tissues. Rhizopus nigricans as the fastest growing fungus was the most resistant to the coating treatment. In turn, KS‐loaded coating was very effective against Botrytis cinerea and Monilinia fructigena. Coating significantly delayed softening of apricots. The results of this study demonstrate that KS can be incorporated into coating to control common fungal diseases of apricots. Nevertheless, the CMC‐CnW coating treatment inhibited the respiratory functions and caused deterioration in the fruit sensory quality.

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Section: Resultsmentioning

confidence: 92%

Antifungal resistance and physicochemical attributes of apricots coated with potassium sorbate‐added carboxymethyl cellulose‐based emulsion

Kowalczyk

Kordowska‐Wiater

Złotek

et al. 2017

Int J of Food Sci Tech

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“…pH increases with the period of storage of fruits (Moraes et al, 2012). Results clearly shows the relationship between pH and acidity, with increase in pH (Figure 7) as the acidity decreases ( Figure 8), making the fruit more palatable (Serpa et al, 2014) and more mature.…”

Section: Resultsmentioning

confidence: 86%

“…The use of some coatings decelerates pH changes, affecting the acidity (Moraes et al, 2012). Possibly, these events occur due to reduction in respiration process (Trigo et al, 2012).…”

Section: Resultsmentioning

confidence: 99%

Tommy Atkins mango (Mangifera indica L.) postharvest quality with cassava starch, chitosan and pectin based coatings

Oliveira¹,

Paiva²,

Silva³

et al. 2017

Afr. J. Biotechnol.

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Bearing in mind the use of natural and biodegradable products, this study aimed to evaluate physicochemical quality of 'Tommy Atkins' mangoes coated with a cassava starch, chitosan and pectin based edible coatings. The experiment was conducted using simplex-centroid mixture design. Compounds concentration corresponded to the independent variables studied, encoded as factors x1, x2 and x3: 1-cassava starch (CS) 2%; 2-chitosan (CH) 2%; and 3-pectin (PE) with 2% of water polymers. Seven coating compositions (100% CS; 100% CH; 100% PE; 50% CS + 50% CH; 50% CS + 50% PE; 50% CH + 50% PE and 33.33% CS + 33.33% CH 33.33% PE (center point)), and uncoated control treatment with five replications per treatment, with four replications having five fruits treated in the center point were used. Fruits were stored for 28 days at 13°C and 90% relative humidity (RH). Physiological loss, appearance, pulp color: lightness, chroma and hue angle, fruit firmness, soluble solids content, pH, titratable acidity, and ratio were evaluated as dependent variables. Significant difference occurred with Scott-Knott tests and response surface for all the analyzed variables. Increase in physiological loss, soluble solids content were observed from fruits of all treatments. Decrease in appearance, fruit firmness, lightness in pulp color were observed. Fruits coated with mixtures of chitosan at 50 and 33.33% showed lower physiological loss. Coated fruits from all treatments presented lower fruit firmness than the control, except for SC + PE (1:1) treatment which provided similar result with the control group. Coating based in cassava starch and chitosan at 50% delayed the buildup of soluble solids and ensured reduction and/or maintenance of the variables of quality analyzed.

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“…It has been suggested that postharvest treatments that restrict blueberry water loss to below 8% are likely to be beneficial in retaining acceptable blueberry freshness and firmness [4,41]. The ability to reduce weight loss of alginate coatings has been demonstrated in several fruits, including pears [42] and plums [9]. The changes in Andean blueberry soluble solids content, titratable acidity, and pH are shown in Figures 5 and 6.…”

Section: Behavior Of Andean Blueberry Quality Parameters During Storagementioning

confidence: 99%

Alginate-Edible Coatings for Application on Wild Andean Blueberries (Vaccinium meridionale Swartz): Effect of the Addition of Nanofibrils Isolated from Cocoa By-Products

et al. 2020

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Edible coatings and films are appealing strategies for the postharvest management of blueberries. In the current work, alginate and alginate/cellulose nanofibril (CNF) edible coatings crosslinked with calcium chloride were developed for application on Andean blueberry (a promissory wild blueberry). Cocoa by-products were valorized through the isolation of their CNFs, and these were incorporated in the edible coatings. Edible coating formulations were based on blends of alginate (2% w/v), CNFs (0%, 0.1%, or 0.3%), glycerol, and water. In addition, stand-alone films were prepared, and their light and water vapor barrier properties were studied before applying the coating on the fruit surface. The results show that the addition of CNFs caused a significant decrease in the transparency and the water vapor permeability of the alginate films. After applying on the Andean blueberry fruits, the alginate and alginate/CNF coatings enhanced the appearance and the firmness of the fruits. Moreover, they significantly reduced the respiration rate and the water loss of the Andean blueberries throughout the 21 days of refrigerated storage. Alginate and alginate/CNFs coatings may be considered a useful alternative for the delay of the postharvest deterioration of Andean blueberries.

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Conservation of Williams pear using edible coating with alginate and carrageenan

Cited by 38 publications

References 14 publications

Antifungal resistance and physicochemical attributes of apricots coated with potassium sorbate‐added carboxymethyl cellulose‐based emulsion

Antifungal resistance and physicochemical attributes of apricots coated with potassium sorbate‐added carboxymethyl cellulose‐based emulsion

Tommy Atkins mango (Mangifera indica L.) postharvest quality with cassava starch, chitosan and pectin based coatings

Alginate-Edible Coatings for Application on Wild Andean Blueberries (Vaccinium meridionale Swartz): Effect of the Addition of Nanofibrils Isolated from Cocoa By-Products

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