Physiology and quality of 'Tahiti' acid lime coated with nanocellulose-based nanocomposites

Abstract

The aim of this study was to evaluate the physiological response and quality of the 'Tahiti' acid lime coated with carboxymethylcellulose (N-CMC), pectin (N-PEC) and starch (N-ST) nanocomposites based on cellulose nanocrystals (NC). Respiratory rate, ethylene production, loss of fresh weight, total chlorophyll and fruit firmness were evaluated during 9 days of storage. At the end of storage, only fruits coated with N-CMC and N-PEC exhibited significantly lower ethylene yield (0.92 and 0.98 μg C 2 H 4 kg -1 h -1 , respectively) than fruits coated with CMC and PEC (1.6 and 2.02 μg C 2 H 4 kg -1 h -1 , respectively). Dn the 3rd day of storage, fruits coated with N-PEC showed a respiratory rate (12.01 mg CD 2 kg -1 h -1 ) similar to the fruits of the control (13.52 mg CD 2 kg -1 h -1 ), but it was significantly lower than the fruits coated with PEC (14.93 mg CD 2 kg -1 h -1 ). Dnly fruits coated with N-PEC showed significantly lower fresh weight losses than the control fruits. Fruits coated with N-PEC had chlorophyll retention levels (18.95 mg g -1 ) higher than fruits with PEC (13.25 mg g -1 ). This work showed that the N-PEC nanocomposite, based on NC, was the coating that showed greater potential for preserving quality of the 'Tahiti' acid lime.Practical Application: The addition of nanocellulose in the pectin film forms a coating with better barrier properties for fruit preservation.

Quality of Physalis peruviana fruits coated with pectin and pectin reinforced with nanocellulose from P. peruviana calyces

“…Similar results were reported by Pacaphol et al (2019) in spinach leaves coated with 0.5% nanocellulose stored for 3 days at 25 AE 0.5 C and 40-56% RH. The results of the present study are also consistent with those obtained by Laureth et al (2018) in Tahiti acid lime coated with pectin and nanocellulose. The authors reported that the coating of pectin and nanocellulose could form a more efficient gas barrier than the application of pure pectin.…”

“…This capacity is attributed to the plasticization generated with glycerin by the presence of hydrophobic groups (Guerreiro et al, 2016). This phenomenon reduces perspiration and maintains turgor pressure on the cell walls of the fruit (Laureth et al, 2018). The present study results are consistent with what was reported by Estrada-Gir on et al (2020).…”

“…Although, the addition of nanocellulose to the pectin coating did not favor the reduction in weight loss. Other authors have reported that nanocellulose reduces the weight loss of Tahitian lime (Laureth et al, 2018) and slices of apples (Zhai et al, 2020). The greater reduction in weight loss of the pectin (P) coated fruits is attributed to a greater ability to decrease the transport of water molecules.…”

“…The fruits coated with pectin (P) presented the least weight loss and showed the highest firmness retention at the end of storage. Similar results were reported by Sarduni et al (2020) in coatings of pectin (1, 2, and 3%, w/v) and sodium chloride applied to Berangan bananas stored for 5 days at 25 AE 2 C. Deng et al (2017a),b found that applying a coating of oleic acid and sucrose ester fatty acid based on nanocellulose was able to preserve firmness in Cavendish bananas stored for 10 d. The application of a nanocomposite made of pectin and nanocellulose can retain the firmness in the fruits of Tahiti acid lime (stored for 9 days at 23 AE 2 C and 75% RH) compared to formulations without nanocellulose (Laureth et al, 2018).…”

“…Therefore, studies on the incorporation of nanocellulose in polymeric matrices have been carried out in agricultural products such as spinach leaves (Pacaphol et al, 2019), pears (Deng et al, 2018;Jung et al, 2020), saffron (Jafari et al, 2018), grapes (Silva-Vera et al, 2018), bananas (Deng et al, 2017a,b), and minimally processed apples (Zhai et al, 2020). The strengthening of formulations with nanocellulose improves the barrier properties and reduces the weight loss of Tahiti sour lime fruits (Laureth et al, 2018). Nanocellulose reinforced pectin formulations (5%, w/w) have better mechanical properties and lower permeability to water vapor (Chaichi et al, 2017).…”