The use of neem oil and chitosan during pre-harvest and in the postharvest quality of the ‘Paluma’ guava

Silva, Regivânia Saraiva da; Martins, Laésio Pereira; Araújo, Raunira da Costa; Sousa, Solange de; Santos, A. F.

doi:10.5935/1806-6690.20200057

Cited by 4 publications

(1 citation statement)

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“…CS coating enriched with essential oils such as clove and neem retained the content of TP in lemon and guava fruits during storage [ 54 , 101 ] but several studies have demonstrated that the profile of phenolic compounds changed in CS-EOs coated guava and mango fruits [ 77 , 102 ]. A slower decrease of several phenolic acids and flavonoids such caftaric acid, chlorogenic acid, caffeic acid, narygenin, quercitin 3-glucosyde, and trans-resveratrol has been found in guava fruit coated with CS and lemongrass essential oil [ 77 ].…”

Section: Reactive Oxygen Species and Antioxidant Systemsmentioning

confidence: 99%

Multifunctional Role of Chitosan Edible Coatings on Antioxidant Systems in Fruit Crops: A Review

Adiletta

Matteo

Petriccione

2021

IJMS

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Chitosan-based edible coatings represent an eco-friendly and biologically safe preservative tool to reduce qualitative decay of fresh and ready-to-eat fruits during post-harvest life due to their lack of toxicity, biodegradability, film-forming properties, and antimicrobial actions. Chitosan-based coatings modulate or control oxidative stress maintaining in different manner the appropriate balance of reactive oxygen species (ROS) in fruit cells, by the interplay of pathways and enzymes involved in ROS production and the scavenging mechanisms which essentially constitute the basic ROS cycle. This review is carried out with the aim to provide comprehensive and updated over-view of the state of the art related to the effects of chitosan-based edible coatings on anti-oxidant systems, enzymatic and non-enzymatic, evaluating the induced oxidative damages during storage in whole and ready-to-eat fruits. All these aspects are broadly reviewed in this review, with particular emphasis on the literature published during the last five years.

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Section: Reactive Oxygen Species and Antioxidant Systemsmentioning

confidence: 99%

Multifunctional Role of Chitosan Edible Coatings on Antioxidant Systems in Fruit Crops: A Review

Adiletta

Matteo

Petriccione

2021

IJMS

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Next generation edible nanoformulations for improving post-harvest shelf-life of citrus fruits

Kumar,

Upadhyay,

Shukla

et al. 2023

Food Measure

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Citrus is one of the most widely grown fruits globally, because of its remarkable organoleptic features, nutritional content and bioactive ingredients. Microbial spoilage and other factors such as physiological disorder, mechanical and physical damage, and fruit senescence are the major factors of postharvest loss to citrus industry. The postharvest losses in citrus are directly have negative impcats on the economy, environment and healths due to production of carbon emission gases. The fungal pathogens such as Penicillium digitatum, Penicillium italicum and Geotrichum candidum are the major cause of postharvest spoilage in citrus fruits. These pathogens produce different mycotoxins such as citrinin, patulin, and tremorgenic. These mycotoxins are secondary metabolites of molds; they employ toxic effects on the healths. The acuteness of mytoxin on toxicity is dependings on the extent exposure, age and nutritional status of individual. The toxicity of mytoxins are directly related to the food safety and health concern including damage DNA, kidney damage, mutation in RNA/DNA, growth impairment in childs and immune system etc. Several attempts have been made to extend the shelf-life of citrus fruits by controlling physiological decay and fungal growth which has got limited success. In recent years, nanotechnology has emerged as a new strategy for shelf life prevention of citrus fruits. The biopolymer based nano-formulations functionalized with active compounds have shown promising results in maintaining the postharvest quality attributes of fruits and vegetables by retarding the moisture loss and oxidation. This review exclusively discloses the postharvest losses in citrus fruits and their causes. In addition, the use of biopolymer based nanoformulations functionalized with active agents and their developing technologies have been also discussed briefly. The effects of nano-formulation technologies on the postharvest shelf life of citrus is also described.The finding of this review also suggest that the natural biopolymers and bioactive compounds can be used for developing nanoformulations for extending the shelf-life of citrus fruits by minimizing the fungal growth and as an alternatives of fungicides.

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Neem oil and its nanoemulsion in sustainable food preservation and packaging: Current status and future prospects

Kumar

Singh

Devi

et al. 2022

Journal of Agriculture and Food Research

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The use of neem oil and chitosan during pre-harvest and in the postharvest quality of the ‘Paluma’ guava

Cited by 4 publications

References 0 publications

Multifunctional Role of Chitosan Edible Coatings on Antioxidant Systems in Fruit Crops: A Review

Multifunctional Role of Chitosan Edible Coatings on Antioxidant Systems in Fruit Crops: A Review

Next generation edible nanoformulations for improving post-harvest shelf-life of citrus fruits

Neem oil and its nanoemulsion in sustainable food preservation and packaging: Current status and future prospects

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