Application of Essential Oils for Maintaining Postharvest Quality of ‘Rongrien’ Rambutan Fruit

Ummarat, Nittaya; Seraypheap, Kanogwan

doi:10.3390/agriculture11121204

Cited by 5 publications

(7 citation statements)

References 27 publications

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“…Based on our results, CH might be able to mitigate the negative effects that EOs can have on the dehydration of food products, improving the water barrier properties. Similarly to our observation, Ummarat and Seraypheap [ 52 ], studying the post-harvest effects of EOs on rambutan fruits ( Nephelium lappaceum Linn.–Sapindaceae), found that Cymbopogon nardus L. (Poaceae) EO at concentrations higher than 0.04% enhanced the weight loss compared to their CTR.…”

Section: Discussionsupporting

confidence: 87%

Chitosan and Essential Oils Combined for Beef Meat Protection against the Oviposition of Calliphora vomitoria, Water Loss, Lipid Peroxidation, and Colour Changes

Farina

Ascrizzi

Bedini

et al. 2022

Foods

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Meat production has a higher economic and ecological impact than other commodities. The reduction in meat loss and waste throughout the whole supply chain is a demanding challenge. In recent years, the interest in the food-grade polysaccharide chitosan (CH) and essential oils (EOs) employed as allies in meat protection has increased. In this work, we selected five EOs obtained from plants traditionally used as spices, and after their chemical characterisation, a trained panel of expert sensorial analysts determined that, among them, Laurus nobilis (Lauraceae) and Piper nigrum (Piperaceae) EOs were the most suitable to season meat. Therefore, the effect of CH, the L. nobilis and P. nigrum EOs, and EOs-enriched CH solutions on meat was tested to assess how they deter the oviposition behaviour of the blowfly Calliphora vomitoria (Diptera: Calliphoridae) and against water loss, lipid peroxidation, and colour changes. All the applied treatments, compared to the control, did not accelerate meat dehydration but increased colour lightness, an attractive feature for consumers, and discouraged the blowfly’s oviposition. In particular, the P. nigrum EO-enriched CH was the most active in repelling C. vomitoria without negatively affecting the organoleptic qualities and shelf-life of meat.

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Section: Discussionsupporting

confidence: 87%

Chitosan and Essential Oils Combined for Beef Meat Protection against the Oviposition of Calliphora vomitoria, Water Loss, Lipid Peroxidation, and Colour Changes

Farina

Ascrizzi

Bedini

et al. 2022

Foods

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“…Namely, a high concentration of essential oils might have the side effect of causing color change disorders [34]. In addition, high essential oil concentrations have been reported to have caused damage to the fruit, including severe peel burn and browning, thus affecting the fruit's appearance [34,35]. This observed phenomenon may be attributed to high concentrations of essential oils, which cause structural alterations in the cellular components of phospholipids, fatty acids, and polysaccharides, leading to cellular toxicity and disrupting their normal functions [36,37].…”

Section: Discussionmentioning

confidence: 99%

Evaluating the application feasibility of thyme oil nanoemulsion coating for extending the shelf life of papaya (Carica papaya cv. Tainung No. 2) with postharvest physiology and quality parameters

Yu,

Hou,

Tsay

et al. 2024

Chem. Biol. Technol. Agric.

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Papaya (Carica papaya L.) is a typical climacteric fruit with a brief shelf life due to the rapid degradation of quality during post-ripening, necessitating appropriate postharvest management to address this challenge. This study aimed to investigate the characteristics of thyme oil nanoemulsion (TO-NE) coating and utilize its benefits for preserving papaya. This study also investigated the physiological properties and quality changes of papaya storage at 20 ℃ and, in parallel, examined the effects of TO-NE coating to mitigate microbial infection of papaya during storage. The postharvest papaya was soaked in different concentrations (0.1, 0.25, and 0.5 mg/g) of TO-NE for coating. At the same time, the decay loss rate and effective shelf life were also evaluated. This study revealed that polygalacturonase (PG) and pectinesterase (PME) activities were inhibited during the storage of papaya treated with 0.25 mg/g TO-NE coated compared to the control group. This resulted in the preservation of the firmness of papaya fruits, in addition to a higher ascorbic acid content, delayed total soluble solids (TSS) accumulation, and total chlorophyll content (TCC) degradation, with a lagging color change for two days. The respiration rate and ethylene production were suppressed, while the 0.25 mg/g TO-NE coated group at day 14 (ethylene peak) were 63.2 mg CO2 kg−1 h−1 and 7.3 µL kg−1 h−1, lower than control. The 0.25 mg/g TO-NE coating treatment significantly reduced the decay rate for 10 days of storage, preserving their appearance and facilitating ripening. This is a viable option for extending Tainung No.2 papaya shelf life. Graphical Abstract

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“…Customers therefore demand products that are guaranteed as well as the complete preservation of sensory qualities, biological and nutritional contents. Food technologists and consumers can benefit greatly from a conservation strategy that tackles these issues [14,15]. Biopolymers are a promising resource for a sustainable planet in the future since they are abundant, renewable, and biocompatible materials.…”

Section: Introductionmentioning

confidence: 99%

Improve the Effectiveness of Inhibiting Pathogenic Fungus and Maintaining the Quality of Rambutan (Nephelium lappaceum L.) Post-Harvest by Indigenous Lactic Bacteria

Yen,

Thanh,

Thuy

et al. 2024

Horticulturae

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The change in the quality of rambutan (Nephelium lappaceum L.) fruit after harvest is mainly dehydration. Rambutan fruit peel is often dark (brown) and fruit rot due to fungal disease. This study investigated the effects of Lactobacillus bacteria strains [Lactobacillus plantarum CC6 (CC6), Lactobacillus fermentum DC2 (DC2), Lactobacillus fermentum DGMC2 (DGMC2)] with/without supplement combinations [chitosan 0.03% (Chito), alginate 0.03% (SA) and carboxymethyl cellulose 0.5% (CMC)] on the quality of Java rambutan fruit during storage at 13 °C, and included a sample without treatment with bacteria and chemical considered as the control. The results showed that among 16 treatments on rambutan fruits immediately after harvesting, the four treatments that showed the best results were CC6-Chito, DC2-Chito, CC6-CMC and DC2–SA, and DC2-Chito was more effective than the others. However, all four of these treatments supported the preservation of rambutan fruit, reducing both weight loss and browning of the skin and stem, and kept the infection rate at the lowest level. The brightness and peel color values were highest for these treatments.

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Application of Essential Oils for Maintaining Postharvest Quality of ‘Rongrien’ Rambutan Fruit

Cited by 5 publications

References 27 publications

Chitosan and Essential Oils Combined for Beef Meat Protection against the Oviposition of Calliphora vomitoria, Water Loss, Lipid Peroxidation, and Colour Changes

Chitosan and Essential Oils Combined for Beef Meat Protection against the Oviposition of Calliphora vomitoria, Water Loss, Lipid Peroxidation, and Colour Changes

Evaluating the application feasibility of thyme oil nanoemulsion coating for extending the shelf life of papaya (Carica papaya cv. Tainung No. 2) with postharvest physiology and quality parameters

Improve the Effectiveness of Inhibiting Pathogenic Fungus and Maintaining the Quality of Rambutan (Nephelium lappaceum L.) Post-Harvest by Indigenous Lactic Bacteria

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