Calcium Ascorbate Coating Improves Postharvest Quality and Storability of Fresh-Cut Slices of Coscia and Abate Fétel Pears (Pyrus communis L.)

Allegra, Alessio; Inglese, Paolo; Guccione, E.; Farina, Vittorio; Sortino, Giuseppe

doi:10.3390/horticulturae8030227

Cited by 13 publications

(6 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Six trained judges used a list of descriptors wrote down in pre liminary meetings. Descriptors involved the medium value of color, integrity and appearance on pear fruit slices as reported by Allegra et al (2022). Descriptors were quantified using a 5 points hedonic scale where 5= very good, 4= good, 3= sufficient (limit of mar ketability), 2= poor (limit of usability) and 1= very poor (inedible).…”

Section: Visual Quality Scorementioning

confidence: 99%

“…Calcium sta bilizes the membranes and cell walls, preserving their integrity and functionality and protecting them from being cleaved by hydrolytic enzymes that cause fruit softening (Poovaiah, 1986;Vilas Boas et al, 2009). Xanthan gum combined with antioxidant agents had positive effects on the reduction of weight loss and browning, preventing the loss of firmness, and the growth of psychotropic microorganisms, molds and yeasts in minimally processed apples and pears (Sharma and Rao, 2015;Allegra et al, 2022). The aim of the present study was to evaluate the effective ness of edible coating based on xanthan gum and xanthan gum enriched with calcium ascorbate on freshcut cv 'Butirra' pear fruit stored in passive atmosphere.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Use of xanthan gum and calcium ascorbate to prolong cv. Butirra pear slices shelf life during storage

et al. 2023

View full text Add to dashboard Cite

After cut, pear fruit (Pyrus communis L.) during shelf-life can be subjected to colour and flavour changes. To maintain flesh colour and firmness, different technologies could be employed during shelf-life, such as chemical, physical and edible coating treatments. In the present study, the effects of two edible coating formulations containing xanthan gum and calcium ascorbate on fresh-cut pear fruit were investigated. After harvest, 200 fruits were cut and coated with Xanthan Gum (XAN) and distilled water or Xanthan gum + Calcium Ascorbate (ASC), respectively, while control (CTR) pear fruit slices were soaked in distilled water and lastly packed in polyethylene terephthalate (PET) packages sealed with a composite film (PP-PET). All samples were stored at 5±0.5°C with RH 90% for 10 days. Measurements were carried out at 3, 5, 7 and 10 days of storage evaluating visual quality score, browning index, color, total solid soluble content (TSS), flavor, ascorbic acid content and total phenols content. The results showed that ASC treatment was the most efficient treatment in terms of color changes, ascorbic acid content, visual quality score and browning index, until the 7th day of storage. Moreover, ASC treatment reported lower mean values in terms of taste and flavour score if compared to CTR and XAN treatments. Untreated pear slices (CTR) kept good values concerning flavor score until the 3rd day of storage while on the 5th and 7th day off-flavour values were the same as treated samples.

show abstract

Section: Visual Quality Scorementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Use of xanthan gum and calcium ascorbate to prolong cv. Butirra pear slices shelf life during storage

et al. 2023

View full text Add to dashboard Cite

show abstract

“…All utensils and surfaces were previously washed and sterilized. Temperature inside the laboratory was set at 4 °C to reduce bacterial proliferation and fruits were first washed with tap water and then immersed in chlorinated water (100 µL L −1 ) for 5 min, according to methodology reported by Allegra et al [13]. Fruits were then air-dried for 2 min.…”

Section: Experimental Designmentioning

confidence: 99%

“…The persimmon slices treated with EC + MAP reported the best results in terms of firmness. Probably, calcium content in EC has protected and maintained fruit quality by enhancing antioxidant capacity, avoiding softening, and preventing deterioration during shelf life [13,34]. Indeed, the addition of calcium on fresh-cut fruit stability improved the stiffness of the middle lamella and cell walls.…”

Section: Firmness and Weight Lossmentioning

confidence: 99%

Effects of combinational use of controlled atmosphere, cold storage and edible coating applications on shelf life and quality attributes of fresh-cut persimmon fruit

Sortino

Allegra

Gallotta

et al. 2022

Chem. Biol. Technol. Agric.

Self Cite

View full text Add to dashboard Cite

Background Persimmon fruits are cherished for their unique flavor and high nutrient content. In the present study, the effects of Aloe vera-based edible coatings (EC) added with 1% ascorbic acid, 1% citric acid and 5% calcium chloride in modified atmosphere packaging (MAP) and their impact on shelf-life quality of fresh-cut persimmon fruit, were investigated. The experimental design consisted of four treatments 1) Aloe vera edible coating + modified atmosphere packaging (EC + MAP), 2) untreated fruit packaged with MAP (CTR + MAP); 3) Aloe vera-based edible coating in passive atmosphere (EC PASSIVE); 4) untreated fruit in passive atmosphere (CTR PASSIVE). Persimmon fruit were stored at 5 °C for 3, 6 and 9 days. At each storage time, firmness, weight loss, sugar content, organic acids, polyphenol oxidase (PPO), browning index respiration rate, sensory and microbiological analysis, were investigated. Results Our results were confirmed also by the sensory analysis in which both EC-treated fruit scored the highest values for positive descriptors.EC + MAP treatment showed the most effective result in maintaining total carotenoids, ascorbic acid, glucose and CO2 inside packaging reducing the PPO activity and the flesh browning of persimmon slices. EC + MAP treatment controlled the growth of total mesophilic microorganisms, pseudomonads, Enterobacteriaceae, yeasts and molds. Conclusions The obtained results confirmed the importance of coating composition in controlling post-harvest decay and maintaining fruit quality.

show abstract

“…Allegra et al [9] showed that calcium ascorbate treatment applied to pear fresh-cut slices significantly improved their shelf-life, inhibiting browning and color changes, revealing a higher antioxidant activity and a lower content of total phenols during cold storage.…”

Section: Introductionmentioning

confidence: 99%

Mucilage-Based and Calcium Ascorbate Edible Coatings Improve Postharvest Quality and Storability of Minimally Processed Cactus Pear Fruit Stored under Passive Atmosphere

et al. 2022

Self Cite

View full text Add to dashboard Cite

The minimally processed fruit and vegetable industry showed rapid growth worldwide, primarily due to the increasing consumer need for ready-to-eat fresh products characterized by high nutritional, sensory and healthy value. The postharvest life of peeled cactus pear fruits is relatively short, due to the processing operations that affect fruit integrity and cause metabolic disfunctions, as well as pulp browning, microbial growth, loss of firmness, off-flavor development, and nutraceutical value loss. In this study, we investigated the effects of mucilage-based (OFI) and calcium ascorbate edible coating on minimally processed cactus pear summer-ripening fruit, cold stored under passive atmosphere. The effect of the edible coating on the postharvest life, quality attributes, and nutraceutical value of fruit was evaluated by colors, total soluble solids content, carbohydrates; titratable acidity, ascorbic acid, betalains, DPPH, visual quality, and sensorial analysis. Our data showed a significant effect of mucilage-based and calcium ascorbate-based coating on preserving quality, nutritional value, sensorial parameters, and improving postharvest life of minimally processed cactus pear fruits; OFI had the most effective barrier effect. Furthermore, both coating treatments did not negatively affect the natural taste of minimally processed cactus pear fruits, which is an important aspect regarding the use of edible coatings when taste modification is undesirable.

show abstract

Calcium Ascorbate Coating Improves Postharvest Quality and Storability of Fresh-Cut Slices of Coscia and Abate Fétel Pears (Pyrus communis L.)

Cited by 13 publications

References 41 publications

Use of xanthan gum and calcium ascorbate to prolong cv. Butirra pear slices shelf life during storage

Use of xanthan gum and calcium ascorbate to prolong cv. Butirra pear slices shelf life during storage

Effects of combinational use of controlled atmosphere, cold storage and edible coating applications on shelf life and quality attributes of fresh-cut persimmon fruit

Mucilage-Based and Calcium Ascorbate Edible Coatings Improve Postharvest Quality and Storability of Minimally Processed Cactus Pear Fruit Stored under Passive Atmosphere

Contact Info

Product

Resources

About