Carnauba wax-based sustainable coatings for prolonging postharvest shelf-life of citrus fruits

Devi, Lalita; Mukherjee, Avik; Dutta, Debjani; Kumar, Santosh

doi:10.1039/d2fb00049k

Cited by 15 publications

(8 citation statements)

References 51 publications

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“…27 Furthermore, additional factors, such as the biochemical state of the fruit and a slower respiration rate may have collectively influenced the observed change in pH. 28…”

Section: Resultsmentioning

confidence: 99%

Application of rosin resin and zinc oxide nanocomposites to chitosan coatings for extending the shelf life of passion fruits

Santos Junior,

Corrêa-Filho,

Pereira

et al. 2024

Sustainable Food Technol.

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“…27 Furthermore, additional factors, such as the biochemical state of the fruit and a slower respiration rate may have collectively influenced the observed change in pH. 28…”

Section: Resultsmentioning

confidence: 99%

Application of rosin resin and zinc oxide nanocomposites to chitosan coatings for extending the shelf life of passion fruits

Santos Junior,

Corrêa-Filho,

Pereira

et al. 2024

Sustainable Food Technol.

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“…These assessors provided ratings on a scale from 1 to 10, considering various attributes including visual appearance (skin and flesh characteristics), aroma, taste, sweetness, tartness, bitterness, and overall acceptability of the fruit. A 10-point hedonic scale ranging from 10 for “like extremely” to 1 for “dislike extremely” was used to conduct the sensory test 26 .…”

Section: Methodsmentioning

confidence: 99%

Carnauba wax-based edible coatings retain quality enhancement of orange (Citrus sinensis cv. Moro) fruits during storage

Babarabie,

Sardoei,

Jamali

et al. 2024

Sci Rep

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Fruit coatings serve a dual purpose in preserving the quality of fruits. Not only do they act as a barrier against water evaporation and fungal infiltration, but they also enhance the fruit’s visual appeal in the market. Yet, their influence on the fruit’s quality components, which play a crucial role in determining its nutritional value, taste, and overall flavor, has remained relatively unexplored. This study aimed to evaluate the effects of carnauba wax coating on the quality of Moro oranges during storage. The selected fruits were meticulously chosen for uniformity in size. The experiment involved applying carnauba wax, a commonly used type among local producers, at four different concentrations: 0%, 0.5%, 1%, and 1.5%. These treatments were applied during various storage periods, including immediately after fruits were harvested and after 40 and 80 days. Following the application of these treatments, the oranges were stored in a controlled environment (morgue) at a temperature of 4 ± 1 °C. Subsequently, several physicochemical parameters of both the fruit flesh and skin were examined. The results unveiled a decline in the overall ascorbic acid content of the fruits. In terms of phenol content, a general decreasing trend was observed after harvesting. At each sampling interval during storage, the phenol content in uncoated fruits consistently exceeded that of their waxed counterparts. Significant reduction in fruit weight was observed throughout the storage period. Both vitamin C and total acidity levels in the fruit exhibited decreases during the storage period. As time passed, fruit firmness gradually declined, while fruit decay increased during the 40- and 80-day storage periods for untreated Moro oranges. The anthocyanin content showed an increasing trend. The study also unveiled a decline in the antioxidant capacity of citrus fruits during storage. Strong significant positive correlations were observed between total phenol content and key parameters, such as antioxidant activity (0.941**), MDA (0.364*), vitamin C content, and total carbohydrate content (0.475**). Skin radiance showed a perfect correlation with chroma and hue (1.000**). Principal component analysis revealed that the first principal component accounted for 34.27% of the total variance, out of a total of five principal components that explained 77.14% of the variance. Through cluster analysis, the variables were categorized into three distinct groups; one associated with weight loss and another with ion leakage. Considering these findings, carnauba wax-based coating emerges as a promising solution for preserving Moro oranges. It effectively mitigates fruit weight loss and helps maintain fruit firmness during storage, making it a valuable tool for fruit preservation.

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“…With the effect of NPWCF, a delay in ripening and gas exchange (lower O 2 consumption and CO 2 production) was observed, and ethylene production and enzymatic activity were reduced (Oliveira Filho et al, 2022). Reduced fruit firmness is caused by turgor pressure and tissue water loss (Devi et al, 2023). It is a natural result that firmness decreases during storage, but with the NPWCF application, this decrease is limited and occurs gradually.…”

Section: Water Loss and Respirationmentioning

confidence: 99%

“…On the other hand, antibacterial, antioxidant, and anti-browning components in NPWCF provide additional benefits for food quality and safety as well as health (Pashova, 2023). NPWCF, among other lipidbased coatings, demonstrates important barrier properties that prevent F&V against moisture loss (Abhirami et al, 2020;Devi et al, 2023). However, compared to polysaccharides, proteins, or resin materials, they are less efficient as gas barriers (Miranda et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

The effect of using natural plant‐based waxes in coating/film materials on postharvest quality of fruits and vegetables

Günal‐Köroğlu,

Capanoglu

2024

Future Postharvest and Food

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Carnauba wax-based sustainable coatings for prolonging postharvest shelf-life of citrus fruits

Abstract: Citrus fruits are extremely popular for their rich nutritional attributes and health benefits, but they are perishable in nature, and growers and suppliers often face financial losses due to rapid...

Cited by 15 publications

References 51 publications

Application of rosin resin and zinc oxide nanocomposites to chitosan coatings for extending the shelf life of passion fruits

Application of rosin resin and zinc oxide nanocomposites to chitosan coatings for extending the shelf life of passion fruits

Carnauba wax-based edible coatings retain quality enhancement of orange (Citrus sinensis cv. Moro) fruits during storage

The effect of using natural plant‐based waxes in coating/film materials on postharvest quality of fruits and vegetables

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