Chitosan applications pre- or postharvest prolong raspberry shelf-life quality

Tezotto-Uliana, Jaqueline Visioni; Fargoni, Gabriela Possati; Geerdink, Gabriela Maria; Kluge, Ricardo Alfredo

doi:10.1016/j.postharvbio.2013.12.023

Cited by 76 publications

(50 citation statements)

References 21 publications

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“…Chitosan‐coated tomato emitted significantly lower ethylene than control at Days 7 and 11 (−44 and −40%, respectively). Similarly to our finding, chitosan application both in pre and postharvest was effective in reducing ethylene emission by fresh raspberries (Tezotto‐Uliana, Fargoni, Geerdink, & Kluge, ). It is known from decades that lack of oxygen prevents 1‐Aminocyclopropane‐1‐carboxylic acid (ACC) oxidase‐mediated conversion of ACC to ethylene (Adams & Yang, ).…”

Section: Resultssupporting

confidence: 90%

The nutraceutical quality of tomato fruit during domestic storage is affected by chitosan coating

Pagno

Castagna

Trivellini

et al. 2017

J Food Process Preserv

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Fruits and vegetables are highly perishable foods which usually undergo a gradual loss of nutraceuticals during storage. Chitosan-based edible coatings are extensively studied thanks to antimicrobial activity and great potential to extend the shelf life. However, little information is presently available on the nutraceutical quality of chitosan-coated products. The present study is addressed to evaluate accompanied by a delayed degradation of some phenolic compounds during storage. These results indicate that chitosan coating is effective in maintaining the quality parameters, the coated fruit showed less weight loss (216%) and more firmer (140%) than control fruit, chitosan-coated tomato emitted significantly lower ethylene (241%) than control, and slowing down the nutraceutical loss occurring in postharvest, mainly of the lycopene, main carotenoid, found in tomato fruits. These results indicate that chitosan coating is effective in slowing down the nutraceutical loss occurring in postharvest, thus representing a promising tool to preserve bioprotective phytochemicals during fruit conservation. Practical applicationsDuring storage and domestic conservation, the nutraceutical quality of fruits and vegetables usually decreases and can undergo deterioration due to physiological disorders and mechanical damages. In the last decade, use of edible coatings has attracted interest as a promising technology to prolong the shelf life of particularly perishable foods. These coatings act as protective barriers decreasing transpiration rate and gas transfer across the product surface, thus promoting the maintenance of nutritional quality.

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Section: Resultssupporting

confidence: 90%

The nutraceutical quality of tomato fruit during domestic storage is affected by chitosan coating

Pagno

Castagna

Trivellini

et al. 2017

J Food Process Preserv

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“…It seems that Eug is better than Cit in reducing firmness loss, probably because Cit cause damage in cell walls (Somolinos et al, 2009). However, coating did not significantly reduce softening in raspberries as reported previously for other coating compositions (Tezotto-Uliana et al, 2014;Han et al, 2004). Those authors attributed this to the fact that immersion leaves the fruit wet, leading to faster softening.…”

Section: General Quality Parameterssupporting

confidence: 63%

“…Moreover, RojasGraü et al (2007) indicated that an alginate coating by itself alone did not reduce the psychrophilic aerobic bacteria or yeast and mold counts on fresh-cut 'Fuji' apples, while Tezotto-Uliana et al (2014) found reduced raspberry decay rates with increased chitosan coating up to 2%. Our experiment was consistent with these previous findings and found that coating with either AL or PE reduced microbial spoilage when essential oil constituents were added.…”

Section: Microbial Evaluationmentioning

confidence: 99%

Raspberry fresh fruit quality as affected by pectin- and alginate-based edible coatings enriched with essential oils

Guerreiro¹,

Gago²,

Faleiro³

et al. 2015

Scientia Horticulturae

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“…Due to the nontoxic properties of photosensitization, this treatment can be applied for microbial control as well (Luksiene et al, 2010). Recent studies of Tezotto-Uliana et al (2014) showed that different chitosan concentrations inhibit the growth of pathogens by up to 88.9%.…”

Section: Resultsmentioning

confidence: 99%

Naujos necheminės technologijos, mažinančios uogų užkrėstumą jų laikymo metu

Rasiukevičiūtė

Valiuškaitė

Uselis

et al. 2015

Zemdirbyste-Agriculture

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One of the most important postharvest diseases of strawberry and raspberry is grey mould, caused by Botrytis cinerea Pers.: Fr. New non-chemical food safety technologies reducing berry rots and extending storage time were tested. Photosensitization is an innovative method for inhibition of pathogens in berry and is based on the interaction of light (λ = 400 nm, 20 mW cm -2 ) and photoactive compound (chlorophyllin derivative). The aim of this study was to evaluate the effect of the chlorophyllin-based photosensitization on the reduction of grey mould (B. cinerea) in postharvest strawberry and raspberry fruits. The berries were soaked in a treatment solution for 1 hour and then exposed to prototype (light) for 30 minutes. The obtained data indicated that chlorophyllin derivative inhibited grey mould infection on fruits. The infection of B. cinerea in strawberries after a 6-day storage decreased by 8% and in raspberries after 1-day storage it decreased by 3%. The chlorophyllin had no impact on the visual quality and nutritional properties of strawberries and raspberries.

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Chitosan applications pre- or postharvest prolong raspberry shelf-life quality

Cited by 76 publications

References 21 publications

The nutraceutical quality of tomato fruit during domestic storage is affected by chitosan coating

The nutraceutical quality of tomato fruit during domestic storage is affected by chitosan coating

Raspberry fresh fruit quality as affected by pectin- and alginate-based edible coatings enriched with essential oils

Naujos necheminės technologijos, mažinančios uogų užkrėstumą jų laikymo metu

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