Chitosan Coating: A Postharvest Treatment to Delay Oxidative Stress in Loquat Fruits during Cold Storage

Abstract

Abstract:Loquat is a non-climacteric fruit consumed fresh for its essential nutrients and phytochemical compounds. In this study, the effects of chitosan coating (1% w/v) on changes in the enzymatic antioxidant and membrane damage in three loquat selections (CREAFRC-S18; CREAFRC-S35 and CREAFRC-S36) and three loquat cultivars (Golden Nugget, Algerie and Nespolone rosso di Trabia) stored at 7 • C over 21 days were evaluated. Chitosan treatment enhanced the activities of superoxide dismutase, catalase and ascorbate peroxidase. Moreover, this treatment inhibited polyphenol oxidase and guaiacol peroxidase activities, extending the storage life of loquat. Chitosan also preserved membrane integrity by inhibiting lipoxygenase activity and malondialdehyde accumulation. Principal component analysis provided a global view of the responses of both loquat selections and cultivars to the postharvest chitosan coating and storage temperature. These findings suggest that chitosan treatment could be a valid tool for improving the activity of antioxidant enzymes, preserving the enzymatic browning of loquat fruits.

Chitosan Coating to Preserve the Qualitative Traits and Improve Antioxidant System in Fresh Figs (Ficus carica L.)

“…The free radical scavenging activity was measured by 1,1-diphenyl-2-picryl-hydrazil (DPPH) according to the method described by Adiletta et al [18] and expressed in µmol Trolox equivalent (TE) per gram fresh weight (FW).…”

“…Polyphenoloxidase (PPO) activity was determined following the method described by Adiletta et al [18] with some modifications. A total of 2 g of whole fruit was homogenized in 5 mL of 200 mM sodium phosphate buffer (pH 6.5) containing 5% (w/w) PVPP.…”

“…Edible coatings on fresh products can be a valid alternative to other storage techniques by reducing physico-chemical and nutritional changes from "field to table" [17]. In recent years, there has been a growing interest in using bio-based materials in edible coatings to preserve the quality of fresh fruits during postharvest life [18,19]. Chitosan is a polycationic linear polysaccharide with high molecular weight extracted from natural sources, such as the outer shell of crustaceous, cell walls of microorganisms, and fungi [20].…”

Improving Postharvest Storage Quality of Cucumber Fruit by Modified Atmosphere Packaging and Biomaterials

“…Current postharvest studies are mainly focusing on the use of biomaterials, including essential oils (EOs), edible coatings, and plant extracts to preserve storage quality in fresh produce (Silvestre et al, 2011). Previous studies have described a number of successful biomaterials in postharvest storage studies, including chitosan (Adiletta et al, 2018;Guti errez-Martínez et al, 2018;Sharif et al, 2015), EOs (Kahramano glu 2019; Pavela and Benelli 2016;Prakash et al, 2015), PEx (Kahramano glu et al, 2018;€ Ozdemir et al, 2010), plant extracts (Gatto et al, 2016;Obagwu and Korsten 2003), edible coatings (Dang et al, 2008;Panahirad et al, 2019;Saucedo-Pompa et al, 2009), and organic salts (Troyo and Acedo, 2019). In addition, MAP is an important nanotechnology for maintaining postharvest quality and upgrade the storage duration of fresh produce (Caleb et al, 2013).…”

Chemical Constituents, Antimicrobial Activity and Food Preservative Characteristics of <em>Aloe vera</em> Gel

“…So far, many storage techniques and natural preservatives have been developed to extend the postharvest life of foods. The currently utilized natural preservatives are chitosan [6,7], essential oils [8,9], propolis extract [10], plant extracts [11,12], edible coatings [13,14], and organic salts [15]. Among these, edible coatings have been receiving more attention in recent years due to their potential for developing edible packaging materials [16].…”