Coatings based on starch and pectin from ‘Pear’ banana (Musa ABB), and chitosan applied to postharvest ‘Ataulfo’ mango fruit

Bello-Lara, Juan Esteban; Balois-Morales, Rosendo; Juárez-López, Porfirio; Alía-Tejacal, Irán; Peña-Valdivia, Cecilia B.; Jiménez-Zurita, José Orlando; Sumaya-Martínez, María Teresa; Jiménez-Ruíz, Edgar Iván

doi:10.5154/r.rchsh.2015.09.037

Cited by 12 publications

(4 citation statements)

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“…Edible coatings can retard the process of ripening, extend the shelf life, and prevent the loss of important components such as antioxidants in both fruit and vegetables [4]. For instance, chitosan (CS) has been used to improve the quality and extend the shelf life among others, of bananas, mango, guava, carambola, and figs [5][6][7][8][9]. However, it has been reported that a greater interaction on the surface area of the fruit can occur with the incorporation of chitosan nanoparticles into the coatings.…”

Section: Introductionmentioning

confidence: 99%

Effect of Nanostructured Chitosan/Propolis Coatings on the Quality and Antioxidant Capacity of Strawberries During Storage

et al. 2020

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Strawberries have a thin epidermis and a high respiration rate. The use of edible coatings containing chitosan nanoparticles (CSNPs) and propolis (P) has been effective in preserving the shelf life and antioxidant capacity of various fruit and vegetable products. The present research evaluated the effect of coatings with CSNPs and P on the quality, antioxidant compounds, and antioxidant capacity of strawberries. The specific coatings that were evaluated were chitosan (CS), CS+CSNPs33%, CS + CSNPs + P10%, CS + CSNPs + P20%, CS + CSNPs + P30%, and a control with no coating. The variables were weight loss, firmness, total soluble solids (TSS), color, phenols, total flavonoids, antioxidant capacity, and sensory characteristics. An ANOVA and a Tukey test (p ≤ 0.05) were used to analyze the data. Strawberries covered with CS + CSNPs + P10% showed the lowest weight loss (9.77%), while those covered with CS + CSNPs + P20% had the greatest firmness (4.96 N). CS + CSNPs + P coatings at 10%, 20%, and 30% concentrations maintained the antioxidant compounds and antioxidant capacity in the evaluated fruit (28.49 mg GAE g−1, 554.61 μg quercetin g−1, and 92.48% DPPH, respectively). The application of nanostructured coatings did not modify the sensory characteristics of the fruit. Coatings with CSNPs and/or P could therefore be a viable alternative for preserving the quality and antioxidant capacity of strawberries.

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Section: Introductionmentioning

confidence: 99%

Effect of Nanostructured Chitosan/Propolis Coatings on the Quality and Antioxidant Capacity of Strawberries During Storage

et al. 2020

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“…In the values of chroma (C*) and hue (h°) in the fruits, they did not present statistical differences between both sites (Table 1). If postharvest physical treatments are applied to the fruits, such as thermal and cold with coatings, both the luminosity as it is the hue and chroma, significant changes are obtained in that color space (L*C*h°) (Bello-Lara et al, 2016;Ariza-Flores et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

Morphological and biochemical characteristics in fruits of Mangifera indica L. var. Ataulfo with and without conventional management

Guzmán-Camposeco¹,

Aguirre-Medina²,

Espinosa-Zaragoza³

et al. 2021

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Objective: To identify the morphometric and biochemical variation in mango fruits var. Ataulfo (Mangifera indica L.) in two contrasting environments with and without conventional management. Design/methodology/approximation: Morphological and biochemical variables were studied in mango fruits var. Ataulfo in two environments, one of them (La Norteña) with Leptosol soil and Aw climate with conventional agrochemical-based management and the other (Santa Cecilia) on Acrisol soil and Am climate with agroecological management. There were 30 fruits used, all from five trees (n=150) per study garden in a state of commercial maturity. Each fruit was considered as an experimental unit, and morphological and biochemical variables were evaluated for each fruit. Results: Increase in fruit weight, higher pH and increase in total soluble solids, but decrease in pulp weight on site with conventional handling. Increase in pulp content and firmness in fruits from the site without handling. Study Limitations/implications: Changes in the amount and distribution of rainfall in both environments each year. Findings / conclusions: Morphological and biochemical modifications are presented. Greater size and weight, pH and TSS content in the conventional production system, but increased pulp and greater firmness, as well as higher citric acid content in the agroecological system. The results suggest differential effects in mango fruits according to the management and environment where they develop.

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“…• Quitosano: aumentó la firmeza, sólidos solubles totales, aumento de vida útil por veintiún días, acidez titulable (Bello-Lara et al, 2016). Aumento de los sólidos solubles totales, la acidez titulable, firmeza, pH, el peso.…”

Section: Discussionunclassified

Evaluación de tecnologías poscosecha de mango variedad Tommy Atkins en su calidad y vida útil

Palacios Palacios,

Hincapié Llanos

2023

Producción + Limpia

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El mango mangifera indica L. es un fruto climatérico que después de cosechado continúa el proceso de respiración y maduración lo que hace que se vaya degradando. Objetivo: identificar las diferentes tecnologías poscosecha utilizadas en frutos de mango, analizando la calidad de la fruta después de su aplicación para proponer las tecnologías de poscosecha de mango más adecuadas para Colombia. Materiales y métodos: la estrategia metodológica fue una vigilancia tecnológica a partir de fuentes secundarias y terciarias, realizando análisis de minería de texto en el software Vantage Point. Resultados: se identificaron sesenta y un artículos de tecnologías poscosecha a nivel mundial aplicadas a frutos de mango, Brasil es el país con más investigaciones con treinta y seis publicaciones. La variedad en la que más estudios se han realizado es la Tommy Atkins y el año con más publicaciones fue el 2010 con siete trabajos, seguido por 2008, 2011, 2015 al 2017 con cinco cada uno. Conclusiones: las tecnologías poscosecha más estudiadas fueron los recubrimientos comestibles a base de aceites esenciales —carnauba, almidón de yuca, uso de etefón 1-MCP—; atmósferas controladas; radiación gamma; refrigeración; temperatura ambiente; temperatura ambiente más humedad relativa (HR); empaque encajas de cartón; escaldado; radiación UV-C; refrigeración más recubrimiento comestible y tratamiento hidrotermal. Se recomienda para Colombia aplicar tecnologías como los recubrimientos comestibles a base dequitosano y la temperatura ambiente y humedad relativa, dado los beneficios que otorgan en la conservación de la calidad de los frutos de mango, vida útil y parámetros fisicoquímicos.

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Coatings based on starch and pectin from ‘Pear’ banana (Musa ABB), and chitosan applied to postharvest ‘Ataulfo’ mango fruit

Cited by 12 publications

References 0 publications

Effect of Nanostructured Chitosan/Propolis Coatings on the Quality and Antioxidant Capacity of Strawberries During Storage

Effect of Nanostructured Chitosan/Propolis Coatings on the Quality and Antioxidant Capacity of Strawberries During Storage

Morphological and biochemical characteristics in fruits of Mangifera indica L. var. Ataulfo with and without conventional management

Evaluación de tecnologías poscosecha de mango variedad Tommy Atkins en su calidad y vida útil

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