Edible candelilla wax coating with fermented extract of tarbush improves the shelf life and quality of apples

León-Zapata, Miguel A. De; Sáenz‐Galindo, Aidé; Rojas, Romeo; Rodríguez‐Herrera, Raúl; Jasso-Cantú, Diana; Aguilar, Cristóbal N.

doi:10.1016/j.fpsl.2015.01.001

Cited by 53 publications

(16 citation statements)

References 17 publications

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“…These results are consistent with what was reported in fruits covered with films formulated with candelilla wax [43,44]. De León-Zapata et al [45] reported that apples covered with candelilla wax and fermented extract of tarbush showed better appearance at the end of storage (8 weeks) compared to apples treated with wax without extract or the control. Similar results have been reported on the application of edible coating based waxes with other natural active compounds [46,47].…”

Section: Physicochemical Analysessupporting

confidence: 90%

Candelilla Wax Edible Coating with Flourensia cernua Bioactives to Prolong the Quality of Tomato Fruits

Ruiz-Martínez

Aguirre-Joya

Rojas

et al. 2020

Foods

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The improvement of the postharvest quality of tomato fruits was evaluated using an edible coating functionalized with an Flourensia cernua extract evaluating the antifungal, structural, barrier, and optical properties. The formulation and evaluation of an edible coating and its application on tomato was evaluated using a response surface methodology to determine the ideal concentrations of candelilla wax, whey protein, and glycerol. Edible films showed good barrier properties, with water vapor permeability varying from 0.435–0.404 g mm/m2 day kPa. The addition o F. cernua extract showed significant improvement in the transparency of films. The edible coating applied to tomato reduced weight and firmness loss. The sensory evaluation proved that the product obtained is acceptable for consumers. The edible coating added with F. cernua extract was the most effective in inhibiting the growth of pathogenic fungi and the visual appearance at the end of storage confirmed the beneficial effect of the edible coating.

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Section: Physicochemical Analysessupporting

confidence: 90%

Candelilla Wax Edible Coating with Flourensia cernua Bioactives to Prolong the Quality of Tomato Fruits

Ruiz-Martínez

Aguirre-Joya

Rojas

et al. 2020

Foods

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“…Despite the great amount of effort put into and many advancements in postharvest technology to prevent fungal infections and to extend shelf life [32,33], cosmetic defects such as bruising are unavoidable in the fresh-fruit market [34]. Such damage is associated with a reduction of the quality of fresh products, which leads to large product and financial losses [5].…”

Section: Discussionmentioning

confidence: 99%

Categorical Nature of Consumer Price Estimations of Postharvest Bruised Apples

Kyutoku

Hasegawa

Dan

et al. 2018

Journal of Food Quality

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Postharvest fruits are susceptible to damage which eventually results in large product and financial losses. While abundant studies have been conducted to objectively index the severity of such damage, how consumers subjectively assess the severity of damaged apples has been understudied. Previous studies have indicated that consumers’ aesthetic devaluation of product quality is reflected in estimated price. Thus, the current online questionnaire study was conducted to examine the effect of objectively indexed severity of damage on consumers’ subjective price estimations. Four hundred thirty-nine consumers of apples were asked to estimate the market price for apples in photographic images of 1 or 3 “Orin” (“Golden Delicious” × “Indo”) apples at 9 levels of severity of damage. A 2 (1- and 3-piece) × 9 (severity of damage) within ANCOVA with reference price as a covariate indicated significant two-way interaction between the number of apples and severity of damage on estimated price. Consequently, the 1- and 3-piece conditions were examined separately. The results of both analyses indicate a categorical rather than quantitative, continuous reduction in estimated price.

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“…Many fruits develop a waxy coat on their epidermis as they mature on the plant but this natural waxy coat is not adequate to offer protection against water loss and high respiration rate that follow when they are removed from the living tree leading to the spoilage of these fresh produce. Such post-harvest losses can be reduced to some extent by increasing the wax content on fruit surface [1,2] utilizing low temperature technologies [3], efficient packaging [4], use of coatings [5][6][7][8][9][10], nanotechnology [11][12][13], osmotic dehydration, irradiation [14,15] and other ______________________________ *Corresponding author: Email: anjali.bishnoi@srict.in, anjali_bishnoi@yahoo.com techniques.…”

Section: Introductionmentioning

confidence: 99%

Influence of coating developed from oligomer isolated from lac resin on post-harvest quality and shelf life of peaches (Prunuspersica L.)

Bishnoi¹,

Chawla²,

Shah³

2018

Can J Biotech

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Large quantities of fresh fruits are produced that never reach the consumers due to heavy post-harvest losses, lack of storage, transportation care and less acceptable quality. These losses are not only concerned in terms of the revenue but it also concern in terms of health and life style of human being. To fulfill consumer demand and to avoid losses due to environmental variability, several methods are being utilized to increase the shelf life of fruits. Fruit coatings are considered as one of the widely used methods. This work investigates the effect of fruit coating developed from oligomer (P-104), isolated from lac resin on the quality of peach (Prunuspersica L.) when stored at room temperature (36-40°C) and at refrigerator temperature (4-8°C) temperature. Fruit quality was evaluated by measuring physiological weight loss, color and textural changes as well as microbiological evaluation at a regular interval of four days. When kept at room temperature, uncoated peaches remained fresh and microbiologically safe for 4 days only while shelf life of coated peaches increased to 12 days. Again the shelf life of coated peaches prolonged to 24 days when stored at refrigerator temperature. These results showed that the combined effect of coating and low storage temperature could improve the shelf life of peaches indicating the potential of this combination for fruits preservation.

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Edible candelilla wax coating with fermented extract of tarbush improves the shelf life and quality of apples

Cited by 53 publications

References 17 publications

Candelilla Wax Edible Coating with Flourensia cernua Bioactives to Prolong the Quality of Tomato Fruits

Candelilla Wax Edible Coating with Flourensia cernua Bioactives to Prolong the Quality of Tomato Fruits

Categorical Nature of Consumer Price Estimations of Postharvest Bruised Apples

Influence of coating developed from oligomer isolated from lac resin on post-harvest quality and shelf life of peaches (Prunuspersica L.)

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