Effect of antifungal hydroxypropyl methylcellulose (HPMC)–lipid edible composite coatings on postharvest decay development and quality attributes of cold-stored ‘Valencia’ oranges

Desarrollo de recubrimientos comestibles con actividad antifúngica en frutos cítricos.

“…Those findings were further confirmed in an in vivo study with citrus fruit stored at 20 ºC. Among a wide number of coatings tested, those containing PS, SB, and their mixtures were the most effective to reduce the development of GM and BM on 'Valencia' oranges (Valencia-Chamorro et al, 2009). In the present work, the effectiveness of HPMC-lipid coatings containing organic acid salts and their mixtures was also confirmed on coated 'Valencia' oranges under cold storage at 5 ºC.…”

“…It appears that the total solid content, 6 or 8% of the HPMC-lipid coating emulsion (Table 1) did not affect the gas permeability of coated samples. Lower values (around 6%) for the concentration of internal CO 2 on cold-stored 'Valencia' oranges coated with emulsions containing organic acid salts and their mixtures were reported by Valencia-Chamorro et al (27). Comparable values (around 8%) of internal CO 2 were also reported by Peeples et al (30) on shellaccoated Valencia' oranges after 10 wks of storage at 4 ºC, and by Pérez-Gago et al (9) on HPMC:lipid-coated 'Fortune' mandarins after 4 wks of storage at 9 ºC.…”

“…On 'Ortanique' mandarins coated with HPMC-BW containing oleic acid (OA) at a BW/OA ratio of 1:0.5, a significant correlation between fruit firmness and weight loss was reported (11). However, no correlation between fruit firmness and weight loss was reported on 'Valencia' oranges coated with HPMC-lipid edible composite coatings containing food preservatives (27), 'Valencia' oranges coated with polyethylene-candelilla coatings (28), or 'Fortune' mandarins coated with HPMC-lipid with various types and amounts of lipids (9). It seems, therefore, that fruit firmness on coated samples was affected not only by the coating type and storage conditions but also by the fruit cultivar.…”

“…Several other compounds such as plasticizers and emulsifiers may be added to edible coatings to improve their mechanical properties and form stable emulsions when lipids and hydrocolloids are combined (23,26). In addition, edible coatings and films can also act as carriers of food additives, including antioxidants, colorants, flavoring agents, and antimicrobial compounds (25,(27)(28)(29). Edible films and coatings containing antimicrobials, such as organic acids and their salts (30)(31)(32), parabens (33), chitosan (34,35), essential oils, or natural antimicrobials (36,37) have been effective in delaying the growth of contaminating microorganisms during storage or distribution of fresh or minimally processed horticultural products.…”

Polysaccharides as Carriers and Protectors of Additives and Bioactive Compounds in Foods

“…Sayanjali et al [43] evaluated the antimicrobial properties of edible films based on CMC containing potassium sorbate (at 0.25, 0.5 and 1.0%) applied on fresh pistachios, and reported that all concentrations of potassium sorbate used inhibited the growth of molds. ValenciaChamorro et al [44] studied the antifungal effect of HPMC based coatings with potassium sorbate (2%), sodium benzoate (2.5%), sodium propionate (0.5%) and their combinations on the postharvest conservation of "Valencia" oranges. These authors reported that the application of HPMC coatings reduce significantly the effects caused by Penicillum digitatum and Penicilllum italicum inoculated in the surface of the oranges, resulting more effectives those coatings with potassium sorbate and sodium propionate combined.…”