Effect of bacteriocin-incorporated alginate coating on shelf-life of minimally processed papaya (Carica papaya L.)

Narsaiah, K.; Wilson, Robin A.; Gokul, K.; Mandge, Harshad M.; Jha, Shyam Narayan; Bhadwal, Sheetal; Anurag, Rahul K.; Malik, R. K.; Vij, Shilpa

doi:10.1016/j.postharvbio.2014.10.003

Cited by 70 publications

(51 citation statements)

References 32 publications

(46 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…a, b which resulted in the best external color parameters and L*, a* values were increased, on the other hand, b* values were reduced. These results are in agreement with Narsaiah et al (2015) who reported that slower color change in the coated samples could be attributed to the slow respiration rate which in turn delayed ripening and senescence. T1: Control samples without coating, antimicrobial and antioxidant agents.…”

Section: Effect Of Edible Coating On Physical Properties Of Green Beanssupporting

confidence: 93%

Improvement of Shelf Life and Physicochemical Quality of Fresh–Cut Green Bean Pods (Phaseolus vulgaris L. cv. Polista) Using Edible Coatings

2017

SCUJ

View full text Add to dashboard Cite

Fresh-cut fruits and vegetables offer to consumers highly nutritious, convenient and healthful commodities in case of maintaining the freshness of the non-processed products. Postharvest technologies have allowed horticultural industries to meet the global demands of local and large scale production and intercontinental distribution of fresh produce that have high nutritional and sensory quality. Thus, the aim of this study was to evaluate the physicochemical and microbiological parameters of fresh-cut green bean pods (Phaseolus vulgaris L. cv. Polista) stored at 4⁰C for 20 days with edible coatings. Edible coatings prepared with carrageenan, guar gum, potassium sorbate and citric acid were tested. The analyses carried out on the samples were: total sugars, L-ascorbic acid, weight loss, firmness, color attributes, total phenolics, total flavonoids, antioxidant activity, as well as, microbiological analysis (total viable bacteria, psychrophilic bacteria and yeast and mold counts). The results indicated that coated pods (carrageenan, guar gum, potassium sorbate and citric acid) extended and improved their shelf life quality due to minimization of the physicochemical changes. Therefore, the results indicated that the formulated edible coating has potential to extend the shelf life and maintain quality of fresh-cut green bean pods.

show abstract

Section: Effect Of Edible Coating On Physical Properties Of Green Beanssupporting

confidence: 93%

Improvement of Shelf Life and Physicochemical Quality of Fresh–Cut Green Bean Pods (Phaseolus vulgaris L. cv. Polista) Using Edible Coatings

2017

SCUJ

View full text Add to dashboard Cite

show abstract

“…Respiration is the main reason for these changes. Decrease in respiration rate reduces ripening and, for this reason, limits the detrimental reduction in fruit firmness according to the results in fresh-cut apples (Rojas-Grau et al, 2007), in strawberry and in papaya pieces (Fan et al, 2009;Narsaiah et al, 2015). Moreover, sodium alginate acts as an obstacle to water transference, delaying dehydration and, consequently, improving the fruit firmness of the coated fruits.…”

Section: Quality Evaluationsmentioning

confidence: 99%

Effects of Edible Coatings on Quality Maintenance of Fresh-cut Nectarines

Chiabrando¹,

Giacalone²

2016

Emir. J. Food Agric

View full text Add to dashboard Cite

“…For the preparation of the edible coating, four treatments were tested in 500 ml of distilled water: All of the concentrations were selected on the basis of other studies conducted on other kinds of fruits and on papaya in which positive and statistically significant results were obtained [35][36][37]. e sample was homogenized with heat treatment (90°C for 45 min), and ascorbic acid (0.5% v/v) and citric acid (1% v/v) were added to prevent the browning of the solution and to maintain a pH value below 4. e papaya fruits were washed with cold tap water to remove surface contamination and then were sanitized by immersion in sodium hypochlorite (2% v/v) in distilled water at 5°C for 2 min.…”

Section: Coating Compositionmentioning

confidence: 99%

Postharvest Application of Aloe vera Gel-Based Edible Coating to Improve the Quality and Storage Stability of Fresh-Cut Papaya

Farina

Passafiume

Tinebra

et al. 2020

Journal of Food Quality

View full text Add to dashboard Cite

Ready-to-eat products are damaged by various factors, including exposure to O 2 and CO 2 , extreme temperatures, and rapid decay, due to trauma during processing. e use of natural antimicrobial agents and antioxidants might extend the shelf-life of the fruits. e aim of this work is to investigate the effects of four different antibrowning and gelling agents added into the Aloe vera gelbased edible coatings and applied to fresh-cut papaya. EC1 treatment consists of Aloe vera gel (30% v/v), EC2 contains CaCl 2 (5% v/v), EC3 contains K carrageenan (0.5% v/v), and EC4 contains sodium alginate (1.5% v/v) and K carrageenan (0.5% v/v). e fruits treated with EC2 showed the best results while maintaining high values in terms of firmness (that differ from the control of 42.5%), soluble solid content (that differ from the control of 14.6%), and titratable acidity (that differ from the control of 49%). Hence, the addition of CaCl 2 also reduces the ripening rate and loss of color without altering the product's sensory qualities. EC3 and EC4 treatments have provided an oxygen barrier and reduced respiratory rate, increasing the firmness retention and keeping a high C * value thanks to K carrageenan and sodium alginate.

show abstract

Effect of bacteriocin-incorporated alginate coating on shelf-life of minimally processed papaya (Carica papaya L.)

Cited by 70 publications

References 32 publications

Improvement of Shelf Life and Physicochemical Quality of Fresh–Cut Green Bean Pods (Phaseolus vulgaris L. cv. Polista) Using Edible Coatings

Improvement of Shelf Life and Physicochemical Quality of Fresh–Cut Green Bean Pods (Phaseolus vulgaris L. cv. Polista) Using Edible Coatings

Effects of Edible Coatings on Quality Maintenance of Fresh-cut Nectarines

Postharvest Application of Aloe vera Gel-Based Edible Coating to Improve the Quality and Storage Stability of Fresh-Cut Papaya

Contact Info

Product

Resources

About