Effect of calcium dips and chitosan coatings on postharvest life of strawberries (Fragaria x ananassa)

Hernández‐Muñoz, Pilar; Almenar, Eva; Ocio, M.J.; Gavara, Rafael

doi:10.1016/j.postharvbio.2005.11.006

Cited by 291 publications

(174 citation statements)

References 35 publications

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“…But, the advance of the anthracnose fungus growth was delayed by the use of coatings, as the number of spots with spores decreased in relation to the control ( Figure 1B). The marked reduction in decay of strawberries coated with chitosan reported by Reddy et al (2000) and Hernández-Muñoz et al (2006), and at pre-harvest by Mazaro et al (2008), was not found in this study. However, the grey mould (Botrytis cinerea), which was the main rot controlled by the chitosan coating, as verified by these authors, did not occur in this experiment.…”

Section: Resultscontrasting

confidence: 77%

“…At the end of nine days, the fruits from the control showed a mean rating of fruit color of 3.60, which was significantly higher than those of the treatments CS, AAC and CS+AAC, with ratings between 3.36 and 3.21. Color preservation by chitosan was also reported by Hernández-Muñoz et al (2006) in strawberries cv. Camarosa and by Scanavaca Junior (2007) in mango cv.…”

Section: Resultssupporting

confidence: 71%

“…Hernández-Muñoz et al (2006) found that 1.5% chitosan dissolved in 0.5% acetic acid used as coating for strawberries cv. Camarosa, at 20 °C for four days, resulted in lower fruit mass loss.…”

Section: Resultsmentioning

confidence: 99%

“…Several positive effects were obtained with its application to postharvest preservation of strawberry (Han et al, 2005;Hernández-Muñoz et al, 2006). In addition, chitosan has excellent biocompatibility/biodegradability, is non toxic and absorbs water (Chiandotti, 2005).…”

Section: Introductionmentioning

confidence: 99%

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Post-harvest conservation of organic strawberries coated with cassava starch and chitosan

2011

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RESUMO Conservação pós-colheita de morangos recobertos com fécula de mandioca e quitosanaO morango é classificado como fruto não climáterico, mas apresenta taxa respiratória pós-colheita elevada, o que o leva a uma rápida deterioração em temperatura ambiente. Este trabalho teve por objetivo avaliar a aplicação de revestimentos biodegradáveis na conservação pós-colheita de morangos orgânicos, cv. Camarosa, acondicionados em embalagens plásticas e armazenados a 10 °C. Os tratamentos foram: a) controle, b) fécula de mandioca 2%; c) quitosana 1% e; d) fécula de mandioca 2% + quitosana 1 %. Foram avaliadas as características físicas e químicas dos frutos, aos três, seis e nove dias de armazenamento, e realizadas análises microbiológicas e sensoriais, ao final do armazenamento. Os tratamentos alteraram positivamente a qualidade pós-colheita dos morangos orgânicos. O revestimento que mais se destacou foi fécula de mandioca mais quitosana, apresentando valor inferior a 6% de perda de massa nos frutos, menor quantidade de leveduras e de micro-organismos psicrotrófilos e melhor aparência na análise sensorial.Palavras-chave: Fragaria ananassa Duch., revestimentos biodegradáveis, qualidade sensorial. Post-harvest conservation of organic strawberries coated with cassava starch and chitosanThe strawberry is as non-climacteric fruit, but has a high post-harvest respiration rate, which leads to a rapid deterioration at room temperature. This study aimed to evaluate the application of biodegradable coating on postharvest conservation of organic strawberries, cv. Camarosa, packed in plastic hinged boxes and stored at 10 °C. The treatments consisted of: a) control; b) 2% cassava starch; c) 1% chitosan; and d) 2% cassava starch + 1% chitosan. Physical and chemical characteristics of fruits were evaluated at 3, 6 and 9 days of storage, and microbiological and sensory analyses were carried out at the end of the storage period. The treatments influenced positively the post-harvest quality of organic strawberries. The coating cassava starch + chitosan provided the best results, with less than 6% of loss in fruit mass, lower counts of yeast and psychrophilic microorganisms and the best appearance according to the sensory analysis.

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Section: Resultscontrasting

confidence: 77%

Section: Resultssupporting

confidence: 71%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Post-harvest conservation of organic strawberries coated with cassava starch and chitosan

2011

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“…Although most efforts in treating fruit with calcium solutions have been directed towards reducing losses due to physiological disorders, it has been reported that increased calcium content of fruit may also reduce losses due to decay causing organisms [45] . However, few works have focused on storage life and compositional changes of fruits [4,13,19] .…”

Section: Introductionmentioning

confidence: 99%

Effects of Different Concentrations and Applications of Calcium on Storage Life and Physicochemical Characteristics of Papaya (Carica Papaya L.)

T.M.M.¹,

Eryani-Raq²,

S.R.³

et al. 2008

American J. of Agricultural and Biological Sciences

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Papaya (Carica Papaya L.) fruits index 2 were treated with 1.5, 2.5 and 3.5% solutions of calcium chloride by dipping and vacuum infiltration (-33 Kpa) or untreated (0%) as control. Effects of these treatments were evaluated on storage life and postharvest quality characteristics of papaya. After 21 days of storage at 13±1°C, the fruits were removed from storage for physicochemical analysis. Following additional five days holding in the storage condition for fruits used for evaluation of the rate of disease incidence and storage life. Postharvest dip treatments at different concentrations of calcium prolonged storage life, slowed down the ripening processes and maintained the quality of papaya. Whereas, it was effectively greater with calcium infiltration treatments than that for dip treatments. Calcium infiltration extended the storage life and retained the quality as calcium concentrations increased up to 2.5% and then declined. The desired effect was obtained at 2.5% infiltration compared with other treatments. The least disease incidence was found in those fruits infiltrated with 2.5% calcium. Hence, it can be concluded that postharvest infiltration of calcium at 2.5% has the potential to control disease incidence, prolong the storage life and preserve valuable attributes of postharvest papaya, presumably because of its effects on inhibition of ripening and senescence process and loss of the fruit firmness of papaya.

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Fresh‐Cut Fruits

Martı́n-Belloso

Soliva‐Fortuny

Oms‐Oliu

2006

Handbook of Fruits and Fruit Processing

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Effect of calcium dips and chitosan coatings on postharvest life of strawberries (Fragaria x ananassa)

Cited by 291 publications

References 35 publications

Post-harvest conservation of organic strawberries coated with cassava starch and chitosan

Post-harvest conservation of organic strawberries coated with cassava starch and chitosan

Effects of Different Concentrations and Applications of Calcium on Storage Life and Physicochemical Characteristics of Papaya (Carica Papaya L.)

Fresh‐Cut Fruits

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