Effect of carboxymethylcellulose/candelilla wax coating containing potassium sorbate on microbiological and physicochemical attributes of pears

Kowalczyk, Dariusz; Kordowska‐Wiater, Monika; Zięba, Emil; Baraniak, Barbara

doi:10.1016/j.scienta.2017.02.040

Cited by 43 publications

(34 citation statements)

References 33 publications

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“…In many cases, the average mycelium colony diameters on the coated samples were two‐four times higher than those observed for the control vegetables (Table ). This outcome is contrary to that of Kowalczyk et al (, ) who found that CMC/CnW‐based coating delayed fungal growth on pears and apricots. The inconsistency could be due to the biochemical differences between vegetables and fruits.…”

Section: Resultscontrasting

confidence: 99%

“…As a consequence of the reduced gas exchange (Table ) and following accumulation of undesired volatiles, an objectionable odor of coated vegetables was detected (Table ). A similar effect has been observed previously for CMC‐CnW‐coated pears and apricots (Kowalczyk et al, , ). The coating provided glossy appearance to Brussels sprouts (Table ).…”

Section: Resultssupporting

confidence: 89%

“…During the flow of CFS, the leaf edges and underside part of the heads likely cumulated more emulsion material. An average thickness of the coatings (10.51 ± 4.80 μm) was half the size of CMC‐CnW coatings formed on pears (Kowalczyk et al, ) and apricots (Kowalczyk et al, ). Since the outer leaves of Brassica species are coated with an epicuticular wax layer (Gómez‐Campo, Tortosa, Tewari, & TewarI, ), it is possible that the highly water‐repellent surface of Brussels sprout limited the adhesion and deposition of CFS.…”

Section: Resultsmentioning

confidence: 92%

“…The inconsistency could be due to the biochemical differences between vegetables and fruits. The coating of fruits induces fermentation reactions and consequently increases CO 2 production (Kowalczyk et al, , ). The inhibitory effect of elevated CO 2 level on fungal growth is a well‐known phenomenon (Hocking, ).…”

Section: Resultsmentioning

confidence: 99%

“…In this way, the semi‐permeable coatings could influence quality of fresh‐like horticultural products by the similar mechanism as CA storage, that is, by modifying internal atmosphere. Moreover, the action of coating on the product could be easily enhanced by incorporation of food additives, e.g., antimicrobial agents (Kowalczyk, Kordowska‐Wiater, Zięba, & Baraniak, ; Kowalczyk, Kordowska‐Wiater, Złotek, & Skrzypek, ).…”

Section: Introductionmentioning

confidence: 99%

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Physiological, qualitative, and microbiological changes of minimally processed Brussels sprouts in response to coating with carboxymethyl cellulose/candelilla wax emulsion

Kowalczyk

Kordowska‐Wiater

Kałwa

et al. 2019

J Food Process Preserv

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Minimally processed Brussels sprouts were coated which carboxymethyl cellulose/candelilla wax emulsion, packed in boxes with perforated wrap, and stored at 8°C. It was found that the emulsion not only was deposited on the surface but also penetrated into the inside of the heads through vascular system in stems and leaves. The coating did not affect weight loss, moisture content, and texture of the vegetables. In turn, reduced respiration rate, accelerated chlorophyll degradation, and increased activity of polyphenol oxidase was noticed in the coated Brussels sprouts. Consequently, the coating decreased the sensory quality of the vegetables. Furthermore, the coating favored fungal growth in the artificially contaminated Brussels sprouts. The changes in the vegetables were likely due to excessively decreased gas exchange performance, including ethylene accumulation. Practical applications Edible coatings are a particular form of packaging directly applied to the surface of perishables. It is widely believed that coating treatment enhances the quality of fruits and vegetables, protecting them from postharvest decay. Nevertheless, not all coatings will work well on a specific horticultural crops nor will all horticultural crops have the same needs. Consequently, when the coating material is not adequately selected, edible coatings can cause anaerobic respiration by acting as a barrier for the gas exchange between fresh produce and the surroundings. Since the coatings can be produced from various edible biomolecules, selecting a proper coating is quite problematic. In this context, the presented work shows that carboxymethyl cellulose/candelilla wax‐based coating is not suitable for the minimally processed Brussels sprouts. The results reported here could help other scientists adjust their research plans and increase their chances of success in extending postharvest shelf‐life of Brussels sprouts.

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Section: Resultscontrasting

confidence: 99%

Section: Resultssupporting

confidence: 89%