Effect of chitosan‐based coatings enriched with savory and/or tarragon essential oils on postharvest maintenance of kumquat (Fortunella sp.) fruit

Abstract

The present study assessed the ability of chitosan‐based coatings incorporating savory and/or tarragon essential oils (EOs) to preserve the postharvest quality of kumquats. Changes in weight loss, titratable acidity, total soluble solids, and vitamin C content were determined over 30 days of storage at 7°C. Savory (Satureja hortensias L.) essential oil was characterized by thymol (29.1%), carvacrol (26.6%), and γ‐terpinene (24.72%) as major constituents. While, in the tarragon (Artemisia dracunculus L.) essential oil, estragol (81.89%), β‐cis‐Ocimene (4.62%), and β‐trans‐Ocimene (3.44%) were the main ones. The CH‐EOs coatings were effective in reducing weight loss of kumquats fruits during storage. Moreover, the tested composite coatings showed positive effects in maintaining vitamin C and fruits treated with CH‐oil coatings retained good sensory acceptability. The obtained results demonstrate the potential of the combined application of chitosan and savory and/or tarragon EOs as a promising postharvest treatment for maintaining the postharvest quality of kumquats fruits.

Protective effect of Kumquat fruits and carrot seeds extracts against brain aging in rats

“…Also the improvement of the memory, learning, as well as the motor coordination by polyphenols may be originated from their ability to attenuate the oxidative stress and inflammation (via modification of NF-κB levels and cytokines). Additionally, kumquat according to Hosseini et al (38) is a good source of vitamin C to which the protective effect of kumquat fruits against brain aging may be attributed. Monacelli et al (39) declared that oxidative stress, over production of the inflammatory agents, telomere attrition, as well as chromatin disorganization can be suppressed by vitamin C. Also, the two hallmarks of biological aging (immune-senescence and inflammaging) can be modulated by vitamin C. Mani and Parle (40) concluded that the elevation in acetyl cholinesterase activity and the memory deficits can be reversed by the oral administration of carrot seeds extract.…”

Multifunctional Role of Chitosan Edible Coatings on Antioxidant Systems in Fruit Crops: A Review

“…Furthermore, the application of CS coating enriched with lactoperoxidase, aloe vera gel, savory and/or tarragon essential oils, phenolic compounds, and organic acid on mango, litchi, fig, cherimoya, kumquat, and apple fruits reduced the losses of AA during storage, respectively [ 40 , 75 , 76 , 77 , 78 , 79 , 80 ]. Benitez et al [ 81 ] also demonstrated that the effectiveness of the CS coatings in kiwifruit slices on oxidative degradation of AA depends on the organic acid used in the formulation of coating.…”

The Chemical Compositions, and Antibacterial and Antioxidant Activities of Four Types of Citrus Essential Oils

“…The Xunwu mandarin is a special citrus variety of Xunwu County of Ganzhou City in Jiangxi Province, which is also a famous cultivation area. The kumquat is produced by small fruit trees in the Rutaceae family, which have been widely cultivated in many countries in recent years [ 5 , 6 ]. It is excellent source of nutrients and phytochemicals, including ascorbic acid, carotenoids, flavonoids and essential oils (EOs), which are often used in traditional medicine [ 7 , 8 ].…”