Effect of chitosan coating combined with postharvest calcium treatment on strawberry (Fragaria×ananassa) quality during refrigerated storage

Hernández‐Muñoz, Pilar; Almenar, Eva; Valle, Valeria Del; Vélez, Dinoraz; Gavara, Rafael

doi:10.1016/j.foodchem.2008.02.020

Cited by 427 publications

(305 citation statements)

References 26 publications

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“…The rate at which water is lost depends on the water pressure gradient between the fruit tissue and the surrounding atmosphere, and the storage temperature (Hernandez-Munoz et al 2008). The occurrence of weight loss during the fruit storage is normally due to its respiratory process, the transference of humidity and some process of oxidation.…”

Section: Results and Discussion Effect On Weight Loss Percentage (Wlpmentioning

confidence: 99%

Composite coating of alginate-olive oil enriched with antioxidants enhances postharvest quality and shelf life of Ber fruit (Ziziphus mauritiana Lamk. Var. Gola)

et al. 2015

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The present study has been carried out to evaluate the effect of a composite edible coating of 2 % Sodium alginate and 0.2 % Olive oil with combination of 1 % ascorbic acid and 1 % citric acid on the post harvest nutritional quality and shelf life of Ber fruit stored at 25 ± 2°C and 65 % R.H. The coatings reduced the decay occurrence, weight loss, accumulation of total soluble solids (TSS) and total sugars in Ber fruit and enhanced the level of antioxidants. The delayed activity of polygalacturonase (PG), Pectate lyase (PL) and Pectin methyl esterase (PME) was noticed in coated fruits than that of the control fruit indicating the reduced softening and ripening process. These findings suggest that the composite edible coating tested under the current study has the potential to control decaying incidence of Ber fruit, extends its storage life and also improves its valuable nutritional characteristics.

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Section: Results and Discussion Effect On Weight Loss Percentage (Wlpmentioning

confidence: 99%

Composite coating of alginate-olive oil enriched with antioxidants enhances postharvest quality and shelf life of Ber fruit (Ziziphus mauritiana Lamk. Var. Gola)

et al. 2015

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“…Similarly, it was reported that the BI value of the uncoated mushroom was significantly higher than the mushroom coated with chitosan and the chitosan coating resulted in a good color of mushroom (P<0.05) (Eissa 2007). It appeared that chitosan coatings could delay postharvest senescence of fruits and vegetables associated with color changes and dehydration (Cliffe-Byrnes and O'Beirne 2008;Hernández-Muñoz et al 2008).…”

Section: Change In Colormentioning

confidence: 91%

Modified atmosphere packaging (MAP) and coating for improving preservation of whole and sliced Agaricus bisporus

Ban

Guan

et al. 2013

J Food Sci Technol

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Freshness of mushrooms (Agaricus bisporus) was related to the internal atmosphere composition during modified atmosphere packaging (MAP) experiments using polyvinyl chloride (PVC) wrap, polyethylene-1 (PE-1) and PE-2 films. The packaged mushrooms were stored at 12°C for 7 days and lightness value, browning index, weight loss and maturity index were also measured. The results obtained showed that the whiteness of whole mushrooms varied significantly with the type of coating (chitosan and CaCl 2 ), but not with the type of packaging films. It was evident that the extent of darkening in whole mushroom was greater than in sliced ones after coated. In addition, mushroom in PE-2 package exhibited the lowest weight loss due to the lower permeability of film. And the type of packaging films significantly affected the maturity index of mushroom, where PE-2 packaging most effectively lowered maturity index for both whole and sliced mushrooms. By considering the overall quality, it was obvious that PE-2 packaging combined with coating treatment was the most effective to improve the preservation of mushrooms stored at 12°C up to 7 days and satisfy consumer acceptance.

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“…A relatively high water vapour permeability of chitosan film is caused by the hydrophilic nature of chitosan and glycerol. However, chitosan coatings could delay changes in weight loss of strawberries, banana and mango, and they are more effective than starch and cellulose derivatives (Hernández-Muñoz et al 2008). …”

Section: Water Vapour Permeabilitymentioning

confidence: 99%

Antibacterial Activity and Physical Properties of Edible Chitosan Films Exposed to Low-pressure Plasma

Ulbin-Figlewicz

Zimoch-Korzycka

Jarmoluk

2014

Food Bioprocess Technol

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The challenge for food industry is developing gentle processes concept, which will prevent food spoilage and leave a food natural, minimally processed, fresh-like and safe. A new technique of food preservation could be usage of combined methods of green process, such as cold gas plasma with bioactive substances, and protective coatings. The aim of this study was to determine the antibacterial activity of chitosan films incorporated with lysozyme exposed to helium plasma treatment as well as evaluate their physical properties. The edible films have been prepared basing on low molecular weight chitosan by casting from lactic acid solution with water solution of lysozyme in three various concentrations (0, 0.5 and 1 %). Dried films were then modified by exposition on cold helium plasma treatment for 0, 5 and 10 min. Obtained films were tested against growth of Listeria monocytogenes, Yersinia enterocolitica and Pseudomonas fluorescens. In order to characterize chitosan-based films, their mechanical properties, theromogravimetric analysis (TGA), dynamic mechanical thermal analysis (DMTA), contact angle measurement, water vapour permeability (WVP) and scanning electron microscopy (SEM) were evaluated. The films with 1 % lysozyme incorporation enhanced the inhibition efficiency of chitosanbased films against gram-positive (L. monocytogenes) and gram-negative (P. fluorescens) bacteria, where reduction zones were 42.5 and 69.8 mm, respectively. Besides that, hydrolytic changes of chitosan chain caused by lysozyme activity were confirmed by TGA and DMTA. Contact angles and WVP of tested films were not significantly affected by helium plasma exposition, nor lysozyme dosage. Hydrophilic natures of chitosan-based films were confirmed by both tests.Microscopy image of cross-section structure was smooth and continuous due to lysozyme addition in film composition. Application of chitosan films incorporated with lysozyme and low-pressure plasma treatment could be used as innovative preservation method in a wide range of food products.

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Effect of chitosan coating combined with postharvest calcium treatment on strawberry (Fragaria×ananassa) quality during refrigerated storage

Cited by 427 publications

References 26 publications

Composite coating of alginate-olive oil enriched with antioxidants enhances postharvest quality and shelf life of Ber fruit (Ziziphus mauritiana Lamk. Var. Gola)

Composite coating of alginate-olive oil enriched with antioxidants enhances postharvest quality and shelf life of Ber fruit (Ziziphus mauritiana Lamk. Var. Gola)

Modified atmosphere packaging (MAP) and coating for improving preservation of whole and sliced Agaricus bisporus

Antibacterial Activity and Physical Properties of Edible Chitosan Films Exposed to Low-pressure Plasma

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