Effect of chitosan/Nano-TiO2 composite coatings on the postharvest quality and physicochemical characteristics of mango fruits

Xing, Yage; Yang, Hua; Guo, Xunlian; Bi, Xiufang; Liu, Xiaocui; Xu, Qinglian; Wang, Qin; Li, Wenxiu; Li, Xuanlin; Shui, Yuru; Chen, Cunkun; Zheng, Yi

doi:10.1016/j.scienta.2019.109135

Cited by 116 publications

(69 citation statements)

References 59 publications

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“…At the end of storage (60 d), there was a significant difference among the TSS contents of the CK, LFT + TiO 2 , and LFT + O 3 groups. These results were in accordance with the finding of Xing et al [44] that the nano-TiO 2 coating treatment could maintain mango quality by delaying the decline in TSS content.…”

Section: Titratable Acidity (Ta) and Total Soluble Solids (Tss)supporting

confidence: 93%

Combination of Low Fluctuation of Temperature with TiO2 Photocatalytic/Ozone for the Quality Maintenance of Postharvest Peach

Jia

et al. 2020

Foods

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Chilling injury, tissue browning, and fungal infection are the major problems of peach fruit during post-harvest storage. In this study, a precise temperature control cold storage with low-temperature fluctuation (LFT) and internal circulation flow system is designed. An ozone (O3) generator and a (titanium dioxide) TiO2 photocatalytic reactor were applied to cold storage to investigate the variation of LFT combined with ozone fumigation and a TiO2 photocatalytic reactor in the efficiency of delaying ripening and maintaining peach fruit quality. Results showed that the temperature fluctuation with the improved control system was only ±0.1 to ±0.2 °C compared with that of ±0.5 to ±1.0 °C in conventional cold storage. LFT significantly reduced the chilling injury of peach fruit during storage. Although LFT combined with fumigation of 200 mg m−3 ozone periodical treatment slightly damaged the peach fruit after 40 d of storage, its combination with the TiO2 photocatalytic system significantly improved the postharvest storage quality of the fruit. This treatment maintained higher titratable acidity (TA), total soluble solids (TSS), better firmness, color, microstructure, and lower decay rate, polyphenol oxidase (PPO) activities, total phenol accumulation, respiratory intensity, ethylene production, and malondialdehyde (MDA) content during 60 d of storage. All the results show that LFT combined with the TiO2 photocatalytic system might be a promising technology for quality preservation in peach fruit storage.

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Section: Titratable Acidity (Ta) and Total Soluble Solids (Tss)supporting

confidence: 93%

Combination of Low Fluctuation of Temperature with TiO2 Photocatalytic/Ozone for the Quality Maintenance of Postharvest Peach

Jia

et al. 2020

Foods

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“…Several studies demonstrated that CS-based coating reduced the MDA increase in strawberry [ 45 , 46 , 47 , 48 , 49 ], mango [ 50 , 51 ], loquat [ 37 , 52 ], grape [ 38 , 53 ], lemon [ 54 ], nectarine [ 55 ], pomegranate [ 42 ], plum [ 56 ], majiayou pummelo [ 40 ], cherimoya [ 41 ], sweet cherry [ 57 ], and apple [ 46 ] during storage. These findings suggest a low degree of lipid peroxidation in CS coated fruits.…”

Section: Reactive Oxygen Species and Antioxidant Systemsmentioning

confidence: 99%

“…Contrarily, in longan fruit, the application of different UV-C and CS-based coating combinations had no significant effect on GPX activity on both pericarp and flesh during seven days of storage [ 96 ]. In guava fruit, composite coating containing CS/Nano-TiO 2 and CS and lemongrass essential oil inhibited GPX activity during storage with lower and higher values in coated fruit at 10 and 15 days of storage, respectively [ 51 , 77 ].…”

Section: Reactive Oxygen Species and Antioxidant Systemsmentioning

confidence: 99%

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

Adiletta

Matteo

Petriccione

2021

IJMS

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Chitosan-based edible coatings represent an eco-friendly and biologically safe preservative tool to reduce qualitative decay of fresh and ready-to-eat fruits during post-harvest life due to their lack of toxicity, biodegradability, film-forming properties, and antimicrobial actions. Chitosan-based coatings modulate or control oxidative stress maintaining in different manner the appropriate balance of reactive oxygen species (ROS) in fruit cells, by the interplay of pathways and enzymes involved in ROS production and the scavenging mechanisms which essentially constitute the basic ROS cycle. This review is carried out with the aim to provide comprehensive and updated over-view of the state of the art related to the effects of chitosan-based edible coatings on anti-oxidant systems, enzymatic and non-enzymatic, evaluating the induced oxidative damages during storage in whole and ready-to-eat fruits. All these aspects are broadly reviewed in this review, with particular emphasis on the literature published during the last five years.

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“…fisiológicas após a colheita o que conduz a uma alta perecibilidade. Esta característica associada aos danos causados pelo manuseio inadequado durante colheita, transporte, armazenamento e processamento, promovem um elevado volume de perdas (CHENG et al, 2019;XING et al, 2020).…”

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“…Diversas técnicas como aplicação de fungicidas, tratamentos térmicos, e aplicação de revestimentos vem sendo utilizadas com o objetivo de prolongar a vida de prateleira de frutas com elevado grau de perecibilidade. Em particular, algumas frutas precisam estar completamente maduras no momento do processamento, o que dificulta a conservação do produto (XING et al, 2020;GIOVENZANA et al, 2015). Desta forma, o processamento mínimo atende uma demanda de mercado por produtos com características mais semelhantes ao produto fresco (ALEXANDRA et al, 2019).…”

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Melhoramento Do Processamento Mínimo Da Manga (Mangifera indica L. Var Tommy Atkins)

Silva

Gomes

Almeida

et al. 2020

BJD

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RESUMOA manga é uma fruta cultivada e consumida em larga escala no mundo. No entanto, devido à sua alta perecibilidade, a utilização de inibidores enzimáticos como ácido ascórbico (AA) e cloreto de cálcio (CaCl2) associados a temperaturas controladas de refrigeração, representa uma ótima alternativa para a manutenção das características do produto fresco por mais tempo. O objetivo deste trabalho foi otimizar as condições físico-químicas do processamento mínimo da polpa da Mangifera Indica L. (variedade Tommy Atkins), para promover um atraso no escurecimento enzimático. Para obtenção do produto minimamente processado, três cortes distintos de manga foram selecionados de acordo com estudos preliminares. Os tratamentos aplicados foram divididos em cinco grupos: o grupo controle (sem tratamento) e quatro tratamentos com diferentes concentrações de solução de ácido ascórbico e cloreto de cálcio. As amostras foram armazenados em embalagens tampadas de polietileno sob refrigeração a 2, 5 e 7 °C. Em seguida, as análises físico-químicas foram realizadas a cada 48 horas. Os dados foram analisados utilizando o método da análise dos componentes principais (PCA), o que permitiu a identificação do corte 1 (fatia) e do tratamento T3 (2% AA e 2% CaCl2) como as melhores condições de processamento, e 2 °C como a melhor temperatura de armazenamento da manga minimamente processada. Palavras chave: Conservação; Controle de qualidade; Manga.ABSTRACT Mango is a fruit grown and consumed worldwide on large scale. However, due to its high perishability, the use of enzyme inhibitors such as ascorbic acid (AA) and calcium chloride (CaCl2) associated with controlled refrigeration temperatures, represents a great alternative for maintaining the characteristics of the fresh product for longer. The aim of this work was to optimize the physical and chemical conditions of the minimal processing of the pulp Mangifera indica L. (variety Tommy Atkins), to promote a delay in the enzymatic browning. To obtain the minimally processed product, three different cuts of mango were selected according to preliminary studies. The treatments applied were divided into five groups: the control group without treatment (T0) and four treatments with different concentrations of ascorbic acid and calcium chloride solution. The samples were stored in sealed polyethylene packages under refrigeration at 2, 5 and 7 °C. Then, the physical-chemical analysis were performed every 48 hours. The data were analyzed using the principal component analysis method (PCA), which allowed the identification of the cut 1 (slice) and the T3 treatment (2% AA and 2% CaCl2) as the best processing conditions, as well as, 2 °C as the best storage option for minimally processed mango.

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Effect of chitosan/Nano-TiO2 composite coatings on the postharvest quality and physicochemical characteristics of mango fruits

Cited by 116 publications

References 59 publications

Combination of Low Fluctuation of Temperature with TiO2 Photocatalytic/Ozone for the Quality Maintenance of Postharvest Peach

Combination of Low Fluctuation of Temperature with TiO2 Photocatalytic/Ozone for the Quality Maintenance of Postharvest Peach

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

Melhoramento Do Processamento Mínimo Da Manga (Mangifera indica L. Var Tommy Atkins)

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