Effect of different coatings in preventing deterioration and preserving the quality of fresh-cut nectarines (cv Big Top)

Chiabrando, V.; Giacalone, Giovanna

doi:10.1080/19476337.2012.745096

Cited by 15 publications

(18 citation statements)

References 38 publications

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“…No plasticizer was added, in according with Chiabrando and Giacalone (2013). The nectarines were randomized and immersed for 1 min in the tested solutions and and then allowed to drip off at room temperature.…”

Section: Postharvest Treatmentsmentioning

confidence: 99%

Effect of Preharvest and Postharvest Application of Chitosan Coating on Storage Quality of Nectarines

Giacalone¹,

Chiabrando²

2015

Acta Hortic.

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Nectarine is a climacteric fruit and exhibits increased ethylene production, respiration rate, changes in fruit texture, colour, aroma and other biochemical and physiological attributes during fruits ripening. It has a limited storage life depending upon the cultivar. The coating of fruit with edible materials has been reported to act as a barrier to moisture and oxygen during postharvest handling and storage. Different compounds have been used as coating materials in fruits including alginate, cellulose, chitosan, chitin, lipids, milk protein, starch and wax with varying success towards extending shelf life and maintaining fruit quality. Chitosan coating had the potential to inhibit decay and hence prolong the storage life of a variety of produce including strawberries, tomatoes, citrus fruit, peaches, pears and kiwi fruit. In this study biodegradable coatings, based on chitosan, were applied to nectarine, cv Diamond Ray, in order to find environmentally friendly, healthy treatments with which better preserve fresh fruit quality and safety during postharvest cold storage. Physicochemical properties (weight loss, °Brix, titratable acidity, colour and texture) were determined throughout cold storage. ) application (4) control, without application. Preharvest chitosan-treated nectarines were firmer and had higher soluble solids content than control ones. Also pre and postharvest application fruits showed high soluble solids content and texture values and the highest titratable acidity. Hence it can be concluded that chitosan in preharvest treatments has the potential to preserve valuable attributes and prolong the shelf-life of postharvest nectarines, presumably of its property to inhibit the ripening and senescence process of postharvest fruits.

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Section: Postharvest Treatmentsmentioning

confidence: 99%

Effect of Preharvest and Postharvest Application of Chitosan Coating on Storage Quality of Nectarines

Giacalone¹,

Chiabrando²

2015

Acta Hortic.

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“…However, mechanical operations like washing, sorting, peeling and slicing or chopping necessary to produce fresh-cut fruits products, damage fruit soft tissues and consequently limit their postharvest life (Chiabrando and Giacalone, 2013;Oms-Oliu et al, 2010). Then freshcut fruits are more delicate than the whole.…”

Section: Introductionmentioning

confidence: 99%

“…These coatings are directly applied on the superficial part of minimally processed or whole fruit or vegetables. There is a lot of polymers that have been used as coatings for fruit and vegetables, like sodium alginate, gellan, carboxymethyl cellulose, chitosan and whey and soy proteins (Chiabrando and Giacalone, 2013;NavarroTarazaga et al, 2008;Rojas-Grau et al, 2009;Reinoso et al, 2008). Maintenance of quality has been reached using chitosan coating in peaches and nectarines (Chiabrando and Giacalone, 2013;Li and Yu, 2001), pectin coating in melons (Ferrari et al, 2013), sodium alginate in apples and blueberries (Chiabrando and Giacalone, 2015;Maftoonazad et al, 2008;Olivas et al, 2007), hydroxypropylmethyl cellulose and proteins in plums (Navarro-Tarazaga et al 2008;Reinoso et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Effects of Edible Coatings on Quality Maintenance of Fresh-cut Nectarines

Chiabrando¹,

Giacalone²

2016

Emir. J. Food Agric

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“…A range of polymers can be used in the edible coating formulation. Chitosan coating has been successfully used to sustain thequality in peach and nectarine fruits [3,4]. Moreover, chitosan shows antifungal activity and antimicrobial properties during storage [5,6].…”

Section: Introductionmentioning

confidence: 99%

Effect of chitosan and sodium alginate edible coatings on the postharvest quality of fresh-cut nectarines during storage

Chiabrando¹,

Giacalone²

2016

Fruits

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-Introduction. The use of edible coatings could be a new technological alternative to maintain fruit quality during cold storage. The objective of this work was to determine the effects of different coatings, alone or in conjunction, on the quality of fresh-cut nectarines during storage. Materials and methods. Nectarines (Prunus persica L.) cv. Big Top were studied under three different coatings: 2% acid-soluble chitosan, 1.5% sodium alginate, and a solution with 3% chitosan and 2% sodium alginate. Slices were then sealed in polyethylene plastic bags and stored at 4• C and 95% RH for 9 days. Titratable acidity, soluble solids content, firmness, weight loss, color, browning potential and polyphenol oxidase activity were determined. Yeasts and molds were also monitored. Results and discussion. Nectarine firmness was maintained equally in all analyzed groups. The color parameter L* showed a tendency to decrease with the increasing length of storage, with lower values in alginate-and alginate + chitosan-coated fruits. The chitosan coating decreased the metabolism activity of fruit during the cold storage without significant changes in the fruit quality (lightness and total soluble solid content). The chitosan coating also controlled the growth of microorganisms. Conclusion. The chitosan coating appears to be a promising preservation alternative and an effective method to improve the quality and shelf life of fresh-cut nectarines in marketing conditions. Keywords: Italy / nectarine / Prunus persica / fruit coating / fresh-cut fruit / postharvest storage / shelf life Résumé -Effet du chitosane et de l'alginate de sodium comme enrobages comestibles sur la qualité post-récolte des nectarines fraîches coupées en conservation. Introduction. L'utilisation d'un enrobage comestible pourrait être une nouvelle solution technologique pour maintenir la qualité des fruits découpés conservés au froid. L'objectif de ce travail était de déterminer les effets de différents enrobages, seuls ou associés, sur la qualité des nectarines fraîches coupées en conservation. Matériel et méthodes. La variété de nectarines (Prunus persica L.) 'Big Top' a été soumises à trois traitements d'enrobage différents : le chitosane à 2 % soluble dans l'acide, l'alginate de sodium à 1,5 %, et une solution combinant le chitosane à 3 % et l'alginate de sodium à 2 %. Les tranches de nectarine ont ensuite été scellées dans des sacs plastiques en polyéthylène et conservées à 4• C et 95 % d'humidité relative pendant 9 jours. L'acidité titrable, la teneur en composés solubles, la fermeté, la perte de poids, la couleur, le potentiel de brunissement et l'activité polyphénol oxydase ont été mesurés. Le développement de levures et moisissures a également été surveillé. Résultats et discussion. La fermeté des fruits s'est maintenue égale dans tous les traitements analysés. Le paramètre L* de couleur a eu tendance à diminuer au cours de la conservation, avec des valeurs plus faibles pour les enrobages alginate seul et la combinaison [chitosane + alginate]. L'...

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Effect of different coatings in preventing deterioration and preserving the quality of fresh-cut nectarines (cv Big Top)

Cited by 15 publications

References 38 publications

Effect of Preharvest and Postharvest Application of Chitosan Coating on Storage Quality of Nectarines

Effect of Preharvest and Postharvest Application of Chitosan Coating on Storage Quality of Nectarines

Effects of Edible Coatings on Quality Maintenance of Fresh-cut Nectarines

Effect of chitosan and sodium alginate edible coatings on the postharvest quality of fresh-cut nectarines during storage

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