Effect of edible coatings on quality and shelf life of carambola (Averrhoa carambola L.) fruit during storage

Gol, Neeta B.; Chaudhari, Manu L.; Rao, T. V. Ramana

doi:10.1007/s13197-013-0988-9

Cited by 92 publications

(70 citation statements)

References 43 publications

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“…These results are in agreement with the results reported by Meng et al (2008) regarding the decrease of total phenolic compounds with the increase of storage time and that postharvest chitosan treatment significantly inhibited the decrease of phenols in the table grape fruit stored at 20°C. Gol et al (2013a) also noticed that the carambola fruit treated with sodium alginate exhibited higher levels of phenols than that of the control and other coated fruit.…”

Section: Effect On Ascorbic Acid and Total Phenolsmentioning

confidence: 75%

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: Effect On Ascorbic Acid and Total Phenolsmentioning

confidence: 75%

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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“…Coating fruits with coverings such as chitosan increased cytochrome oxidase activity by decreasing the internal oxygen content of the fruit and this enzyme can significantly decrease decomposition rate of ascorbic acid (Ozden & Bayindirli, 2002 (Gol, Chaudhari, & Rao, 2015), and guava (Psidium guajava L.) (Hong et al, 2012) which were treated by 1% or 2% chitosan. Coating fruits with coverings such as chitosan increased cytochrome oxidase activity by decreasing the internal oxygen content of the fruit and this enzyme can significantly decrease decomposition rate of ascorbic acid (Ozden & Bayindirli, 2002 (Gol, Chaudhari, & Rao, 2015), and guava (Psidium guajava L.) (Hong et al, 2012) which were treated by 1% or 2% chitosan.…”

Section: Ascorbic Acid (Vitamin C) Contentmentioning

confidence: 99%

Effects of postharvest polyamine application and edible coating on maintaining quality of mango (Mangifera indica L.) cv. Langra during cold storage

Zahedi

Hosseini

Karimi

et al. 2019

Food Science & Nutrition

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Mango is a tropical fruit which is sensitive to chilling injury. The present work investigated the potential of edible coatings of chitosan and polyamine spermidine in increasing shelf life and quality of mango. The control fruits (treated with distilled water) and the mango fruits treated with different concentrations of chitosan (0.5%, 1.0%, and 2.0%) and spermidine (0.5, 1.0, and 2.0 mM) were studied to improve postharvest characteristics and quality maintenance during cold storage. Parameters such as firmness, weight loss, fungal contamination, total phenol, antioxidant activity, vitamin C, pH, total soluble solids (TSS), titratable acidity (TA), flavor index, color index, and ethylene production were measured after at harvest (0), 8, 16, and 24 days of storage at 15 ± 2°C and relative humidity of 85%–90%. Chitosan and spermidine delayed water loss, firmness, and fungal contamination. Application of chitosan containing ascorbic acid significantly increased phenolic content and antioxidant activity compared to the control plants. It also changed soluble solid content, TA, pH of pulp, and sugar content and decreased ethylene production. The obtained results suggested that chitosan (2%) and spermidine (2 mM) had potential to improve firmness and delay deterioration processes of “Langra” mango after harvest.

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“…The decay percentage of both coated and control capsicums were calculated as the number of decayed fruits divided by initial number of all fruits multiplied by 100 13 .…”

Section: Percentage Of Decaymentioning

confidence: 99%

Effect of Aloe Vera Gel and Gum Arabic Coating on Shelf Life and Nutrient Content of Green Capsicum (<i>Capsicum annuum L</i>)

Amirthaveni

Daga

2016

FoodSci: Indian Journal of Research in Food Science and Nutrition

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Effect of edible coatings on quality and shelf life of carambola (Averrhoa carambola L.) fruit during storage

Cited by 92 publications

References 43 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)

Effects of postharvest polyamine application and edible coating on maintaining quality of mango (Mangifera indica L.) cv. Langra during cold storage

Effect of Aloe Vera Gel and Gum Arabic Coating on Shelf Life and Nutrient Content of Green Capsicum (<i>Capsicum annuum L</i>)

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