Effect of guar gum coatings containing essential oils on shelf life and nutritional quality of green-unripe mangoes during low temperature storage

Naeem, Ayeza; Abbas, Tanveer; Ali, Tahira Mohsin; Hasnain, Abid

doi:10.1016/j.ijbiomac.2018.01.224

Cited by 71 publications

(41 citation statements)

References 28 publications

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“…Similar findings were reported by Karaminia et al (2019) . These findings were in line with the results of several studies (Kingwascharapong et al, 2020;Klangmuang & Sothornvit, 2018;Maftoonazad & Ramaswamy, 2019;Naeem et al, 2018). TSS and TA parameters are greatly affected by the fruit weight loss.…”

Section: Ta B L E 2 (Continued)supporting

confidence: 92%

Effect of active coating containing radish leaf extract with or without vacuum packaging on the postharvest changes of sweet lemon during cold storage

Zandi

Ganjloo

Bimakr

et al. 2021

J. Food Process. Preserv.

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Sweet lemon (Citrus limetta) is yellow and thin skin fruit cultivated in tropical countries (Karaminia et al., 2019). This fruit is high in vitamin C (50 mg/100 g juice) which is used to treat common colds, influenza, and hypertension. Sweet lemon is quite perishable due to postharvest losses such as weight loss, physiological deterioration, decay, and softening texture (Barreca et al., 2011). Storage conditions such as storage temperature affect sweet lemon quality, freshness, and shelf life. Furthermore, physicochemical changes can reduce storage time and the market value of sweet lemon (Singh et al., 2004). Various postharvest techniques have been evaluated for prolonging the shelf life of fresh agricultural products. These techniques control the biological and environmental factors and increase the quality of the fruits (de Jesús Salas-Méndez et al., 2019). Edible coatings were used to extend the shelf life of fruits and vegetables (Gomes et al., 2017; Ju et al., 2019; Kingwascharapong et al., 2020). The application of edible coatings as a new postharvest technique is simple, environmentally friendly and nontoxic. Edible coatings can minimize the natural physiological ripening of fruits through preventing moisture and gas transfer (Chen et al., 2019; Morsy & Rayan, 2019). In the past few decades, several studies

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Section: Ta B L E 2 (Continued)supporting

confidence: 92%

Effect of active coating containing radish leaf extract with or without vacuum packaging on the postharvest changes of sweet lemon during cold storage

Zandi

Ganjloo

Bimakr

et al. 2021

J. Food Process. Preserv.

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“…Our results indicated that PMO and TTO treatments had a positive role in maintaining the chlorophyll content of fresh-cut green beans. This effect can be explained by a lower breakdown of chlorophyll pigments induced by PMO treatment, which acts as a coating agent [ 48 ]. Moreover, the thin coating layer around samples formed by TTO treatment could protect them from oxidation and colour changes [ 49 ].…”

Section: Discussionmentioning

confidence: 99%

Extending the Shelf-Life of Fresh-Cut Green Bean Pods by Ethanol, Ascorbic Acid, and Essential Oils

Awad

Parmar

Ali

et al. 2021

Foods

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Green beans are a perishable crop, which deteriorate rapidly after harvest, particularly when minimally processed into ready-to-eat fresh-cut green beans. This study investigated the effectiveness of ethanol, ascorbic acid (AsA), tea tree essential oil (TTO), and peppermint essential oil (PMO) on the quality and storability of fresh-cut green bean pods samples stored at 5 °C for 15 days. Our results indicated that samples treated with ethanol, AsA, TTO, and PMO preserved appearance, firmness (except ethanol), chlorophyll content, and moisture compared with the samples without any treatment (control). Additionally, higher vitamin C, total soluble solids (TSS), total sugars, and total phenolic compounds (TPC) were observed in samples treated with ethanol, AsA, TTO, and PMO compared with the control. The most effective treatments for controlling microbial growth were ethanol followed by either TTO or PMO. All the treatments had positive effects on shelf life, maintained quality, and reducing microbial growth during 15 days of cold storage. A particular treatment can be selected based on the economic feasibility and critical control point in the value chain.

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“…Khaliq et al(2015) stated that there is a rise in SSC% and a decrease in acidity until the fruit reaches senescence, and by coating occur reduction in fruit respiration, resulting in a lower concentration of soluble solids. Edible coatings are avoided significant changes in SSC% and fruit acidity by restricting gas exchange, diminished respiration and the metabolism in the fruit (Naeem et al, 2018).…”

Section: Soluble Solids Content (Ssc%) Titratable Acidity%mentioning

confidence: 99%

“…Ripening of fruits can be delayed by the use of edible coating as the fruit's interior environment will then be metabolized selectively (Naeem et al, 2018). Furthermore, Sánchez-González et al, (2011) have also stated that adding EOs to coatings will lead to lower consumption of oxygen and the production of carbon dioxide and this is due to the lipophilic character of the essential oils as a coating resists the spread of gas.…”

Section: Ripening Indexmentioning

confidence: 99%

Effect of Natural Antimicrobial Substances with Packaging System on Improving Quality of ‘ETMANI’ Guava (Psidium guajava L.) Fruit during cold storage

Elmenofy

2021

Journal of Plant Production

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The effect of postharvest treatments of thyme oil and chitosan under different concentrations and combined with the packaging on weight loss%, firmness, decay index, malondialdehyde(MDA) content, total chlorophyll, hue angle (hº), ripening index, ascorbic acid and pectin methylesterase enzyme(PME) on 'Etmani' guava (Psidium guajava L.) fruit, were investigated during 2017 and 2018 successive seasons. Obtained results indicate that weight loss %was diminished by (T7) thyme oil at 1000 μLL −1 + packaging and (T8) chitosan at 1% + packaging, as well as firmness and PME were reduced significantly (p˂0.05) when treated with chitosan at 1% and 2% (T3 and T 4) and thyme oil at 1000 μLL −1 ( T2) compared to control treatment (T0). Simultaneously, it indicated that the most effective treatment in decreasing MDA and decay index were the treatment T3 and T4. Therefore, Chitosan and Thyme oils treatments could maintain normal cell membrane structure and function through down-regulating MDA content and pectin methylesterase enzyme activity, which due to reducing softening, weight loss%, and decay index in guava cv. 'Etmani' fruits during storage periods in comparison to other treatments and control

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Effect of guar gum coatings containing essential oils on shelf life and nutritional quality of green-unripe mangoes during low temperature storage

Cited by 71 publications

References 28 publications

Effect of active coating containing radish leaf extract with or without vacuum packaging on the postharvest changes of sweet lemon during cold storage

Effect of active coating containing radish leaf extract with or without vacuum packaging on the postharvest changes of sweet lemon during cold storage

Extending the Shelf-Life of Fresh-Cut Green Bean Pods by Ethanol, Ascorbic Acid, and Essential Oils

Effect of Natural Antimicrobial Substances with Packaging System on Improving Quality of ‘ETMANI’ Guava (Psidium guajava L.) Fruit during cold storage

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