Effect of molecular weights of chitosan coating on postharvest quality and physicochemical characteristics of mango fruit

Jongsri, Pornchan; Wangsomboondee, Teerada; Rojsitthisak, Pornchai; Seraypheap, Kanogwan

doi:10.1016/j.lwt.2016.05.038

Cited by 155 publications

(123 citation statements)

References 35 publications

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“…Chitosan hydrochloride solution was then prepared by dissolving the polymer, at a specific concentration (1 g/L), in deionized water, by magnetic stirrer. As demonstrated by the inset in Figure 1b, this grade of polymer presented a perfect ability to dissolve in water, forming a clear and stable solution characterized by a pH value of 6.22 [17]. For this ability to easily dissolve in a sustainable solvent, chitosan hydrochloride is widely used in the food industry as a preservative and can keep fruits and vegetables fresh.…”

Section: Resultsmentioning

confidence: 99%

“…The effectiveness of treatments was evaluated by means of a quantitative scale for gray mold severity, in which 0 is for totally healthy fruits, 1 is for fruits with 1%-20% surface damage, 2 is for fruits with 21%-40% surface damage, 3 is for fruits with 41%-60% surface damage, 4 is for fruits with 61%-80% surface damage, and 5 is for fruits with >81% surface damage. Fruits were examined and data collected at 1,7,14,17,20,23, and 25 days after inoculation. Data were statistically analyzed by Tukey's HSD multiple comparison test with p = 0.01.…”

Section: Coating Application and In Vivo Tests On Kiwifruits And Lettucementioning

confidence: 99%

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Effective Postharvest Preservation of Kiwifruit and Romaine Lettuce with a Chitosan Hydrochloride Coating

et al. 2017

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Kiwifruits and romaine lettuce, among the most horticulturally-consumed fresh products, were selected to investigate how to reduce damage and losses before commercialization. The film-forming properties, physico-chemical, and morphological characteristics, as well as the antimicrobial response against Botrytis cinerea and Pectobacterium carotovorum subsp. carotovorum of chitosan hydrochloride (CH)-based coatings were investigated. The results underlined the film-forming capability of this CH that maintained its physico-chemical characteristics also after dissolution in water. Morphological investigations by FESEM (Field Emission Scanning Electron Microscopy) underlined a well-distributed and homogeneous thin coating (less than 3-5 µm) on the lettuce leaves that do not negatively affect the food product functionality, guaranteeing the normal breathing of the food. FESEM images also highlighted the good distribution of CH coating on kiwifruit peels. The in vitro antimicrobial assays showed that both the mycelial growth of Botrytis cinerea and the bacterial growth of Pectobacterium carotovorum subsp. carotovorum were totally inhibited by the presence of CH, whereas in vivo antimicrobial properties were proved for 5-7 days on lettuce and until to 20-25 days on kiwifruits, demonstrating that the proposed coating is able to contrast gray mold frequently caused by the two selected plant pathogens during postharvest phases of fruit or vegetable products.

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Section: Resultsmentioning

confidence: 99%

Section: Coating Application and In Vivo Tests On Kiwifruits And Lettucementioning

confidence: 99%

Effective Postharvest Preservation of Kiwifruit and Romaine Lettuce with a Chitosan Hydrochloride Coating

et al. 2017

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“…In both groups treated by chitosan and spermidine and the control group, the acid content of the fruits decreased (Figure 4b). Decrease of TSS and increase of TA in mango fruits were directly related to the decrease of ethylene production and respiration (Jongsri et al, 2016) and Decrease of TSS and increase of TA in mango fruits were directly related to the decrease of ethylene production and respiration (Jongsri et al, 2016) and…”

Section: Tss Ta Flavor Index and Phmentioning

confidence: 96%

“…According to Figure 2a, total antioxidant content of the mango fruits decreased by increasing the storage period. It has been reported that chitosan solution increased the potential of scavenging reactive oxygen species (ROS) which led to increased content of phenol and antioxidant in mango and table grape fruits (Jongsri et al, 2016;Meng, Li, Liu, & Tian, 2008). It has been reported that chitosan solution increased the potential of scavenging reactive oxygen species (ROS) which led to increased content of phenol and antioxidant in mango and table grape fruits (Jongsri et al, 2016;Meng, Li, Liu, & Tian, 2008).…”

Section: Antioxidant Activity and Phenol Contentsmentioning

confidence: 99%

“…Recently, natural active biological products are applied in a large amount for increasing the storage life and quality of fruits and delaying their senescence (Jongsri, Wangsomboondee, Rojsitthisak, & Seraypheap, 2016). Recently, natural active biological products are applied in a large amount for increasing the storage life and quality of fruits and delaying their senescence (Jongsri, Wangsomboondee, Rojsitthisak, & Seraypheap, 2016).…”

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confidence: 99%

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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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Development of ecofriendly active food packaging materials based on blends of cross‐linked poly (vinyl alcohol) and Piper betle Linn. leaf extract

Quynh

Nguyen

et al. 2021

J of Applied Polymer Sci

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Development of active packaging materials for food preservation has been a topic of interest over the years. Herein we report the preparation and characterization of novel active films based on the combination of poly (vinyl alcohol) (PVA), maltodextrin, agar and Piper betle Linn. leaf extract (PBLLE) for application in food preservation. Agar and maltodextrin were co‐used as cross‐linking agents aiming at improving the hydrophobicity of the PVA film. All the additives exhibited high compatibility with the PVA matrix and provided significant enhancement in film properties compared to the unmodified PVA. PBLLE was found to impart strong antibacterial activities and UV blocking property to the films. Moreover, the addition of PBLLE also remarkably increased the film flexibility owing to chemical and physical interactions between chemical compounds in the extract and the polymer network. The as‐prepared blend films showed their effectiveness in prolonging the self‐life of bread and mango, demonstrating a great potential for their practical applications in active food packaging field.

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Effect of molecular weights of chitosan coating on postharvest quality and physicochemical characteristics of mango fruit

Cited by 155 publications

References 35 publications

Effective Postharvest Preservation of Kiwifruit and Romaine Lettuce with a Chitosan Hydrochloride Coating

Effective Postharvest Preservation of Kiwifruit and Romaine Lettuce with a Chitosan Hydrochloride Coating

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

Development of ecofriendly active food packaging materials based on blends of cross‐linked poly (vinyl alcohol) and Piper betle Linn. leaf extract

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