Effect of Opuntia ficus-indica Mucilage Edible Coating on Quality, Nutraceutical, and Sensorial Parameters of Minimally Processed Cactus Pear Fruits

Abstract

Cactus pear (Opuntia ficus-indica (L.) Mill.) is a non-climacteric fruit with a relatively short postharvest life span, being very sensitive to water loss, darkening and decay. Cactus pear is a spiny fruit, and the presence of glochids limits fruit consumption and diffusion; therefore, minimally processing, as well as peel removing, could be an opportunity to improve its availability, consumption, and diffusion in national and international markets. In this study, cactus pear minimally processed fruits were treated with a mucilage-based coating extracted from Opuntia ficus-indica cladodes and stored at 5 °C for 9 days. The effect of mucilage edible coating on the postharvest life, qualitative attributes, and nutraceutical value of fruit were evaluated by colors, firmness, total soluble solids content, titratable acidity, ascorbic acid, betalains and DPPH (2,2-diphenyl-1-picrylhydrazyl). Results showed that mucilage-based coating improved the quality and preserves the nutraceutical value of minimally processed cactus pear fruits during storage. The edible coating was effective in maintaining fruit fresh weight, total soluble solids content, fruit firmness, ascorbic acid and betalain content, sensorial traits, and visual score. Coated fruits showed a significantly lower microbiological growth than uncoated control fruits during the entire cold storage period.

Quality Preservation of Ready-to-Eat Prickly Pears by Peels Recycling

“…Data from literature recorded on prickly pears stored under similar storage regimes also confirmed this trend. Specifically, Piga et al [11] verified that minimally processed fruit stored at 4 • C showed a weight loss threefold lower than fruit at 15 • C; the reduction in weight was very low, with a maximum of 0.66 g/100 g after 8 d at 15 • C. Similarly, in another paper also dealing with minimally processed cactus pear, Piga et al [42] verified that the reduction in weight was slight during the entire experiment, with a maximum of 0.15 g/100 g after 9 days at 4 • C. Liguori et al [22] verified that control samples of Opuntia ficus-indica samples showed a weight loss from 2 to 2.5 times higher than coated samples during cold storage, and differences between coated and uncoated fruit were significant starting from day 1 until the end of the cold storage period (9 days).…”

“…Similarly, in another paper also dealing with minimally processed cactus pear, Piga et al [ 42 ] verified that the reduction in weight was slight during the entire experiment, with a maximum of 0.15 g/100 g after 9 days at 4 °C. Liguori et al [ 22 ] verified that control samples of Opuntia ficus-indica samples showed a weight loss from 2 to 2.5 times higher than coated samples during cold storage, and differences between coated and uncoated fruit were significant starting from day 1 until the end of the cold storage period (9 days).…”

“…A direct comparison among our data with other findings from literature cannot be easy because different analytical methods were used for determining the TPC content and the antioxidant activity. For example, Liguori et al [ 22 ] found two different trends of antioxidant activity for uncoated and coated fruits stored at 5 °C for 9 days. In particular, these authors verified that the radical scavenging activity (DPPH) in control samples decreased during storage, showing a loss of 51% from the beginning to the end of the cold storage period.…”

“…Coatings gained considerable attention for extending the shelf life of fresh-cut fruits [ 16 ], as they are able to act as a barrier to water vapor and gas, to reduce the rate of moisture loss, and the fruit’s oxidative reactions [ 17 , 18 , 19 , 20 , 21 ]. Liguori et al [ 22 ] treated minimally processed cactus pear fruits with a mucilage-based coating extracted from Opuntia ficus-indica cladodes. Results showed that the mucilage-based coating improved the quality and preserved the nutraceutical value of peeled fruits.…”

Influence of Cactus Pear Mucilage-Based Edible Coating on Marketability and Edibility Parameters of Minimally Processed Loquat Fruits

“…Among new postharvest management strategies of environment-friendly fresh fruit handling, the application of natural edible coatings has been reported to be very effective [7]. Edible coatings can act as a semipermeable barrier against gases and water vapor; can modify fruit tissue metabolism by affecting respiration rate, decreasing moisture and firmness loss, preserving the color, transporting antimicrobial, antioxidant, and other preservatives, controlling microbial growth, and maintaining fruit quality for a longer period [8].…”