Effect of Pullulan Coating on Postharvest Quality and Shelf-Life of Highbush Blueberry (Vaccinium corymbosum L.)

Abstract

Fruits form an important part of a healthy human diet as they contain many ingredients with proven pro-health effects such as vitamins, phenolic compounds, organic acids, fiber, and minerals. The purpose of this work was to evaluate the effect of pullulan coating on the quality and shelf life of highbush blueberry during storage. General appearance, weight loss, dry matter, soluble solid content, reducing sugars, content of L-ascorbic acid, phenolic compounds (total phenolics, phenolics acids and anthocyanins) were determined in uncoated and coated blueberries fruits. The microbiological efficiency of pullulan coating was also evaluated. All parameters were monitored during storage at 4 °C and 16 °C by 28 and 14 days, respectively. The study showed that pullulan coating protects perishable food products especially susceptible to mechanical injury including fruits such as blueberries. Pullulan acts as a barrier that minimizes respiration rate, delaying deterioration and controlling microbial growth.

Evaluation of pullulan‐based edible active coating methods onRastaliandChakkarakelibananas and their shelf‐life extension parameters studies

“…Pullulan‐based coatings offer, in comparison to other polymer substances, great glue properties, high mechanical strength, and nonresponsive with food ingredients (Kraśniewska et al, ). In general, pullulan coatings have demonstrated no shading, no taste, no scent, and restricted permeability to oxygen and carbon dioxide gases (Wu & Chen, ).…”

“…In general, pullulan coatings have demonstrated no shading, no taste, no scent, and restricted permeability to oxygen and carbon dioxide gases (Wu & Chen, ). Pullulan was also recognized as difficult to absorb carbon source which was not utilized by food spoilage microbes (Kraśniewska et al, ; Viškelis, Rubinskienė, Sasnauskas, Bobinas, & Kviklienė, ). These excellent qualities attribute pullulan coatings as edible “active” coatings.…”

“…These excellent qualities attribute pullulan coatings as edible “active” coatings. Till date, Pullulan‐based coatings were applied on few varieties of fresh produce (whole and in pieces) apples (Chlebowska‐Śmigiel, Gniewosz, & Świńiczak, ; Kraśniewska et al, ), blue berries (Kraśniewska et al, ), strawberries (Eroglu, Torun, Dincer, & Topuz, ), kiwifruit, carrots (Gniewosz, Kraśniewska, Woreta, & Kosakowska, ), peppers (Synowiec et al, ), and Brussels sprouts (Kraśniewska et al, ), to extend their market life.…”

Application of Pullulan and Chitosan Multilayer Coatings in Fresh Papayas

“…The results showed that the incorporation of AKEO improved the resistance to moisture loss and water vapor barrier properties of the chitosan film. Pullulan is a nonionic polysaccharide with good adhesiveness and film formability [15]. Pullulan membranes are nearly impenetrable to gases such as O 2 , N 2 , CO 2 and aromas at low relative humidity (RH) [16].…”

Pullulan-Chitosan Coatings Onto Polyethylene Foils for the Development of Active Packaging Material

“…4 Many studies have shown the use of pullulan coatings to increase the shelf-life of fruits. 5 Pullulan coatings had good adhesive properties, high mechanical strength and did not react with food ingredients. In addition, pullulan coatings were colorless, tasteless and odorless, and had limited permeability to gases, such as oxygen and carbon dioxide.…”