Effects of combinational use of controlled atmosphere, cold storage and edible coating applications on shelf life and quality attributes of fresh-cut persimmon fruit

Abstract

Background Persimmon fruits are cherished for their unique flavor and high nutrient content. In the present study, the effects of Aloe vera-based edible coatings (EC) added with 1% ascorbic acid, 1% citric acid and 5% calcium chloride in modified atmosphere packaging (MAP) and their impact on shelf-life quality of fresh-cut persimmon fruit, were investigated. The experimental design consisted of four treatments 1) Aloe vera edible coating + modified atmosphere packaging (EC + MAP), 2) untreated fruit packaged with MAP (CTR + MAP); 3) Aloe vera-based edible coating in passive atmosphere (EC PASSIVE); 4) untreated fruit in passive atmosphere (CTR PASSIVE). Persimmon fruit were stored at 5 °C for 3, 6 and 9 days. At each storage time, firmness, weight loss, sugar content, organic acids, polyphenol oxidase (PPO), browning index respiration rate, sensory and microbiological analysis, were investigated. Results Our results were confirmed also by the sensory analysis in which both EC-treated fruit scored the highest values for positive descriptors.EC + MAP treatment showed the most effective result in maintaining total carotenoids, ascorbic acid, glucose and CO2 inside packaging reducing the PPO activity and the flesh browning of persimmon slices. EC + MAP treatment controlled the growth of total mesophilic microorganisms, pseudomonads, Enterobacteriaceae, yeasts and molds. Conclusions The obtained results confirmed the importance of coating composition in controlling post-harvest decay and maintaining fruit quality.

Effect of Composite Edible Coatings Combined with Modified Atmosphere Packaging on the Storage Quality and Microbiological Properties of Fresh-Cut Pineapple

“…MAP reduced the oxygen content of the air in the fresh-cut pineapple storage environment and increased the carbon dioxide content, consequently controlling respiration rate, enzyme activity, and oxidation [ 51 ]. Sortino et al [ 52 ] reported that coating + MAP treatment significantly ( p < 0.05) reduced the PPO activity and flesh browning in fresh-cut persimmons, which was vital for regulating postharvest rot and maintaining fruit quality. In addition, Augusto et al [ 53 ] investigated the effect of natural alginate-based coatings and MAP on the quality of fresh-cut apples, showing that samples coated with seaweed extract and packaged via MAP showed lower PPO and POD activity.…”